The raw materials were selected as the raw materials for processing, which are close in shape, close to the size, and ripe and more uniform in color, with few seeds and no hollow. Cleaning and disinfecting The above raw materials are cleaned in a large pool to remove debris such as sediment and leaves, and rinse with water. Immediately after the cleaning fruit is placed in a 0.05% to 0.1% potassium permanganate aqueous solution soaked, washed for 8 to 10 minutes, again into the clear water tank and rinse with water 2 or 3 times, until the cleaning solution does not appear blue and purple is appropriate . At the same time artificially remove fruit stems and pods on fresh fruit, taking care not to break the peel, and eliminate fruit that is not standard, such as rotten fruit, pests, and fruits. Rinse again with water. Drain weighing Weigh the washed and disinfected fruits with a plastic drainer, and weigh them after they are dripping in special baskets. Each 2 kg or 5 kg is a loading unit, and the fresh fruit is put into a special metal tray. In order to prevent the loss of moisture during the processing, the fresh fruit is generally called 2% to 3% of the specified weight. Adjust the strawberry that is used as raw food to prepare the plate, if the sourness is heavier and the sweetness is not enough, usually add the sugar of strawberry with a net weight of 30% to 50%, or add white sugar according to the ratio of fresh fruit to sugar of 3:1. Sprinkle evenly on the fruit surface, stir it well, then you can place the plate. When placing the plate, place it evenly and loosely, and do not pile up so as not to disperse after freezing. After quick-freezing and packing, it shall be immediately sent to the low-temperature refrigerator for quick freezing. The quick freezing temperature shall be 37°C to 40°C and the freezing time shall be 30 to 40 minutes. Until the fruit temperature is minus 16 °C ~ 18 °C. If the required low temperature is not reached within 40 minutes, the number of layers for the frozen trays, or the amount per tray, must be adjusted in order to ensure product quality. The freezing must be completed within the shortest possible time. After the quick-freezing is completed, the strawberries are moved to a 0° C. to 5° C. cooling room and poured onto a clean bench to separate the strawberries one by one. They are respectively packed in special plastic bags, each bag is 500 grams or 1000 grams, sealed with a sealing machine, and then packed in a carton. Each box is packed with 10 large bags or 20 small bags and sealed with tape. And on each bag and outside the box I indicate the product name, specifications, storage conditions, food methods, production date and manufacturers. After the whole refrigerated packaging, the strawberries should be immediately stored in the freezer at room temperature -18 °C ~ 20 °C and humidity of 95% ~ 100%, frozen strawberries are strictly prohibited mixed with other volatile smells or smell cold packs, so as not to Taste. Frozen strawberries can be stored for 18 months. Strawberries must also be kept frozen during transport. Refrigerated or refrigerated vessels should be used for transportation. Wholesalers and retailers should use refrigerators and freezers to store them, and consumers should eat them immediately or refrigerate them. Frozen strawberries better maintain the color, aroma, taste and shape of fresh strawberries and have a good market prospect.
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