Fruit and vegetable washing machine manufacturers teach you how to properly clean vegetables

Fruit and vegetable washing machine manufacturers teach you how to properly clean vegetables

It is a headache to mention the residual pesticides and fertilizers on fruits and vegetables. These residues are mainly organic phosphorus in pesticides and nitrogen fertilizers in chemical fertilizers. If long-term consumption of pesticides and fruits, it is easy to cause chronic poisoning; especially for pregnant women, it will affect the development of the fetus. Therefore, how to properly clean vegetables and vegetable cleaning methods has become a top priority for everyone. The following fruit and vegetable washing machine manufacturers teach you how to properly clean vegetables.

Food processing plant vegetable cleaning methods:

The principle of sterilization of fruit and vegetable washing machine is realized according to the principle of ozone sterilization. It can effectively eliminate pesticide residues in fruits and vegetables, and can also produce impurities in vegetables, which is suitable for large-scale vegetable cleaning work of food enterprises.

How do families properly clean vegetables and methods:

Fruit and vegetable washing machine manufacturers teach you how to properly clean vegetables

1, running water rinse + immersion method

This method is used for leafy vegetables such as spinach, day lily, chives, lettuce, and Chinese cabbage.

Generally, it is soaked in water for 15 minutes, then rinsed with running water two or three times. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added when washing these vegetables.

Misunderstanding: vegetables are cut and washed first: when washing vegetables, the contact area between vegetables and water after cutting will be greatly increased, and it is easy to cause a large loss of water-soluble vitamins and some minerals such as B vitamins and vitamin C. The correct way is to carefully clean the vegetables and try to dry the water before cutting. Need to be reminded that the chopped vegetables should be cooked immediately, not to be placed for more than two hours, otherwise it may lead to oxidation of certain nutrients.

2, peeling method

The surface pesticides of vegetables and fruits are relatively large, so peeling is a good method to remove residual pesticides. Can be used for apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish and so on.

3. Storage method

During the storage process, pesticides can be slowly decomposed into substances that are harmless to the human body over time. Therefore, the fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce the amount of pesticide residues.

This method is suitable for non-perishable varieties such as pumpkins and melons. It is also recommended not to consume freshly harvested unpeeled fruit and vegetables immediately.

4, running water rinse + alkaline water immersion method

Can be used for all kinds of vegetables and fruits.

Rinse the surface of the vegetables and melons first, soak them in alkaline water (must be edible alkali) for 5~15 minutes. The ratio of the alkaline water is 5 to 10 grams of alkali surface in 500 ml of water. After soaking, rinse with water for 3~5 times.

5, heating method

Commonly used in celery, spinach, pakchoi, cabbage, green pepper, cauliflower, beans and so on.

Wash the surface dirt of these crops with water, remove them in boiling water for 2~5 minutes, then rinse them with water for 1~2 times to fry or burn.

6, sunshine disinfection

Sunlight exposure of vegetables can cause decomposition and destruction of some pesticide residues in vegetables. According to the measurement, fruits and vegetables are exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides is reduced by 60%. Vegetables that are convenient to store should be placed at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

The above is the method of cleaning vegetables that is often used in daily life. Of course, there are many ways to properly clean vegetables. The small series will be sorted out and shared with you.