Potatoes and radishes, as common root vegetables, are important raw materials in the field of pre packaged vegetables. They can be processed into various products such as sour and spicy potato shreds, braised radish chunks, mashed potatoes, dried radish, etc. Its specialized production line is designed specifically for the characteristics of root vegetables, including peeling, cutting, cooking, and seasoning, achieving efficient conversion from raw materials to finished products.
1、 Raw material pretreatment stage: efficient processing of root and stem characteristics
（1） Cleaning and peeling equipment
Graded cleaning machine: For the sediment and impurities on the surface of potatoes and radishes, a combination of drum friction cleaning and high-pressure spraying is used. The rubber protrusions on the inner wall of the drum rub against the surface of the raw material during rotation, and when washed with a 3MPa high-pressure water flow, more than 98% of the sediment can be removed. The equipment can automatically classify raw materials according to their size (such as potatoes classified by diameter of 3-5cm, 5-8cm), ensuring uniform processing and a cleaning efficiency of 2-5 tons/hour.
Flexible peeling equipment:
Potato specific peeling machine: using steam peeling technology, the potato skin is quickly softened by 121 ℃ high-pressure steam (pressure 0.12MPa), and then lightly peeled by a brush roller. The peeling rate is ≥ 95%, and the intact meat quality can be retained (loss rate ≤ 3%), avoiding the residue of soybean paste caused by traditional mechanical peeling.
Radish Peeling Machine: In response to the thin skin of radishes, a disc knife is used for peeling and spraying synchronously. The distance between the blades can be adjusted (0.5-1mm), accurately removing the skin without damaging the meat quality. It is suitable for processing products such as radish strips and chunks.
（2） Trimming and cutting equipment
Foreign object detection and removal: After cleaning, the raw materials can be detected by an X-ray foreign object detector to identify impurities such as stones and metal fragments hidden inside potatoes and radishes (sensitivity ≥ 0.3mm), with a removal accuracy of 100%, ensuring the safety of the raw materials.
Multi functional cutting unit:
Potato cutting: supports cutting into shreds (0.2-0.5cm wide), cubes (1-3cm square), and slices (0.3-0.8cm thick), using sharp tungsten steel blades and servo motors to control cutting speed (50-100 times/second). The cut surface is smooth and free of burrs, avoiding potato oxidation and browning.
Radish cutting: In response to the crispy texture of radish, the cutting equipment is equipped with buffering devices to reduce cracking during cutting. It can be processed into strips (5-10cm long, 1-2cm wide), blocks (2-4cm square), or swallowtail flower knives to meet the diverse needs of pre made vegetables. The cutting efficiency reaches 1-3 tons/hour, with an error controlled within ± 0.1cm.
2、 Matured processing step: Lock in flavor and texture
（1） Differentiated cooking equipment
Potato ripening equipment:
Potato puree production line: The potatoes are thoroughly steamed using a steam steaming pot (95-100 ℃, 20-30 minutes), and then stirred at high speed by a mud mixer (speed 3000r/min), combined with a colloid mill to refine (particle size ≤ 50 μ m), making the potato puree delicate and smooth. Butter, milk and other auxiliary materials can be added, and uniform blending can be achieved through an online mixing system, with a taste consistency of 98%.
Fried potato products: Equipped with a continuous fryer, the oil temperature is controlled at 160-180 ℃ (with an error of ± 2 ℃), and palm oil circulation filtration technology is used to reduce residual impurities. The frying time can be precisely set (30-90 seconds) to ensure that the fries and potato chips are crispy on the outside and tender on the inside, with an oil content controlled at 15% -20%.
Carrot ripening equipment:
Braised Radish Production Line: Using a sandwich pot for stir frying and stewing, first stir fry the radish pieces with a planetary stirring device (speed 10-20r/min) until the surface turns slightly yellow, then add seasoning and stew (85-90 ℃, 30-40 minutes), stirring without dead corners to ensure that each piece of radish is evenly flavored.
Dehydration of dried radish: A process combining hot air drying and air drying is used. First, the radish is dried with hot air at 60-65 ℃ for 4-6 hours (reducing the moisture content to 40%), and then transferred to low-temperature air drying (30 ℃, 40% humidity) to retain its brittleness. The final moisture content is controlled at 15% -20%, and the shelf life is extended to more than 6 months.
（2） Seasoning and mixing system
Precision seasoning unit: automatically adding salt, sugar, spices and other seasonings through a weight loss feeding machine, with an accuracy of ± 0.5g/100kg, supporting storage of various flavor formulas such as sour and spicy, five spice, sauce fragrance, etc. (can preset 50+types). For strip-shaped products such as potato shreds and radish strips, a drum mixer is used to adjust the inclination angle (10-15 °) and speed (15-25r/min) to evenly adhere the seasoning (adhesion rate ≥ 90%).
Soup adsorption control: For pre made dishes with soup (such as braised radish), the production line is equipped with a vibrating soup extractor, which removes excess soup through high-frequency vibration (200 times/minute) to ensure that the error in the amount of soup per product is ≤ 5%, avoiding overflow after packaging.
3、 Sterilization and packaging process: adapted to the preservation needs of pre packaged dishes
（1） Targeted sterilization process
Low temperature sterilization (suitable for ready to eat products): For products such as mashed potatoes and cold radish, pasteurization (65-70 ℃, 30 minutes) is used to kill pathogenic bacteria while preserving the taste. Combined with cold chain storage (0-4 ℃), the shelf life can reach 15-30 days.
High temperature sterilization (suitable for room temperature storage): For products such as braised potatoes and pickled radish, high temperature and high pressure sterilization (121 ℃, 0.15MPa, 20-30 minutes) is used. After sterilization, the product has a shelf life of 6-12 months at room temperature and can maintain soft and tender meat (potato hardness value ≤ 3kgf, radish hardness value ≤ 2.5kgf).
（2） Diversified packaging adaptation
Small size ready to eat packaging: Using a fully automatic pillow packaging machine, it supports small packages such as 100g, 200g, 300g, etc. The packaging film is made of high-temperature resistant CPP material, with a sealing strength of ≥ 25N/15mm, and a packaging speed of 80-120 packages per minute. For semi liquid products such as mashed potatoes, a quantitative filling system is equipped with an accuracy of ± 2g to avoid measurement errors.
Household packaging: using a vacuum packaging machine (vacuum degree ≤ -0.09MPa), suitable for household products weighing 500g-1kg, combined with barrier composite film (oxygen permeability ≤ 3cc/24h), to reduce oxidation and deterioration. After packaging, automatic metal detection and weight re inspection are carried out to ensure that the product is qualified.
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