By 25-year ongoing optimization along with constant research and development, Zhengli vials are designed for to date market trend. Lyo bottom, blowback, crimp neck, screw neck, Injection Vials ,Auto Sampler Vials,flip cap, internal lip, pilfer proof and snap-on, all are included in Zhengli vails selection. All Zhengli vials are manufactured and packed consistent with ISO 9001 and ISO 15378 standard. We are specialized in Pharmaceutical Vials,Pharmaceutical Bottles, Glass Tube Vials ,Injection vials,auto sampler vials
Pharmaceutical Vials,Pharmaceutical Bottles,Glass Tube Vials,Injection Vials,Auto Sampler Vials Ningbo Zhengli Pharmaceutical Packaging Co., Ltd. , http://www.zlpharmapkg.com
First, the raw materials for processing frozen fruit and vegetables must be fully matured, and the color, aroma, and taste should be fully developed. The texture is crunchy, no pests and diseases, no mildew, no aging yellow, no mechanical damage of fruits and vegetables as processing raw materials, it is best to do Harvested on the day and processed in time to ensure product quality.
Second, pre-chilled fruits and vegetables that have just been harvested generally carry atmospheric heat and released respiratory heat. To ensure rapid freezing, pre-cooling must be performed before quick freezing. The method is air-cooled and cold-water-cooled. The former can be cooled with a blower fan, and the latter can be cooled directly by soaking or spraying with cold water.
3. The surfaces of fruits and vegetables that have been cleaned and harvested are generally accompanied by dust, silt and dirt. To ensure that the products meet food hygiene standards, they must be cleaned before they are frozen. Especially for fast-frozen fruits and vegetables, this should be the case, as the quick-frozen products are no longer cleaned when they are eaten, so this cleaning is very important and should not be neglected. In addition to washing by hand, washing can also be carried out using a washing machine (such as a rotary drum, a vibratory mesh belt washing machine) or a high pressure water jet.
Fourth, cut some frozen fruits and vegetables need to peel, go to the fruit handle or roots and can not use the seeds, tendons, etc., and the larger individual cut into roughly the same, so that packaging and freezing. Slicing can be done manually or mechanically, and generally vegetables can be cut into pieces, pieces, strips, sections, silk and other shapes. Thick, uniform thickness, consistent length and uniform specifications. Varieties of berries are generally not sliced. Only whole fruits can be frozen to prevent loss of juice.
5. Blanching and blanching Mainly used for the quick-freeze processing of vegetables, the purpose is to inhibit the enzyme activity, soften the fibrous tissue, remove spicy and astringent tastes, etc. for cooking and processing. Fast-frozen vegetables are not all varieties should be blanched, according to different species to be treated differently. In general, vegetables containing more cellulose or used in cooking such as stew, bran, etc., such as beans, cauliflower, mushrooms, etc., have a good effect after blanching. Some varieties such as green peppers, cucumbers, spinach, tomatoes, etc., containing less fiber, crisp texture, it is not suitable for blanching, otherwise it will make the body soften, lose brittle, poor taste. Blanching 90 ~ 100c, product temperature should reach 70c or more. The blanching time is generally 1 to 5 minutes. After blanching, it should be quickly picked up. Immediately, it should be cooled by cold water, so that the product temperature can be reduced to 10 to 12 c.
Sixth, after the water cuts the vegetables, whether or not it has been blanched, its surface is often accompanied by a certain amount of water, if not removed, it is easy to form a block when frozen, which is not conducive to rapid freezing, and is not conducive to frozen packaging. So you must drain before quick freezing. There are many ways to drain the vegetables. The vegetables can be placed in a bamboo basket on a shelf or placed in a pendulum and allowed to dry naturally. The centrifugal dryer or vibrating screen can be used for draining the vegetables.
7. Quick-freezing After draining, the vegetables need to be frozen quickly after they are loaded or loaded. In the shortest possible time, the vegetable body can rapidly ensure the quick-freezing quality through the ice crystal formation stage. Only the cold and rapid cooling can form fine crystals in the water of the vegetable body without damaging the cell tissue. Generally, peeled, cut, blanched, or other processed raw materials are promptly frozen at a low temperature of -25c to -35c, and then packaged and stored.
Eight, packaging and packaging is an important condition for the storage of frozen fruit and vegetables, its role is: to prevent the fruit and vegetables from forming a dry state due to the evaporation of surface moisture; to prevent oxidation and discoloration of the product during storage due to contact with air; to prevent air pollution (dust, slag, etc.), Maintain product hygiene; easy to transport, sell and eat. A lot of packaging containers, usually tin cans, cardboard boxes, cellophane, plastic film bags and large barrels and so on. Sealed after filling, vacuum sealed packaging is ideal. Packaging specifications can be based on the supply object, zero sales, generally 0.5 kg or 1 kg per bag, hotel and hotel, can hold 5 to 10 kg. If it cannot be exported in time after packing, it needs to be put into the cold storage of -18c, and its storage period varies according to varieties. For example, beans, kale, etc. can be refrigerated for 8 months; cauliflower, spinach, and green pea can be stored for 14 to 16 months; Carrots, pumpkins, etc. can be stored for 24 months.
Quick freezing is a fast freezing cryopreservation method. The so-called quick-frozen fruits and vegetables are treated with raw materials, frozen and frozen, and then stored at a low temperature of -18c ~ -20c to be used. Quick-freeze preservation is an ideal method for preserving the original flavor and nutrients of fruits and vegetables in the current fruit and vegetable processing preservation technology.