净菜加工设备主要是用于做中免洗的蔬菜，有白菜等叶菜类的，还有土豆等根茎类的，这类蔬菜是免洗的，也就是说你回到家以后就可以直接食用的。下面来普及一下净菜加工设备的工艺流程。
Clean vegetable processing equipment is mainly used to make disposable vegetables in supermarkets, including leafy vegetables such as cabbage, and rhizomes such as potatoes. These vegetables are disposable, that is, you can eat them directly after you get home. Now let's popularize the technological process of clean vegetable processing equipment.
1.挑选选择具有丰富肉质的蔬菜品种，严格选优去劣，剔除腐烂、干瘪部分。
1. Select vegetable varieties with rich meat quality, strictly select the best and eliminate the bad, and remove the rotten and shriveled parts.
2.清洗利用气浴清洗机或毛辊清洗机清洗蔬菜。
2. Cleaning use air bath cleaning machine or wool roller cleaning machine to clean vegetables.
3.切制将洗干净的原料根据产品要求分别切成片、丝、条等形状。
3. Cutting: cut the cleaned raw materials into pieces, wires, strips and other shapes according to the product requirements.
4.杀青护色清洗后的蔬菜更容易变质，因此需要进行保鲜处理，进漂烫池杀青护色后，蔬菜的营养成分不会发生改变，且新鲜干净。
4. Green and color protection. The vegetables after cleaning are more likely to deteriorate, so they need to be fresh-keeping treatment. After entering the blanching pool for green and color protection, the nutritional components of the vegetables will not change, and they are fresh and clean.
5.冷却保鲜处理后的蔬菜应立即进行冷却（一般采用冷水冲淋），使其迅速降常温。
5. The vegetables after cooling and fresh-keeping treatment should be cooled immediately (generally doused with cold water) to quickly reduce them to normal temperature.
6.沥水冷却后方便包装处理，需要将蔬菜表面水分处理干净。
6. It is convenient to package and treat after draining and cooling, and the surface moisture of vegetables needs to be cleaned.
7.计量包装蔬菜经检验达到食品卫生法要求，即可分装在塑料袋内真空包装。
7. After the vegetables in metered packaging meet the requirements of the food hygiene law, they can be sub packed in plastic bags for vacuum packaging.
8.装箱入库净菜品质的保持重要的是低温保存。环境温度愈低，蔬菜的生命活动进行愈缓慢，营养素消耗愈少，保鲜效果也就愈好。所以选用常用冷藏温度，这样可避免发生冷害现象。
8. Low temperature preservation is important to maintain the quality of packed and warehoused clean vegetables. The lower the ambient temperature, the slower the life activities of vegetables, the less nutrients consumed, and the better the preservation effect. Therefore, choose the commonly used refrigeration temperature, so as to avoid the phenomenon of cold damage.
In addition, there is no complete set of equipment for vegetable cleaning processing equipment at present. In fact, it is a combination of some equipment, which generally requires vegetable selection and transportation, bubble cleaning machine, hair impurity removal cleaning machine, wool roller cleaning machine, multi-functional vegetable cutting machine, etc. Come to our website for more relevant information https://www.sfxjxbj.com Consult.
