Quick-Frozen Vegetables And Slow-Frozen Vegetables

It is the storage period that should be noted in quick-frozen vegetables. This storage period is generally half a year to a year is advisable. Of course, there is a temperature limit, which is best kept strictly between minus 22 and minus 18 degrees Celsius.

There are two kinds of frozen vegetables, one for fast and one for slow. What we need to know about frozen vegetables is that they are quite nutritious. From the selection of quick-frozen vegetables, we know that it has good quality, appropriate maturity, size and length of uniform, no diseases and insect pests, pollution-free advantages.

The freshness of visible raw materials was ensured by the high quality vegetables after harvest under the condition of no water immersion, no binding, no overlapping pressure and timely transportation, and the difference of varieties from harvest to quick freezing was controlled within 4 to 10 hours.

At minus 18 degrees Celsius, the biochemical reactions inside frozen vegetables are inhibited so that nutrients are not lost during transportation. Compared with quick-frozen vegetables, they retain the color, aroma, taste, shape and nutrients of vegetables, while slow-frozen vegetables cause the cell wall to be severely damaged because the water forms larger ice crystals when the cell fluid is dehydrated. After thawing the vegetable juice and nutrients are lost in large quantities. Therefore, compared with slow-frozen vegetables, quick-frozen vegetables can prevent the destruction of cell walls and the loss of nutrients, resulting in quality and quantity defects.