After the fresh vegetables are picked, they will be pre-cooled first, and the raw vegetables will be lowered to about 0°C to 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 and other methods, 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°C~-20°C.
