The Difference Between Quick Frozen Vegetables And Slow Frozen Vegetables

When freezing vegetables, due to the short dehydration time of the vegetables, water can quickly pass through the maximum crystallization zone at 0 to -5 degrees Celsius, forming small ice crystals both inside the cells and in the cell gaps, without damaging the cell wall. After thawing, vegetables have good reducibility and basically maintain their original color, aroma, taste, shape, and nutritional content. After vegetables are frozen, their juice not only contains a large amount of water (usually 65% to 97%), but also soluble nutrients such as inorganic salts, organic acids, sugars, and bone glue.
When vegetables slowly freeze, the cell fluid dehydrates and water forms large ice crystals, severely damaging the cell wall; After thawing, a large amount of juice and nutrients are lost, and the meat becomes sponge like, with reduced brittleness, resulting in significant loss of both quantity and quality.