Quick-frozen vegetable production process---Huabang Machinery

2023-06-20 15:15:52

Abstract: The principle of frozen vegetables - Process - Technology articles: the main production process and further elaborated by operational processes frozen spinach and cowpea these two examples. The following content comes from the network and is provided for your reference.

Quick Frozen Vegetable Production Process--Huabang Machinery

First, frozen spinach

Process: raw material selection â†’ dressing â†’ cleaning â†’ blanching, cooling â†’ draining â†’ freezing â†’ ice coating â†’ packaging â†’ frozen storage.

1. Operation points:

(1) Selection of raw materials: use large, thick, tender spinach, complete plant shape, no loose plants, no water in the harvest, no gravity binding, high pressure, no mechanical injury, no pests and diseases. Trimming and cleaning: Remove the roots from the roots and remove the dead leaves and residual leaves. Pick up the loose plants, smoke the plants, and then clean them.

(2) blanching and cooling: first put the roots into boiling water for about 30s, then immerse the whole plant in blanching for about 30s. Immediately put the spinached spinach into cold water to cool below 10 Â°C.

(3) Drainage and freezing: Drain the water with a vibrating sieve and place it in a 18cm x 13cm rectangular box, neatly arranged, 530g per box. After the roots of the vegetables are properly assembled, the leaves and leaves are separately packed, and then the stems and leaves outside the box are folded back to the roots, and the rectangular pieces are arranged, and then the spinach pieces are frozen in a quick-freezer below -35 Â° C until the center temperature is -18 Â° C.

(4) Ice-coated clothes: take off the box with cold water, then tap the frozen box, place the spinach in the box on the ice-coated ice pack, immerse in 3-5 Â°C cold water for 3-5s, quickly remove it; package and freeze Tibetan: 500g x 20 bags per carton, net weight 10kg. Frozen after packaging.

(5) Quality standard: The product is blue-green, with its unique taste and discouragement, no difference; the tissue is tender, the stems and leaves are thick, the plant type is intact, and the food is not fibrous.

2, frozen cowpea

(1) Process flow: raw material selection â†’ cutting section â†’ re-selection â†’ immersion brine â†’ bleaching â†’ blanching â†’ cooling â†’ draining â†’ quick freezing â†’ packaging â†’ frozen storage.

(2) Operation points

Raw material selection: Choose cowpea with darker color and uniform size. The beans have no obvious protrusions, the tissue is fresh and tender, and the color is cyan or pale green, but the two should not be mixed. The strip is round and straight, and the diameter of the cross section of the bean strip is about 0.5cm, no pests and diseases, no spotted. No miscellaneous beans.

Cutting and re-selecting: After cutting off the two tips of the beans, check them, and remove the spotted beans, the heterochromatic beans, the wormhole beans, and the impurities. Then cut into 5 cm long sections or pelletized. Soaked brine: Soak the bean section with 2% salt water for about 5 minutes to remove floating insects and impurities, remove the beans and rinse with water.

Blanching: The rinsed beans are blanched in boiling water for about 15 minutes, until the color turns bright green, and the mouth tastes no bean flavor. Immediately after blanching, use cold water to cool, then use a centrifuge to remove the clear water.

Quick-frozen: pre-treated beans should be frozen as soon as possible, can be pre-cooled to 0-5 Â° C, then sent to the quick-freezer, and then quickly frozen with -35 Â° C cold wind.

Packing: Packed in plastic bags, each bag is 250g or 500g, and then packed in carton, 10kg per carton.

Frozen storage: Stable temperature and humidity should be maintained during the freezing process.

(3)Quality standard: The product is light green or dark green, and the color is more consistent; it has the unique taste and smell of this product, no odor; the pod is fresh, the strip is round and straight, the thickness is more uniform, the bean has no obvious protrusion, and the food is eaten. No rough fiber.

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