Asparagus, also known as asparagus and asparagus, belongs to the family Liliaceae. It is a perennial herb and has special nutritional and therapeutic effects. Asparagus has been cultivated and eaten in China for thousands of years. The tender stems of asparagus are delicious, aromatic, soft and delicious, which can not only help digestion and increase appetite, but also have high nutritional value. Analyzed by modern nutrition experts, asparagus is rich in protein, fat, carbohydrates, vitamins, and amino acids. Its content is more than five times higher than that of ordinary vegetables, and it is known as the "King of Vegetables."
The process flow of pollution-free asparagus processing is: acquisition and acceptance of green asparagus raw materials → processing and cleaning → grade cutting → over weighing and binding → packing → finished products → storage and preservation → transportation and sales.
First, processing technology
1. Raw material acquisition and acceptance. In strict accordance with the provisions of the length and thickness of the standard acquisitions, remove sick bamboo shoots, malformed bamboo shoots and scattered head bamboo shoots.
2. Processing and cleaning. The asparagus was selected for initial processing, cut to a length of 24 to 27 cm and a thickness of 1 cm or more according to regulations, and the soil on the bamboo shoots was removed; then, the bamboo shoots were put upside-down in a plastic basket and placed in a sink. Cleaning, spray with a spray pipe spray on the shoot tip and shoot body, clean.
3. Graded cuts. The grading shall be carried out in accordance with the specified specifications. There shall be 4 levels: 1 level, each weighing 25 to 33 grams; 2 levels, each weighing 16 to 20 grams; 3, each weighing 12 to 15 grams; 4 levels, each Weighing less than 12 grams. The graded asparagus is then cut to the length of the asparagus of a predetermined size, the excess portion is cut off, and the section is required to be neat and clean. The asparagus is not substantially white, and the length of the fresh asparagus is generally between 20 and 25 cm, and the thickness is 1 Above centimeters, cut 4 to 6 pieces each time.
4. Weigh and bundle. Packing is weighed with a small scale or an electronic scale. Each small-sized asparagus weighs 100-250 grams according to the specifications. The asparagus is tied with a rubber band, and the bundle of bamboo shoots is tied with an international asparagus packaging tape. Then it is put into the packing box. The common foam box and carton are used for the box. After the box is packed, the name, level, weight, etc. are printed on the box.
Second, storage and preservation
Asparagus shoots are very susceptible to dehydration and deterioration after they are harvested. In particular, the quality of the first day after the harvesting of the tender stems declines rapidly. If the preservation is not timely, the stems are likely to spoil and deteriorate. Low-temperature preservation treatment is an effective measure to control the physiological changes of green asparagus after harvest. At present, the differential pressure pre-cooling method is commonly used to deal with the storage of asparagus. The refrigeration method requires simple equipment, low investment, simple operation, and wide application in the asparagus production area. After packing, asparagus should be put into the refrigerator in a timely manner. Because the asparagus shoots have a freezing point of only 0.6°C and are not tolerant to low temperatures, the temperature of the cold storage can not be lower than 0°C, and generally 0 to 2°C is appropriate. In order to prevent dehydration of stems, the relative humidity in the cold room should be kept between 90 and 95%.
Third, transport sales
Fresh asparagus can be transported for a short distance of 2 to 3 hours, and can be used for trucks. Long-distance transportation, especially in hot season, should be used for refrigerated trucks. The transportation time is 1 day, the temperature is controlled at 0~5°C, and the transportation time is more than 1 day. The temperature is controlled at 0～2°C to ensure the freshness of asparagus and not reduce the quality. Asparagus in the market must be sold in time to avoid deterioration.
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