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.