|Type||Quick frozen fruit and vegetable production line|
|Material||Stainless steel SUS304|
|Application||Quick frozen Fruit or vegetable|
|Core machine||Quick freezer|
|Our name||Fresh corn grain niblet kernels quick-freeze quick-frozen deepfreeze quick Fast freeze frozen fruit and vegetable production line|
Production process flow:
Fresh Fruit or vegetable pretreatment (cleaning peeling, transporting, slicing, washing) → blanching → spin-dry → Vacuum freezing dryer drying → packaging → finished Fruit or vegetable
GYC Fresh corn grain niblet kernels quick-freeze quick-frozen deepfreeze quick Fast freeze frozen fruit and vegetable production line
When the vegetables are frozen, the center temperature must be less than 30 minutes, from minus 1 degrees to 5 degrees below zero, and then to below 15 degrees below zero.
Use high quality vegetables for hot drifting, when the vegetables turn to dark green, you can get up, cool in cold water, cool the dish after the centrifuge to dry, then freeze, from minus 33 degrees Celsius to minus 40 degrees Celsius in the cold wind environment for 45 minutes * vegetable formation time is different *, then enter cold water, surface formation of thin ice, Oxidation can be prevented.
The purpose of the blanching is to kill fungi, to achieve the purpose of anticorrosion. The water above 40 degrees Celsius can also make the biological enzyme inactive in the vegetable, so that the biological physiological reaction can be slowed down. The shorter the freezing time, the better the quality of the frozen vegetables.
Improper eating of frozen vegetables not only destroys their nutrition, but also damages their color, aroma and taste. Correct food method is to buy now, do not store in the home, not to store under outdoor conditions, secondly, frozen vegetables have been cleaned, washed and blanched before the freezing, washing, blanching before the bag, so do not need to add washing, as long as thawing can.
The difference between frozen vegetables and slow frozen vegetables:
In frozen vegetables, due to the short time of vegetable dehydration, the water can quickly pass through the maximum crystallization area of zero degrees Celsius to -5 degrees, and the cell and cell gap form small ice crystals at the same time, and do not destroy the cell wall. After thawing, vegetables have good reducibility, and basically retain their original color, aroma, taste, shape and nutrients. After quick freezing of vegetables, the juice contains a large amount of water (usually 65% to 97%), but also contains inorganic salts, organic acids, sugar, bone glue and other soluble nutrients.
When the vegetable is slow to freeze, the cell liquid is dehydrated and the water forms a larger ice crystal, which seriously destroys the cell wall; after thawing, the juice and the nutrients are lost, the meat is spongy, the brittleness is weakened, and both the quantity and the quality are greatly lost.
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Fresh corn grain niblet kernels quick-freeze quick-frozen deepfreeze quick Fast freeze frozen fruit and vegetable production line