How To Make Frozen Fruits And Vegetables

Many people have misconceptions about frozen vegetables, believing that they are losing a lot of nutrients. In fact, frozen vegetables are just as nutritious as fresh vegetables because they require high raw materials, good quality, suitable maturity, uniform size, and no pests or diseases. But the shelf life of vegetables is very short, so some vegetables will maintain their nutritional value through quick freezing. So how to make frozen fruits and vegetables?
First, blanch the water. At 60 ℃, chlorophyll in vegetables will be lost and the color of the vegetables will become darker. Therefore, it is necessary to cook water at a boiling point of 100 ℃ to preserve its color, for about 3 minutes for beans, 4 minutes for potatoes, and 2 minutes for leafy greens.
After blanching, it should be soaked in cold water as soon as possible to avoid discoloration. The soaking time should be the same as the blanching time. Long soaking time can cause vegetables to wrinkle, while short soaking time can lead to sourness. Afterwards, use kitchen paper or a clean towel to absorb the water and prepare to put it in the freezer.
Store in a sealed bag and try to eliminate any air inside the bag as much as possible. Avoid air freezing vegetables.
Refrigerated fruit and vegetable preservation technology has more advantages than other fruit and vegetable preservation technologies. Not only can it achieve a rapid and uniform cooling effect, but the temperature, humidity, and ventilation inside the storage room can be adjusted according to the physiological requirements and suitable temperature of fruits and vegetables. If there is a need for the construction and installation of fruit and vegetable cold storage, it can also be adjusted.