Adequate Sardine,Pacific Sardine,Abundant Sardine Huayi Foodstuff Co., Ltd. , http://www.ln-foods.com
Semi-processed vegetable browning preservation technology
Semi-processed vegetables refer to a new type of processed vegetable products made by cleaning, peeling, trimming, cutting, and packaging fresh vegetable raw materials for consumers to eat immediately or for catering industry and households. It is a leap forward on the basis of net vegetable listing. This technology is suitable for the key technology that affects the final product quality during processing and storage of large quantities of semi-processed vegetable varieties (such as potato, lotus root, eggplant, etc.)--brown color protection technology; Browning vegetables can extend the shelf life of the product by 2-5 days at 4°C, meeting the goal of 4-7 days shelf life for foreign vegetables. The technology was launched by the Processing Group of the Cultivation Department of the Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences.