201127701 六、發明說明： 【發明所屬之技術領域】 [0001] 本發明係有關於一種保鮮蔬菜及其保鮮方法，特別是 指一種添加抗氧化劑成分，利用真空包裝袋抽真空，並 加以冷凍之保鮮蔬菜及其保鮮方法。 【先前技術·】 [0002] 隨著經濟的發展，國民生活水準的提高，國内消費者 對蔬菜品質的要求也相對提高，而產品的新鮮度是決定 其品質及價值的重要因素。蔬菜等產品具有易腐性，乃 ^ 因收穫後仍具有生命力，其呼吸作用、蒸散作用及其他 許多生理變化仍繼續在進行，這些現象通常會加速產品 老化、萎凋、黃化等，因而加速品質劣變。降低溫度是 蔬菜保鮮的最佳手段，因低溫可抑制引起產品劣變的生 理變化進行，在不引起寒害和凍害的條件下，愈快降到 適當低温對產品的保鮮愈好。 一般而言，所謂“保鮮”，是指食品在保證安全的前 提下，還能在營養、色澤、口感和風味等方面都能得到 〇 保證。消費者購買食品時，習慣注重保質期，而保質期 是食品安全的必要條件，隨著生活水準的提高，人們對 食品的要求已不僅僅注重其安全性，還希望所購買的食 品是新鮮的。於是便有了“保鮮”的概念。保鮮必能保 質，保質未必保鮮。 從專業的角度來看，相關保鮮手段係在食品儲藏過程 中，保持其新鮮狀態的一切技術措施或過程，也就是保 持瓜果蔬菜的外部形態以及色、香、味。而據證實，能 影響瓜果蔬菜“保鮮壽命”的因素主要是“溫度”和“ 099103171 表單編號A0101 第3頁/共15頁 0992005961-0 201127701 氧氣”這兩大問題。事實上，瓜果蔬菜在完全脫離母體 後，一切營養來源都已斷絕，本身處在不停消耗體内有 限養分的過程中，保鮮的一切有效措施其實是在儘量減 少瓜果蔬菜本身的消耗而已。可以肯定的是，低溫缺氧 的環境能抑制瓜果蔬菜的呼吸，減慢表面水分蒸發。消 耗少了，“保鮮壽命”自然也就延長了！ 從產品損耗上來看，若延長新鮮果蔬的保鮮期和銷售 貨架期，便直接減少了產品的損耗和損失，降低了銷售 成本，提高了銷售效益。 從銷售空間範圍來看，原本由於保鮮的問題不能很好 解決，只可以在產地附近區域進行銷售的產品，但若延 長保鮮期限，便可使得長距離流通成為可能，實現了跨 區域銷售和多區域同步銷售，擴大了市場銷售面，提高 了單位時間銷售量，降低了產品損耗和運輸成本，提高 了經濟效益。 從市場供應平衡上來看，在一定的產品季節和時段中 ，一些蔬菜產品的產出量是處於市場超飽和狀態的，也 就是產出量大於市場需求量，蔬菜產品生產商為防止有 過多的產品損耗和腐爛，提高銷售量，增加銷售收入， 被迫降低銷售價格，故關鍵將落在蔬菜之保鮮期限，若 無法解決此問題，便會嚴重影響蔬菜生產的經濟效益。 針對以上所述關於蔬菜之保鮮，如何盡快研發出一套 理想且創新之保鮮蔬菜及其保鮮方法，並且此一改良初 步階段，便有賴相關業者及社會人士加以思索與探討， 並透過不斷的實驗與嘗試，來達成此一目的。 有鑑於此，本案發明人乃秉持從事該項業務多年之經 099103171 表單編號A0101 第4頁/共15頁 0992005961-0 201127701 驗而了解到以往保鮮蔬菜及其保鮮方法之美中 並嘗試找出其問題癥結所在，經多方探討，詳加設計且 審慎評估後，最故. 取、Ά出-套創新且可行之手法，藉據此 手法更能夠有效保持蔬菜騎鮮度，符合上述。 【發明内容】 [0003] Ο ο 本發明在於提供一種保鮮蔬菜及其保鮮方法 蔬菜及其保鮮方法藉由真空包裝及冷藏、料處理，且 可進-步對該蔬菜加人食用油及抗氧化劑而達到蔬菜之 最佳保鮮，以提高蔬菜之保鮮期限及蔬菜之保鮮效率。 本發明所採用雜術《包fc : (Π將蔬菜進行清洗 與瀝乾·’（2)將蔬菜置入一包裝袋中；(3)將盛有蔬菜之 包裳袋抽真空；W及⑷㈣祕真空包料行冷藏或冷 來0 本發月保鮮蔬菜及其保鮮方法，該保鮮蔬菜及其保鮮 方法之步驟進—步包含：清洗與遞乾該蔬菜；再將抗氧 化劑加入蔬菜以形成_含添加物之蔬菜，以強化蔬菜之 抗乳化能力；將調味料加人該蔬菜，以增加其風味；將 食用油加人該蔬菜，以阻絕空氣與蔬菜的接觸面增加 ::氧:的能力；置入一真空包裝袋中;真空處理;真 空包裝袋，乃盡可能阻賴有空氣進人，避免因空氣而 不斷讓蔬菜氧化及黃化；再殺g處理該真空包裝袋；接 下來冷藏該真空包裝袋，再急速冷㈣真空包裝袋其 中於將抗氧化劑加人蔬菜以形成一含添加物之蔬菜之步 驟中之抗氧化劑係-種維他命C，該種維他命C包含異抗 壞血_成分’以有效地進行蔬菜之保鮮而達上述之目 的0 099103171 表單編號A0101 第5頁/共15頁 0992005961-0 201127701 【實施方式】 闺 mi t審查委員對本發明之技術特徵及所達成之 功效更有進一步之瞭解與認識，謹佐以較佳之實施例圖 及配合詳細之說明，說明如後： 請參閱第一圖，其係為本發明第一實施例之流程圖； 如圖所示，本發明係關於一種保鮮蔬菜及其保鮮方法， 其保鮮方法包含數個步驟，首先，（1)將蔬菜進行清洗、 切塊與瀝乾S10 ’其中該蔬菜之切塊係可視蔬菜種類或需 求而選擇操作；（2)將抗氧化劑混合液加入該蔬菜52〇， 該抗氧化劑係一種維他命C ,如異抗壞血酸鈉，，該抗氧 .. .... .... ..... :.. 化劑係溶於液體中以形該抗氧化劑混合液，該液體係為 食用油，該食用油可阻絕空氣與蔬菜的接觸面，增加其 抗氧化的能力，或該液體可為食用油、水、鹽所形成， 該液體内容物可依需求加以調整；⑺將調味料加入該蔬 菜S30，#亥調味料可包含食用油、糖、水、鹽、味精、酒 與醬油、其他調味材料或碑混合，用以增加其風味，在 適當實施方式中’本步驟係可與S20步驟合併；⑷將蔬 菜置入一真空包裝袋中S40 ; (5)將盛有蔬菜之真空包裝 袋抽真空S50，即利用真空機進行抽真空處理，以將該真 工包裝U之空氣除去，藉此，該抗氧化劑混合液、食 用油（或調未料）便可取代原本空氣於該蔬菜體中所佔之 空間’而更有效地渗透入該蔬菜内，以達到阻絕空氣及 產生保鮮效果而避免使該蔬菜氧化及黃化，使本發明之 該蔬菜得以保存葉綠素於其中；繼接下來進行（6)殺菌處 理S60，即對該真空包裂袋内之蔬菜進行殺菌，此殺菌方 式可為紫外線光照射殺菌或其他方式殺菌；⑺冷藏該真 099103171 第6頁/共15頁 表單編號A0101 201127701 空包裝袋S70，使該蔬菜先處於一適當低溫之狀態；再繼 (8)急速冷;東該真空包裝袋S80。前述綜合其冷藏、冷；東 溫度範圍約在5°C--30°C，冷凍溫度範圍約在一18°C至 —30°C，較佳冷凍溫度在一18°C--20°C，利用前述之 冷藏、冷凍使蔬菜在冷凍期間可持續365天以上不致腐敗 ，以達較佳蔬菜保鮮之效果。 在前述方法中，其中該將蔬菜置入一真空包裝袋中 S40之步驟係可以調換至接續在該（1)將蔬菜進行清洗、 切塊與瀝乾S10步驟之後，即將清洗後之蔬菜直接置入該 真空包裝袋，繼再進行後續之將抗氧化劑混合液加入該 蔬菜S 2 0後之步驟。再者，前述將調味料加入該蔬菜S 3 0 之步驟係可視蔬菜種類或應用需求而加以選擇操作，並 非每一保鮮蔬菜皆需加入該調味料。 