your location:the process of quick-frozen vegetables generally includes the following steps:
1. choose fresh vegetables: choose fresh, disease-free and pest-free vegetables as raw materials to ensure the quality and taste of the product.
2. cleaning and peeling: carry out cleaning, peeling and other pre-treatment processes corresponding to different types of vegetables to remove soil, impurities and inedible parts.
3. cutting and sorting: cut the vegetables as required, and sort them according to their size and shape.
4. pretreatment: some vegetables require pretreatment processes such as dehydration and blanching to maintain the color and taste of the vegetables.
5. quick freezing: put the pre-processed vegetables into quick freezing equipment for quick freezing. usually the quick freezing temperature is below -18 degrees celsius.
6. packaging: pack the quick-frozen vegetables to ensure product quality, hygiene and safety.
7. storage: store packaged quick-frozen vegetable products under appropriate temperature and humidity conditions until they are sold or processed.
throughout the entire process, the time and temperature of each link need to be strictly controlled to ensure that the quality and nutrition of the vegetables are not affected.
at the same time, sanitary conditions are also very important to ensure the cleanliness of the production environment and equipment.
