With the improvement of people's awareness of food safety and consumption, quick-frozen vegetables will certainly be accepted by more and more people, and the market prospect is inestimable. Quick-frozen vegetables are favored by the market due to their rich nutrition, unlimited seasons, and convenient eating.

Frozen vegetables

Frozen vegetables, as a natural food that does not require any additives, are favored by the domestic market. Although China's quick-frozen vegetable industry started late, with its unique resource advantages and rapid development, it has become a big country in the production and export of quick-frozen vegetables. However, the popularity of quick-frozen vegetables in China is not enough, and there is huge room for development.

It is understood that in October 2014, the General Administration of Quality Supervision, Inspection and Quarantine and Standardization of the People's Republic of China approved the release of 33 national standards, covering health and safety, ecological environment, and other aspects, and the "Frozen Fruit and Quick Frozen Vegetable Production Management Regulations" are also among them. First of all, the promulgation of this standard has enabled more than 200 quick-frozen fruit and vegetable processing enterprises in China to compete fairly. Secondly, from the perspective of the entire industrial chain, the loss of fresh fruits and vegetables in transportation, processing, picking, and storage has been reduced. Thirdly, the formulation of standards has promoted the technological and management progress of the fruit and vegetable processing industry, which has transformed it from an extensive production and processing mode into a change mode of intensive and large-scale industrial development.

In the past two years, fresh e-commerce has developed rapidly. In addition to the national vertical fresh food e-commerce companies such as COFCO I-Buy.com, SF Select, and Original Life, regional vertical fresh food e-commerce companies such as Zhigongshe, Yiguo.com and Yigu.com also flocked out. However, when fresh food e-commerce is coming to people, it also faces many challenges, such as the problem of non-standard products and difficult storage and transportation of vegetables sold online.

Surprisingly, the users of fresh e-commerce and the target group of quick-frozen vegetables are in good agreement. They are the younger generation who pursue quality of life and have certain economic strength. In addition, unlike fresh vegetables, quick-frozen vegetables are very standard: how big a block, how long a strip, how many grams per bag, are implemented in accordance with a unified specification, which solves the problem of difficult standardization of fresh e-commerce products.

With the gradual improvement of the production standards of quick-frozen vegetables, the development of fresh e-commerce has also opened up the market for it, and the domestic development of China's quick-frozen vegetable industry is facing unprecedented opportunities.

持续 The sustainable development of any industry requires the continuous injection of innovation, as does the frozen vegetable industry. Both the reduction of production costs and the improvement of technical strength are inseparable from the research on the frozen vegetable industry. Only by increasing industrial R & D efforts and developing more categories and higher quality quick-frozen vegetables will its market continue to expand and be accepted by more and more consumers.

中心 When the vegetables are frozen, the center temperature must be within 30 minutes, from minus 1 degree to minus 5 degrees, and then to minus 15 degrees. Any frozen vegetables that can reach or exceed this speed can be called frozen vegetables. It can be seen that the primary condition for determining quick-frozen vegetables is the requirement for quick-freezing.

With the improvement of people's awareness of food safety and consumption, quick-frozen vegetables will certainly be accepted by more and more people, and the market prospect is inestimable. Quick-frozen vegetables are favored by the market due to their rich nutrition, unlimited seasons, and convenient eating.

Frozen vegetables, as a natural food that does not require any additives, are favored by the domestic market. Although China's quick-frozen vegetable industry started late, with its unique resource advantages and rapid development, it has become a big country in the production and export of quick-frozen vegetables. However, the popularity of quick-frozen vegetables in China is not enough, and there is huge room for development.

It is understood that in October 2014, the General Administration of Quality Supervision, Inspection and Quarantine and Standardization of the People's Republic of China approved the release of 33 national standards, covering health and safety, ecological environment, and other aspects, and the "Frozen Fruit and Quick Frozen Vegetable Production Management Regulations" are also among them. First of all, the promulgation of this standard has enabled more than 200 quick-frozen fruit and vegetable processing enterprises in China to compete fairly. Secondly, from the perspective of the entire industrial chain, the loss of fresh fruits and vegetables in transportation, processing, picking, and storage has been reduced. Thirdly, the formulation of standards has promoted the technological and management progress of the fruit and vegetable processing industry, which has transformed it from an extensive production and processing mode into a change mode of intensive and large-scale industrial development.

In the past two years, fresh e-commerce has developed rapidly. In addition to the national vertical fresh food e-commerce companies such as COFCO I-Buy.com, SF Select, and Original Life, regional vertical fresh food e-commerce companies such as Zhigongshe, Yiguo.com and Yigu.com also flocked out. However, when fresh food e-commerce is coming to people, it also faces many challenges, such as the problem of non-standard products and difficult storage and transportation of vegetables sold online.

Surprisingly, the users of fresh e-commerce and the target group of quick-frozen vegetables are in good agreement. They are the younger generation who pursue quality of life and have certain economic strength. In addition, unlike fresh vegetables, quick-frozen vegetables are very standard: how big a block, how long a strip, how many grams per bag, are implemented in accordance with a unified specification, which solves the problem of difficult standardization of fresh e-commerce products.

