Soft sterilization method of mixed fresh cut root vegetables in small packages

[0039] Embodiment 1: the flexible sterilization method of the mixed fresh-cut vegetables (carrot, lettuce, onion) of small package rhizome class

[0040] Select fresh, non-damaged and pest-free carrots, lettuce and onions, remove the part of the cabbage, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut the carrots and lettuce into cubes of 0.8cm×0.8cm×0.8cm , cut the onion into slices, wash with sterile water, and drain. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching carrots and lettuce for 2-3 minutes, and blanching onions for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetable cut into 1:10 fresh-keeping solution for 8-10 minutes. -1.6%, pH 3.8-4.0. Add 0.1% nanometer zinc oxide dispersion liquid in an amount of 30-40mL / kg, and mix evenly. Vacuumize the small packaging bag, put it in the SO6B radio frequency instrument,...

[0041] Embodiment 2: the flexible sterilization method of the mixed fresh-cut vegetables (celery, white radish, potato) of small package rhizome class

[0042] Select fresh, non-damaged and pest-free celery, white radish and potato, remove the part of the cabbage, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut the white radish and potato into 0.8cm×0.8cm×0.8cm Diced, celery cut into 0.8cm long, washed with sterile water, drained. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching white radish and potato for 2-3 minutes, and blanching celery for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetables in 1:10 fresh-keeping solution for 8-10 minutes. The formula of the preservation solution is 0.2mol / L citric acid-sodium citrate buffer solution, 0.2% calcium chloride, 0.8-1.6% sodium chloride, and the pH is 3.8-4.0. Add 0.1% nanom...

[0043] Embodiment 3: the flexible sterilization method of the mixed fresh-cut vegetables (carrot, celery, lettuce) of small package rhizome class

[0044] Select fresh, non-damaged and pest-free carrots, lettuce and celery, remove the cabbage part, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut carrots and lettuce into cubes of 0.8cm×0.8cm×0.8cm , celery cut into slices, washed with sterile water and drained. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching carrots and lettuce for 2-3 minutes, and blanching celery for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetable cut into 1:10 fresh-keeping solution for 8-10 minutes. -1.6%, pH 3.8-4.0. Add 0.1% nanometer zinc oxide dispersion liquid in an amount of 30-40mL / kg, and mix evenly. Vacuumize the small packaging bag, put it in the SO6B radio frequency instrument, the dista...