Method for quality-guaranteed and uniform unfreezing of quick-frozen vegetables

[0023] Embodiment 1: the method for fresh spinach quick-freezing and quick thawing preservation

[0024] Select fresh spinach, remove the root of the spinach, carry out blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to protect the color and color of the cut spinach respectively. Crisp treatment 1.5-2.0m, cooled, drained, packaged and placed in a -65°C ultra-low temperature refrigerator for quick-freezing treatment, and then stored in a -18°C refrigerator after quick-freezing. Take out 200 spinach and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen spinach. The process is to use 50MHZ radio frequency for 40-50s, 915MHZ high-frequency microwave for 45-55s and 240-255MHZ high-frequency microwave for 65-75s. Spinach that has been thawed evenly with good quality is obtained. After thawing, the spinach has better color, crispness, and texture.

[0025] Embodiment 2: the method for fresh celery quick-freezing and fast thawing preservation

[0026] Select fresh celery, cut the celery into long sections with a thickness of 0.3 cm, and perform blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to treat the cut vegetables respectively. Carry out color protection and brittle treatment of 1.5-2.0m, cool, drain, pack and put into -65°C ultra-low temperature refrigerator for quick freezing treatment, and put into -18°C refrigerator for storage after quick freezing. Take out 200g of celery and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen celery. The process is to use 50MHZ radio frequency treatment for 40-50s, 915MHZ high-frequency microwave treatment for 45-55s and 240-255MHZ high-frequency microwave treatment for 65-75s. The celery that has been thawed evenly with good quality is obtained. After thawing, the colo...

[0027] Embodiment 3: the method for fresh celery quick-freezing and quick thawing preservation

[0028] Select fresh celery, cut the celery into 0.3cm thick round slices, carry out blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to treat the cut vegetables respectively. Carry out color protection and brittle treatment of 1.5-2.0m, cool, drain, pack and put into -65°C ultra-low temperature refrigerator for quick freezing treatment, and put into -18°C refrigerator for storage after quick freezing. Take out 200g of celery and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen celery. The process is to use 50MHZ radio frequency treatment for 40-50s, 915MHZ high-frequency microwave treatment for 45-55s and 240-255MHZ high-frequency microwave treatment for 65-75s. The celery that has been thawed evenly with good quality is obtained. After thawing, the color, crispness and ...