净菜加工设备具有洗洁净高、节水、设备稳定可靠等特点，为了更好的使用它，下面来讲讲净菜加工设备的组成以及操作要点相关内容。
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.
净菜加工设备的组成
Composition of clean vegetable processing equipment
1、工位挑拣输送机：完成产品初级挑拣和切分，配合切菜机使用，可直接供给切菜机使用，提高工作效率，是净菜加工设备中初级处理设备。
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、切割机：用于净菜加工中蔬菜切丁、切片、切丝、切块、切段等要求，采用高速旋转刀盘，变频控制，多组刀盘可互换，切割规则，切割表面光滑，利于净菜加工加工中的存储，是净菜加工设备中的切割部分重要设备。
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：清洗是净菜加工设备中的设备。采用螺旋水流清洗蔬菜，同等箱体延长清洗路径，水流分散物料，冲洗物料内部和表面杂质，清洗出料采用水流出料，减少物料损伤。后端输送采用振动输送，上端清水喷淋，提高清洗清洁度。
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、：采用臭氧一是杀灭微生物，起到作用；二是使各种有臭味的无机物或有机物氧化，起到除臭作用；三是使新陈代谢产物氧化，从而抑制新陈代谢，利于蔬菜保鲜。
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、保鲜：蔬菜切割、清洗后的保鲜是净菜加工中的，净菜加工中采用的保鲜主要是冰水冷却、脱表面水分和气调包装，冰水冷却可以降低蔬菜的温度，延缓蔬菜的呼吸强度，从而起到保鲜作用。由于蔬菜表面的水分存在蔬菜不利于蔬菜保鲜，通过变频离心脱水原理，可以脱去蔬菜表面水分，然后进行包装。包装过程中，采用惰性气体置换包装内的空气，延缓蔬菜呼吸强度，从而达到保鲜的作用。保鲜是净菜加工设备中的和难点。
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.
净菜加工设备的操作要点说明：
Description of operating points of clean vegetable processing equipment:
1、预煮：菜：水=1：3，并加入柠檬酸不断搅拌。对于块茎类、根茎类，如胡萝卜、菜花。对于茎类、含叶绿素较多之蔬菜，如芹菜、蒜薹、油菜等，要求水沸后加入。预煮要顺利，又要尽量保持其风味、色泽、组织状态，特别是不能软烂或呈粗纤维状。
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、冷却：以流动水或冷风冷透，不冷透产品很易变色。
2. Cooling: cool through with flowing water or cold air. Products that are not cool through are easy to change color.
3、封口：封口时真空度接近0.1兆帕，封口应紧密、平整。
3. Sealing: when sealing, the vacuum degree is close to 0.1 MPa, and the sealing shall be tight and flat.
4、无菌室控制：采用空气过滤器过滤空气，工作前必须用紫外灯半小时。
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：以低温避光保存为佳。
5. Preservation of finished products: it is better to preserve at low temperature and away from light.
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 https://www.sfxjxbj.com Consult.
