Raw material
Processing carrots for veggie products
Carrots bring colour and a natural sweetness to veggie burgers, vegetable blends, salads and purées. Their elongated shape determines how they are peeled.
What carrots are used for
Grated or cooked in burger mixes and patties, diced in frozen blends, as sticks in convenience packs, puréed as carrot cream or soup base.
Washing and peeling
Carrots often arrive from the field with soil and clay on them. After washing, they are peeled continuously on rollers. Because the diameter tapers towards the tip, a method is needed that peels lengthwise without removing too much.
Blanching or cooking
For frozen product, carrot cubes and slices are blanched; for burger mixes and purées they are cooked through.
Typical processes for carrots
Depending on the product and raw material, other processes may fit as well. We are happy to work out with you which ones your line needs. You will find the machines with technical data on eima.de.
- WashingClean raw material is the foundation of every veggie product.Machines on eima.de
- PeelingHow much vegetable is lost in peeling determines the yield.Machines on eima.de
- BlanchingBlanching stops the enzymes that degrade colour and flavour.Machines on eima.de
- CookingFor patty mixes, purées and salads, vegetables are cooked.Machines on eima.de
Veggie products with carrots
Veggie burgers & patties
A veggie burger made from vegetables is only as good as its mix.
Frozen vegetables
Frozen vegetable cubes and blends are the basis of many veggie dishes, from vegetable stir-fries to ready meals.
Vegetable purée & spreads
Pumpkin purée for soup, beetroot spread, carrot cream: cooked and finely size-reduced vegetables become vegan products that need few additives.
Guides on carrots
Producing veggie burgers industrially: from vegetables to mix
Step by step from field vegetables to a formable burger mix: raw material, cooking, binding, mixing, forming and what counts when planning a line.
Read articleWhich vegetable for which veggie product?
Potato, carrot, beetroot, celeriac, pumpkin: the properties the main vegetables bring to veggie burgers, salads, purées and frozen blends.
Read articleBlanching and cooking in veggie production
When vegetables are blanched and when cooked, why equal residence time counts and what it means for burgers, salads, purée and frozen vegetables.
Read article
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