1. Raw material processing. Vegetables suitable for quick-freezing and preservation include green peppers, cucumbers, beans, broccoli, garlic, carrots, and fresh mushrooms. Remove the roots and inedible parts of the vegetables, then wash to remove impurities.
2. Bleed, cool, drain. Raw materials are processed into strips, sections, sheets, blocks or filaments. Then use 80 Â°C ~ 100 Â°C hot water blanching or high-temperature steam hot, the time required depends on the degree of raw materials and tenderness, size, usually a few seconds to several minutes. The shorter the blanching time, the more beneficial it is to protect the nutritional content of vegetables. Blanching fluid can be added with clear water or 0.1% salt and baking soda to protect chlorophyll and vitamins A and C. The input amount of raw materials shall not exceed 5% of the blanching liquid at a time. After blanching, it shall be immediately put into cold water, cooled and drained, and ready for bagging.
3. Weigh bags. Polyethylene film bags for packaging materials or cardboard boxes lined with aluminum foil. 0.2-0.5 kg per bag.
4. Freeze. Immediately after bagging, it should be placed below -30Â°C, and the center temperature of vegetables should be around -18Â°C. After freezing, it is packed in cartons, each containing 10 to 20 kilograms, and then it is stored in a freezer and stored at -18Â°C to -20Â°C. Avoid temperature changes, relative humidity is about 95%.
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