我们在可以看到很多由净菜加工线生产出来的净菜，它可以直接带回家进行烹制，蔬菜加工过程中的人工参与程度越来越低，自动化程度取得了很大的进步。它主要用于清洗蔬菜和水果的表面，将工作效率提高50％以上，有效地杀死有害细菌并分解农药残留。具有操作方便，省时省力，能耗低，卫生，效率高的优点。具体处理步骤如下。
We can see a lot of clean vegetables produced by the clean vegetables processing line in supermarkets, which can be directly taken home for cooking. The degree of manual participation in the vegetable processing process is getting lower and lower, and the degree of automation has made great progress. It is mainly used to clean the surface of vegetables and fruits, improve the work efficiency by more than 50%, effectively kill harmful bacteria and decompose pesticide residues. The utility model has the advantages of convenient operation, time-saving and labor-saving, low energy consumption, health safety and high efficiency. The specific processing steps are as follows.
1、材料选择：根据商品的性质和外观，可将商品分为1、2和3级，而1级材料一般用作蔬菜加工的原料。
1. Material selection: according to the nature and appearance of the commodity, the commodity can be divided into grade 1, 2 and 3, and grade 1 materials are generally used as raw materials for vegetable processing.
2、材料预处理：通常进行冷却处理。根据产品的特性，对产品采用自然冷却或机械冷却，并在此低温下对其进行处理。
2. Material pretreatment: usually cooling treatment. According to the characteristics of the products, natural cooling or mechanical cooling is adopted for the products, and the products are treated at this low temperature.
3、清洁：净菜加工线的清洁环节非常重要，目的是清洁蔬菜表面的一些药物和沉淀物。
3. Cleaning: clean vegetable processing line cleaning link is very important, the purpose is to clean some drugs and sediments on the surface of vegetables.
4、预煮：水：将蔬菜与0.5％柠檬酸按1：3的比例混合。对于块茎和根茎，预煮温度需要为95℃-100℃，时间约为45-50秒。
4. Precooke: water: mix vegetables with 0.5% citric acid in a ratio of 1:3. For tubers and rhizomes, the pre cooking temperature needs to be 95 ℃ - 100 ℃, and the time is about 45-50 seconds.
5、冷却：产品的冷却一般以流动的水或冷空气的形式进行，没有冷渗透的产品容易变色。
5. Cooling: the cooling of products is generally carried out in the form of flowing water or cold air. Products without cold penetration are easy to change color.
6、：对切割好的产品再次进行清洁和，以减少商品上的微生物污染并防止商品氧化。
6. Disinfection: clean and disinfect the cut products again, so as to reduce the microbial pollution on the goods and prevent the oxidation of the goods.
7、颜色保护：一方面，颜色保护是为了确保商品质量。影响蔬菜颜色变化的因素很多，例如酚氧化酶的活性，酚类化合物的浓度，pH值，温度等。
7. Color protection: on the one hand, color protection is to ensure the quality of goods. There are many factors affecting the color change of vegetables, such as the activity of phenoloxidase, the concentration of phenolic compounds, pH value, temperature and so on.
8、脱水处理：通常使用离心机进行脱水，离心机的转速和脱水时间应适当。
8. Dehydration treatment: centrifuge is usually used for dehydration, and the rotation speed and dehydration time of centrifuge should be appropriate.
9、包装：净菜加工线有很多包装方法，这取决于每个公司的情况，但是商品信息必须在包装上。
9. Packaging: there are many packaging methods for the clean vegetable processing line, which depends on the situation of each company, but the commodity information must be on the packaging.
10、密封：密封时，真空度接近0.1MPa，密封应严密，以确保商品质量和保质期。
10. Sealing: when sealing, the vacuum degree is close to 0.1MPa, and the sealing should be tight to ensure the quality and shelf life of the goods.
11、无菌室控制：在无菌手术室进行称重，装袋和密封。
11. Aseptic room control: weighing, bagging and sealing in aseptic operating room.
12、成品的保存：通常保存在低温环境中。
12. Preservation of finished products: usually stored in low temperature environment.
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