What are the fresh-keeping and processing methods for broccoli

The key points of fresh-keeping and processing methods for broccoli are as follows:

① Raw material quality standards:

The buds are fresh and firm, the bud heads are regular and rounded, the granules are small, with no scattered tiny buds, the color is bright green, with no pests or diseases, no mechanical damage, and no mold, rot, softening, discoloration or deformity. Plant height 14 cm or more, bud head (measured by the shortest diameter) 11 cm-13 cm.

② Process flow: raw materials enter the warehouse for pre-cooling -> head removal -> leaf trimming -> ice water soaking -> boxing, adding ice (7-8 kg/box) -> cold storage -> out of warehouse

③ Raw material inspection and pre-cooling: inspect according to raw material standards, and remove raw materials that do not meet the standards due to pests and diseases, diseased spots, mechanical damage, etc. Broccoli should be packed with leaves in clean, square, neat plastic baskets; the transport vehicle must be clean and free of peculiar smells. The inspected raw materials should be put into the warehouse promptly for pre-cooling, with the warehouse temperature at 0-2°C

④ Head removal and leaf trimming: use a stainless steel knife to remove the head of qualified products; the knife must be clean and sharp, and the head cut must be flat and smooth, with no slanting. When trimming leaves of broccoli, unqualified products such as those with pests and diseases or mechanical damage must be removed again. When trimming, keep the blade facing outward to prevent damage to the flower stalk. The specifications for the degree of leaf trimming are as follows:

A. Bright green color 11-13 cm, plant height 14 cm, 38 heads/CTN, all branches and leaves removed;

B. Bright green color 12-13.5 cm, plant height 14 cm, 30 heads/CTN, branches and leaves retained, leaves level with the bud head, branches and leaves 2 cm taller than the bud head;

C. Bright green color 12-13.5 cm, plant height 19 cm, 24 heads/CTN, branches and leaves retained, leaves 2 cm taller than the bud head.

Specific requirements according to the customer.

⑤ Soaking in ice water, boxing, adding ice

After the processed qualified products are soaked in ice water, they should be boxed promptly (calcium-plastic boxes). Handle them gently when boxing to prevent damage to the buds, and remove unqualified products. Print the production date, specifications and packaging group on the outside of the box. After boxing, send them immediately to the cold storage and add crushed ice. When adding ice, be sure to fill the gaps completely and add enough crushed ice on the box surface. Send them immediately to the cold storage for refrigeration. The ice used must be clean and free of impurities, must not fail to meet export standards, and the temperature should not be too low.

Boxing requirements:

1. The bud heads in each box should be uniform in size and placed neatly.

2. The bud heads in each box should be of the same variety.

3. Ice 7-8 kg/box.

Cold storage

Warehouse temperature 0°C, cold storage time more than 24 hours. When leaving the warehouse, ensure that the temperature of the stem part of the bud head is about 2°C (can be stored for 1 month).

Out of warehouse

When the products are loaded into containers, crushed ice must be added again to the boxes in sufficient quantity, and it must be ensured that products entering the warehouse first are shipped first to prevent prolonged storage from affecting quality and product temperature. The entire container loading time should not exceed 2.5 hours, and the refrigerated container temperature should be 0-1°C.