Spinach quick-freezing production line is a food processing equipment, which is mainly used to quickly freeze fresh spinach to maintain its nutrition, color and taste. The following are the main processes of a typical spinach quick-freezing production line:
1. Raw material reception and selection
Receiving: Fresh spinach is transported from the field to the processing plant for preliminary inspection.
Selection: Manually or mechanically remove unqualified spinach (such as yellow leaves, rotten leaves, etc.) to ensure the quality of raw materials.
2. Cleaning
Pre-cleaning: Remove dirt and impurities on the surface of spinach through a sink or spray equipment.
Deep cleaning: Use a bubble cleaner or ultrasonic cleaner to further clean the spinach.
3. Cutting (optional)
Depending on product requirements, spinach may be cut into segments or kept whole leaves.
4. Blanching
Purpose: Through a short heat treatment (usually in hot water at 90-95℃), inactivate enzyme activity and maintain the color and nutrition of spinach.
Cooling: Cool with cold water or cold air immediately after blanching to prevent overheating.
5. Dehydration
Use a centrifuge or vibrating screen to remove excess water from the surface of spinach to prevent agglomeration during freezing.
6. Quick freezing
Equipment: Use fluidized bed quick freezer or spiral quick freezer.
Temperature: Quickly freeze at a low temperature of -30℃ to -40℃, so that spinach passes through the ice crystal formation zone in a short time to reduce cell damage.
Effect: The quick-frozen spinach maintains its original color, taste and nutrition.
7. Packaging
Weighing: Weigh according to specifications.
Packaging: Use plastic bags or boxes, usually vacuum packaging or nitrogen-filled packaging to extend the shelf life.
Coding: Mark production date, batch and other information.
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Spinach quick freezing line Fruit and vegetable quick freezing processing equipment Images
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