1. Zucchini is selected to be suitable for ripeness, peeled, cut in half, scraped off and the seeds, and immersed in an aqueous solution of calcium chloride having a mass concentration of 5 to 10 g/liter for 20 minutes. After being removed, it is washed with clean water, processed into tablets or blocks as required, frozen at a low temperature of -30°C for 10 minutes, and then packaged and refrigerated.
2. Pumpkin has frozen pumpkin pieces and frozen pumpkin sauce two products.
(1) Frozen Pumpkin Patch Peel the fresh pumpkin and cut it in half. Scrap the seeds and seeds, wash and cut into cubes of about 35 cubic millimeters. It is blanched in hot water at 100°C for 5-6 minutes, cooled to less than 10°C, drained, frozen in a freezer, and packaged.
(2) Frozen pumpkin sauce Peel the fresh pumpkin and cut it in half. Shave the pods and seeds. Cut them into strips. Steam them by artificial mashing or roasting them with a blender and quickly cool them to 10 Below °C, then freeze quickly.
3. Sweet corn is suitable for sweet corn with good ripeness, yellow and white can be used. Corn grains should be plump and tidy, removing old ingredients. Since the ripening process after picking is fast, freeze processing should be completed in as short a time as possible. Frozen corn can be frozen with a bar, and can also be frozen into grains. It is generally frozen in the country. The process is as follows: remove the skin, pick the net, blanch in hot water at 100°C for 3 to 4 minutes, and take out and cool it to below 10°C. It is frozen in a freezer below -30°C for 10 - 20 minutes and then packed in plastic bags. Another method is not to blanch, remove the green corn dumplings, leave 1- or 2-layers on the skin, freeze directly, and refrigerate after packing. The effect is also very good.
4. Spinach uses leafy round leaf species. The raw materials are fresh, green, yellow-leaved and pest-free. The length is about 150-300 mm. When the initial processing is to be selected one by one, the yellow leaves should be removed, and the root should be washed. The interval between harvesting and freezing should be as short as possible, and the storage time should not exceed 24 hours. 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 roots of spinach vertically down in the basket, blanching, the first root immersed in hot water blanching for 30 seconds, and then all immersed in hot water blanching for 1 minute, in order to maintain the spinach Dark green, fast cooling to below 10°C after blanching. After cooling, the spinach should be drained one by one. Each 500 g bundle is packed in a plastic bag, sealed on a sealing machine, and then frozen at a low temperature of minus 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.
5. The celery raw material requires fresh petiole, no yellow leaves, no pests, and bright green. The length is more than 300 mm. During the initial processing, the plants should be selected, all leaves should be removed, and the roots removed. After washing, cut into 33 mm long sections, blanched in hot water at 100°C for 1.5 to 2 minutes, and then rapidly cooled to below 10°C. Drain, freeze in a freezing device below -30°C for 10 minutes, repack, and refrigerate.
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