Emphasis on the improvement of the fresh management, also do not take up? _【 Hshelf shelf 】

First, management (the fresh degree of the fruit and vegetable products A) The business scope of the agricultural vegetables: leaf vegetables fruit and stem vegetables, root, cauliflower, edible fruit: benevolence fruits, nuts, berries, nuts, fruits, citrus and tropical fruit egg class: fresh eggs, salted eggs, 2) 1 of commodity characteristics. Evaporation ( 1) Varieties of different evaporation ( 2) Different growth or mature fruits and vegetables in the process of evaporation, 3) Prevent method: low temperature and humidity control. Respiration vegetation oxygen release heat, humidity and carbon dioxide, wither the aging process. Different varieties and different seasons, different respiration volume of the dangers of water evaporation, weight, quality of a material contraction; Body composition is consumed, physical strength, make the micro bacteria, bacteria easy adhesion; Component decomposition, mature, overheating, softening, flavor. Control method: save 3 at low temperature. Epigenetic long-term: plant growth process is sprout, blossom and bear fruit, picking fruits and vegetables before the results continue to grow. Epigenetic long four forms: ( 1) The head growth: sprouts ( 3) Dormancy type: onion ( 2) Take large: cauliflower ( 4) Mature: tomatoes, mango, 4. Perishability ( Low and high) Potatoes, cabbage, celery, cauliflower, apples, pears, oranges, bananas, peaches, strawberries, etc. ( 3) Fruits and vegetables preservation conditions of the key factors and fresh fruits and vegetables preservation temperature, cold storage is the best way to preserve moisture, humidity is also important factors that influence compensation/cooling air and water: existing refrigerated preservation condition necessary ventilation conditions: 0 ℃ around room temperature conditions: 1 20 ℃ or so. Vegetables preservation processing stock -- Acceptance - Preservation processing - Commercialization ( Picking, packing, packaging, labeling) — Display 2. Methods for fruits and vegetables, 1) Direct refrigeration method ( 2) Under normal temperature preservation method ( 3) Resurrection preservation method ( 4) - heat treatment method - - - - - - The cooling ( 5) Cold saline treatment - 3 water treatment. A number of considerations, 1) Man-made damage, peculiar smell, time cooperate, preservation method ( 2) First in first out ( FIFO） , check the temperature ( Room temperature) Second, the fresh degree of the meat products management ( A) The business scope of the meat products 1. According to save the category: fresh meat, frozen meat, frozen meat 2. According to the breed classification: pigs, cattle, sheep, chicken / 3 birds, dogs, snakes. According to processing products categories: packaging products, bulk products, seasoning products, semi-finished products, gases ( 2) The basic process of meat processing 1. Electric shock to bleed, supermarket meat commercialization process - rigidity - after the disintegration of cooked - PaiSuan - processing -> 2. Raw materials warehouse supermarket meat commercialization process - a process - cold saline machine processing to the secondary processing, display boxes - packaged goods - sales ( 3) Principle 1 meat freshness management. 3 c principle of cold storage ( 冷) , clean, 清洁) , covering ( 封面) 2. Meat freshness management: 3 goods, sales, and health. Acceptance standard supermarket meat freshness principle of management of the improvement of the figure: ( 1) Choice of raw material manufacturers ( 2) With frozen, refrigerated trucks to transport materials ( 3) By way of frozen, refrigerated storage (raw materials, semi-finished products and finished product 4) Processing should be quick to minimize exposure time at room temperature ( 5) Room temperature should be controlled below 18 ℃ ( 6) In the appropriate material covering the meat raw materials and finished products ( 7) Control the temperature of the display ark, 8) Display the appropriate height ( 9) Business, business, or a document inspection before the improvement, 10) Reduce pollution sources ( 4) Meat storage method 1. Refrigeration processing method: 15 - shelf life 20 days of temperature: 1 - 3 c: air circulation between 6 - Eight times the humidity: 80 - 2-90% exhaust ventilation: 4 times/day 2. Freezing the processing method of special equipment in 8 hours to body temperature dropped to minus 40 degrees, and then to save back up to about 20 degrees below zero temperature.