Frozen Broccoli
Brief
Frozen Broccoli produced from fresh materials, have no decompose, no discolor, no insect pest. Its processed including material firstly chosen, acceptance of raw materials(CCP1), washing, cutting and trimming, waterlog, blanching(CCP2), cooling, quick frozen, chosen, measurement within the packaging, pass by metal detector(CCP3), package, keep in store, factory inspection
Product Introduction
Frozen Broccoli – Premium Quality With Comprehensive Food Safety Control
Our frozen broccoli are produced from carefully selected fresh broccoli heads, ensuring superior quality products completely free from decomposition, discoloration, and insect contamination. Every batch undergoes comprehensive processing with stringent quality control at multiple critical points to meet and exceed international food safety standards.
14-Step Processing System:
- Premium Material Selection – Finest fresh broccoli with vibrant green color and tight florets
- Raw Material Acceptance (CCP1) – Critical Control Point: Strict quality verification
- Thorough Washing – Multiple stages to remove debris and insects
- Precision Cutting & Trimming – Expert removal of thick stems; precision cutting into uniform florets
- Waterlog Treatment – Controlled soaking for cleanliness
- Blanching (CCP2) – Critical Control Point: Preserves color, nutrients, and food safety
- Rapid Cooling – Quick cooling to below 10°C
- Quick Freezing (IQF) – Locks in green color, nutrients, and texture
- Post-Freeze Selection – Visual inspection removes imperfect pieces
- Accurate Measurement – Precise weight control
- Metal Detection (CCP3) – Critical Control Point: 100% package screening
- Final Packaging – Food-grade export materials
- Cold Storage – Maintained at -18°C
- Factory Inspection – Final quality verification
Triple Quality Guarantee: ✓ No Decomposition ✓ No Discoloration ✓ No Insect Pest
Product Specifications:
- Floret Sizes: Small (15-25mm), Medium (25-40mm), Large (40-60mm), Custom sizes
- Processing: IQF (Individually Quick Frozen)
- Color: Deep vibrant green
- Grade: Premium A Grade
- Packaging: 1kg x 10 bags, 10kg bulk, 20kg bulk, retail packs available
- Storage: -18°C or below
- Shelf Life: 24 months
- Certificates: HACCP, ISO 22000, Export Health Certificate
Nutritional Powerhouse:
- Vitamins: Very high in Vitamin C, Vitamin K, folate, Vitamin A
- Minerals: Potassium, calcium, iron, magnesium
- Antioxidants: Sulforaphane (anti-cancer compound), kaempferol, quercetin
- Fiber: Excellent for digestive health
- Protein: Higher than most vegetables
- Low Calorie: Nutrient-dense superfood
Culinary Applications:
Global Cuisine:
- American: Steamed side dishes, casseroles, broccoli cheese soup
- Chinese: Beef with broccoli, stir-fries, garlic broccoli
- Italian: Pasta with broccoli, broccoli rabe style
- Indian: Broccoli curries, pakoras
- Thai: Pad see ew, stir-fries
Cooking Methods:
- Steaming: 5-7 minutes for crisp-tender
- Stir-Frying: 5-6 minutes in hot wok
- Roasting: 20-25 minutes at 425°F for caramelization
- Boiling: 4-5 minutes in salted water
- Microwaving: 3-4 minutes for quick preparation
Common Dishes:
- Beef with broccoli, broccoli cheese soup, pasta primavera, vegetable stir-fries, casseroles, salads (blanched), broccoli cheddar bake, steamed side dishes
Why Choose Our Frozen Broccoli?
Food Safety Excellence:
- Three Critical Control Points (CCP1, CCP2, CCP3)
- HACCP and ISO 22000 certified
- Metal detection on 100% of packages
- Complete traceability system
Quality Advantages:
- Deep green color preservation
- 30-35% waste eliminated (thick stems removed)
- Uniform floret size for consistent cooking
- Sulforaphane preservation through proper blanching
- 75% prep time savings
Business Benefits:
- Year-round consistent supply
- No seasonal price fluctuations
- 24-month shelf life vs. 5-7 days fresh
- Ready-to-use convenience
- Standardized quality for recipes
Target Markets:
- Restaurants (all cuisines, especially Chinese and American)
- Hotels and institutional kitchens
- Food manufacturers (ready meals, frozen dinners, vegetable blends)
- Schools and hospitals (nutritious requirement)
- Retail supermarkets
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