The Manufacturing Process Of Frozen Fruits And Vegetables

Using high-quality vegetables for blanching, once the vegetables turn dark green, they can be picked up and cooled in cold water. After cooling, the vegetables are placed in a centrifuge to dry, and then frozen for about 45 minutes in a cold air environment between minus 33 ° C and minus 40 ° C. The formation time of the vegetables varies, and then cold water is added to form thin ice on the surface, which can prevent oxidation.
The purpose of blanching is to kill fungi and achieve the purpose of preservation. Water above 40 degrees Celsius can also inactivate biological enzymes in vegetables, thereby slowing down biological physiological reactions. The shorter the freezing time, the better the quality of frozen vegetables.