产品介绍
芋头，芳香宜人，风味特别，在扣肉、火锅、馅料、甜品、汤圆、芋圆、馒头、冰淇淋中广泛使用。
芋头按原料等级分级清洗、芋头去皮并浸入水中，以防止氧化褐变。在100℃的热水中漂烫5~10min，漂烫时间视大小而定，漂烫后快速冷却至10℃以下沥水，在冻结装置内(-30℃以下)冻结，定量包装后低温贮藏。
生产规格：速冻芋头丁、速冻芋头块、速冻芋头片等
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.
