Frozen Chopped Spinach

The primary step is to acquire raw materials, and pick fresh, pest-free and top quality spinach. After the raw products are accepted, they are initially refined to remove the roots, yellow fallen leaves and contaminations of the spinach, and after that completely washed with clean water to eliminate surface area soil and recurring pesticides and various other contaminants. After washing, the spinach goes into the blanching stage, and the spinach is briefly taken in warm water. The water temperature level is usually managed at 90-95 ℃ for regarding 1-2 minutes. Blanching can passivate the enzyme task in spinach, avoid it from transforming shade and wearing away throughout succeeding handling and storage space, and can additionally play a particular sterilization function. After paling, the spinach is promptly cooled down, and cold water spraying or saturating is often made use of to quickly cool the spinach to below 10 ℃. The cooled spinach is cut into ideal sizes by mechanical slicing devices, usually 2-5 centimeters items. The chopped spinach enters the packaging procedure, using food-grade product packaging materials and packaged according to the specified weight. The packaged spinach is promptly sent to the quick-freezing devices and swiftly frozen in a low-temperature atmosphere listed below -30 ℃, so that the core temperature of the spinach promptly drops to below -18 ℃ to guarantee product quality and preference and expand the shelf life. Ultimately, the icy cut spinach is moved to a low-temperature cold store for storage space, awaiting sale and transportation.