Processing quick-frozen green peppers and pepper leaves can maintain its color, flavor and nutrient content, can be stored for a long time, and is easy to eat.
First, the choice of raw materials selection of suitable maturity, fresh tips, fruit flesh hypertrophy, consistent fruit shape, uniform size, no rot, insects, lesions and damage of fresh green pepper or pepper leaves as quick-frozen raw materials.
Second, cut soak the green pepper or pepper leaves into the clean water and other impurities, and remove the handle pedicle and seed. Then, the green peppers were slit into filaments, the width of which was the same as the thickness of the flesh, and then rinsed with fresh water. Immediately after draining, immersed in 0.1% saline for 15 minutes to prevent discoloration.
Third, blanching cooling The soaked green pepper or pepper leaves placed in 0.2-0.3% of sodium bisulfite solution at 100 °C, blanch for 1 minute, remove, and cool in flowing water until cool and then remove. Drain the surface moisture.
Fourth, quick-freezing and cold-storing The green pepper or pepper leaves are laid on a frozen plate, quickly frozen in a rapid freezer, and frozen at -35°C for 6-7 minutes. When the product center temperature reaches -15°C, the product can be weighed. Heavy, grading, packaging. The specifications of a typical green pepper are 20 grams per box of 500 grams and a net weight of 10 kilograms; pepper leaf size is 20 grams per box of 250 grams, and the net weight is 5 kilograms; then placed in a cold room, the refrigerated temperature cannot exceed -18°C.
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