請參閲第二圖，其係為本發明第二實施例之流程圖， 其係基於第一實施例之方法基礎上加以變化，其差異係 在第一實施例之將調味料加入該蔬菜S30之步驟後接續有 一保鮮蔬菜及其保鮮方法（4a)將蔬菜置入一容器中S100 ;該容器係可為一包裝盒或包裝袋，繼（5a)將該容器充 填氮氣S110，如此亦可有效將該容器内之空氣排出，防 止該蔬菜之氧化與黃化而保持鮮度；繼再進行（6a)殺菌 處理S120，即對該容器内之蔬菜進行殺菌，此殺菌方式 可為紫外線光照射殺菌或其他方式殺菌；（7a)冷藏該容 器S130，使該蔬菜先處於一適當低溫之狀態；再繼（8)急 速冷凍該容器S140。前述综合其冷藏、冷凍溫度範圍約 在5°C〜一 30°C，冷凍溫度範圍約在一18°C至一30°C，較 佳冷凍溫度在一18°C〜一20°C，利用前述之冷藏、冷凍 099103171 表單編號A0101 第7頁/共15頁 0992005961-0 201127701 使蔬菜在冷凍期間可持續3 6 5天以上不致腐敗，以達較佳 蔬菜保鮮之效果。 如前述蔬菜保鮮方法，本發明之保鮮蔬菜構成包含： 一真空包裝袋；至少一蔬菜，該蔬菜係設置於該真空包 裝袋内，並形成一抽真空包裝；再者，該包容有蔬菜之 真空包裝袋於抽真空包裝後係具有冷藏或冷凍之處理。 又同前，該蔬菜係可加設前述之食用油、抗氧化劑（如異 抗壞血酸鈉）等；該包容有蔬菜之真空包裝袋係經殺菌處 理（如紫外線光照射），如此，本發明之保鮮蔬菜可呈現 其最佳保鮮狀態並具有較長時間之保存期限，以積極提 升蔬菜產業之經濟效益及蔬農產業之發展。 請參閱第三圖，其係為本發明之殺菌操作說明示意圖 :如圖所示，本發明之保鮮蔬菜及其保鮮方法，將該真 空包裝袋中之空氣除去而利用真空機進行抽真空處理後 ，須進行殺菌處理該真空包裝袋，其中於真空處理該真 空包裝袋之步驟中，更包含利用一真空包裝機處理1秒~5 分鐘。而雖然有許多的消毒殺菌方式存在，但紫外線殺 菌發仍是被優先考慮的，其原因為快速、徹底、不汙染 、操作簡便、費用較低等等，相較於其他殺菌方法，紫 外線殺菌方法僅僅需幾秒鐘便可徹底殺菌且幾乎對所有 的細菌均可有效的消滅而不會造成二次污染，不殘留任 何有毒物質，對被消毒之物無腐餘性、無污染、無殘留 ，故為目前最先進、最有效、最經濟的殺菌法。 請參閱第四圖，其係為本發明之應用說明示意圖；如 圖所示，本發明保鮮蔬菜及其保鮮方法於進行冷藏該真 空包裝袋之後需急速冷凍該真空包裝袋，其中急速冷凍 099103171 表單編號A0101 第8頁/共15頁 0992005961-0 201127701 Ο201127701 VI. Description of the invention: [Technical field of invention] [0001] The present invention relates to a fresh-keeping vegetable and a fresh-keeping method thereof, in particular to an antioxidant component, which is vacuumed in a vacuum packaging bag and frozen. Vegetables and their preservation methods. [Previous Technology·] [0002] With the development of the economy and the improvement of the standard of living of the people, domestic consumers have relatively higher requirements for the quality of vegetables, and the freshness of products is an important factor in determining their quality and value. Vegetables and other products are perishable, but they still have vitality after harvesting. Their respiration, evapotranspiration and many other physiological changes continue to occur. These phenomena usually accelerate the aging, withering, yellowing, etc. of the products, thus accelerating the quality. Bad change. Reducing the temperature is the best means for keeping vegetables fresh. Because the low temperature can inhibit the physiological changes that cause the deterioration of the product, the faster the temperature is lowered to the appropriate low temperature, the better the preservation of the product is. In general, the so-called “preservation” means that the food can be guaranteed in terms of nutrition, color, taste and flavor, while ensuring safety. When consumers buy food, they are accustomed to paying attention to the shelf life, which is a necessary condition for food safety. With the improvement of living standards, people's requirements for food have not only paid attention to their safety, but also hope that the food they purchase is fresh. Then there is the concept of "preservation". Preservation will guarantee quality and quality may not be fresh. From a professional point of view, the relevant preservation methods are all technical measures or processes that maintain their freshness during the food storage process, that is, to maintain