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Processing really starts with the harvest. Using our specially trained staff and fleet of field equipment and trucks, we harvest fruits, vegetables and mushroom only once they've ripened perfectly. Then we transport them, generally within two to three hours to one of our nearby facilities.
At our facilities, raw product is thoroughly inspected and tested for pesticide residue, maturity, size, color, and defects. The product is then put through a thorough cleaning process. After washing, the raw product is blanched. This inactivates enzymes and optimizes quality while setting color and texture.
The blanched products then pass through a hydro-cooling bath. Pre-cooling improves the efficiency of the freezing process and ensures the best color and texture. After pre-cooling, the product enters individually quick frozen (IQF) freezing tunnels. This flash freezing minimizes cellular damage and locks in taste, texture, and nutritional value. The frozen product then undergoes a final inspection and grading, which includes testing for maturity, texture, color, defects, and flavor. The frozen products are then packed and shipped, or properly stored in cold storage facilities.

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