What are frozen vegetables?
Frozen vegetables are a kind of frozen food. It is a small packaged food made by freezing fresh vegetables such as spinach, broccoli, cauliflower, peas, corn peppers, tomatoes, beans etc., at the lowest possible temperature and as quickly as possible after processing.
From the popular concept of quick-frozen vegetables, the freezing process is completed in about 15 minutes in a strong cold environment, so that the center temperature of the frozen food reaches -18°C. Such foods are called quick-frozen foods. Under normal circumstances, when quick-freezing fresh food, the quick-freezing temperature is often -30℃ to -35℃.
This processing method makes the water in the vegetables quickly form regular and fine ice crystals, which are evenly distributed in the cells, and the vegetable tissues will not be destroyed. At the same time, the biochemical processes inside the vegetables cannot be carried out, so bacteria and molds cannot develop. . Quick-frozen vegetables are very convenient to eat. They do not need to be washed, cut, and defrosted when they are brought indoors. Because most of the frozen vegetables are steamed and cooked, some seasonings such as salt may also be added, so they are cooked with rapid fire It is cooked immediately, and its taste, color and vitamin content are almost the same as fresh vegetables.
Frozen vegetables are not just a single vegetable species, there are many times a variety of vegetable species are mixed, and a variety of mixed vegetables have reasonable nutritional value. The mixed vegetables Can provide more comprehensive vitamins.
With the upgrading of consumption and the development of the catering market, there are more and more types of quick-frozen vegetables. Pre-prepared vegetables and semi-finished vegetables have also joined the army of quick-frozen foods. Consumers also have requirements for the nutrition, hygiene, taste, and taste of quick-frozen foods. With increasing height, whether quick-frozen vegetables can better maintain freshness and nutrition has become a new focus of consumers’ concern.
Why Are Frozen Vegetables More And More Popular?
Generally, we buy fresh vegetables every time, we go to the supermarket or the vegetable market. Especially during pregnancy, many pregnant mothers worry that quick-freezing will lose the nutrition of the vegetables. They feel that quick-frozen vegetables are not nutritious and not fresh.
In fact, frozen vegetables have more nutrients and keep fresh longer than fresh vegetables. The safety is also higher than that of fresh vegetables.
First, the frozen vegetables can save time to make ready meal. When you don’t have much time to go to the vegetable market, you can only buy a large amount every weekend or two weeks. Keeping vegetables fresh has become a problem. However, if they are made into frozen vegetables, or directly purchased ready-made frozen vegetables, the freshness of vegetables can not only be prolonged by 1 to 2 months, but also cooking and preparation time can be greatly saved due to the cutting of vegetables. Just fry rice or boiled noodles with frozen vegetables. The time is about the same as instant noodles, but with more nutrients.
Secondly, the frozen vegetables are fresh and Nutritious. The frozen vegetables, that purchased in the supermarket, are usually peeled and cut into pieces, which not only saves time and energy, but also reduces household food waste. When it comes to frozen vegetables, is the first reaction of many people that it is more nutritious than fresh vegetables? In fact, they are fresh! Nutritious! British scientists tested and compared the nutrients in fresh and frozen fruits and vegetables. The results show that the vitamin C and vitamin B in frozen fruits and vegetables are much higher than the vitamin C and vitamin B in fresh vegetables. Because in the fresh state, the longer the time, the more nutrients and water will be lost. Whether it is the vegetables sold in the supermarket or the vegetable market, from picking, selection, packaging, transportation to the final delivery to you, you take them home, put them in the refrigerator and then you cook, this is every second, vegetables The freshness and nutrients are being lost. Instead, frozen vegetables will use fresh and ripe vegetables. After freezing, the nutrients and moisture of the vegetables are retained. Low temperature will slow down the ripening and rot of vegetables and fruits, allowing them to stay in good condition for a long time.
However, we should remind pregnant mothers that although quick-frozen vegetables are good, they must pay attention to the correct defrosting method to ensure nutrition. Although quick-frozen vegetables can be stored for a long time, it is recommended to eat them within one or two weeks after opening for the best taste. Quick-frozen vegetables are not stale. Of course, whether you buy fresh vegetables or quick-frozen vegetables depends on your own needs.
