How to freeze lumpiang shanghai? In mass production, using professional freezing machine to quickly freeze lumpiang shanghai is an efficient and necessary process that ensures the safety, nutritional value and flavor of food are preserved to the greatest extent.
By adopting professional quick freezing equipment, large and medium-sized food companies can achieve rapid freezing of lumpiang shanghai, meet market demand while ensuring product quality and safety.
Steps For Freezing Lumpiang Shanghai:
- Pretreatment: The fillings need to go through pretreatment steps such as washing, cutting, and stirring. For some vegetable fillings, blanching can kill bacteria and inhibit enzyme activity.
- Heat treatment: For many foods, heat treatment should stay above 70°C for at least 2 minutes and then drop below 10°C as soon as possible. This step helps reduce the number of microorganisms and maintain the taste, freshness and color of the food.
- Temporary storage before quick freezing: Some finished or semi-finished products need to be temporarily stored before quick freezing, and the storage conditions (especially temperature) should be determined according to different varieties.
- Quick freezing: The air temperature inside the quick freezing device should be precooled to ≤-30℃. The processed or pre-packaged food should be put into the quick freezing device for quick freezing as soon as possible. The time for passing through the temperature zone of the maximum ice crystal zone (generally refers to the center temperature of the frozen food -1℃~-5℃) should be set for different varieties and specifications of food. The freezing process is completed when the center temperature of the frozen food reaches -18℃ or lower.
- Packaging: The quick-frozen food should be quickly packaged in an environment with a temperature not higher than 15℃, and should be immediately sent to a cold storage at -18℃ or lower. The packaging should meet the characteristics of protecting the sensory and other qualities of the food and protect the food from microorganisms and other contaminants.
- Refrigeration: The storage temperature of quick-frozen food should be -18℃ or lower. The temperature fluctuation of the warehouse should be less than ±2℃.
- Quality control: During the production of quick-frozen food, procedures for testing relevant microorganisms should be established and meet the qualified requirements. The formulation of unqualified product control documents ensures that unqualified products do not enter the circulation field.
Through the above steps, lumpiang shanghai can ensure efficient quick freezing in large-scale production while maintaining the safety and nutritional value of food.
If you want to know more about how to freeze lumpiang shanghai, or want to know the price of this professional quick-freezing machine, please feel free to contact us. Email: lisa@machinehall.com, whatsapp: +8615515571373.