JPH0321135B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a vegetable preservation method for preserving leafy vegetables, tomatoes, cucumbers, eggplants, and other raw vegetables for a long period of time. (Conventional technology) Vegetables have traditionally been sold in plastic containers or bags, but this only blocks them from the outside air and does not prevent the progress of decomposition due to enzyme action, making it difficult to store them for a long time. I couldn't do it. In addition, as a method for preventing discoloration of vegetables,
A technique described in Publication No. 43257 is known. This technology can be used to treat leafy vegetables that have parts that are easily discolored, such as cut parts.
A temperature of 45 to 60°C is applied, for example, by immersion in hot water, and then the product is stored at 15°C or lower, with or without cooling as required. (Problems to be Solved by the Invention) The conventional technique described in the above-mentioned Japanese Patent Application Laid-open No. 47-43257 cannot exhibit discoloration prevention effect unless leaf vegetables are heated to a temperature of 45 to 60°C, and is not effective at temperatures below 45°C. I couldn't show my full potential. However, if temperatures of 45°C or higher are applied to leafy vegetables by means such as immersing them in hot water, the vegetables will be boiled, which is not appropriate, depending on the heat treatment time, and the nutritional components of the vegetables will be destroyed. may also be connected. Therefore, the present invention provides a method for preserving vegetables that can be processed in an atmosphere at a temperature of 45° C. or lower. The aim is to make perishable raw vegetables last longer than before, thereby reducing the amount of vegetables thrown away and increasing economic efficiency. (Means for Solving the Problems) The present invention involves washing vegetables and fruits, cutting them into appropriate sizes, and subjecting the cut materials to enzyme action for 5 to 7 seconds in an atmosphere at a temperature of 30°C to 40°C. Heat treatment is performed to reduce the amount by half, and the cut material is rapidly cooled at 10°C to 3°C to maintain the living state of the vegetable tissue. After removing the cut material with a centrifuge, it is packed in stretch packaging or sealed packaging on the top of a tray. This is a method of preserving vegetables. (Function) As described above, the present invention washes leafy vegetables, root vegetables, coriander vegetables, and fruit vegetables to remove dirt and make them sanitary, and then cuts them into appropriate sizes to make them easy to eat and easy to put in dish containers. However, by heating the cut wood for 10 to 3 seconds in an atmosphere at a temperature of around 30°C to 40°C, the enzyme action can be halved, the respiration effect can be suppressed, and rotting can be prevented. Also, cut the material at 10℃~3
By rapidly cooling the vegetables at ℃, the tissues of the vegetables can be kept alive, the taste of the vegetables can be preserved, the vegetables can be eaten deliciously, and they can be stored for a long time by preventing spoilage. Furthermore, the cut wood is centrifuged to remove moisture that adheres to the surface, preventing deterioration of the taste.
Next, the cut materials are placed in a plastic tray and sealed, and the tray is wrapped in stretch packaging or the top of the tray is sealed to improve shelf life. (Example) To explain one example of the present invention, leaf vegetables are washed, cut into approximately 5 cm pieces, and the cut materials are heated for 6 seconds at 37°C in an atmosphere such as steam. After reducing the amount by half to suppress its respiratory effect, the vegetable tissues are kept alive by rapidly cooling them with cold water for 4 seconds at 3°C.
Moisture was removed from the cut wood using a centrifuge to prevent further deterioration, and the cut wood was placed in a plastic tray, stretched and sold. It could be stored for 7 to 10 days. Note that instead of a plate, a plastic bag can be used for packaging, or a tray can be hermetically sealed.

[Table] Note ○Normal △Very normal ×Abnormal Storage temperature for both is 10℃
(Effects of the Invention) The present invention is economically advantageous because raw vegetables can be kept fresh for about 10 days in a living state, so the preservation period is longer than with conventional packaging methods, and vegetables are not wasted. , high distribution efficiency, etc.

Claims (1)

[Claims] 1 Wash vegetables and fruits, cut them into appropriate sizes, and heat the cut materials in an atmosphere at a temperature of 30℃ to 40℃ for 5 minutes.
A heating treatment is performed to reduce the enzyme action by half in ~7 seconds, and the cut material is rapidly cooled at 10 to 3°C to maintain the viable state of the vegetable tissue. After removing the cut material with a centrifuge, it is wrapped in stretch packaging or A method for preserving vegetables characterized by packaging the top of a tray in a hermetically sealed manner.