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Frozen Process For Vegetables
The general frozen process for frozen vegetable are as follows: Choosing Raw Material-Cleaning-Peeling-Cutting- Blanching - Cooling - Drain – Frozen
1. The raw material
During freezing storage period, Vegetables’ quality won't improve, just try to keep their original quality and delay direction. Before freezing processing, vegetables must be fully mature, but should not be ripe, timely harvest, frozen would get better quality. For the requirements of raw materials, we need to see size, appearance, fleshy, flavor, any plant diseases and insect pest damage, microbial and pesticide pollution, etc. Vegetables after harvest should pre-cooling before frozen, then put in the cold storage in
2. Cleaning
Frozen vegetables is a kind of convenient food, after thawing would be eaten directly, so we should clean up all the Soil, sundry etc after picking.
3. Peeling, cutting
Some vegetables need to decorticate, such as eggplant, potatoes etc, some vegetables should cut off some part which could not been eaten, then cut according to customer’s requirements. In the pretreatment process before quick-frozen, raw material can not directly contact with copper, iron container, or vegetables would discolor.
4. Blanching
Blanching is a most important process in vegetable processing, would influence products quality directly.
(1) Blanching methods are mainly as water blanching and steam blanching. Water blanching is heating water to a definite temperature, then put vegetables into water and take out immediately after blanching. Steam blanching is change water into high temperature steam, heating vegetables in the steam. Steam blanching can reserve more nutrition such as vitamin C, vitamin B, but the enzyme inactivation time by steam blanching is long than water blanching, so steam blanching will result in vegetables discolor and nutrition destroyed. In addition, we could add some salt, sugar, organic acids and other substances in the water to improve the luster of vegetables and hardness during water blanching. The temperature of water heating is generally
(2) The degree of blanching. The enzymes in vegetables would be damaged during blanching, and make nutrients losing. Losses are mainly depended on the degree of blanching. Losing rate is about 10% - 30%. If blanching excessive, the losing will be more serious, it would result into discoloring of vegetables and wasting of fuel. Therefore, we must grasp the appropriate blanching extent, prevent inadequate or excessive for blanching.
5. Cooling
Cooling vegetables, cooling immediately after blanching. Otherwise the color and luster of vegetables would become dim by high temperature. High temperature could also increase dry consumption of vegetables. Therefore, cooling of vegetables after blanching should be in a short time. Cooling method is the first into cold water, use cold water spray or with ice water, Some vegetables would burst (such as beans) due to rapid cooling, in this case, we should cool by warm water to get good effect, but soluble ingredient is easily to loss in water, so we should cool vegetables to appropriate temperature in a short time.
6. Drain
Whether blanching or not blanching, drain is a necessary process in vegetable processing. If surface contained too much water, it is easy to freeze into pieces, and will influence appearance, packaging etc.
7. Frozen
Vegetable frozen methods are mainly as air supply freezing, indirect contact freezing and dip or spray freezing. Now most popular method is air supply freezing for low cost.
China Quality Frozen Vegetables&Fruits supplier,Bean Distributor,Canned&Fresh foods Wholesaler or OEM Service factory-Hangzhou Comtrue Trading Co.,Ltd.
China Frozen Vegetables distributor China Frozen Fruits wholesaler China Bean Products manufacturer China Canned Vegetables & Fruits exporter China Fresh Vegetables Company China Quality Frozen Vegetables on sale
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