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1. Cleaning:
Clean the picked spinach to remove sediment, impurities, and withered leaves.
2. Cutting:
Cut the spinach into appropriately sized segments or pieces according to product specification requirements, to facilitate subsequent processing and consumption.
3. Blanching:
Put the cut spinach into boiling water for blanching. The time should not be too long, generally 30 seconds to 1 minute, to remove part of the oxalic acid, soften the spinach, and reduce the microbial count.
4. Cooling:
Quickly cool the blanched spinach with cold water to prevent it from continuing to be heated, and maintain the color and texture of the spinach.
5. Quick freezing:
Send the cooled spinach into quick-freezing equipment to rapidly lower the temperature to below -18℃, so that the inside of the spinach freezes quickly. This reduces the damage of ice crystals to cell tissues, thereby better preserving the nutritional components and texture of the spinach.
6. Packaging:
The quick-frozen spinach is graded, weighed, and then packaged. Generally, vacuum packaging or nitrogen-filled packaging is used to extend the shelf life.
7. Cold storage:
Put the packaged spinach into cold storage for long-term preservation, with the temperature maintained below -18℃.
Precautions:
Excessively long blanching time will lead to nutrient loss in spinach, while excessively short time will fail to effectively remove oxalic acid.
Rapid cooling can effectively prevent spinach from discoloring and softening due to residual heat, maintaining its quality.
Excessively high quick-freezing temperature will affect the freezing effect, resulting in a decline in the texture and nutritional value of spinach.
Choosing appropriate packaging materials can effectively prevent frozen spinach from secondary pollution and oxidation during storage.
Through the above technological process, the nutritional components and texture of frozen spinach can be effectively maintained, its shelf life can be extended, and it is convenient for consumers to eat at any time.
