(a) raw material processing. Vegetables suitable for quick-freezing and preservation include green peppers, cucumbers, tomatoes, beans, cauliflower, garlic, carrots, and fresh mushrooms. To remove the roots and inedible parts of vegetables, and then wash to remove sediment impurities to ensure the quick-frozen vegetables clean.
(b) Blanching, cooling and draining. Raw materials are processed into strips, sections, sheets, blocks or filaments. Then use hot water blanching or hot steam to achieve the purpose of killing enzymes. Blanching water temperature 80-100 °C, the time required depending on the extent of raw materials and tenderness, volume size, a number of provinces to put the amount of water, depending on the temperature, usually a few seconds to several minutes. The shorter the blanching time, the more beneficial it is to protect the vitamins and other nutrients of vegetables. Blanching fluid can be added with fresh water, 0.1% salt and baking soda, or 0.3% sodium sulfite to protect chlorophyll and vitamins A and C. The input amount of raw materials shall not exceed 5% of the blanching liquid at a time. After blanching, it shall be immediately cooled in cold water, cooled to 15-18°C, and drained after cooling to prepare for bagging.
(c) Weigh bags. Polyethylene film bags for packaging materials or cardboard boxes lined with aluminum foil. 0.2-0.5 kg per bag.
(d) Freezing. Immediately after bagging, it should be placed below -30°C, and the center temperature of vegetables should be around -18°C. After freezing, it is loaded into the carton, 10-20 kg per carton, and then into the freezer, stored at -18 to -20°C. Avoid temperature changes, relative humidity is about 95%.
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