Frozen Vegetables

  Frozen vegetables are a substitute developed to solve the problem of short shelf life of fresh vegetables. Generally, fresh vegetables of the current season are selected, processed through cleaning, blanching, cutting, and cooling, and then rapidly frozen by advanced low-temperature equipment and stored at minus 18 ℃ for a storage period of six months to one year.
  Unlike frozen vegetables that are prone to bacterial contamination, spoilage, and mold, frozen vegetables not only contain a large amount of water (usually 65% to 97%) in their juice, but also soluble nutrients such as inorganic salts, organic acids, sugars, and bone glue. After thawing, vegetables have good reducibility and basically maintain their original color, aroma, taste, shape, and nutritional content