Quick-freezing and blanching of vegetables

Select the round leaf species with lush leaves. Raw materials require fresh, green, no yellow leaves, no pests and diseases length of about 150-300 millimeters, harvesting and freezing processing interval should be as short as possible, the storage time shall not exceed 24 hours, the initial processing should be selected plant by plant, remove yellow leaves, excise the roots; cleaning spinach should be washed plant by plant.

Spinach roots and leaves of the old and young degree, water content is different, so when rinsing the roots should be longer rinsing time, the leaves should be shorter. Specific methods of operation: wash the roots of spinach down vertical in the basket, rinsing, the first root immersed in hot water rinsing 30 seconds, and then all immersed in hot water rinsing for 1 minute, in order to maintain the spinach green, rinsing should be quickly cooled to less than 10 ℃. Cooled spinach should be drained plant by plant, every 500 grams of a bundle into a plastic bag, placed on the sealing machine to seal, and then frozen at a low temperature of -30 ℃ for 20 minutes, frozen spinach is very brittle, easy to break, packaging should be gently, generally every 20 bags in a box.

2 celery quick-freezing method

Raw materials require petiole tender, no yellow leaves, no pests and diseases, bright green, more than 300 millimeters long. The initial processing should be selected plant by plant, remove all the leaves and excise the roots. After washing, it is cut into 33 mm long segments, rinsed in hot water at 100℃ for 1.5-2 minutes, followed by rapid cooling to below 10℃. After draining, it was sent into a freezing unit (below -30°C) for 10 minutes, and finally packed and refrigerated.

3 leek quick-freezing method

Leeks can be processed into quick-frozen leek filling. Raw materials require fresh and tender, no yellow leaves, no pests and diseases. The initial processing should be selected plant by plant, remove the tip of the yellow leaves and the root of the old leaves. Wash away the sediment and dirt, drain and cut into fine powder, quantitative packaging, frozen at -30 ℃ for 10-15 minutes, and then mixed with cooking oil, meat, salt and other auxiliary materials when serving.

4 parsley freezing method

Raw material requirements and initial processing and leeks are the same. After washing and draining the whole plant into a plastic bag, the packaging quality is generally 100 grams, 250 grams, 500 grams, and then placed on the sealing machine sealing, direct freezing.

5 garlic shoots quick-freezing method

Garlic shoots processing season is generally after mid-May, the raw material requirements of fresh and tender, no pests and diseases, no hot spots, quite solid and not empty, the length of 350-500 mm, root-by-root selection after cutting the shoots, the old root, cleaning 2-3 times, in 100 ℃ hot water rinsing 1.-2 minutes (need to cut the garlic shoots cut into inches and then rinsed), after rinsing Cool quickly to below 10℃. Whole frozen garlic shoots need to be neatly packed and frozen. Cutting in the garlic shoots into the quick-freezing device to freeze for 10 minutes, and finally quantitative packaging and refrigeration.

6 potato quick-freezing method

Potatoes can not only be made into convenience foods, but also can be made into a variety of frozen foods. As potatoes can be stored all year round, therefore, the current domestic development of its products is not enough, in fact, the frozen potato products have a broad prospect.

Frozen potatoes using the deep-frying process, choose a large, smooth, pest-free raw materials, peeled, cut into the required shape (such as slices, blocks, dices, strips, etc.), fried in soybean oil into a golden brown, drained, cooled, quickly frozen, packaged, refrigerated. It can be refrigerated up to 12 months at -18℃. It can also be added to other ingredients to make potato cakes, potato cakes, expanded potatoes, dice potatoes and other convenience foods.