凈菜加工設(shè)備具有洗潔凈高、節(jié)水、設(shè)備穩(wěn)定可靠等特點，為了更好的使用它，下面來講講凈菜加工設(shè)備的組成以及操作要點相關(guān)內(nèi)容。
The clean vegetable processing equipment has the characteristics of high cleaning, energy saving and water saving, and the equipment is stable and reliable. In order to better use it, the following describes the composition and operation points of the clean vegetable processing equipment.
凈菜加工設(shè)備的組成
Composition of clean vegetable processing equipment
1、工位挑揀輸送機：完成產(chǎn)品初級挑揀和切分，配合切菜機使用，可直接供給切菜機使用，提高工作效率，是凈菜加工設(shè)備中初級處理設(shè)備。
1. Station picking conveyor: it completes the primary picking and cutting of products, and is used with the vegetable cutter. It can be directly supplied to the vegetable cutter to improve work efficiency. It is the primary processing equipment in the vegetable cleaning processing equipment.
2、切割機：用于凈菜加工中蔬菜切丁、切片、切絲、切塊、切段等要求，采用高速旋轉(zhuǎn)刀盤，變頻控制，多組刀盤可互換，切割規(guī)則，切割表面光滑，利于凈菜加工加工中的存儲，是凈菜加工設(shè)備中的切割部分重要設(shè)備。
2. Cutting machine: it is used for the requirements of vegetable dice, slicing, silk cutting, block cutting and segment cutting in the processing of clean vegetables. It adopts high-speed rotary cutter head, frequency conversion control, multiple sets of cutter heads can be interchanged, cutting rules and smooth cutting surface, which is conducive to the storage in the processing of clean vegetables. It is an important cutting equipment in the processing equipment of clean vegetables.
3、清洗：清洗是凈菜加工設(shè)備中的設(shè)備。采用螺旋水流清洗蔬菜，同等箱體延長清洗路徑，水流分散物料，沖洗物料內(nèi)部和表面雜質(zhì)，清洗出料采用水流出料，減少物料損傷。后端輸送采用振動輸送，上端清水噴淋，提高清洗清潔度。
3. Cleaning: cleaning is the key equipment in the clean vegetable processing equipment. Spiral water flow is used to clean vegetables, and the cleaning path of the same box is extended. The water flow disperses the materials, washes the impurities inside and on the surface of the materials, and the water flow is used to discharge the cleaning materials to reduce material damage. The rear end is conveyed by vibration, and the upper end is sprayed with clean water to improve the cleaning cleanliness.
4、：采用臭氧一是殺滅微生物，起到作用；二是使各種有臭味的無機物或有機物氧化，起到除臭作用；三是使新陳代謝產(chǎn)物氧化，從而抑制新陳代謝，利于蔬菜保鮮。
4. Sterilization: ozone sterilization is used to kill microorganisms and play the role of disinfection and sterilization; The second is to oxidize all kinds of odorous inorganic or organic substances to play a deodorizing role; The third is to oxidize the metabolic products, thus inhibiting metabolism and facilitating the preservation of vegetables.
5、保鮮：蔬菜切割、清洗后的保鮮是凈菜加工中的，凈菜加工中采用的保鮮主要是冰水冷卻、脫表面水分和氣調(diào)包裝，冰水冷卻可以降低蔬菜的溫度，延緩蔬菜的呼吸強度，從而起到保鮮作用。由于蔬菜表面的水分存在蔬菜不利于蔬菜保鮮，通過變頻離心脫水原理，可以脫去蔬菜表面水分，然后進(jìn)行包裝。包裝過程中，采用惰性氣體置換包裝內(nèi)的空氣，延緩蔬菜呼吸強度，從而達(dá)到保鮮的作用。保鮮是凈菜加工設(shè)備中的和難點。
5. Fresh keeping: the fresh keeping of vegetables after cutting and cleaning is the key point in the processing of clean vegetables. The fresh keeping adopted in the processing of clean vegetables is mainly ice water cooling, surface moisture removal and modified atmosphere packaging. Ice water cooling can reduce the temperature of vegetables, delay the respiratory intensity of vegetables, and thus play a fresh keeping role. Because the water on the surface of vegetables is not conducive to the preservation of vegetables, the water on the surface of vegetables can be removed by frequency conversion centrifugal dehydration principle and then packaged. In the process of packaging, inert gas is used to replace the air in the packaging to delay the respiratory intensity of vegetables, so as to achieve the fresh-keeping effect. Keeping fresh is the key and difficult point in the processing equipment of clean vegetables.
凈菜加工設(shè)備的操作要點說明：
Description of operating points of clean vegetable processing equipment:
1、預(yù)煮：菜：水=1：3，并加入檸檬酸不斷攪拌。對于塊莖類、根莖類，如胡蘿卜、菜花。對于莖類、含葉綠素較多之蔬菜，如芹菜、蒜薹、油菜等，要求水沸后加入。預(yù)煮要順利，又要盡量保持其風(fēng)味、色澤、組織狀態(tài)，特別是不能軟爛或呈粗纖維狀。
1. Pre Cooking: Dish: water = 1:3, add citric acid and stir continuously. For tubers and rhizomes, such as carrots and cauliflower. For vegetables with more stems and chlorophyll, such as celery, garlic, rape, etc., it is required to add them after boiling. The pre cooking shall be smooth, and the flavor, color and texture shall be kept as much as possible. In particular, it shall not be soft, rotten or coarse fiber.
2、冷卻：以流動水或冷風(fēng)冷透，不冷透產(chǎn)品很易變色。
2. Cooling: cool through with flowing water or cold air. Products that are not cool through are easy to change color.
3、封口：封口時真空度接近0.1兆帕，封口應(yīng)緊密、平整。
3. Sealing: when sealing, the vacuum degree is close to 0.1 MPa, and the sealing shall be tight and flat.
4、無菌室控制：采用空氣過濾器過濾空氣，工作前必須用紫外燈半小時。
4. Sterile room control: air filter is used to filter the air, and ultraviolet lamp must be used for disinfection for half an hour before work.
5、成品保藏：以低溫避光保存為佳。
5. Preservation of finished products: it is better to preserve at low temperature and away from light.
凈菜加工設(shè)備的組成以及操作要點便是如此了，在此提醒您瓶體使用做好維護(hù)保養(yǎng)的工作，會讓設(shè)備的使用時間變得長久一點，更多事項就來我們網(wǎng)站
http://www.whrjcs.com咨詢吧。
This is the composition and operating points of the clean vegetable processing equipment. I would like to remind you to do a good job in the maintenance of the bottle body, which will make the use time of the equipment longer. For more information, please visit our website http://www.whrjcs.com Consult.