the external form and color, aroma and taste of the fruits and vegetables. It has been confirmed that the factors that can affect the “preservation life” of fruits and vegetables are mainly “temperature” and “099103171 Form No. A0101 Page 3/15 pages 0992005961-0 201127701 Oxygen”. In fact, after the fruits and vegetables are completely separated from the mother, all the sources of nutrition have been cut off. In the process of constantly consuming the limited nutrients in the body, all effective measures for keeping fresh are to minimize the consumption of fruits and vegetables. . What is certain is that the environment of hypothermia and hypoxia can inhibit the breathing of fruits and vegetables and slow down the evaporation of surface water. With less consumption, the “preservation life” will naturally be extended! From the point of view of product loss, if the shelf life of fresh fruits and vegetables and the shelf life of sales are prolonged, the loss and loss of products are directly reduced, the sales cost is reduced, and the sales efficiency is improved. From the point of view of the sales space, the original product can not be solved because of the problem of fresh-keeping. It can only be sold in the vicinity of the place of production. However, if the shelf life is extended, long-distance circulation can be made, and cross-regional sales and many can be realized. Synchronous sales in the region have expanded the market sales, increased sales per unit time, reduced product loss and transportation costs, and improved economic efficiency. From the perspective of market supply balance, in a certain product season and time period, the output of some vegetable products is in a state of super-saturation in the market, that is, the output is greater than the market demand, and the vegetable product producers prevent excessive Product loss and decay, increase sales, increase sales revenue, and be forced to lower the sales price, so the key will fall on the shelf life of vegetables. If this problem cannot be solved, it will seriously affect the economic benefits of vegetable production. In view of the above-mentioned preservation of vegetables, how to develop an ideal and innovative fresh-keeping vegetables and their preservation methods as soon as possible, and the initial stage of this improvement depends on the relevant industry and the community to think and explore, and through continuous experimentation. And try to achieve this goal. In view of this, the inventor of the case has been engaged in the business of the business for many years, 099103171 Form No. A0101, Page 4 / 15 pages, 0992005961-0 201127701, and learned about the beauty of fresh vegetables and their preservation methods in the past and tried to find out the problem. The crux of the problem, after many discussions, detailed design and careful evaluation, the most recent. Take, take out - set of innovative and feasible methods, according to this method can more effectively maintain the freshness of vegetables, in line