Spinach, also known as Persian grass, red root vegetables, etc., is widely cultivated in China. Spinach contains calcium, iron and vitamin A, vitamin C and other nutrients, stems and leaves can be eaten, fresh food can be fried, soup and salad, processing to quick-freeze, dehydration, the following describes - kind of quick-frozen processing technology. The processing technology is: raw material selection and pre-treatment → cleaning and killing the cyanine → cooling → drain → sorting → bagging → weighing → tapping → loading and unloading → off the tray packing → storage. Processing points: 1. The choice of raw materials and the pre-processing of quick-frozen spinach production using super-vanguard varieties, its characteristics are round leaves, thick colors, leaf hypertrophy. Raw material specifications length 30--45cm, stem diameter 2. The selected spinach was washed by three trapezoidal sinks and washed for nine times, then the cut length was 5 cm and 0.5 cm. The process required a small one to be cleaned, and the crystal pipettes were regularly sampled to detect the content of bosha. And the amount of foreign matter, in line with the standard backward bubble cleaner. 3. The cinaine killing temperature is controlled at 98°C2°C and the killing time is 60s. Its purpose is to destroy the enzyme activity of spinach to prevent browning, and it also eliminates the gas in the spinach tissue and eliminates the eggs on the surface of the vegetables. Microorganisms, etc., while the crystal administrator measures the enzyme hourly to test the extent of its enzyme activity destruction, if three minutes do not change color, then kill enough phyto. 4. After cooling and killing the spinach, the spinach is often cooled with warm water, and then cooled by ice water. The purpose of cooling is to prevent waste heat from continuing to cause certain soluble substances to change, resulting in overheating of the material, color change, or re-contamination of microorganisms. The water temperature in the ice sink should be lower than 5°C, and the cooled spinach temperature should generally be below 10°C. 5. Draining The cooled spinach is drained to prevent residual water from entering the package and affecting the appearance and quality of the appearance. Leaching machines are available with centrifugal and vibratory drainers. 6. Spinach after loading and unloading must be patted and flattened before it can be plated. After the plate is put into the plate, it is quickly sent to the freezing room. The library is cooled, and the temperature is reduced to -35°C or so. Precautions: The selection of foreign matter, yellow dead leaves and the control of microorganisms during the entire processing process are the key to product quality control.
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