Water Treatment UV System, Ultraviolet Water Treatment Systems Ningbo Sunfine UV lighting Co.,ltd. , http://www.uvlightings.com
Quick-freeze processing technology of pepper and pepper
Processing quick-frozen green peppers and pepper leaves can maintain its color, flavor and nutrient composition, can be stored for a long time, and is easy to eat. First, the choice of raw materials: choose a suitable maturity, fresh tips, fruit flesh hypertrophy, consistent fruit shape, uniform size, no rot, insects, lesions and damage of fresh green pepper or pepper leaves as quick-frozen raw materials. Second, cut soak: the green pepper or pepper leaves into the clean water and other impurities, and remove the handle pedicle and pod seeds. Then, the green peppers were slit into filaments, the width of which was the same as the thickness of the flesh, and then rinsed with fresh water. Immediately after draining, immersed in 0.1% saline for 15 minutes to prevent discoloration. Third, blanching cooling: the soaked green pepper or pepper leaves placed in 100% 0.2% -0.3% sodium bisulfite solution blanch for 1 minute after the fish out, in the flowing water cooling until cool and then fishing Out, drain the surface moisture. Fourth, freeze-thaw refrigeration: the green pepper or pepper leaves tile on a frozen plate, quickly frozen in a rapid freezing machine, frozen at -35 °C below 6-7 minutes, when the product center temperature reached -15 °C, you can Weighing, grading and packaging. Generally green pepper specifications 500g X20 bags per box, net weight 10 kg; pepper leaf size 250g X20 bags per box, net weight 5 kg; then placed in a cold storage, refrigerated temperature can not exceed -18 °C.