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Green pepper quick freezing processing method
Quick-frozen green peppers are an excellent way to preserve the vibrant color, rich flavor, and essential nutrients of fresh peppers. This method not only extends their shelf life significantly but also makes them a convenient option for meals at any time.
First, selecting high-quality raw materials is crucial. Choose green peppers that are fully matured, with firm and fresh flesh, uniform shape, consistent size, and no signs of decay, insect damage, or disease. The peppers should be crisp and freshly harvested to ensure the best quality after freezing.
Next, the preparation process begins. Wash the green peppers thoroughly in clean water to remove dirt and impurities. Remove the stems and seeds, then cut the peppers into thin strips, ensuring the width matches the thickness of the flesh. After cutting, rinse the strips with fresh water and drain them. To prevent discoloration, treat the strips with a 0.1% salt solution and dry them quickly.
Following this, blanching and cooling are essential steps. Place the prepared pepper strips into a 0.3% sodium bisulfite solution at 100°C and blanch for 1 to 3 minutes. Then, immediately transfer them to flowing water to cool down. Once cooled, gently pat the strips dry to remove excess moisture.
The final step involves quick freezing and cold storage. Arrange the pepper strips evenly on a freezing tray and place them in a blast freezer. Freeze the product at -35°C for 6 to 7 minutes until the core temperature reaches -15°C. At this point, the peppers can be weighed, sorted, and packaged—typically 20 bags per 500 grams, with a net weight of 10 kg per package. After packaging, store the product in a cold room with a temperature not exceeding -18°C to maintain its quality over time.
This entire process ensures that the green peppers retain their nutritional value, texture, and flavor, making them a healthy and practical choice for consumers. Whether used in stir-fries, salads, or soups, quick-frozen green peppers offer convenience without compromising on taste or quality.
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Green pepper quick freezing processing method