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Guangzhou Full Machinery Co.,Ltd

Development Status Of The Clean Vegetable Industry

Clean vegetables, also known as semi-treated vegetables or lightly processed vegetables, are products that classify, sort, clean, cut, preserve, and package fresh vegetables and keep the products fresh. In general, there are two types of clean dishes, one is washed vegetables and packaged for sale. The other is that it has been washed and cut, and the vegetables, meat, onion, ginger and garlic are selectively blended together to form a semi-finished dish.

Fresh-cut vegetables not only provide convenience for modern urban life, but also enrich the processing of vegetables and become a newcomer in the vegetable industry.

The quality of the clean dishes is very strict, and the cold-chain processing technology of fresh-cut vegetables is emphasized.

Fresh-cut vegetable cold chain processing technology is a kind of practical vegetable processing technology developed rapidly in the world. It means that fresh vegetable raw materials are processed by cutting, cleaning, sterilization, preservation, packaging, etc., and can be directly cooked or directly consumed. Fresh vegetable products.

For the catering industry, fresh cut vegetables can save costs. According to industry estimates, washing 1 kg of food requires more than 7 kg of water, if you save the washing process, use the line to work 1 kg of vegetables only use 1 kg of water. If the cutting process is moved to the processing stage, a cutting machine can cut 10 tons in one hour, which is equal to the workload of 50 people, thus eliminating the wages of the chef.

Fresh-cut vegetables in developed countries have occupied more than 60% of the vegetable market. Due to its characteristics of freshness, convenience and sanitation, it has become a new trend in vegetable consumption and a way to extend the vegetable industry chain. The market prospects are promising.


Industry experts said that for the clean vegetable enterprises, it is not easy to combine the three elements of fresh, ready-to-eat and safe. It must be done from the aspects of clean vegetable processing, technology, cold chain transportation and finally to the hands of consumers. . To ensure the freshness of the ingredients, a full cold chain system is also required.


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