Material selection: vegetable plants should be selected with bright green color, no bulb surface, compact and strong buds, heavy feel, no disease and insect disability, maturity, size and basically the same and not too old is appropriate;
Cleaning: cleaning up qualified raw materials and cleaning surface sediment and dirt to ensure product quality.
Cutting: rinse the broccoli and cut it into 3-4 centimeters. A ball with a radius of 0.5-1 cm;
Blanching and Cooling: Blanching can inactivate the enzymes in vegetables, kill insect eggs and microorganisms, reduce the production of oxidized bad flavor, and make broccoli bright green. Therefore, the cut broccoli will be placed in the temperature of 95-100 degrees Celsius immersion in 2 minutes, immediately into 0-5 degrees Celsius cold water for cooling, the shorter the time the better;
Drain and Disk: Some water droplets will remain on the surface of the Frozen Broccoli pellets, which is unfavorable to freezing. It is easy to make the Frozen Broccoli pellets knot together, which is not conducive to the next vacuum drying.
Our company is very strict with the Frozen Broccoli pre-processing details, do not allow any sudden problems, let alone jerry-building, to ensure the quality of products.
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Product Categories : Frozen Broccoli