Frozen Kiwi Dice

Frozen Kiwi Dice Assembly line

The production procedure of Frozen Kiwi Dice mostly includes the adhering to essential steps: Raw material choice:

It is extremely crucial to choose kiwis of ideal maturity. The skin of fully grown kiwis has uniform fuzz, is brown, glossy, and somewhat elastic when pushed gently. The sugar web content of the fruit has to do with 12-18 Brix, the acidity is appropriate, and the preference is pleasant and sour. Fruits with regular shapes, no parasites and conditions, and no mechanical damages are favored to ensure the quality of succeeding processing.

Cleaning: Wash the picked kiwis with plenty of running water to get rid of dirt, pollutants and feasible recurring chemicals on the surface. Because the fuzz on the skin of kiwis is easy to hide dust, you can make use of a gentle cleaning method to assist in cleansing, and then spray with clean water to make certain thorough cleaning, and afterwards drain pipes the water.

Peeling off: Chemical peeling is primarily made use of. The kiwifruit is taken in a salt hydroxide remedy of a particular concentration (about 10% - 15%) for 1 - 2 mins. The alkali solution is utilized to rust the skin. After that it is promptly removed and rinsed with a big amount of clean water to reduce the effects of the recurring antacid option. At the same time, the peel is entirely eliminated by mechanical or hand-operated massaging. The peeled kiwifruit flesh is green and attractive.

Frozen Kiwi Dice Factory

Dicing: Usage expert dicing devices to reduce the peeled kiwifruit into uniform dices. The size is normally controlled at 0.8 - 1.2 cm. The tools has high precision and can make sure that the dices are of uniform size, which contributes to subsequent quick cold and cooking. Hands-on dicing is adaptable however much less reliable and is typically utilized for tiny batches or special tailored production.

Color security treatment (optional): Kiwifruit pulp is very easy to oxidize and tarnish. To keep the emerald eco-friendly color, the cut kiwifruit cubes can be soaked in a color defense remedy including 0.1% - 0.2% ascorbic acid (vitamin C) and 0.2% - 0.3% citric acid for regarding 5 - 10 mins. These acidic substances can reduce the pH value of the pulp atmosphere, prevent the activity of polyphenol oxidase, and avoid oxidative browning.

Quick cold: Usage high-efficiency fast freezing equipment, such as a fluidized bed fast freezer, to equally spread out the kiwifruit cubes on the conveyor belt, and established the quick freezing temperature level at - 30 ℃ to - 40 ℃. At this reduced temperature level, the water in the pulp promptly freezes right into small ice crystals, which are equally dispersed, reducing damage to the cell framework and entirely securing nutrients, flavor and color. The quick freezing procedure takes about 8 - 12 mins.

Product packaging and storage space: After quick freezing, instantly plan with moisture-proof and oxygen-proof plastic movie. Vacuum cleaner packaging is much better and can effectively protect against ice crystals from sublimating and oxidizing.

The packaged products are put in a low-temperature cold store below -18 ℃. The cold store is regularly preserved and the temperature level and humidity are precisely monitored. The life span can reach 12-24 months, making certain the long-term storage and secure quality of the items and all set to be supplied to the market at any moment.