with the above. SUMMARY OF THE INVENTION [0003] The present invention provides a fresh-keeping vegetable and a fresh-keeping method thereof, and a fresh-keeping method thereof, which are vacuum-packed, refrigerated, and processed, and can further add edible oil and antioxidant to the vegetable. The best preservation of vegetables is achieved to increase the shelf life of vegetables and the preservation efficiency of vegetables. The hybrid technique used in the present invention "package fc: (Π wash and drain vegetables] (2) put vegetables into a bag; (3) vacuum the bag with vegetables; W and (4) (4) The vacuum packaging material is refrigerated or cold. The fresh-keeping vegetables and the fresh-keeping method thereof, the steps of the fresh-keeping vegetables and the fresh-keeping method include: washing and drying the vegetables; adding antioxidants to the vegetables to form _ Adding vegetables to strengthen the anti-emulsification ability of vegetables; adding seasonings to the vegetables to increase their flavor; adding edible oil to the vegetables to prevent the contact between air and vegetables:: Oxygen: Ability Put into a vacuum packaging bag; vacuum treatment; vacuum packaging bag, as far as possible to block the air into the people, to avoid the oxidation and yellowing of vegetables due to air; then kill the vacuum packaging bag; then refrigerate The vacuum packaging bag, and then the rapid cooling (4) vacuum packaging bag, wherein the antioxidant system-vitamin C in the step of adding the antioxidant to the vegetable to form an vegetable containing the additive, the vitamin C contains the same blood stasis _ Ingredients 'effectively The preservation of vegetables for the above purposes 0 099103171 Form No. A0101 Page 5 / Total 15 Pages 0992005961-0 201127701 [Embodiment] 闺mi t Review Committee has a better understanding of the technical features and effects achieved by the present invention. BRIEF DESCRIPTION OF THE DRAWINGS The following is a description of a preferred embodiment and a detailed description of the following: Referring to the first drawing, which is a flow chart of a first embodiment of the present invention; as shown, the present invention relates to a preservation Vegetables and their fresh-keeping methods, the fresh-keeping method comprises several steps. First, (1) the vegetables are washed, diced and drained S10 'where the dicing of the vegetables is selected according to the type or demand of the vegetables; (2) Adding an antioxidant mixture to the vegetable 52 〇, the antioxidant is a vitamin C, such as sodium erythorbate, the antioxidant.. . . . . . . . Forming the antioxidant mixture in a liquid, the liquid system is an edible oil, the edible oil can block the contact surface of the air and the vegetable, increase the anti-oxidation ability, or the liquid can be formed by edible oil, water and salt. , the liquid The content can be adjusted according to the needs; (7) adding the seasoning to the vegetable S30, the #hai seasoning can include cooking