The latest market of frozen vegetables

Author：

2020/06/12

Because there are few varieties of winter and spring vegetables in the northern region, and there are many varieties and large quantities of listed vegetables in summer and autumn, the market demand is in excess of demand. We process a large amount of quick-frozen vegetables in the peak season of vegetables and store them in reserve, so that we can adjust the surplus and shortage and alleviate the contradiction between supply and demand in winter and spring.

After thawing, the color and texture of quick-frozen vegetables are not much different from those of fresh vegetables. Fresh vegetables such as cucumber, spinach, cauliflower, beans, etc. are cut and washed first to determine their nutritional composition, and then compared with the above-mentioned vegetables three days after quick freezing , The results show that: the crude protein, total sugar, organic acids, crude fiber and other nutrients are not very different, but the water content has changed.

In fact, the nutritional value of quick-frozen vegetables is higher than that of commercially available vegetables, because the requirements of raw materials for quick-frozen vegetables must be high quality, suitable maturity, uniform size, no pests, no pollution, stored in low temperature conditions, and various biochemical reactions inside Received restraint; easy to store and eat, broad prospects and unlimited market.

Frozen vegetables are no worse than fresh vegetables

How to choose quick-frozen vegetables?