Quick-frozen sweet potato stems and leaves

Fresh sweet potato stems and leaves are processed by washing, blanching, quick-slurry, etc., to maintain the original color flavor and vitamins of fresh sweet potato stems and leaves, which can be preserved for a long time, convenient to eat, and is a rare natural green. Healthy food.

The main points of its operation are as follows:

1. Material cleaning

Select the fresh and mature sweet potato stems and leaves of good variety and mature for harvesting. When harvesting, the old leaves, yellow leaves, worm leaves, spider webs and rotted spots are removed. They are not soaked or bundled. They are packed in special plastic baskets and transported in time. Wash the soil, dust and other dirt attached to the sweet potato leaves with water before processing, and drain the water.

2. blanching and freezing

The sweet potato stems and leaves that have been drained are quickly placed in a container filled with boiling water, and blanched for 5 to 10 s. It is necessary to grasp the moderate degree to reach the level of semi-ripening, to kill the enzyme; to send the pre-cooling room immediately after the fish is removed. Use cold water to lower the temperature to about 10 °C. The flat mesh belt type quick-freezing machine is used to quickly freeze the pre-cooled sweet potato stems and leaves. The average temperature of the freezer is -32 ° C, the average temperature of the frozen product is 15 ° C, and the shipping temperature is -18 ° C. 3. Packing cold storage and quick freezing, while using food plastic bags for quantitative packaging (generally divided into 0.5kg, 1kg two kinds of packaging), and then put into 20kg measuring waterproof packaging carton, bundled and stored in a cold storage below -18 °C .

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