oil, sugar, water, salt, monosodium glutamate, wine and soy sauce, other seasoning materials or a combination of monuments to increase its flavor. In the appropriate embodiment, 'this step can be combined with the step S20; (4) the vegetable is placed in a vacuum packaging bag S40; (5) the vacuum packaging bag containing the vegetable is vacuumed S50, that is, vacuum is used for vacuuming The treatment is performed to remove the air of the artificial packaging U, whereby the antioxidant mixture and the edible oil (or the unreacted material) can replace the space occupied by the original air in the vegetable body to penetrate more effectively. Into the vegetable, in order to block the air and produce a fresh-keeping effect, and avoid oxidizing and yellowing the vegetable, so that the vegetable of the invention can preserve the chlorophyll therein; and then (6) sterilizing the S60, that is, the vacuum The vegetables in the cracked bag are sterilized. This sterilization method can be sterilized by ultraviolet light irradiation or other methods of sterilization; (7) Refrigeration the true 099103171 Page 6 of 15 Form No. A0101 201127701 Empty packaging The bag S70 is such that the vegetable is first in a state of a suitable low temperature; and then (8) is rapidly cooled; the vacuum packaging bag S80 is in the east. The foregoing comprehensive refrigeration and cold; the east temperature range is about 5 ° C - 30 ° C, the freezing temperature range is about 18 ° C to - 30 ° C, and the preferred freezing temperature is between 18 ° C and -20 ° C. By using the above-mentioned refrigeration and freezing, the vegetables can be kept for more than 365 days during the freezing period without causing spoilage, so as to achieve the effect of better vegetable preservation. In the above method, the step of placing the vegetables in a vacuum packaging bag S40 can be reversed to the subsequent step of washing the vegetables, dicing and draining the S10 step, and the vegetables to be washed are directly placed. Into the vacuum packaging bag, followed by the subsequent step of adding the antioxidant mixture to the vegetable S 2 0. Further, the step of adding the seasoning to the vegetable S 3 0 may be selected according to the type of the vegetable or the application demand, and not every fresh vegetable needs to be added to the seasoning. Please refer to the second drawing, which is a flow chart of the second embodiment of the present invention, which is based on the method of the first embodiment, and the difference is that the seasoning is added to the vegetable S30 in the first embodiment. After the step, there is a fresh vegetable and a fresh-keeping method thereof (4a). The vegetable is placed in a container S100; the container can be a package or a package, and the container is filled with nitrogen S110 (5a), which is also effective. Discharging the air in the container to prevent oxidation and yellowing of the vegetable to maintain freshness; and then performing (6a) sterilization treatment S120, that