Detailed Explanation of Broccoli Quick-Freezing Preservation Methods and Techniques

For quick-freezing, first pre-cool the heads to lower their temperature, then wash them to remove surface dust, foreign matter and pesticides. Then cut them into small pieces, soak them in a saltwater tank at a concentration of 2% for 10-15 minutes, take them out and rinse them in clean water, then blanch them in boiling water above 95°C, scoop them out and immediately put them into cold water at 3-5°C to rinse and cool, then scoop them into a bamboo basket or a water remover to drain off the water. Package them in plastic bags, 0.5-1 kg per bag, place them in corrugated cardboard boxes, 20-25 kg per box, and send them into the freezer until their internal temperature reaches 18°C. After freezing, place them in a refrigerator, at room temperature, in ice water or in warm water to thaw slowly, then cook.