农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
2期
28-29
,共2页
矮生菜豆%速冻加工工艺%比较
矮生菜豆%速凍加工工藝%比較
왜생채두%속동가공공예%비교
dwarf kidney bean%frozen process and technology%compare
矮生菜豆是江苏省南通市重要的出口蔬菜品种之一，但其速冻加工工艺存在劳动效率低、强度大、成本高的问题。应用豆荚掐头去尾机和刀豆分级机优化矮生菜豆速冻加工工艺，每1 t产品用工数下降98.2%，加工成本仅为老工艺的18%；产品质量也得到显著提高，出口合格率从80.5%上升至95.1%。
矮生菜豆是江囌省南通市重要的齣口蔬菜品種之一，但其速凍加工工藝存在勞動效率低、彊度大、成本高的問題。應用豆莢掐頭去尾機和刀豆分級機優化矮生菜豆速凍加工工藝，每1 t產品用工數下降98.2%，加工成本僅為老工藝的18%；產品質量也得到顯著提高，齣口閤格率從80.5%上升至95.1%。
왜생채두시강소성남통시중요적출구소채품충지일，단기속동가공공예존재노동효솔저、강도대、성본고적문제。응용두협겹두거미궤화도두분급궤우화왜생채두속동가공공예，매1 t산품용공수하강98.2%，가공성본부위로공예적18%；산품질량야득도현저제고，출구합격솔종80.5%상승지95.1%。
Dwarf kidney bean is one of the important export vegetable varieties in Nantong. However, the problems of low labor efficiency, high strength and high cost exist in the traditional frozen process. Machines for breaking off both ends of pods and grading can be used to optimize the frozen process of dwarf kidney bean. The results indicate that the number of labor per ton product is declined by 98.2%, the processing costs is only 18% of the old process; the quality of the processed products has been significantly improved, and the pass rate of exports is increased from 80.5%to 95.1%.