is, sterilizing the vegetable in the container, the sterilization method may be ultraviolet light irradiation sterilization or Other means of sterilization; (7a) refrigerating the container S130 to bring the vegetable to a proper low temperature state; and then (8) rapidly freezing the container S140. The foregoing comprehensive refrigeration and freezing temperature range is about 5 ° C to 30 ° C, the freezing temperature range is about 18 ° C to 30 ° C, and the preferred freezing temperature is between 18 ° C and 20 ° C. The above-mentioned refrigerated and frozen 099103171 Form No. A0101 Page 7 / Total 15 Page 0992005961-0 201127701 The vegetables can be kept for more than 3 6 5 days during the freezing period without causing corruption, so as to achieve better vegetable preservation effect. For the vegetable fresh-keeping method, the fresh-keeping vegetable composition of the present invention comprises: a vacuum packaging bag; at least one vegetable, the vegetable is disposed in the vacuum packaging bag, and forms a vacuum packaging; further, the vacuum containing the vegetable The package is refrigerated or frozen after being vacuum packed. In addition, the vegetable may be added with the aforementioned edible oil, antioxidant (such as sodium erythorbate), etc.; the vacuum packaging bag containing the vegetable is sterilized (such as ultraviolet light irradiation), thus, the preservation of the present invention Vegetables can exhibit their best preservation status and have a long shelf life to actively promote the economic benefits of the vegetable industry and the development of the vegetable and agricultural industries. Please refer to the third figure, which is a schematic diagram of the sterilization operation of the present invention. As shown in the figure, the fresh-keeping vegetables of the present invention and the fresh-keeping method thereof, the air in the vacuum packaging bag is removed and vacuumed by a vacuum machine. The vacuum packaging bag is subjected to sterilization treatment, wherein the vacuum processing of the vacuum packaging bag further comprises using a vacuum packaging machine for 1 second to 5 minutes. Although there are many disinfection methods, UV sterilization is still a priority, because it is fast, thorough, non-polluting, easy to operate, low cost, etc. Compared with other sterilization methods, ultraviolet sterilization method It can be completely sterilized in just a few seconds and can be effectively eliminated by almost all bacteria without causing secondary pollution, no toxic substances remaining, no rot, no pollution, no residue to the sterilized substances. Therefore, it is the most advanced, most effective and economical sterilization method. Please refer to the fourth figure, which is a schematic diagram of the application of the present invention; as shown in the figure, the fresh-keeping vegetables and the fresh-keeping method thereof of the present invention need to rapidly freeze the vacuum packaging bag after refrigerating the vacuum packaging bag, wherein the rapid freezing 099103171 form No. A0101 Page 8 of 15 0992005961-0 201127701 Ο
