quick-frozen vegetable

Actually, it's safe and reliable

Microorganisms do not grow or spoil during the preservation process of frozen vegetables. Compared to vegetables stored and transported at room temperature for a long time, they have higher safety.

After fresh vegetables are picked, they are first subjected to pre cooling treatment, reducing the raw materials to around 0-10 ℃, and then screened in a low-temperature environment before being processed such as cleaning, peeling, and cutting. For example, cutting broccoli flowers, peeling corn kernels

Afterwards, according to the different types of vegetables, hot water, steam, microwave and other methods will be used to kill microorganisms and inactivate biological enzymes, thereby extending the storage time and flavor quality of vegetables.

Finally, the vegetables will be rapidly cooled to -18~-20 ℃ in the quick freezing workshop

After this series of operations, the microorganisms, dirt, and pesticide residues on the surface of vegetables have been effectively controlled.

Compared to vegetables that have been stored in the market or at home for a long time, the safety is higher.

After buying frozen vegetables in daily life, they can be taken home and stored in the freezer layer (usually -18 ℃) for a long time.

It is very friendly for people who are busy with daily work and study, or only occasionally cook a meal. No longer need to open the refrigerator, seeing that the vegetables I bought last week have already rotted and smelled.

In addition, most frozen vegetables have undergone pre-treatment and can be cooked directly upon opening. It saves time for washing, cutting, and blanching, it's simply not too satisfying.

The nutrition of frozen vegetables is not poor

Research has shown that frozen vegetables lose nutrients more slowly than vegetables stored at room temperature for a long time in the market.

We buy vegetables at markets, supermarkets, and fresh food platforms, but not all the vegetables in these places are picked from the fields and sold directly.

They generally need to go through several days of storage, transportation, and re storage, but in fact, it has been quite some time since the picking time.

Vegetables that enter the frozen state from the beginning are greatly slowed down by low temperatures, allowing their freshness to be frozen.

Quick freezing prevents rapid loss of nutrients and preserves the taste and flavor, making it more stable than vegetables stored and transported for a long time.