Preparation method of frozen spinach

Abstract

The invention relates to a preparation method of frozen spinach. The preparation method comprises the following steps: raw material pre-cleaning, raw material cleaning, cutting, blanching and cooling,draining and drying, moulding, freezing, and packaging and storing. According to the preparation method provided by the invention, through twice cleaning, pre-cleaning and ultrasonic cleaning, impurities that cannot be observed by naked eyes in frozen spinach can be effectively removed so as to improve the product quality; through soaking in a salt solution and blanching in a sodium bicarbonate solution, the color and mouthfeel of the unfrozen spinach segments can be remarkably improved; liquid nitrogen is adopted for spraying in a freezing area, and the liquid nitrogen has the advantages offast freezing, good product quality and little loss of moisture in the frozen product; the freezing temperature goes down sharply and then rises, and the crispness of the spinach segments after unfreezing can be remarkably improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of vegetables, in particular to a preparation method of quick-frozen spinach. Background technique [0002] In order to meet the requirements of long-distance transportation and fast consumption, quick-frozen vegetables came into being. The processing raw materials of quick-frozen vegetables have relatively high requirements, all of which are high-quality vegetable raw materials, which are washed and quick-frozen. When quick-freezing vegetables, water can quickly pass through the maximum crystallization zone at 0°C to -5°C, and small ice crystals are formed in the cells and in the cell gaps at the same time, without damaging the cell walls. After thawing, the vegetables have good reducibility and basically maintain the original color, aroma, taste, shape and nutritional content. The nutritional value of quick-frozen vegetables and fresh vegetables is basically the same, and they can be s...

AI Technical Summary

Problems solved by technology

Because the leaves of spinach are more delicate than leafy vegetables such as cabbage and rapeseed, the existing quick-frozen vegetable processing methods cannot obtain quick-frozen spinach that is similar in appearance to fresh vegetables and has good quality.

Moreover, impurities such as weeds, metals, and ceramics are easily hidden in spinach, which are not easy to remove and are unhealthy to eat, which seriously affects the quality of the product.