IQF Frozen Snow Pea

IQF (frozen green beans) is produced in a meticulous process, pursuing the maximum retention of the color, taste and nutrition of delicious peas.
1. Basic material selection is the most important starting step. Carefully select high-quality green beans with intact skin, bright green color, moderate maturity, no insect pests and diseases, and no mechanical damage. Poor maturity will affect the taste and flavor, and damaged green beans are prone to deterioration in subsequent links.
2. During the cleaning stage, high-pressure spray equipment is used with turbulent water to wash away dust and contaminants on the outside of the green bean shell from all directions. It will also be soaked in salt water or food-grade detergent to remove residual pesticides, and then washed several times to ensure that there are no chemical residues.
3. Next is the de-ribbed process. The old ribs on both sides of the pods are completely removed by hand or small machines to ensure a tender and smooth taste. Some processes will also be graded according to the size of the pods to ensure uniform heating during rapid freezing and cooking. .
4. Blanching. Soak the sweet peas in 95-100℃ warm water for 1-2 minutes as set, quickly block chemicals, prevent slight browning and nutrient loss, and cool quickly with air or cold water after taking them out.
5. Enter the quick freezing stage, using high-efficiency IQF equipment such as spiral quick freezer or liquid nitrogen quick freezer. Under the strong cold air circulation, the sweet peas cool down quickly, and the center temperature drops to below -18℃ within a few minutes, forming small and uniform ice crystals without destroying the tissue structure.
6. The last step is the packaging process. Use moisture-proof, oxygen-proof, and low-temperature resistant packaging materials, such as multi-layer composite plastic film, vacuum seal or nitrogen filling, package according to standard quantitative packaging methods, and then neatly stack cartons and store them in a stable -18℃ cold storage to ensure that the product quality remains stable during the shelf life of 18-24 months. Strictly abide by food safety regulations throughout the process to ensure the quality experience of products from farmland to table.