Diced/Slice/Whole Frozen Carrot

Diced/Slice/Whole Frozen Carrots are one of the most popular vegetables in the world. They are easy to grow and have high nutritional value. In this article, we will discuss the production process, microbial content, formulation, and nutritional value of carrots.

Diced, Sliced, or Whole Frozen Carrot Production Process:

Diced/Slice/Whole Frozen Carrots typically grow in well-drained soil with a pH ranging from 5.5 to 7.5. Planting carrots is usually done in early spring or late summer, depending on the climate. After sowing, cover the seeds with soil and water them thoroughly. In about two weeks, the seeds will begin to germinate, and carrot sprouts will appear above the ground.

As the sprouts grow, farmers will irrigate regularly to keep the soil moist. Weeding is also an important part of carrot production, as it ensures that the carrots receive the nutrients they need to grow and that weeds do not compete with the carrots for resources. Carrots can take up to three months to harvest, depending on the variety.

After harvesting, carrots are usually washed to remove dirt or debris. They are then graded, sorted, and packaged for sale to retailers or directly to consumers.

Microbial content of carrots:

Diced/Slice/Whole Frozen Carrots are considered a low-risk vegetable in terms of microbial content. According to research, the incidence of microbial contamination in carrots is relatively low. However, carrots can be contaminated with bacteria such as E. coli, Listeria monocytogenes, and Salmonella. Therefore, carrots must be washed thoroughly before consumption.

recipe:

Diced, sliced, or whole frozen carrots are very versatile and can be used in many ways in the kitchen. Here are some simple and healthy recipe ideas:

1. Diced/Slice/Whole Frozen Carrot Ginger Soup: This warming soup is perfect for a cold day. Just sauté some chopped onions and garlic with grated ginger and diced carrots. Add vegetable stock and cook until the carrots are tender. After cooling, blend the mixture until a smooth texture is obtained. Serve with a dollop of whipped cream.

2. Carrot Raisin Salad: Shred some carrots and mix with raisins, chopped nuts and a simple dressing of olive oil, honey, and lemon juice. This salad is a great source of fiber, vitamins, and minerals.

3. Carrot Lentil Curry: This is a perfect vegetarian dish that is easy to make. Simply add lentils, chopped onion, garlic, ginger, and diced carrots to a pot, add vegetable stock and curry powder, and bring to a boil. Once cooked, serve with rice.

Nutritional value:

Diced/Slice/Whole Frozen Carrot are an excellent source of essential vitamins and minerals, including vitamin A, vitamin K, vitamin C, potassium, fiber, and antioxidants. Regular consumption of Diced/Slice/Whole Frozen Carrot can help improve vision, strengthen the immune system, and reduce the risk of chronic diseases such as cancer and heart disease.

In conclusion, Diced/Slice/Whole Frozen Carrot are a nutritious and versatile vegetable that can be incorporated into different dishes. Their production process is simple and environmentally friendly, making them an excellent choice for sustainable farming. Low in microbes and high in nutritional value, carrots are an excellent addition to any healthy diet.

1. Material

The raw materials for Diced/Slice/Whole Frozen Carrot should be the healthy fresh carrots with smooth skin and bright orange red color. Its length is 18 ~ 25 centimeters, the thickness at both ends is even, the diameter is in 2.5 ~ 4 centimeters, the core wants fine.

2. Cleaning and finishing

Wash with water to remove sediment and other impurities, and then remove the skin, cut off the green head and core, do not have a core in the meat. Peeling methods are manual peeling, mechanical peeling and chemical peeling. Chemical peeling is the use of 3% ~ 6% concentration of lye, the temperature is 80 ~ 90℃, macerate for 2 ~ 4 minutes, make its epidermis softening, but do not let the lye penetrate into the inner tissue.

3. Segmentation

Cut the finished material into 0.6-0.8 cm square carrot particles or other shapes, and then clean with water.

4. Blanching

Place carrots in a boiling solution of 0.1% sodium bicarbonate and blanch for 1.5 ~ 2 minutes. Cool quickly with clean cold water after blanching. Then drain off the water droplets on the surface of the material or dry them in a centrifuge.

5. Dehydration

Evenly spread the processed materials into the drying screen and quickly into the dryer for dehydration. The oven temperature is between 65 ~ 75℃, not more than 75℃. When the moisture content of the product is 6%, the product is quickly baked.

6. Select

Sift out the debris, pick out impurities and discolored products. Operate quickly to prevent moisture absorption.

7. Packing

The product water content shall not exceed 7.5% when packing. Product quality requirements of orange yellow or orange red, no impurities.