Many people have misunderstanding on quick-frozen vegetables by holding that fresh vegetables would have nutrients drained. Actually, quick-frozen vegetable is as nutrient as fresh vegetable, if not more, for quick-frozen vegetable has higher requirements on raw materials that should be superb in quality, proper in maturity, distributed in size, free from insects and pollutant, free from being soaked to water, bundled and overlapping after they are picked up and are timely transported. A space of 4 to 10 hours is controlled depending on different varieties from pick-up to freezing so that its freshness can be guaranteed. The quick-frozen vegetable is retained in low-temperature environment of -18℃ and its internal chemical reactions are contained. Nutrition of vegetables can’t be drained during transportation of freezing.
Difference between quick-frozen vegetable and slow-frozen vegetable
During quick-freezing of vegetables, as vegetables are short in dehydration and its water can reach the maximum crystalline region at -5 degrees with trivial ice crystals taking form in and among cells so that cell walls can’t be damaged. After unfreezing, vegetables still have sound reducibility and basically preserve its original color, flavor, smell, form and nutrient elements. After quick-freezing of vegetables, its juice contains a large sum of water (normally 65% to 97%). It also contains inorganic salt, organic acid, salt, bone glue and other soluble nutrient matters.
When vegetables are slowly frozen, their cells are dehydrated and water form big ice crystal. It serious damages the cell wall. After unfreezing, both juice and nutrient elements run off in large quantity. With vegetables taking a sponge shape, its brittleness is weakened and its quantity and quality are both affected.