Usually lost in higher concentrations than any other vitamin. A study was conducted on peas to determine the cause of vitamin C loss.
Thaw in the refrigerator in advance. Take the food to be thawed out of the freezer in advance, pack it in a crisper box or a fresh-keeping bag, and put it in the lower layer of the refrigerator compar
Soak frozen food in hot water. Although the thawing speed is fast, it will destroy the cell structure during thawing, so that the fat in the food will run out in advance, which will affect the nutriti
The temperature used for commercial quick freezing will reach below minus 30 degrees Celsius, but the temperature of ordinary refrigerators at home is often not so low, and the food will take longer t
Going to the freezer area of the supermarket in the past, you may choose ice cream or chilled chicken, duck and fish.
When quick-frozen vegetables, due to the short dehydration time of vegetables, water can quickly pass through the maximum crystallization zone at 0 °C to -5 °C.
Like beta carotene, vitamin E, minerals, and dietary fiber that are relatively high in vegetables, the loss in frozen vegetables is not too great.
The types of vegetables suitable for freezing are mainly green peas, kidney beans (beans, lentils), broad beans.
Different from fresh vegetables that are susceptible to bacterial contamination, spoilage and mildew.
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.
