The frozen vegetable manufacturing process offers a convenient way to enjoy vegetables year-round.Diving deep into this blog post, we will scrutinize the manufacturing process of frozen vegetables in factories and examine the role it plays in retaining the freshness and nutritional content of vegetables.
The vegetables are sorted after harvest to remove any damaged or imperfect vegetables. Only the best quality vegetables are selected for freezing, which ensures the vegetables have the best flavor and nutritional value.
An important step in the production process of frozen vegetables is to wash the selected vegetables thoroughly to remove dirt, dust and pesticides or other contaminants. This ensures the basic safety of consumption and guarantees food safety.
Blanching involves briefly boiling vegetables in hot water or steam, then quickly cooling them in cold water. Blanching helps preserve the color, flavor, and nutritional value of vegetables.
The final step in the frozen vegetable manufacturing process is freezing the vegetables. This is done using specialized freezing equipment that can quickly reduce the temperature of the vegetables to below -18°C. This ensures that the vegetables can be stored for long periods of time without losing freshness and nutritional value.
After the vegetables have been frozen, they are sealed in vacuum-packed containers or pouches to avoid freezer burn and maintain their quality. Following packaging, the vegetables are kept in a cold storage unit at temperatures below -18°C. This ensures that the product's stability and quality are preserved throughout the storage period before it is dispatched to retailers or directly to consumers.
The above is the main process of frozen vegetable manufacturing process. It is important to ensure food safety throughout the entire process. To maintain the nutrition of frozen vegetables, it is necessary to choose a suitable quick-frozen vegetable processing line. High-quality quick-freezing technology can not only complete the freezing efficiently, but also extend the shelf life and nutritional content of vegetables.
