Frozen fruit and vegetable processing technology
Organic Goji Berries,Fresh Goji Berries,Bulk Goji Berries Conventional Goji Berry Co., Ltd. , http://www.chdriedfruit.com
December 14 05:13:15, 2018
First, the choice of materials: raw materials for processing quick-frozen fruits and vegetables to be fully mature, color, smell and taste can be fully demonstrated, crisp texture, no pests and diseases, no mildew, no aging yellow, no damage to fresh fruits and vegetables as processing raw materials, preferably To achieve the same day harvest, timely processing, in order to ensure product quality. Second, pre-cooling: fruits and vegetables just harvested, generally with atmospheric heat and the release of respiratory heat. To ensure rapid freezing, precooling must be performed before quick freezing. The method is air-cooled and cold-water-cooled. The former can be cooled with a blower fan, and the latter can be cooled directly by soaking or spraying with cold water. 3. Cleaning: The surface of harvested fruits and vegetables is usually accompanied by dust, silt and dirt. To ensure that the product meets food hygiene standards, it must be cleaned before freezing. Especially for quick-frozen fruits and vegetables, this should be avoided because the quick-frozen products are no longer cleaned when they are eaten. Therefore, this cleaning is very important and must not be neglected. In addition to manual cleaning, washing machines (such as rotating drums and vibrating mesh belts) can be used. Washer) or high pressure water jet flush. Fourth, cut points: quick-frozen fruits and vegetables, and some need to peel, go to the fruit handle or roots and inefficient seeds, tendons, etc., and the larger individual cut into the same size for packaging and freezing. The slicing can be performed manually or mechanically, and generally the vegetables can be cut into pieces, pieces, strips, diced, segments, silk and other shapes. Thick, uniform thickness, consistent length and uniform specifications. The variety of berries is generally not divided, but can only be whole jelly to prevent loss of juice. 5. Blanching: Blinding is mainly used for the quick-freezing processing of vegetables. The purpose is to inhibit the enzyme activity, soften the fibrous tissue, remove spicy and astringent tastes, etc. for cooking and processing. Fast-frozen vegetables are not all varieties should be blanched, according to different species to be treated differently. In general, vegetables containing more cellulose or used in cooking such as stew, bran, etc., such as beans, cauliflower, mushrooms, etc., have a good effect after blanching. Some varieties such as green peppers, cucumbers, spinach, tomatoes, etc., containing less fiber, crisp texture, it is not suitable for blanching, otherwise it will make the body soften, lose brittle, poor taste. Blanching temperature is generally 90-100 °C, product temperature should reach 70 °C or more. The blanching time is generally 1-5 minutes. After blanching, it should be quickly picked up. Cool in cold water immediately to reduce the product temperature to 10-12°C. 6. Drainage: The sliced ​​vegetables, whether they have been blanched or not, are often accompanied by a certain amount of water on the surface. If they are not removed, it is easy to form lumps in the freezing result, which is not conducive to rapid freezing, and it is not conducive to post-frozen packaging. , so must drain before quick freezing. There are many ways to drain the vegetables. The vegetables can be placed in a bamboo basket on a shelf or placed in a pendulum and allowed to dry naturally. The centrifugal dryer or vibrating screen can be used for draining the vegetables. 7. Fast freezing: After draining the vegetables, they need to be frozen quickly after they are loaded or loaded. In the shortest possible time, we will ensure that the rapid passage of ice crystals through the formation phase (-0.5 to -35°C) will ensure the quick-freezing quality. Only the rapid freezing, the water in the body can form tiny crystals without damaging the tissue. Generally, peeled, cut, blanched, or other processed raw materials are promptly frozen at a temperature of -25 to -35°C, and then packaged and stored. VIII. Packaging: Packaging is an important condition for storage of quick-frozen fruits and vegetables. Its role is to prevent the evaporation of fruits and vegetables from surface moisture to form a dry state; to prevent the products from oxidizing and discoloring due to contact with air during storage; to prevent atmospheric pollution (dust, scum, etc.) ), maintain product hygiene; easy to transport, sell and eat. There are many packaging containers, usually tinplate cans, cellophane, plastic film bags, and large barrels. Sealed after filling, vacuum sealed packaging is ideal. Packaging specifications can be based on the supply of objects, individual retail sales, usually 0.5 kg or 1 kg per bag, hotel and hotel can be loaded 5-10 kg. After being packaged, if it cannot be exported in time, it must be stored in a cold storage at -18°C. The storage period varies depending on the variety. For example, beans, kale, etc. can be refrigerated for 8 months; cauliflower, spinach, and green beans can be stored for 14-16 months. ; And carrots, pumpkins, etc. can store 24.