1、預(yù)冷，剛采收的果蔬，一般都帶有大氣熱及釋放的呼吸熱。為確保快速冷凍，必須在速凍前進(jìn)行預(yù)冷。其方法有空氣冷卻和冷水冷卻，前者可用鼓風(fēng)機(jī)吹風(fēng)冷卻，后者直接用冷水浸泡或噴淋使其降溫。
1, precooling, freshly harvested fruits and vegetables, usually with atmospheric heat and the release of the heat of the breath. In order to ensure quick freezing, pre cooling must be done before freezing. The method has air cooling and cold water cooling, the former can be blown and cooled by a blower, and the latter is directly cooled by cold water or sprayed to cool down.
2、選料，加工速凍果蔬的原料要充分成熟，色、香、味能充分顯現(xiàn)，質(zhì)地堅(jiān)脆，無病蟲害、無霉?fàn)€、無老化枯黃、無機(jī)械損傷的果蔬作加工原料，最好能做到當(dāng)日采收，及時(shí)加工，以保證產(chǎn)品質(zhì)量。
2, the choice of materials, processing quick-frozen fruit and vegetable raw materials to fully mature, color, aroma and taste can fully show, firm crisp texture, no pests, no mildew, no aging, no mechanical damage of the yellow fruits and vegetables as raw material, it is best to do on the day of harvest, timely processing, to ensure the quality of products.
3、燙漂主要用于蔬菜的速凍加工，目的是抑制其酶活性、軟化纖維組織、去掉辛辣澀等味，以便烹調(diào)加工。速凍蔬菜也不是所有品種都要燙漂，要根據(jù)不同品種區(qū)別對(duì)待。
3, blanching is mainly used for quick-frozen vegetable processing, the purpose is to inhibit its enzyme activity, softening fiber tissue, remove spicy, astringent and other flavor, in order to cooking processing. Frozen vegetables are not all varieties should be hot bleach, according to different varieties of differential treatment.
4、清洗采收的果蔬一般表面都附有灰塵、泥沙及污物，為保證產(chǎn)品符合食品衛(wèi)生標(biāo)準(zhǔn)，凍結(jié)前必須對(duì)其進(jìn)行清洗。尤其是速冷果蔬更應(yīng)如此，因?yàn)樗賰鲋破肥秤脮r(shí)不再清洗，所以此次清洗非常重要，萬萬不可疏忽大意。洗滌除了手工清洗，還可采用洗滌機(jī)(如轉(zhuǎn)筒狀、振動(dòng)網(wǎng)帶洗滌機(jī))或高壓噴水沖洗。
4, cleaning and harvesting of fruits and vegetables are generally accompanied by dust surface, sediment and dirt, in order to ensure that products meet the food hygiene standards, must be cleaned before freezing. Especially the rapid cooling of fruits and vegetables should be more so, because eating quick-frozen products no longer clean, so the cleaning is very important, must not be careless. In addition to hand washing, washing machines can be used (such as drum, vibration nets belt washing machine) or high-pressure water jet washing.
5、快速冷凍，瀝干后的蔬菜裝盤或裝筐后，需要快速凍結(jié)。力爭(zhēng)在最短時(shí)間內(nèi)，使菜體迅速通過冰晶形成階段才能保證速凍質(zhì)量，只有凍涼迅速，菜體中的水方能形成細(xì)小的晶體，而不致?lián)p傷細(xì)胞組織。一般將去皮、切分、燙漂或其它處理后的原料，及時(shí)放入-25°c～-35°c的低溫下迅速凍結(jié)，而后再行包裝和貯藏。
5 、 quick freezing, after draining vegetables, loading plates or baskets, you need to quickly freeze. In a short period of time, the vegetable body can quickly pass through the ice crystal formation stage to ensure the quality of the quick-frozen, and only when the frost is cool quickly can the water in the vegetable body form tiny crystals without damaging the cell tissue. Usually peeled, cut, blanching or other processed raw materials, promptly placed -25 degrees C to -35 degrees C at low temperatures quickly frozen, and then packaging and storage.
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