Quick-frozen spinach processing technology

Quick freezing is a food freezing method in which raw materials are rapidly frozen at a low temperature of -30 to -40°C. Frozen foods have a central temperature of 18°C. Due to freezing in a short period of time, the cell gap and the water contained in the cell rapidly freeze at the same time, the expansion pressure generated by the freezing has little damage to the cell structure, and the loss of juice after thawing is also small, so the food can be better preserved. The flavor and nutrient content, and has the advantages of convenience, hygiene and supply period free from seasonal restrictions.
Production of frozen spinach. The general process operation process is: raw material selection - raw material processing, a wash - a hot blanching - cooling and draining a selection of a row of plates, a frozen ice hanging clothes, a package and a storage. The breakdown is as follows:
1. Raw material selection Spinach used for quick freezing must be a fresh product shortly after harvest. Plants with appropriate maturity, no bolting, and no decay should be selected.
2. Raw material treatment removes yellow old leaves, diseased leaves, worm leaves and damaged leaves from below the root neck. Roots were cut at 5 cm and divided into different grades according to the size of the plants so that the quality of the frozen product was uniform.
3. Wash the spinach into running water and rinse thoroughly to remove impurities.
4. The scald will align the spinach roots and shoots, place them in a bamboo basket and place them in boiling water at 100°C for 40-50 seconds. When scalding, the petiole should first be immersed in boiling water, and then the leaves should be immersed to prevent the leaves from becoming soft. Some people pointed out that spinach can be kept hot in the water at a temperature of 76.6°C to better maintain its bright green color. When blanching, add a certain amount of salt (sodium chloride) or calcium chloride, citric acid, and vitamins to the water to prevent oxidation of the vegetables.
5. After cooling and draining, the raw materials are quickly soaked in chilled water at 3 to 5°C, sprayed, or cooled to below 5°C with a cooling fan to reduce the damage of spinach quality and nutrition caused by thermal effects. If the temperature is not cooled or cooled in time, the chlorophyll will be destroyed and the green luster will lose its luster. It will gradually change from green to yellow-brown during storage. Therefore, in the cooling process, the water temperature in the cooling pool should always be detected, and ice can be added to lower the water temperature at any time.
Before freezing the raw materials after freezing, it is also necessary to use equipment such as an oscillating machine or a centrifuge to leach out the moisture remaining on the surface of the raw materials so as to prevent the raw materials from sticking or sticking to the frozen equipment during the freezing process.
6. The selected raw materials are poured on stainless steel plates or enamel plates in batches and checked one by one to remove unqualified raw materials and impurities.
7. In order to quickly freeze raw materials, trays are usually mounted in trays. The water-dried raw materials were placed on rectangular small ice trays, each containing 0.5 kg, and two layers were placed in total, and the roots of each layer were arranged on both sides of the tray. For the tray, take half of the root of the dish to the side, place it neatly on the ice tray, and fold it over the leaves of the dish; then place the root of the other dish toward the other side of the dish and follow the same method. , it becomes a neat rectangle.
8. The preservation of fresh quality of frozen vegetables depends to a large extent on the speed of freezing. The faster the freezing speed, the higher the preservation of fresh vegetables.
Raw materials that have undergone the above series of process operations should be immediately sent to the freezer and frozen at a low temperature of -30 to -40°C. It is required that the central temperature of the raw material reaches -15 to -18°C within 30 minutes.
9. After the ice-hanging quick-frozen vegetables are detached from the ice iron plate (called release plate), they are placed in a bamboo basket, and then the bamboo basket is immersed in cold water at a temperature of 2-5° C., and bamboo baskets are put in for 2-3 seconds. The surface moisture of the frozen vegetables quickly forms a transparent thin layer of ice. This can prevent oxidative discoloration of frozen products, reduce weight loss, and extend the storage period. The family ice clothes should be performed in a freezer no higher than 5°C.
10. The process of packing and packaging, including weighing, bagging, sealing and boxing, must be performed in a freezer below 5°C.
According to the requirements of the export specifications, each plastic bag is loaded with 0.5 kg and is packed in corrugated boxes, each containing 10 kg. After packing, sticky tape is sealed, marked with the product name, weight and production date, and shipped to cold storage.
11. The temperature in the freezer should be maintained at -18 to -21°C, and the fluctuation range of the temperature should not exceed ±1°C. The relative humidity of air should be kept between 95% and 100%, and the amplitude should not exceed 5%. Frozen product center temperature should be below 15°C. The general safe storage period is 12-18 months. During the transportation and sales period, stable low temperatures should be controlled as much as possible. If the temperature changes significantly, repeated freezing and freezing of the frozen products will seriously affect the quality of the products and thus the effect of quick freezing.
Fast-frozen vegetables usually need to be thawed or partially thawed before they are eaten, so that the ice crystals will melt and the vegetables will return to their fresh state before cooking. The process of thawing should be fast. It can be placed in the refrigerator (0-5 °C) or in cold water or at room temperature. Once thawed, it should be cooked immediately. Do not leave it for a long time after thawing, and do not freeze it after thawing. Storage.

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