產(chǎn)品介紹
芋頭，芳香宜人，風味特別，在扣肉、火鍋、餡料、甜品、湯圓、芋圓、饅頭、冰淇淋中廣泛使用。
芋頭按原料等級分級清洗、芋頭去皮并浸入水中，以防止氧化褐變。在100℃的熱水中漂燙5~10min，漂燙時間視大小而定，漂燙后快速冷卻至10℃以下瀝水，在凍結(jié)裝置內(nèi)(-30℃以下)凍結(jié)，定量包裝后低溫貯藏。
生產(chǎn)規(guī)格：速凍芋頭丁、速凍芋頭塊、速凍芋頭片等
Taro is sorted and cleaned according to its grade. The taro is peeled and immersed in water to prevent oxidation and browning. It is then blanched in 100°C hot water for 5-10 minutes, depending on the size. After blanching, the taro is quickly cooled to below 10°C and drained. It is then frozen in a freezing unit at temperatures below -30°C and packaged in precise quantities before being stored at low temperatures.
Production Specifications: Frozen taro cubes, frozen taro chunks, frozen taro slices, etc.
