Preparations required before processing the fruit and vegetable cleaning line

Fruit and vegetable cleaning production line workflow

Manual selectionâ†’finishingâ†’cuttingâ†’vegetable washing machineâ†’going pesticidesâ†’finishing machineâ†’cuttingâ†’bleachingâ†’coolingâ†’air drying and drainingâ†’quick packaging orâ†’drying packagingâ†’dehydration packagingâ†’packaging and distribution

Fruit and vegetable cleaning production line preparation before processing

1. Preparation 1 Wash the astrolabe with detergent. 2 Prepare baskets, chopping boards, knives, waterproof aprons, hedges and benches. 3 Understand the variety of vegetables used in the meal and the number of each variety.

2. Picking 1 Green vegetables should be peeled off in pieces, and yellow leaves, vegetable stems, insects, foreign bodies and decaying parts should be removed. 2 Cabbage and Chinese cabbage should be removed from the yellow leaves, foreign bodies, wrap and rotted parts, and the roots and stems of the dishes should be completely removed.

3. Soak / wash 1 water.. The salt ratio is about 100..1. 2 The soaking time is about 20 minutes. 3 Wash carefully after soaking.

4. Rinse/clean 1 After washing, immerse in a clear water bath for about 15 minutes. 2 Wash carefully and rinse again.

5. Loading/cleaning 1 After cleaning, load the specified basket; and place it neatly in the designated position to control the water. 2 Pay attention to cleaning when controlling water to prevent cross-contamination.

6. Clean up the site 1 Clean up the garbage and vegetables. 2 Aprons, hedges and benches are placed in designated locations. 3 Clean the star pool, floor, wall and sewer.

Fruit and vegetable cleaning production line considerations

1. Care should be taken to maintain hygiene on the ground during picking.

2. Cost control 1 After the water is cleaned, the water in the pool is stored in the sink and left for use. 2 Rhizome and yellow leaves, etc. are only subject to the removal of the unavailable portion. 3 Green vegetables will rot every other day, and should be avoided too much. When the meal can not be used up the vegetables in time to the cold storage (spread).

3. Quality Control 1 When unpacking and picking, care should be taken to avoid packaging bags (ropes) or plastic sheets and plastic wraps mixed into the dish. 2 When cutting cabbage and Chinese cabbage, you should carefully observe the abnormal conditions such as insects and rot, and deal with them in time. 3 When cleaning, it is necessary to clean up the garbage, foreign objects and other garbage mixed in the vegetables. 4 (or assistant) monitors the quality of the cleaning. 5 Clean the water in the cleaning tank after cleaning. 6 zui clean up the sand in the star basin

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