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, and small ice crystals are formed in the cells and cell gaps at the same time, which will not damage the cell wall.
When vegetables are slowly frozen, the cell fluid is dehydrated, and the water forms large ice crystals, which seriously damage the cell wall; after thawing, the juice and nutrients are lost in large quantities, the meat becomes spongy, the brittleness is weakened, and the quantity and quality are greatly affected. Loss.