099103171 该真空包裝袋係冷凍至約_18它至_3〇。(：，該急速冷卻之 步驟即預冷，預冷對於蔬菜之保鮮極為重要，其重要性 可包含減緩失水率、降低呼吸率、抑制病源菌繁殖與提 高經濟效益等等，而預冷之方法可包含碎冰預冷、冰水 預，、空氣預冷與真空預冷，其中碎冰預冷係將壓碎之 冰塊撒在園產品上或與產品一同裝在耐水之容器中，與 園產品接觸面積擴大，增加吸熱效果。適用之園產品以 能忍受冰水直接接觸，且運輸中亦耐水者，如青蔥、部 分化菜類、根菜類與莖菜類；冰水預冷係將園產品浸在 冰水中或以冰水噴麗、沖淋至產品表面，以達到降溫效 果的一種冷卻方法。適用於果菜類、嫩莖菜、水果；空 氣預冷則分成室内風冷與強風預冷；真空預冷係園產品 放入一密閉倉體中，然後迅速將其中之空氣抽出，產品 表面水分急速蒸發，致使產品溫度迅速下降。適用於葉 菜類、及部分莖、花菜類。 综上所述，本發明為一種保鮮蔬菜及^保鮮方法，保 鮮蔬菜及其保鮮方法該保鮮蔬菜及其保鮮方法之步驟係 包含清洗與瀝乾該蔬菜；再將抗氧化劑加入蔬菜以形成 一含添加物之蔬菜；將調味料加入該蔬菜；將食用油加 入該蔬菜·’置入-真空包裝袋中；真空處理該真空包裝 袋；再殺菌處理該真空包裝袋；冷藏後，接下來=速 冷康該真空包裝袋。其中於將抗氧化劑加人 : -含添加物之蔬菜之步驟中之抗氧化劑係—種維他命c， 該種維他命C包含異抗壞也酸鈉成分於蔬菜進行冷藏期間 更能保有«之鮮度，冷;錢料使絲可持_5天1 上而不致腐敗之目的’且能保持蔬菜之翠綠、輕 表單編號Α0101 第9頁/共15頁 巴口 0992005961-0 201127701 感，並使蔬菜呈一類似假性熟成之最佳外觀狀態。 故本發明實為一具有新穎性、進步性及可供產業上 利用者，應符合我國專利法專利申請要件無疑，爰依法 提出發明專利申請，祈鈞局早日賜准專利，至感為禱。 惟，以上所述，僅為本發明最佳之一的具體實施例之 詳細說明與圖式，惟本發明之特徵並不偈限於此，並非 用以限制本發明，本發明之所有範圍應以下述之申請專 利範圍為準，凡合於本發明申請專利範圍之精神與其類 似變化之實施例，皆應包含於本發明之範疇中，任何熟 悉該項技藝者在本發明之領域内，可輕易思及之變化或 修飾皆可涵蓋在以下本案之專利範圍。 【圖式簡單說明】 [0005] 第一圖係本發明第一實施例保鮮蔬菜及其保鮮方法流程 不意圖， 第二圖係本發明第二實施例方法流程示意圖； 第三圖係本發明殺菌操作說明示意圖；以及 第四圖係本發明應用說明示意圖。 【主要元件符號說明】 [0006] 將蔬菜進行清洗、切塊與濾乾S10 將抗氧化劑混合液加入該蔬菜S 2 0 將調味料加入該蔬菜S 3 0 將蔬菜置入一真空包裝袋中S40 將盛有蔬菜之真空包裝袋抽真空S50 殺菌處理S60 冷藏該真空包裝袋S70 099103171 表單編號A0101 第10頁/共15頁 0992005961-0 201127701 急速冷凍該真空包裝袋S80 將蔬菜置入一容器中S100 將該容器充填氮氣S110 殺菌處理S120 冷藏該容器S130 急速冷凍該容器S140099103171 The vacuum bag is frozen to about _18 it to _3 〇. (:, the rapid cooling step is pre-cooling, pre-cooling is very important for the preservation of vegetables, its importance can include slowing the rate of water loss, reducing the respiratory rate, inhibiting the growth of pathogenic bacteria and improving economic benefits, etc., and pre-cooling The method may include crushed ice pre-cooling, ice water pre-preparation, air pre-cooling and vacuum pre-cooling, wherein the crushed ice pre-cooling is to sprinkle the crushed ice on the garden product or together with the product in a water-resistant container, and The contact area of the garden products is enlarged, and the heat absorption effect is increased. The applicable garden products are those that can withstand direct contact with ice water, and are also resistant to water during transportation, such as shallots, some vegetables, root vegetables and stems; ice water precooling will The garden product is immersed in ice water or sprayed with ice water to wash the surface of the product to achieve a cooling effect. It is suitable for fruits and vegetables, tender stems and fruits, and air pre-cooling is divided into indoor air-cooling and strong wind pre-cooling. Cold; the vacuum pre-cooling system product is put into a closed warehouse body, and then the air is quickly extracted, and the surface moisture of the product is rapidly evaporated, so that the temperature of the product is rapidly decreased. It is suitable for leafy vegetables and some stems, In summary, the present invention relates to a fresh-keeping vegetable and a fresh-keeping method, a