1. Zucchini Choose the zucchini with appropriate maturity, peel it, cut it in half, scrape off the mash and seeds, and immerse it in an edible calcium chloride aqueous solution with a concentration of 5-10 g/l for 20 minutes. After the fish is removed, it is washed with water, processed into tablets or pieces as needed, frozen at a low temperature of minus 30 ° C for 10 minutes, and then quantitatively packaged and refrigerated. 2. Pumpkin has two kinds of frozen pumpkin pieces and quick-frozen pumpkin sauce. (1) Quick-frozen pumpkin pieces Peel the fresh pumpkin, cut into two halves, scrape off the clams and seeds, wash and cut into squares of about 35 cubic millimeters. Blow in hot water at 100 ° C for 5-6 minutes, then cool to below 10 ° C, drain and freeze in the freezing device, and then package. (2) Quick-frozen pumpkin sauce Peel the fresh pumpkin, cut it in half, scrape the clams and seeds, cut into strips and steam, manually smash or stir into a sauce with a blender, and quickly cool to 10 in the package. Below °C, then freeze quickly. 3. Sweet corn is suitable for sweet corn with appropriate maturity, yellow and white. Corn kernels should be full and tidy, eliminating old raw materials. Since the ripening process is quick after picking, the freezing process should be completed in the shortest possible time. Quick-frozen corn can be frozen with a fringed stick, or it can be frozen into a grain. The country usually has a core frozen. The process is as follows: the outer skin is removed, the tweezers are removed, and the mixture is blanched in hot water at 100 ° C for 3 - 4 minutes, and taken out and rapidly cooled to below 10 ° C. Freeze in a freezer at minus 30 ° C for 10-20 minutes, then pack in a plastic bag. Another method is to remove the green corn scorpion without blanching, leaving the outer skin with 1--2 layers, directly freezing, and refrigerating after packaging, and the effect is also good. 4, spinach selection of leafy leaf species. The raw materials are fresh and tender, with a thick green color, no yellow leaves, no pests and diseases, and the length is about 150-300 mm. When the initial processing is to be selected one by one, go to the yellow leaves, in addition to the roots, wash them one by one. 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 are different in age and water content. Therefore, the blanching time should be longer for the roots and the leaves should be shorter. Specific operation method: Put the washed spinach roots down vertically in the basket. When blanching, first immerse the roots in hot water for 30 seconds, then immerse them in hot water for 1 minute, in order to keep the spinach. Thick green, should be quickly cooled to below 10 °C after blanching. The cooled spinach should be drained one by one. Each bundle of 500 grams 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 quick-frozen spinach is very brittle and easily broken. It should be handled with care, usually one box for every 20 bags. 5, celery raw materials require fresh petioles, no yellow leaves, no pests, bright green, more than 300 mm long. In the initial processing, the whole plant should be selected, all the leaves should be removed, and the roots should be removed. After washing, it was cut into 33 mm long sections, blanched in hot water at 100 ° C for 1.5 - 2 minutes, and then rapidly cooled to below 10 ° C. Drain, freeze in a freezing device below minus 30 ° C for 10 minutes, repack and refrigerate. Freeze Dried Fruit Powder,Wolfberry Powder,Organic Juice Powder,Food Grade Anthocyanin Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com
Introduction and application of freeze-dried fruit powder
It is a powdered fruit and vegetable product made from fresh fruits after peeling, seeding, de-stemming, slicing, freezing and vacuum drying processes. It retains the nutritional composition and taste of fruits and has a strong fruit flavor, so freeze-dried fruit powder is a healthy, convenient, delicious and very practical food ingredient, which is not only convenient and easy to use, but also nutritious and rich in taste, suitable for the production and processing of various foods.
The application of freeze-dried fruit powder is very wide, it can be used for flavoring, baking, making drinks, ice cream, yogurt, juice, jam and other kinds of food. Specific applications are as follows:
1. Flavoring: freeze-dried fruit powder can be used to make various seasonings, such as tomato powder, banana powder, apple powder, lemon powder, etc., to increase the taste and nutritional value of food.
2. Baking: freeze-dried fruit powder can be used to bake various kinds of bread, cakes, cookies and other pastries to increase the taste and nutritional value of food.
3. Making beverages: freeze-dried fruit powder can be used to make various juices, milkshakes, smoothies and other beverages to increase the taste and nutritional value of drinks.
4. Ice cream: freeze-dried fruit powder can be used to make various flavors of ice cream, increasing the taste and nutritional value of ice cream.
5. Yogurt: freeze-dried fruit powder can be used to make various flavors of yogurt, increasing the taste and nutritional value of yogurt.
6. Juice: freeze-dried fruit powder can be used to make various flavors of fruit juice, increasing the taste and nutritional value of fruit juice.
7. jam: freeze-dried fruit powder can be used to make various flavors of jam, increasing the taste and nutritional value of jam.