Spinach quick-freezing production line is a food processing
equipment, which is mainly used to quickly freeze fresh spinach to
maintain its nutrition, color and taste. The following are the main
processes of a typical spinach quick-freezing production line:
1. Raw material reception and selection
Receiving: Fresh spinach is transported from the field to the
processing plant for preliminary inspection.
Selection: Manually or mechanically remove unqualified spinach
(such as yellow leaves, rotten leaves, etc.) to ensure the quality
of raw materials.
2. Cleaning
Pre-cleaning: Remove dirt and impurities on the surface of spinach
through a sink or spray equipment.
Deep cleaning: Use a bubble cleaner or ultrasonic cleaner to
further clean the spinach.
3. Cutting (optional)
Depending on product requirements, spinach may be cut into segments
or kept whole leaves.
4. Blanching
Purpose: Through a short heat treatment (usually in hot water at
90-95℃), inactivate enzyme activity and maintain the color and
nutrition of spinach.
Cooling: Cool with cold water or cold air immediately after
blanching to prevent overheating.
5. Dehydration
Use a centrifuge or vibrating screen to remove excess water from
the surface of spinach to prevent agglomeration during freezing.
6. Quick freezing
Equipment: Use fluidized bed quick freezer or spiral quick freezer.
Temperature: Quickly freeze at a low temperature of -30℃ to -40℃,
so that spinach passes through the ice crystal formation zone in a
short time to reduce cell damage.
Effect: The quick-frozen spinach maintains its original color,
taste and nutrition.
7. Packaging
Weighing: Weigh according to specifications.
Packaging: Use plastic bags or boxes, usually vacuum packaging or
nitrogen-filled packaging to extend the shelf life.
Coding: Mark production date, batch and other information.
