HYGIENE PROCESSING METHOD FOR VEGETABLE SALAD

摘要

PURPOSE: Provided is a hygienic processing method of vegetable salad to maintain the freshness of the vegetable salad for a long time. Therefore, a consumer safely takes the vegetable salad. CONSTITUTION: A hygienic processing method of vegetable salad comprises the steps of: selecting vegetables, followed by cutting into an appropriate size and washing with water(ST1); dipping the cut pieces of vegetables in water containing ozone concentrated to 3 ppm for 10 minutes with treating ultrasonic waves of 25-30KHz to wash them(ST2); dipping the washed vegetables in a functional solution of 0-5 deg.C for 5 minutes to wash and precool them(ST3); and dehydrating and packing the washed vegetables(ST4, ST5).