Operating instructions for the cleaning equipment

The clean vegetable equipment is a vegetable that has been cleaned and cleaned and placed neatly in a food box. Fill in an appropriate amount of nitrogen to maintain the freshness. The packaged vegetables can be directly fried without further cleaning. Convenient and fast, saving time. For clean dishes, the vegetables should be cleaned according to the type of clean dishes. Ensure that the vegetables are clean and do not damage the vegetables.

1 pre-cooked: dish: water = 1:3, and added 0.5% citric acid and stirred constantly. For tubers and rhizomes, such as carrots and cauliflower, the pre-cooking temperature is 95-100 ° C for 45-50 seconds. For stems and vegetables containing more chlorophyll, such as celery, garlic, rape, etc., pre-cooking temperature of 100 ° C, time 10 ~ 20 seconds, requires water to be added after boiling. Pre-cooking should be thorough, and try to maintain its flavor, color, and tissue state, especially not soft or coarse fibrous.

2 Cooling: It is cold-permeable with flowing water or cold air, and it is easy to change color when it is not cold.

3 Seal: When the vacuum is close to 0.1 MPa, the seal should be tight and flat.

4 sterile room control: air filter is used to filter the air, and must be disinfected with UV light for 30 minutes before work.

5 Finished product preservation: It is better to keep it at low temperature and avoid light.