fresh-keeping vegetable and a fresh-keeping method thereof. The steps of the fresh-keeping vegetable and the fresh-keeping method thereof include washing and draining the vegetable; and adding the antioxidant to the vegetable Forming a vegetable containing the additive; adding the seasoning to the vegetable; adding the edible oil to the vegetable, placing in the vacuum packaging bag; vacuum processing the vacuum packaging bag; and sterilizing the vacuum packaging bag; Down = quick cold Kang vacuum bag, which is added to the antioxidant: - the antioxidant system in the step of adding vegetables - vitamin C, the vitamin C contains the same resistance to sodium and vegetables During the refrigerated period, it is more able to maintain the freshness of the «cold, cold; the money can make the silk can hold _5 days 1 without the purpose of corruption' and can keep the green of the vegetables, light form number Α0101 Page 9 / 15 pages of Bakou 0992005961 -0 201127701 Sense, and make the vegetable a similar appearance of pseudo-maturing. Therefore, the invention is novel, progressive and available for industrial use, and should conform to the Chinese patent. The patent application requirements are undoubtedly, and the invention patent application is filed according to law, and the prayer bureau will grant the patent as soon as possible. However, the above description is only a detailed description and drawing of the specific embodiment of the present invention. The present invention is not limited thereto, and is not intended to limit the scope of the invention, and the scope of the invention is to be construed as the scope of the claims. It is intended to be included in the scope of the present invention, and any variation or modification that can be easily conceived by those skilled in the art can be covered in the following patent scope of the present invention. [Simple Description] [0005] The first drawing is a flow chart of the fresh-keeping vegetables and the fresh-keeping method of the first embodiment of the present invention, the second drawing is a schematic flow chart of the second embodiment of the present invention; the third drawing is a schematic diagram of the sterilization operation of the present invention; and the fourth drawing A schematic diagram of the application of the invention is shown. [Main component symbol description] [0006] Wash vegetables, diced and filter dry S10 Add antioxidant mixture to the vegetable S 2 0 Add seasoning to the vegetable S 3 0 Put the vegetables in a vacuum bag S40 Vacuum bag with vegetable vacuum S50 Sterilization treatment S60 Refrigeration vacuum bag S70 099103171 Form No. A0101 Page 10 / Total 15 Page 0992005961-0 201127701 Quickly freeze the vacuum bag S80 Put the vegetables in a container S100 The container is filled with nitrogen S110, the sterilization process S120, the container S130 is refrigerated, and the container S140 is rapidly frozen.
099103171 表單編號A0101 第11頁/共15頁 0992005961-0099103171 Form No. A0101 Page 11 of 15 0992005961-0