With the gradual improvement of the production standards of quick-frozen vegetables, the development of fresh e-commerce has also opened up the market for it, and the domestic development of China's quick-frozen vegetable industry is facing unprecedented opportunities.

持续 The sustainable development of any industry requires the continuous injection of innovation, as does the frozen vegetable industry. Both the reduction of production costs and the improvement of technical strength are inseparable from the research on the frozen vegetable industry. Only by increasing industrial R & D efforts and developing more categories and higher quality quick-frozen vegetables will its market continue to expand and be accepted by more and more consumers.

中心 When the vegetables are frozen, the center temperature must be within 30 minutes, from minus 1 degree to minus 5 degrees, and then to minus 15 degrees. Any frozen vegetables that can reach or exceed this speed can be called frozen vegetables. It can be seen that the primary condition for determining quick-frozen vegetables is the requirement for quick-freezing.

It is generally considered that frozen vegetables are not nutritious. Is this really the case?

Frozen vegetables can effectively retain nutrients through killing cyanide and rapid freezing technology, and their nutritional value may not be inferior to stale or commercially available frozen vegetables.

As the pace of modern life accelerates, slowly we have to choose between "nutrition and health" and "convenient and fast". Even if I can go to the market occasionally to buy, and wait until I really want to cook, these originally fresh fruits and vegetables may have turned yellow and rotten. In response to the convenience of cooking and the preservation of fruits and vegetables, "frozen vegetables" came out! However, some people may think that frozen vegetables after processing seem to be less nutritious! But is this true?

Frozen vegetables may have higher nutritional value

Generally, frozen vegetables sold on the market will undergo sorting, cleaning and other processing after the fruits and vegetables are collected in the factory. The most critical processing technology is "killing cyanide".

There are natural enzymes in fruits and vegetables, such as: polyphenol oxidase (to oxidize brown fruits and vegetables), pectinase (to soften fruits and vegetables tissues), etc. These enzymes will continue to function in the process of freezing or refrigerating fruits and vegetables, leading to fruits and vegetables Medium nutrition loss and color texture change. The principle of "killing cyanide" is to destroy the activity of enzymes by heating to achieve the effect of preservation. With the "quick freeze" after the killing of cyanide, the nutrients in fruits and vegetables can be effectively retained.

However, compared with some commercially available vegetables and fruits, they may be harvested in advance before they are fully mature due to longer storage and transportation or equivalent factors. Although the vegetables and fruits will continue to mature after picking, it is still difficult to reach the branch. Dry to full nutritional value. Not to mention stale fruits and vegetables purchased from the market and refrigerated to soft rot, may have better nutritional value than frozen frozen ripe fruits and vegetables.

Two-stage "killing" technology upgrades the taste!

The combination of cyanide killing and rapid freezing technology solves the problem of nutrient loss. However, in the traditional cyanide killing technology, "one-stage" heat treatment is often used to avoid nutrition loss of vegetables and fruits, but at the same time, it is easy to soften the tissue of fruits and vegetables and affect the taste. In order to solve the problem of retaining nutrition without sacrificing taste, the technology of "two-stage killing cyanide" was later derived. As the name suggests, it is "stage killing cyanide". It is pre-cooked at medium temperature (50 ~ 70 ℃). To activate the "pectin esterase (a kind of pectinase)" in vegetables and fruits and decompose the pectin molecules of fruits and vegetables, so that the decomposed pectin molecules and calcium ions recombine to form a stable tissue structure, so that the texture of vegetables and fruits It becomes brittle and hard, and then uses high temperature (above 90 ° C) for cooking, which destroys the enzymes in fruits and vegetables, so that the nutritional components of fruits and vegetables can be effectively retained without being destroyed. After the uniform rapid freezing, the frozen vegetables are retained. At the same time as nutrition, the taste is also upgraded!

Not all vegetables are suitable for freezing

However, currently there are not many types of frozen vegetables on the market. The most common is the three-colored vegetables (peas, corn, carrots) commonly used in thick soups or fried rice, which cannot meet all consumer tastes. The main reason is that not all Vegetables are suitable for making frozen vegetables. Generally, the main processing objects are vegetables that have a hard texture, are not easy to lose water, and need to be cooked for a long time. Therefore, you can know that if you want to preserve vegetables by killing them, choosing the right vegetables is also important!

Easily make frozen vegetables at home

With the development of processing technology, these frozen vegetables can effectively retain the proper nutritional value while maintaining the texture of the ingredients. But how can these vegetables be easily preserved at home?

In fact, the basic effect of "killing cyanide" can usually be easily achieved by boiling water or scalding, but it should be noted that the water should be drained as much as possible before sealing and freezing, because excessive water remains Ice crystals will be produced when frozen, and ice crystals will damage the tissue of vegetables, which will cause these vegetables to taste bad or become rotten when they de-ice and cook.

However, even if you learn the simple killing technology to save vegetables, you still have to remind everyone that this will not make the vegetable taste period "forever", and freezing the vegetables will not make the vegetables in your refrigerator disappear, as soon as possible Eat it while it's fresh!