Different from fresh vegetables that are susceptible to bacterial contamination, spoilage and mildew, the juice of quick-frozen vegetables not only contains a lot of water (usually 65% to 97%), but also contains inorganic salts, organic acids, sugars, Soluble nutrients such as bone glue. After thawing, vegetables have good reducibility, and basically maintain the original color, aroma, taste, shape and nutrients.
Microorganisms will not grow and will not deteriorate during the storage process of frozen vegetables. Compared with vegetables stored and transported at room temperature for a long time, it is safer.
Compared with vegetables that have been stored in the market or at home for a long time, quick-frozen vegetables are safer.
After buying quick-frozen vegetables every day, they can be stored in the freezer layer of the refrigerator (usually -18°C) for a long time.
