How to store frozen vegetables can ensure freshness and safety

Quick-frozen vegetables are now very common in large supermarkets in big cities, and they are generally kept in low-temperature freezers. Storing quick-frozen vegetables in a -18 environment can prevent the growth and spread of bacteria and ensure food safety and health. You can take a look at Haier's SD-828 freezer, which is used by many supermarkets to store quick-frozen vegetables, and the antibacterial effect is very good, and the temperature is easy to adjust.

In this fast-paced life era, frozen food is a lifestyle that caters to people with busy lives. Easy to buy, the food is relatively fresh and easy to cook and time-saving.

However, there are still doubts about the freshness and nutritional value of frozen foods. But in fact, the freshness and nutritional value of quick-frozen food are no worse than those of foods in the traditional market.

Quick-frozen food is frozen under strict temperature control of -18 to avoid long-term exposure of ingredients to a temperature environment that is prone to spoilage, which helps to reduce the loss of nutritional value. Especially in the hot summer like now, quick-frozen food is still better than the food that is not freshly preserved in the traditional market. Freezing helps to preserve the freshness of the ingredients.

At the same time, consumers can also be safer and more secure when eating.

Therefore, to ensure the freshness and nutrition of quick-frozen food, the most important thing is its preservation. When we buy quick-frozen food, we should pay more attention to its storage environment. Supermarkets generally use island cabinets instead of ordinary refrigerators.

The freezer temperature does not reach -18. The temperature of the island cabinet is kept between -18 and -20, which can well ensure the temperature environment for the preservation of quick-frozen food.

It is also worth noting that the frozen food should be eaten immediately after buying it. To store it, put it in the freezer compartment of the refrigerator as soon as possible.

In addition, quick-frozen food generally should not be thawed twice, the second thawing will greatly damage the nutritional value of quick-frozen food, generally eat as much as you thaw.

The ten types of vegetables that can be frozen are: tomatoes, kidney beans, cucumbers, eggplants, coriander, cowpeas, bok choy, white radish, mushrooms, and cauliflower.

1. Tomatoes

In fact, tomatoes can be frozen in the refrigerator without making sauce, wash the tomatoes and dry them on the surface, and throw them directly into the refrigerator to freeze.

2. Kidney beans

Kidney beans can be blanched and frozen, wash the kidney beans and select the two ends, blanch them in boiling water until they are slightly soft, remove the surface moisture to dry, and then put them in the refrigerator to freeze, and they can be used to stew meat in winter.

3. Cucumbers

Cucumbers in summer can be kept until winter to eat, wash the cucumbers and cut them into thin slices, mix well with salt to marinate the water, and then press out the water in the cucumbers with a heavy object, you can put them in a fresh-keeping bag and freeze them in the refrigerator, you can eat them any way.

4. Eggplant

Eggplant can be sliced and dried and preserved, or the eggplant can be broken into large pieces, steamed until eight ripe, taken out to cool, packed in a fresh-keeping bag, put in the refrigerator for freezing, and does not affect the use.

5. Coriander

Wash and drain the coriander, be sure to dry the water, so that it will not freeze into a lump when frozen, cut them into sections and freeze them in the refrigerator, it is very convenient to eat and take at any time, and the taste is the same as fresh.

6. Cowpeas

When the sun is good on a sunny day, the cowpeas are scalded with boiling water until the color changes slightly and softly, and they can be dried in the sun, and they can be dried in one day.

7. Baby cabbage

Wash the cabbage, blanch it in boiling water, quickly pick it up after changing color, cool it with water, remove the water, put it in a fresh-keeping bag, and put it in the refrigerator for freezing. The cabbage preserved in this way is still green in color, and the eating method is no different from that of fresh cabbage.

8. White radish

White radish has too much moisture, and it is not delicious to chop and freeze directly. It is recommended to add a small amount of salt and sugar to marinate for a period of time to remove moisture and then freeze.

