Food Processing Line and Frozen Vegetables

Frozen vegetables, as the name suggests, is to wash, cut, sterilize, dehydrate and pretreat fresh vegetables such as peppers, coriander, broccoli, carrots, radishes, corn, cucumbers, etc. The freezing of the vegetables reduces the central temperature of the vegetables to a level below minus 15 degrees. This can not only effectively retain the original nutrients in the vegetables, save the time for subsequent cooking, but also preserve for a longer time without using food additives, which has the advantages of convenience, nutrition and safety.

In addition, earlier studies have shown that frozen vegetables have higher vitamin content than fresh vegetables, and can achieve the advantage of quick "locking freshness". Especially with the continuous iterative upgrade of the food freezing process in recent years, the emergence of ultra-low temperature freezing technology, ultrasonic freezing technology, liquid nitrogen quick freezing technology, etc., with the blessing of new technologies, frozen vegetables can also achieve more obvious flavor, taste and texture. improvement.

The processing process of frozen vegetables is relatively simple, the quantity is large and the cost is low. In this regard, in the rapid development and strength enhancement of the food machinery industry, the introduction of mechanized equipment has also become a beautiful landscape in the frozen vegetable processing workshop. The introduction of intelligent packaging equipment integrating container bags, juice injection and vacuum packaging has doubled the daily output of food. At the same time, on the mechanized and automated production line, both vegetables and meat products can quickly undergo cleaning, stirring, drying, conveying, freezing, packaging and other links. The improvement of product quality can be realized simultaneously.