Do you know about quick-frozen vegetables?

"People can't eat fish and meat for a month, but they can't live without vegetables for a day." In today's fashionable life, vegetables have become more and more indispensable for people.We can't live without vegetables at home, and cooking isn't just about heating up.Right up there!It varies from person to person and from vegetable to vegetable, but one principle should be followed: otherwise, the beneficial nutrients in vegetables will be lost or destroyed.The traditional way to cook vegetables is to buy them fresh and then fry them.However, many foreigners like quick-frozen vegetables.So what do frozen vegetables look like?First, let’s take a look at frozen food.Quick-frozen food means reducing the temperature of the food to a temperature below its freezing point in the shortest possible time so that all or most of the moisture contained in it will increase with the heat inside the food.It disperses to form reasonable tiny ice crystals, thereby minimizing the liquid water required for microbial life activities and changes in food nutrients in food, and retaining the original product of the food to the greatest extent.Therefore, the quick-frozen vegetables produced by our company pass through the large ice crystal formation zone -1℃~-5℃ in 10-30 minutes (usually 10 minutes for vegetables and 30 minutes for finished products), and the core temperature is quickly reduced to below 18℃ for production control.When vegetables are quick-frozen, due to the short dehydration time of vegetable cells, when the temperature drops to -5°C at a rapid rate, water can pass through the large freezing and crystallization zone.At the same time, small ice crystals are formed in the cells and the intercellular space. That is to say, the distribution of free water in the intercellular space, the distribution of free water and bound water in the cell is very similar to the distribution of liquid water in the cell.food, thus not damaging cell tissue.Many people have misunderstandings about quick-frozen vegetables and believe that nutrients are lost in quick-frozen vegetables.In fact, when quick-frozen vegetables are thawed, the water from melted ice crystals can be quickly absorbed by the cells without causing juice loss.Therefore, quick-frozen vegetables can maximize the original freshness, color, flavor and nutrition of fresh vegetables.Therefore, vegetable quick freezing technology is the current technology.It is recognized as one of the best vegetable storage and processing technologies.In addition to the above characteristics, quick-frozen vegetables also have the following advantages that are worthy of our recognition: First, quick-frozen vegetables can be stored for a long time, are not affected by seasons and weather, and can be supplied all year round.Second, it has been cut and cleaned so that all parts are ready for use.Compared with fresh vegetables, quick-frozen vegetables are edible and therefore easier to store, so the storage space is relatively smaller.The mixed vegetables in quick-frozen vegetables can be scientifically matched according to the nutritional content of different vegetables, so there is no need to waste time choosing vegetable combinations and nutrients.Basically all vegetables can be flash frozen to preserve their nutrients.The quick-frozen vegetables currently produced by our company mainly include potato balls, potato slices, potato fries, green beans, various vegetables, sweet corn, corn cobs, corn flakes and many other varieties.In order to ensure the freshness of the raw materials, we established our own raw material base, trained farmers at the base, and then concentrated on harvesting and processing to ensure the quality and freshness of the vegetables we selected.resource.