Thirdly, frozen vegetables are usually cheaper than fresh vegetables. The frozen vegetables have longer shelf life and longer sales period. Common frozen vegetables currently on the market include frozen green beans, frozen potatoes, frozen pumpkins, frozen carrots, frozen cauliflower, frozen green beans, etc.
How to Store the Frozen Vegetables
Misunderstanding of storage and placement: Put it in the refrigerator after buying it home. On the way to buy quick-frozen food, the ambient temperature is very high. Although the product does not absolutely melt, the temperature will also increase, which affects the quality. Therefore, when shopping in supermarkets, frozen food should be placed last. Especially in summer, it is best to store ice cream in a bag. After arriving home, immediately put the quick-frozen food in the freezer compartment of the refrigerator to minimize their exposure time at room temperature.
Misunderstanding of storage and placement: Put the unpacked quick-frozen food directly back into the refrigerator. A molecular compound plastic bag should be added to the packaging, and the bag should be tightened to prevent product drying or oil oxidation. Due to the unstable temperature of the refrigerator, frozen foods stored for a long time often have ice crystal precipitation, cracks, and adhesion. At this time, the nutritional value has been greatly reduced. Therefore, after the food is put in the refrigerator, it must be eaten as quickly as possible.
How To use Frozen Vegetable
The right method of melting and thawing is to put the frozen vegetables to be eaten on the first floor of the refrigerator compartment the night before. Let the frozen vegetables melt and thaw at low temperature. Before cooking, press the middles, assuming that it feels slightly changed to the touch. Soft, most of them are hard, you can cook.
What needs to be reminded is that as much quick-frozen food should be taken out of the refrigerator. Once the quick-frozen food leaves the low-temperature environment, it starts the process of melting and thawing from the outside to the inside, and the nutrients will gradually be lost. Even if it is put back in the refrigerator, it is impossible to reach the initial situation of the quick-freezing at that time.
The future development of frozen vegetables
With the improvement of people’s food safety awareness and consumption awareness, quick-frozen vegetables will definitely be accepted by more and more people, and the market prospects are immeasurable. Quick-frozen vegetables are favored by the market because of their rich nutrition, no seasonal restrictions, and convenient eating.
As a natural food that does not require any additives, quick-frozen vegetables are very popular in the domestic market. Although my country’s quick-frozen vegetable industry started relatively late, with its unique resource advantages and rapid development, it has become a major producer and exporter of quick-frozen vegetables. However, the popularity of quick-frozen vegetables in China is not enough, and there is huge room for development.
It is understood that in October 2014, the General Administration of Quality Supervision, Inspection and Quarantine and the National Standards Committee approved and issued 33 national standards, covering health and safety, ecological environment and other aspects. The “Management Regulations for the Production of Quick Frozen Fruits and Vegetables” are also among them. First of all, the promulgation of this standard enables more than 200 quick-frozen fruit and vegetable processing enterprises in my country to compete fairly. Secondly, from the perspective of the entire industry chain, the loss of fresh fruits and vegetables in transportation, processing, picking, and storage has been reduced. Third, the formulation of standards has promoted the technological progress and management progress of the fruit and vegetable processing industry, which has transformed it from an extensive production and processing model to an intensive and large-scale industrial development model. .
The continuous development of any industry requires the continuous injection of innovation, and the same is true for the quick-frozen vegetable industry. Both the reduction of production costs and the improvement of technical strength are inseparable from the research on the quick-frozen vegetable industry. Only by increasing industrial research and development and developing more categories and higher-quality quick-frozen vegetables, the market will continue to expand and be accepted by more and more consumers.
Linyi Organic Foodstuffs Co., Ltd. specializes in the production and sales of frozen vegetables, frozen fruits, etc. The company introduces advanced processing and refrigeration equipment at home and abroad, and adopts scientific management methods. From planting to processing, each process is strictly controlled to ensure product quality Meet the requirements of international standards