Using seasonal vegetables such as gourd, carrots, tomatoes, celery, spinach and lettuce can produce nutritious and delicious compound vegetable juices. Raw material selection and treatment: Take 5-6 portions of fresh tomatoes without insects, mildew, and impurities, 1 melon, carrot, 1 lettuce, 1 celery and spinach, and then clean and clean the above selected vegetable raw materials. . After being processed in a crusher, they are placed in a steamer and heated to 70-90°C. Juice extraction and processing: After the selected vegetables are treated by the above method, each of them is beaten with a beater having a diameter of 3 mm and a sieve of 5 mm, and the various pulps obtained by beating are respectively placed in special containers. After the vegetables are beaten and juiced, 70% of tomato juice is mixed, and 30% of the mixture of wax gourd, carrot, celery, lettuce, and spinach is placed in the container together (pottery, pottery, etc.) The mixture is mixed and stirred, and then the syrup is added to the raw material until the amount of sugar in the raw material reaches 8%-10%, and the acid is adjusted to about 0.3%. Then, the raw material after adding sugar and adjusting the acid is finely ground with a colloid mill and then filtered once. Degassing and packaging: The obtained raw vegetable juice is preheated to 80° C. and is juice at a pressure of 18-20 MPa so as to promote the thorough mixing of the vegetable juice mixture, and the mixed juice is more uniform and clear. After high-temperature flash sterilization (120-135°C for 10 seconds), the juice can be bottled, sealed, and cooled stepwise when the juice is cooled to about 90°C. It is also possible to hot-seal the bottle (above 75°C), sterilize it in boiling water for 10-15 minutes, then cool it in sections.
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