Frozen Yellow Pepper

1. Raw material procurement and inspection: Select peppers with bright color, thick flesh, good maturity, no pests and diseases, and no mechanical damage from high-quality pepper planting bases. Strictly control the quality of raw materials to ensure the effect of subsequent processing. According to the characteristics of peppers, peppers are divided into different grades, including sweet peppers, sharp peppers, etc., to meet the needs of different products.
2. Cleaning and removal: A variety of cleaning methods are used. First, high-pressure spray is used to remove surface dirt and soil, and then soaked in a soaking tank, and food-grade detergent is used to remove chemical residues. Finally, rinse with a large amount of running water to ensure that the peppers are completely clean and free of chemical residues.
3. Strip cutting: According to product specifications, a professional granulator is used to cut the peppers into long strips with uniform width, and the size is precisely controlled to ensure that the heating and thawing during the cold and cooked process are consistent, maintain a stable taste, and reduce pepper tissue damage during granulation.
4. Blanching and color preservation: Blanch the pepper strips briefly in 90-98℃ hot water for 30 seconds to 1 minute, which can quickly inhibit oxidase, prevent slight browning, and maintain bright color. At the same time, add appropriate amounts of citric acid, ascorbic acid and other color preservatives to enhance the effect, and then quickly cool them with air or cold water to keep the texture neat and tender.
5. Draining and preservation: The cooled pepper grains are centrifugally dehydrated or centrifugally dehydrated to remove excess surface water and reduce the interference of ice crystal accumulation, and then sent to quick freezing equipment, such as fluidized bed quick freezer. Under the action of strong cold air flow, the center temperature of the pepper grains quickly drops to below -18℃, the ice crystals are small and uniform, and the tissue structure is intact.
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 inspection to avoid temperature fluctuations and ensure stable quality and flavor within the shelf life of 12-24 months.