Spinach: Use leafy, round leaf species. The raw materials are fresh, green, no yellow leaves, no pests, and the length of the pests is about 150-300 mm. The interval between harvesting and freezing should be as short as possible. The storage time should not exceed 24 hours. Yellow leaves, cut off the roots; wash the spinach to wash each plant. The roots and leaves of spinach have different tenderness and moisture content, so when blanching is performed, the time for blanching the roots should be longer and the leaves should be shorter. Specific method of operation: Wash the root of the wave dish vertically down in the basket, blanching, the first root immersed in hot water blanching for 30 seconds, and then all immersed in hot water blan 1 minute, in order to maintain spinach The dark green, after blanching should be quickly cooled to below 10 °C. After cooling, the spinach should be drained one by one. Each bundle of 500 grams is packed in a plastic bag, sealed on a sealing machine, and then frozen at a low temperature of -30°C for 20 minutes. The frozen spinach is very brittle and easily broken. Should be light and easy to handle, generally one box for every 20 bags. Celery: The raw material requires fresh petiole, no yellow leaves, no pests, and bright green, 300 mm long. When selecting the first plant, select all the leaves and remove the roots. After washing, cut into 33 mm long sections, blanched in hot water at 100°C for 1.5-2 minutes, and then rapidly cooled to below 10°C. After draining, it is sent to the freezing device (under -30°C) for 10 minutes, and finally packaged and refrigerated. Leek: Leek can be processed into frozen leeks filling. Raw materials require fresh, yellow leaves, no pests and diseases. During the initial processing, the plants should be selected one by one and the yellow leaves at the tips and the old leaves at the roots should be removed. Wash away the mud and dirt, drain and cut into fine powder, weigh the package, freeze at -30°C for 10-15 minutes, mix with cooking oil, meat, salt and other accessories when eating. Parsley: Raw material requirements and initial processing are the same as that of leeks. After washing and draining, the whole plant is packed in a plastic bag, and the package quality is generally 100g, 250g, 500g, and then it is sealed on the sealing machine and directly frozen. Garlic Clam: The processing season of Garlic Brio is generally after mid-May. The raw material requirements are fresh, no pests and diseases, no hot spots, very real and not empty, length 350-500 mm, cut to the roots and old roots after selecting one by one, cleaning 2- 3 times, blanching in hot water at 100°C for 1. to 2 minutes (blanch after cutting into inch segments for splitting). After blanching, quickly cool to below 10°C. The whole frozen garlic pods need to be frozen after being packed neatly. Slicing in the frozen garlic frozen into the device for 10 minutes, and finally quantitative packaging, refrigerated. Potatoes: Potatoes can not only be made into convenience foods, but also can be made into various quick-frozen foods. Since potatoes can be stored for a long period of time, the development of domestic products is not sufficient at present. Actually, potato frozen products have a broad prospect. Fast-frozen potatoes are fried, using a large, sleek, pest-free raw material, peeled, cut into the desired shape (such as tablets, blocks, diced, strips, etc.), fried in golden oil with soybean oil, drained, cooled , fast freezing, packaging, refrigeration. Refrigerated at up to -18°C for up to 12 months. In addition, other raw materials can also be added to make convenience foods such as potato cakes, potato cakes, expanded potatoes, and scorpion potatoes. Shantou: The raw materials should be sorted and selected, cleaned and peeled according to grades, and well immersed in water to prevent oxidation browning. The blanching was performed in hot water at 100°C for 5-10 minutes. The blanching time was dependent on the size. After blanching, it was quickly cooled to below 10°C and drained. It was frozen in the freezing device (below -30°C), and was refrigerated after quantitative packing. Due to the discoloration of iron ions in steel heads, it is strictly prohibited to use iron tools during processing. Different types of gimmicks should be selected and graded separately for quick freezing so as to save energy. Carrot: Carrot is a nutritious and easily processed vegetable. Magnesium is required for raw materials, with a small yellow cross section and no damage to gloss. Processing should be selected one by one, cut off the inedible part, cleaned 2-3 times, according to the requirements cut into various shapes, such as block, sheet, strip, broken diced, round pattern, long pattern like, The remaining edge material is generally processed into pieces. Products used for export should be peeled according to the requirements of the merchant. Peeling machines can be used for mass production. The processed products are poured into the basket and blanched in hot water at 100°C for 1-3 minutes. The degree of blanching should be strictly controlled. Excessive blanching can cause softening, discoloration, etc., affecting product quality. After being blanched, it is cooled to below 10°C. After being drained on a vibrating drainer, it is sent to a quick-freezing device for freezing for 10 minutes, and then refrigerated after quantitative packing.
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