You should choose the right restaurant according to whether your supply is sufficient, because clean vegetables have to go through cutting, washing, disinfection, packaging and other steps, which is more than ordinary vegetables. If you choose a large-scale restaurant, it is likely to lead to insufficient supply or failure to deliver the goods on time.
Key points of clean vegetable operation
1. The general principle of vegetable harvesting is to ensure quality and reduce losses. The maturity, harvest time and method of different vegetables depend on the specific situation.
2. Vegetables are classified according to firmness, cleanliness, size, weight, color, shape, maturity and freshness, as well as pests and diseases infection and mechanical damage. Usually, the classification level is super-first, first, second and third. The raw materials for the processing of clean vegetables should be super first-class products.
3. The purpose of cleaning is to remove silt, dust and a large number of microorganisms attached to the surface of vegetable shells, and spray pesticides on raw materials to prevent diseases and pests. More attention should be paid to cleaning to eliminate phytotoxicity. Generally, it is necessary to soak vegetables in 0.5%~ 1.0% hydrochloric acid solution or 0.05%~0. 1% potassium permanganate solution or bleaching powder with a concentration of 600 mg per kilogram for several minutes before cleaning pesticides. Common washing equipment includes drum washing machine, scrubbing machine, vibrating washing machine and combined washing machine.
4. Commonly used disinfection methods include pasteurization and factory irradiation sterilization.
5. Fresh-keeping treatment of clean vegetables generally includes precooling, waxing, chemical treatment and phytohormone treatment.
6. Clean vegetables are generally packed in plastic film bags, which have both packaging and modified atmosphere storage functions. Each package should be marked with the name, weight or quantity, variety, origin, etc.