The cauliflower of our company is white, big, and has no diseases and insect pests. At the beginning of processing, the leaves and petioles of the outer layer are first cut and cut into small pieces. Wash 2-3 times, use 100 degrees hot water for 1-2 minutes. Quickly cool down to 10 degrees Celsius after removal.
In order to prevent cauliflower discoloration, steam blanching is usually used instead of hot water scalding. Steaming usually takes 4-5 minutes; if broccoli is boiled in hot water to keep it white, add 0.1% citric acid to the hot water.
Shelf life: the use of natural fresh green cauliflower, do not rot, do not damage, the finished product to maintain the original flavor. Hygienic, microbiological and pesticide residues all conform to the national export standards. Its production season is usually from October to February next year. The product is refrigerated for less than 18 degrees and the shelf life is 18 months. The inner packing is plastic tape, and the outer packing is double corrugated box.
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Product Categories : Frozen Broccoli