Cold chain for 20 years

Chapter 28 Schedule

Hu Shutong officially devoted himself to the formulation of the HACCP fresh-cut vegetable work plan. This work left by Mr. Pang may not be a test for himself. Hu Shutong is well aware of the importance. sense of accomplishment.

Fresh-cut vegetables have a very low market share in the current vegetable market. After semi-processing, these vegetables will be directly shipped to supermarket freezers. However, not many people go to supermarkets to buy vegetables these days. Fresh potatoes and whole cabbage are people's first choice.

However, with the rapid improvement of people's living standards, it is an inevitable trend to choose fresh-cut vegetables that are more refined, free from cutting and peeling, and allow more flexible portion selection.

Hu Shutong knew all these backgrounds earlier, so he was on target from the very beginning of this planning work. There is no doubt that the vegetable company is going to take a refined route, which will lead to a higher premium for agricultural products.

When he poured his mind into this matter, Hu Shutong was suddenly full of excitement. If he came up with a set of procedures by himself, a fledgling graduate would not be convincing in practice. He may not dare to use it, and Hu Shutong doesn't even have a channel to submit it.

But with Professor Pang in front, everything will be completely different. What I am doing now is very likely to be transformed into practical results, which is what Hu Shutong has been pursuing.His thesis depicts a grand vision of the industry. No one knows when it will be realized, but no matter when, it needs solidity every step of the way.As Master Pang said, things need to be done one by one.

With this in mind, Hu Shutong became more motivated.

This system emerged in Europe and the United States more than 20 years ago. In terms of fresh-cut vegetables, a small number of processing enterprises in China have already used it.However, the usage is varied, the temperature control in the cutting room and the packaging room are different, and the pesticide cleaning methods are different. He deeply understands the intention of Master Pang, and it is still a matter of standardization.

Hu Shutong began to experiment all day long using the laboratory where the university often conducts experiments. Although the equipment is limited, it is completely sufficient for this subject.

After the vegetables are cut, because the tissues are mechanically damaged, the natural protective layer disappears, which will stimulate a large amount of anaerobic respiration, resulting in more perishable deterioration.Hu Shutong's key monitoring is the physiological and biochemical reactions after cutting vegetables, including enzymatic and non-enzymatic browning, which are major courses in the School of Food Science, food chemistry and nutrition, etc. The environment, low-temperature system, storage and distribution are more familiar, and the operation becomes more convenient.

This series of experiments is only to obtain the final critical limit value, which is the core of the critical control point. This is similar to the equipment operation process established by Hu Shutong in Tianheng. Select the most important ones and follow the regulations. Going down step by step, the staff does not need to understand the principle, just strictly implement it.

Hu Shutong stuck his head here, half a month passed, it was already the beginning of August, and he still couldn't come up with a complete process that satisfied him, and he was still trying repeatedly for the step of temperature control.During this period of time, he visited several fresh-cut vegetable supermarkets in the city, and the scene was a bit bleak. After communicating with the salesperson, he also found many practical problems.For example, the problem of softening and hardening of vegetables is very common. When they are just shipped, they are full of brilliance, but they either collapse and flow or change color suddenly overnight.

The entire process is divided into raw material acceptance, cutting, cleaning, packaging, metal detection, storage and distribution, among which cutting, cleaning and packaging are the most labor-intensive areas for Hu Shutong.

In the final plan presented, Hu Shutong set the temperature of the cutting room at 5°C, and the time spent in the cutting room should not exceed 5 minutes; sodium hypochlorite was used for washing vegetables, and the concentration was strictly controlled at 120 to 180 mg per liter, and the washing water temperature was 7°C. The pH value does not exceed 3, and the cleaning time does not exceed 4 minutes; the temperature in the packaging room is fixed at [-] degrees, and it does not exceed [-] minutes to enter the high-temperature storage, and the high-temperature storage is set at [-] to [-] degrees.

The longitudinal direction of the plan table is the description of significant hazards, critical limits, monitoring frequency, corrective measures, recording methods, etc.

Hu Shutong spent another three days checking for leaks. He didn't stop working until he was satisfied. Then he threw himself on the bed and had a good, nourishing and sweet sleep.

In his dream, he was in the cold storage for a while, waving an invisible fruit knife in the air, and saw on the workbench neatly sliced ​​wax gourds, cabbages divided in half, yams cut in eight centimeters, and fresh Arranged heads of broccoli, brightly washed lettuce and baby lettuce.After a while, I went to the supermarket again, and this time it turned into a pair of big hands. People carried shopping baskets in front of the freezer, and put boxes one by one into the basket.

And in the dream, there were people who were full of praise, thumbs up and said to me that it was natural, healthy and safe, and there were many microphones facing me, and suddenly became the focus of attention, so beautiful that I couldn't find it Proper.

"I'll go! This made you laugh! I dreamed of marrying a wife!"

Jiang Zhipeng came over to call him, but the phone was still hanging there, so he had no choice but to disturb people's dreams, "Old Hu! Old Hu! I have your call!"

"You're going to be so annoying! I'll beat you again when I have time!"

"Fuck you! Professor Pang is looking for you!"

"Ah?" Hu Shu sat up with a flick of his waist, touched the phone and saw that it had run out of battery, and hurriedly got out of bed to answer the dormitory call.

"Professor Pang, I have prepared the schedule, and I will send it to your office!"

"Different, I haven't gone back to school yet. If you have time, bring a schedule to the southern suburbs. I'm at the Huihong Hotel. Call Xiao Wu in advance when I arrive."

"Okay professor, I'm leaving now."

Putting down the phone, Hu Shutong was still in a daze, and then Jiang Zhipeng was also in a daze, "Old Hu, why did you hook up with Professor Pang?"

"Hit your face!"

Hu Shutong didn't care to say anything, and hurriedly charged his phone. As soon as the screen turned on, Jiang Zhipeng handed over his phone, "If you're in a hurry, take mine."

"Thank you!" Hu Shutong grabbed it and hurried out of the dormitory.

"By the way, there is a girl calling me, you should check the door! If anyone troubles me later, I will destroy you!"

……

(End of this chapter)