Frozen strawberry production process

Frozen Strawberry

Frozen Strawberry Dices Production Process

1. Raw Material Selection

Quality Standards:

  Fresh, mature strawberries (80-90% ripeness)

  Free from: pests, bruises, mold

  Brix level: ≥8° (sweetness indicator)

  Color: Uniform bright red

What other frozen strawberry products are there?

2. Cleaning & Preparation

  Triple-Wash System:

  Initial rinse: Running water (15-20°C)

  Destemming: Manual or mechanical stem removal

  Final wash: Bubble washer with sanitizer (pH 6.5-7.5)

3. Sorting & Grading

✔ Quality Control:

  Manual inspection: 10% random sampling

  Optical sorter removes:

  Under/over-ripe (color sorting)

  Soft/damaged berries (density detection)

  Foreign materials (UV detection)

4. Precision Dicing

  Cutting Specifications:

  Dice sizes: 10×10mm (±1mm) or 15×15mm (±1mm)

  Blade material: Food-grade stainless steel

  Throughput: 500-800kg/hour

5. IQF Freezing Process

  Two-Stage Freezing:

  Precooling:

  Temp: 0°C to 4°C

  Duration: 15-20 mins

  IQF Tunnel:

  Temp: -35°C (airflow 6-8m/s)

  Freezing time: 8-12 mins

  Core temp: ≤-18°C

6. Packaging & Storage

  Packaging Options:

  Retail: 250g/500g vacuum bags

  Bulk: 10kg cartons with LDPE liners

  Custom labeling available

Storage Protocol:

  Immediate transfer to -20°C cold storage

  Stacking: ≤5 pallets high (airflow maintenance)

  Temperature monitoring (24/7 digital recording)

7. Quality Assurance

Testing Parameters:

8. Certifications

  International: HACCP, ISO 22000, BRCGS

  Export: FDA, EU Organic, JAS

  Halal/Kosher: Available on request

Key Advantages

  ✅ Nutrient Retention: 90-95% vitamin C preserved
  ✅ Color Protection: Natural red hue maintained
  ✅ Texture Preservation: Cell structure intact
  ✅ Year-Round Supply: Not season-dependent

Available for OEM/Private Label
📞 Contact our sales team for samples & MOQ