速凍蘋果能基本上保持蘋果原有的自然風(fēng)味，加工過程:原料挑選、清洗、分級(jí)、整形處理(如去皮、去核、切分等)、速凍、包裝、低溫貯藏，速凍選用流化床實(shí)現(xiàn)蘋果的單體速凍,在-26~-30℃溫度下,凍結(jié)時(shí)間只需4~15min凍結(jié)速度快，產(chǎn)品松散。在貯藏期間其色、香、味和營養(yǎng)成份沒有顯著變化。

生產(chǎn)規(guī)格：速凍蘋果丁、速凍蘋果瓣等

Frozen apples retain their natural flavor and taste. The processing steps include: selecting raw materials, washing, grading, shaping (such as peeling, coring, cutting, etc.), quick freezing, packaging, and low-temperature storage. The freezing process uses fluidized bed technology to achieve individually quick frozen (IQF) apples. At temperatures of -26°C to -30°C, freezing takes only 4-15 minutes, resulting in a fast freezing speed and a loose product. During storage, the color, aroma, flavor, and nutritional content of the apples remain largely unchanged.

Production Specifications: Frozen apple cubes, frozen apple slices, etc.