Improper consumption of quick-frozen vegetables not only destroys their nutrition, but also destroys their color, fragrance and taste. The correct way to eat is to buy and eat now, not at home or outdoors. Secondly, the quick-frozen vegetables have been washed, washed and blanched before freezing, and they don't need to be washed, so they can be thawed.

Production process:

Blanch with high-quality vegetables. When vegetables turn dark green, they can be picked up, cooled in cold water, dried in a centrifuge, then frozen, quickly frozen for about 45 minutes in a cold wind environment of -33 degrees Celsius to -40 degrees Celsius, and then put in cold water to form thin ice on the surface, thus preventing oxidation.

The purpose of blanching is to kill fungi and achieve the purpose of preservation. Water above 40 degrees Celsius can also inactivate the biological enzymes in vegetables, thus slowing down the biological and physiological reactions. The shorter the freezing time, the better the quality of quick-frozen vegetables.

Shelf life:

It should be within six months to one year (strictly keep it between-20 2).

Advantages of quick-frozen vegetables.

Many people have misunderstandings about quick-frozen vegetables, thinking that they lose a lot of nutrients. In fact, frozen vegetables are as nutritious as fresh vegetables, and even have higher nutritional value. This is because the raw materials of quick-frozen vegetables require high quality, suitable maturity, uniform size, no pests and diseases, no pollution, no soaking, no bundling, no stacking and no timely transportation after harvest. From harvesting to quick freezing, it is controlled within 4- 10 hour according to different varieties, which ensures the freshness of raw materials. Quick-frozen vegetables have been kept in a low temperature environment below-18℃, and various biochemical reactions in them are also inhibited, so the nutrients in vegetables will not be lost during quick-frozen transportation.

Difference between quick-frozen vegetables and slow-frozen vegetables

When quick-freezing vegetables, due to the short dehydration time of vegetables, water can quickly pass through the largest crystallization zone at 0℃ to -5℃, and tiny ice crystals can be formed in cells and intercellular spaces at the same time without destroying the cell wall. Vegetables have good reducibility after thawing, and basically maintain their original color, aroma, taste, shape and nutritional components. The quick-frozen vegetable juice not only contains a lot of water (generally 65% to 97%), but also contains soluble nutrients such as inorganic salts, organic acids, sugar and bone glue.

When vegetables are slowly frozen, the cell fluid is dehydrated, and the water forms large ice crystals, which seriously destroys the cell wall; After thawing, the juice and nutrients are lost, the meat quality is soft and brittle, and the quantity and quality are greatly lost.