Vegetable cleaning is inevitable in canteens of families, factories and enterprises. Only washed vegetables can be made into healthy and qualified meals. Today, I will give you a brief introduction to some work processes of washing vegetables in the canteen.

Preparatory work/about to start work

First, clean the vegetable washing board with detergent, and prepare the vegetable basket, chopping board, knife, waterproof apron, etc. Workers must be dressed neatly before entering the operation room.

Inspection and acceptance, pesticide detection

After vegetables are purchased from the purchasing place, they must be accepted according to the order and tested for pesticides.

Finishing vegetables:

According to different kinds of vegetables, vegetables are classified. For leafy vegetables, the roots should be removed, and old leaves, yellow leaves, old skins, old tendons and sundries should be thrown into the trash can. Leaf vegetables and stem vegetables need to be disassembled first, and then the selected vegetables are thrown into the basket. Before cleaning, "wash first and then cut" to avoid nutrient loss and secondary pollution.

Primary and secondary cleaning

Shake it in the water when washing vegetables, and the faucet will get up as soon as it is washed. Reduce pesticide residues through the impact and vibration of water. For yellow-stemmed melons, you can soak them in warm water for 1-2 minutes, then scrub all aspects of fruits and vegetables with soft tools, then rinse them with clear water, and peel them if necessary. For leafy vegetables such as Chinese cabbage and cabbage, ordinary salt water bubbles have no obvious force. The solution is to remove the leaves outside and clean up the leaves inside one by one. After the first cleaning, soak the vegetables in clear water 15 minutes, and then take out the water control. Be careful not to produce secondary pollution in the process.

therapy

The main steps of sorting and packaging vegetables with good water control are preservation → dehydration → sterilization → packaging → refrigeration → sales.

. The cutting size of processed vegetables is also one of the important factors affecting the quality of products. The smaller the cut or the larger the cut area, the worse the preservation of vegetables will be. Raw vegetables are not easy to go bad, but washed vegetables are easy to go bad. The measures taken can be to add preservatives or isolate oxygen contact, and if possible, they can be treated at low temperature to keep the freshness of vegetables to the greatest extent. After cutting vegetables, the moisture attached to them will also affect the quality of vegetables, and poor air circulation may also lead to vegetable rot, so it is necessary to blow dry vegetables with a fan for packaging.

Clean the swimming pool, floor, pool, basket, floor, floor, desktop and groove after work. Knives and chopping boards are cleaned for later use.