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Use fresh, pest- and disease-free, undamaged strawberry fruits that are 80–90% ripe as your raw material. Rinse them thoroughly under running water to remove dirt and debris, then carefully remove the stems and calyxes, and sort the berries by size. For unsweetened products, the whole fruits can be flash-frozen directly. If sugar is added, first mix the strawberries with granulated sugar at a ratio of 17% to 25% by fruit weight, ensuring even distribution. Next, portion the mixture into individual food-grade plastic bags, seal them tightly, and immediately place them in a quick-freezing unit to rapidly reach -35°C within 40 to 60 minutes. Once frozen, the strawberries are ready for packaging and shipment for sale. When serving, it’s best to partially thaw the unsweetened frozen berries, while the sweetened ones can be fully defrosted before consumption.
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