Choose a round leaf variety with lush leaves. Raw materials should be fresh and tender, dark green, without yellow leaves and pests. The length is about 150-300mm. The interval between harvesting and freezing should be as short as possible, and the storage time should not exceed 24 hours. In the initial processing, one plant should be selected, and the yellow leaves and roots should be removed. When washing spinach, wash one by one.
The tenderness and water content of spinach roots and leaves are different, so the blanching time of roots is longer and the blanching time of leaves is shorter. Specific operation method: put the washed spinach roots vertically downward in the basket. When blanching, first soak the roots in hot water for 30 seconds, and then completely soak them in hot water 1 min. In order to keep spinach dark green, it should be quickly cooled to below 65438 00℃ after blanching. The cooled spinach should be drained one by one, packed in a plastic bag every 500g, sealed on a sealing machine, and then frozen at a low temperature of -30℃ for 20 minutes. Spinach after quick freezing is brittle and easily broken. Packaging should be handled with care, generally every 20 bags in a box.
2 Quick-freezing method of celery
Raw materials require petiole to be fresh and tender, without yellow leaves, pests and diseases, bright green, and more than 300 mm long. In the initial processing, you need to pick one by one, remove all the leaves and cut off the roots. After cleaning, cut into 33 mm long sections, blanch in hot water at 65438 000℃ for 65438 0.5-2 minutes, and then quickly cool to below 65438 00℃. Drain the water, send it to a freezing device (below -30℃) for freezing 10 min, and finally package and refrigerate.
3 leek quick-freezing method
Leek can be processed into quick-frozen leek stuffing. Raw materials should be fresh and tender, without yellow leaves and pests. In the initial processing, you should choose one piece at a time, and eliminate the yellow leaves at the tip and the old leaves at the root. Wash away silt and dirt, drain, cut into fine powder, quantitatively package, freeze at -30℃ 10- 15 minutes, and mix with edible oil, meat, salt and other accessories when eating.
4 coriander quick freezing method
The raw material requirements and primary processing are the same as those of leek. After washing and draining, the whole plant is put into a plastic bag, the packaging quality is generally 100g, 250g, 500g, then sealed on a sealing machine and directly frozen.
5 garlic bolt quick freezing method
The processing season of garlic bolts is generally after mid-May, and the raw materials are required to be fresh, tender, free from pests and diseases, hot spots, solid and not empty, with a length of 350-500mm. After selecting them one by one, cut off the bolts and old roots, wash them for 2-3 times, and blanch them with 100℃ hot water. Two minutes. The whole frozen garlic bolt should be packed neatly and then frozen. Cut garlic seedlings into sections, put them into a quick-freezing device, freeze for 10 min, and finally quantitatively package and refrigerate.
6. Quick-freezing method of potato
Potatoes can be made not only into instant food, but also into various quick-frozen foods. Because potatoes can be stored all year round, the development of their products in China is not enough at present. In fact, the quick-frozen potato products have broad prospects.
Frozen potatoes are fried. Select a large, smooth and pest-free raw material, peel it and cut it into desired shapes (such as slices, blocks, dices, strips, etc.). ), frying with soybean until golden brown, draining, cooling, quick freezing, packaging and refrigerating. -18℃ cold storage can reach 12 months. Other raw materials can also be added to make instant food, such as potato cake, potato cake, puffed potato, diced potato, etc.
7 Quick-freezing method of taro
Its raw materials should be graded, washed and peeled according to grades, and soaked in water to prevent oxidation and browning. Blanching in hot water at 100℃ for 5- 10 minutes, depending on the size, rapidly cooling to below 10℃ after blanching, draining, freezing in a freezer (below -30℃), quantitatively packaging and refrigerating. Because taro will change color when it meets iron ions, it is forbidden to use iron utensils during processing. Taros of different sizes should be classified and frozen separately to save energy.
8 carrot quick freezing method
Carrot is a kind of vegetable with rich nutrition and easy processing. Raw materials require magnesium red, small yellow in the center of the section, and do not destroy the luster. When processing, you should choose one by one, cut off the inedible parts, wash them for 2-3 times, and cut them into various shapes as required, such as block, sheet, strip, ding, round pattern, long pattern, etc. The remaining scraps are generally processed into dices. The exported products should be peeled according to the requirements of the merchants. The peeler can be used for mass production. Pour the processed product into a basket and blanch it in hot water at 100℃ 1-3 minutes. Scalding degree should be strictly controlled. If blanching is excessive, it will soften and discolor, which will affect the product quality. After blanching, it is quickly cooled to below 10℃, drained by a vibration drainer, sent to a quick freezing device for freezing 10 min, quantitatively packaged and refrigerated.
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