Frozen Pepper Strips

1. Raw material procurement and testing: Select peppers with bright color, thick flesh, good maturity, no pests and no mechanical damage from high-quality pepper planting bases. Strictly control the quality of raw materials to ensure the effect of subsequent processing. Peppers are divided into various types according to their characteristics, including sweet peppers, pointed peppers, etc. to meet the needs of different products.

2. Cleaning and removal: Use a variety of cleaning methods, first use high-pressure spray to remove surface dirt and stains, then soak in a soaking tank, and use food-grade detergent to remove chemical residues. Finally, rinse with plenty of tap water to ensure that the peppers are clean and free of chemical residues.

3. Strip cutting: According to product requirements, use professional knives to cut the peppers into long strips of uniform length, accurately control the size, ensure consistent heating and thawing during freezing and processing, maintain a stable flavor, and reduce damage to pepper cells during strip cutting.

4. Blanching and color preservation: Quickly blanch the pepper strips in 90-98℃ hot water for 30 seconds to 1 minute, which can quickly inactivate oxidase, prevent slight browning, and maintain bright color. At the same time, add appropriate amount of citric acid, ascorbic acid and other color preservatives to enhance the effect, and then quickly cool by air or cold water to lock in the delicate and tender taste.

5. Drying and freezing: The cooled pepper slices are dehydrated by resonance or centrifugal dehydration to remove excess room temperature and reduce the interference of ice crystal agglomeration, and then sent to the fluidized bed quick freezer and other quick freezing equipment. Under the action of strong cold air circulation, the center temperature of the pepper slices quickly drops to below -18℃, the ice crystals are small and uniform, and the cell structure is complete.

6. Packaging and storage: Use low-temperature resistant, oxygen-proof, and moisture-proof packaging materials, such as composite plastic film bags, vacuum packaging or nitrogen filling, standard quantitative packaging, and store them properly in a -18℃ cold storage. Regular sampling to prevent temperature changes and ensure stable quality and flavor within the shelf life of 12-24 months.