Clean vegetable processing flow:

Material selection: Classify vegetables based on freshness, maturity, weight, color, shape, etc. Raw material pretreatment: mainly picking yellow leaves, selecting bad fruits, etc

Cleaning: The purpose of cleaning is to remove soil, sediment, dust, and a large amount of microorganisms attached to the surface of vegetables. Cutting: According to the properties of fruits and vegetables, cut into the desired shape

Clean washing: According to the properties of fruits and vegetables, the cut materials are washed again to remove pesticide residues, insect eggs, and debris. Dehydration: After cleaning the cut vegetables, remove the surface attached moisture, and the dehydration time is selected according to the characteristics of the fruits and vegetables. Vacuum packaging: Dehydrated vegetables can be vacuum packaged or filled with nitrogen gas. Storage of finished products: It is best to keep them at low temperatures and avoid light. The above is the operation process of clean vegetable processing. It should be noted that hygiene and safety are very important throughout the entire processing process. In order to ensure the hygiene and safety of the processing process, certain measures need to be taken, such as employees entering the production workshop must undergo air shower disinfection, blow off debris and hair on their bodies, require employees to wear masks and gloves, regularly clean kitchen equipment and processing areas, and use equipment and materials that meet food hygiene requirements.