Frozen Green Spring Onion

Basic material option: Select fresh eco-friendly onions with no yellow fallen leaves, no parasites and conditions, straight stems and consistent thickness as basic materials to guarantee their outstanding quality and abundant flavor. Cleaning and sorting: Eliminate the hairs at the roots and dry leaves on the skin of the chosen eco-friendly onions, put them right into a bubble washer or running water, and completely clean the dirt, dirt and pollutants on the surface to make certain tidiness and hygiene. Cutting: Cut the washed green onions right into proper lengths according to item demands, normally 3-5 centimeters green onion segments, to make certain cool cuts and uniform sizes for subsequent handling and product packaging. Blanching (optional): Some production procedures will blanch the eco-friendly onion segments. Place the eco-friendly onion sections in hot water at 90 ℃ -100 ℃ momentarily for 30 seconds-1 minute. The purpose is to passivate the activity of the enzyme, reduce oxidative discoloration and the loss of nutrients, and make the eco-friendly onions more emerald green and brilliant, and kill microorganisms to a particular degree. Nonetheless, the blanching time ought to not be also long, so as not to affect the taste and appearance of the environment-friendly onions. Air conditioning: After paling, the shallots are quickly taken into cold water for cooling, or air-cooled to swiftly cool them down to preserve the crisp and tender taste and intense eco-friendly color of the shallots and prevent over-ripening caused by recurring heat. Quick cold: The cooled down shallots are equally spread out on the conveyor belt of the quick cold devices, get in the quick freezing passage or fast freezing area, and are quickly iced up at a reduced temperature of -30 ℃ to -50 ℃, to make sure that the water in the shallots swiftly creates small ice crystals, and the temperature level of the center of the shallots is quickly frozen to listed below -18 ℃, which can better preserve the nutrients, taste and aroma of the shallots and minimize the damages to the cell structure. Packaging and storage space: After quick cold, the shallots are quickly packaged in a reduced temperature level setting. Frequently used product packaging products include plastic bags, containers, and so on, and are immediately transferred to a freezer below -18 ℃ for storage space to guarantee that the temperature level of the freezer is stable, prevent product thawing and quality degradation, and make certain the stability of item high quality throughout storage and transport, so as to provide market need any time.