Compared to freshly purchased fruits, vegetables, and meat, frozen foods always give people the impression of being "expensive and unhealthy". In recent years, frozen foods have gradually become more common in supermarkets and shopping malls. In addition to frozen noodles and meat, there are also vegetables such as corn, broccoli, and green beans. Can I buy frozen vegetables? Which is better or worse than vegetables at room temperature? This article will explain it to you all at once. The first thing that needs to be corrected is: Quick freezing ≠ Freezing What we often refer to as freezing is a simple action of putting food into the freezer compartment of a refrigerator. But the standards for quick freezing are stricter and more complex. Firstly, fresh vegetables that have just been picked need to undergo "pre cooling treatment" - selecting, cleaning, peeling, and cutting in a low temperature environment of 0-10 ℃. Then, based on the type of vegetables, high-temperature sterilization and enzyme inactivation are carried out using methods such as hot water, steam, and microwave. Finally, the food is placed in a quick freezing workshop at minus 30 ℃ and rapidly frozen to -18 ℃~-20 ℃. Only then can the "quick freezing" be considered basically completed. The entire process is efficient and compact, with strict control of low temperatures to minimize microbial growth, preserve food flavor and nutrition, and extend shelf life. We may have these questions about frozen vegetables: #1 Are frozen vegetables not fresh? Freshly purchased vegetables at room temperature often give us the illusion of being "fresh". But today, especially in urban areas, vegetables and fruits cannot escape these processes: picking from other places, selecting from merchants, long-distance transportation, purchasing from large and small supermarkets, food delivery platforms, and storing them at home for a long time When we actually buy and eat vegetables, it has been a long time since they were picked. Long term transportation and storage of vegetables at room temperature actually breed more microorganisms and nitrites. The whole process of frozen vegetables is low-temperature, which minimizes microbial residues and slows down the growth rate of microorganisms, thus freezing the vegetables in their freshest state when they are just picked. #2 Are frozen vegetables not nutritious? Many food research results show that the nutrient loss rate of frozen vegetables is similar to or even slower than that of vegetables at room temperature. Scientists from Sheffield Hallam University in the UK found that there is not much nutritional difference between fresh and frozen foods after studying 37 products. The survey results of the US Department of Agriculture show that there is no significant difference in the nutrient content of frozen fruits and vegetables compared to room temperature fruits and vegetables. In some cases, frozen fruits and vegetables even have higher retention rates of vitamin C, B vitamins, and carotenoids. International health institutions, including the US Food and Drug Administration (FDA), the British Nutritionist Association (BNF), and others, believe that frozen foods and fresh foods have little difference in nutritional value and can be included as part of a healthy diet. #3 Is the taste of frozen vegetables poor? People who think this way are likely to confuse quick freezing with freezing. As the name suggests - compared to quick freezing, the temperature drops slower during freezing. In this process, the water in the food will turn into "ice crystals", the temperature gradually decreases, the "ice crystals" become larger and destroy the cellular structure of the food, resulting in a worse taste. At the same time, many families and businesses repeatedly thaw frozen foods, resulting in more water loss and a poorer taste. (For example, if meat is repeatedly thawed and then eaten, it may taste dry and dry.) And quick freezing can quickly cool down food, so that water enters a "supercooled" state before it can solidify into ice crystals. (The temperature at which ice crystals form is about -18 ℃) At this time, the "ice crystals" formed by water are extremely small, making it difficult to destroy the cellular structure of food, as they not only retain the flavor but also maintain the taste. Retain freshness, nutrition, taste, and flavor. In addition, frozen vegetables have the following advantages: 1.Durable storage Long term exposure to low temperature conditions limits the activity of microorganisms and cells in frozen vegetables, allowing them to be stored in the frozen layer for a long time. Especially for people who live alone or don't cook often, they no longer have to worry about vegetables rotting in the fridge. 2.More secure Frozen food produced by legitimate manufacturers is safer than buying it now. The microorganisms, pesticides, and dirt in frozen vegetables have been efficiently treated, making them more reassuring to eat than vegetables transported and stored at room temperature for a long time, and avoiding the concern of "nitrite in overnight vegetables". Similarly, frozen meat has a higher safety factor than fresh meat at room temperature. The slaughtered animal meat is exposed to the market air all day long, which breeds a large number of bacteria and is likely to spoil before being put in the refrigerator. Even if fresh meat does not spoil, placing it in the frozen layer cannot kill these bacteria. It only slows down the growth and reproduction rate of microorganisms, so it cannot be stored for a long time. Instead of buying fresh meat at room temperature and then freezing it at home, it's better to buy frozen meat from reputable manufacturers from the beginning. 3.convenient Frozen vegetables are usually pre treated with sterilization and cutting, so there is no need to thaw them during cooking. They can be directly put into the pot, saving the trouble of cleaning, blanching, and cutting, which is simply a blessing for cooks. (It also avoids contamination during subsequent processing) Frozen food is usually the choice of countries with expensive fruits and vegetables and limited variety, and most Chinese people do not consider frozen vegetables. Nevertheless, China is a major exporter of frozen products in the world. About 30% of households and 70% of the catering industry in Japan use frozen vegetables. In 1993, Japan imported nearly 110000 tons of frozen vegetables from China, and by 2012, it had reached 1.3 million tons. For example, during the epidemic, kind-hearted individuals donated 100 tons of frozen vegetables for export to Wuhan, easing the food shortage at that time; Many restaurants also use frozen vegetables to ensure the stability and cooking efficiency of their dishes. (For example, corn kernels and broccoli in salads) However, compared to fresh vegetables, frozen products still face problems of high prices and limited variety, which cannot meet diverse dietary needs. Therefore, there is no need to rush to say NO when it comes to frozen food, it is healthier and safer than imagined. If you are buying vegetables at room temperature, remember to "buy fresh, moderate, and eat them in a timely manner".
