Archive
vegetable-processing
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How should a frozen vegetable mix be specified?
Component by component, with a ratio, a sampling protocol, a substitution clause and per-component blanch validation. Specifying the blend is not enough.
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How is frozen beetroot processed?
Frozen beetroot is cooked rather than blanched, then peeled, diced and frozen. How each step shapes colour, texture and the specification buyers…
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What is the difference between chopped, leaf and portioned frozen spinach?
Chopped and leaf describe how frozen spinach is cut; portioned describes how it is frozen into pucks or balls. What each means…
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How long should vegetables be blanched before freezing?
Blanch duration before freezing runs from seconds for spinach to minutes for dense cuts. How size, product and enzyme tests set the…
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Blanching Validation for Frozen Vegetables: What to Ask For and How to Read It
What blanching does and what it costs, how processors validate the step, why the peroxidase test is both the industry default and…
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How to Write a Frozen Vegetable Specification That Holds Up at Intake
A working structure for a frozen vegetable specification: identity, sensory, physical, chemical, microbiological, packaging and the sampling plan. What each block must…
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What is blanching and why are vegetables blanched before freezing?
Blanching is a short heat treatment, in hot water or in steam, applied to a vegetable immediately before it is frozen. It…
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Brunoise Cut
Brunoise cut is a fine dice produced by cross-cutting julienne strips into small cubes, used in soups, sauces and garnishes where a…
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Dice Cut
Dice cut is a processing method that produces vegetable cubes of defined dimensions, with cube size and tolerances for fines and oversize…
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Crinkle Cut
Crinkle cut is a slicing method using profiled blades to produce a wavy surface on vegetables such as carrots, potatoes and cucumbers,…