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.
After the fresh vegetables are picked, they will be pre-cooled to reduce the raw vegetable materials to about 0-10°C, and they will be screened in a low-temperature environment, and then cleaned, peeled, and sliced. Such as cut broccoli, corn kernels...
Afterwards, according to different vegetable varieties, the vegetables will be killed by hot water, steam, microwave, high pressure, etc., and the biological enzymes will be inactivated, thereby prolonging the preservation time and flavor quality of vegetables.
Finally, in the quick-freezing workshop at -30°C, the vegetables are rapidly cooled to -18～-20°C.
After this series of operations, the microorganisms, dirt and pesticide residues on the vegetable surface have been effectively controlled.
Compared with vegetables that have been stored in the market or at home for a long time, the safety is higher.
