your location:the processing process of quick-frozen vegetables usually includes the following main steps:
1. picking and preliminary processing: after picking, vegetables need to undergo preliminary processing, including removing soil and impurities, cleaning, and possibly cutting, peeling, etc. for subsequent processing.
2. pretreatment: preliminarily processed vegetables may need to be blanched or cooked to kill bacteria, maintain the color and taste of the vegetables, and retain more nutrients.
3. cooling: vegetables that have been blanched or cooked need to be cooled down for subsequent quick freezing.
this step is usually called pre-cooling and can be achieved by water immersion cooling or air cooling.
4. sorting and packaging: pre-processed and pre-cooled vegetables need to be sorted to remove spoiled or defective vegetables.
then they are packaged according to different specifications and varieties, usually using plastic bags or other suitable packaging materials.
5. quick freezing: the packaged vegetables enter quick freezing equipment, such as cold air quick freezing machine orliquid nitrogen quick freezing machineperform quick freezing. the speed and temperature need to be strictly controlled during the quick freezing process.
quickly lower the temperature of vegetables to prevent excessive formation of ice crystals, thereby reducing damage to the vegetable texture.
6. packaging and storage: after the quick-frozen vegetables are frozen, they need to be finally packaged and stored frozen to ensure the freshness and food safety of the products.
throughout the entire processing process, each link needs to be strictly controlled to ensure the hygiene, safety and quality of the product.
in addition, the processing technology may vary depending on the actual situation of different companies, and needs to be adjusted and optimized according to specific circumstances.