9. Mushrooms

The most recommended frozen mushroom is the mushroom. They are outstanding for disposal before freezing (slicing and rooting). You can pull it straight out without freezing. Cooking soups and vegetables is simple. Freezing also does not interfere with the cell wall.

Make the taste of stale easier to explain.

10. Cauliflower

Brassicaceae. The vegetation is especially suitable for freezing - cauliflower The cauliflower is boiled in boiling water, cooked with salt for 7-8 seconds, and then cooled and frozen.

The method of cryoppreservation of various vegetables is as follows:

Method is Jane Shan 1: Season and then freeze.

Due to the large amount of water in many vegetables, the moisture will swell after freezing, affecting the taste of the vegetables, so you can use condiments to pickle these vegetables and then freeze; This can effectively lock in the moisture of the vegetables and maintain the original taste of the vegetables.

Method 2: Cut and freeze.

Some vegetables with less water, such as green onions, coriander, garlic, ginger, etc., can be washed and dried, cut into sections, chopped and shredded, and then put into a fresh-keeping bag for preservation; Vegetables with a firm texture, such as green peppers and carrots, can be cut into pieces and preserved.

Method 3: Blanch and freeze.

Basically, all vegetables can be blanched and frozen, and the vegetables can be preserved in this way, and the color of the vegetables can be preserved to the maximum extent for the longest time; The blanching time can be chosen according to different vegetables.

Tips for keeping spinach fresh.

After the spinach is processed, put it in a plastic bag. There are also tricks here: if there is a lot of moisture on the surface of the vegetables, you need to dry them a little, wrap the green leafy vegetables with a cotton cloth or kitchen paper in dry celery, which can absorb water to prevent the vegetables from forming condensed water droplets in the refrigerator, and at the same time can lock in the moisture of the vegetables themselves, killing two birds with one stone.

This method of storing vegetables is suitable for leafy greens such as rape, lettuce, bok choy, amaranth, coriander, water spinach and lettuce, etc., cucumbers, Chinese cabbage and carrots can also be refrigerated in this way.

Various methods of freezing and preserving vegetables

1. Slice or tear the mushrooms into your favorite size, blanch them in boiling water for 1-2 minutes, squeeze out the water after cooling, and store them in separate packages and freezers. It is very convenient to use stir-fry and cook soup.

2. Wash spinach and other green leaves, scald it with boiling water, quickly remove it and put it in cold water to cool down, squeeze out the water, and then put it in a fresh-keeping bag for frozen storage.

3. Corn can be directly peeled, wrapped individually or cut into sections and frozen, and it can be boiled and eaten directly without thawing when eating.

4. Wash and drain the tomatoes, wrap them in plastic wrap or plastic wrap bags and freeze them. Frozen tomatoes are eaten in the same way as fresh tomatoes, peeled, cut and stir-fried.

5. After cleaning, cut the celery into sections, cut the broccoli into small flowers, and slice the zucchini, blanch the cut vegetables with boiling water (broccoli with salt), quickly take them out and put them in cold water to cool down, dry the water, pack and freeze them, and thaw them at room temperature when eating.

6. Beibei pumpkin can be washed and dried and frozen directly, but I recommend that no matter the size of the pumpkin, it should be washed, peeled and cut into small pieces, packed and frozen, and it will be very convenient to eat later.

7. Wash and dry the onion and green peppers, cut them into thin strips or small pieces, put them in a fresh-keeping bag and spread them flat, press out the air in the bag and seal them, which can be stored for one month.

Frozen vegetable advantage

Frozen vegetables are not just a single dish, there are many times when a variety of vegetables are mixed, and by combining various mixed vegetables, they have reasonable nutritional value and can provide a more comprehensive vitamin.

Frozen vegetables are usually frozen at the peak of vegetable ripening, and the value of vegetables and fruits at this time is just the highest, which can lock the most cherry blossom multi-nutrients and antioxidants, retain the freshness and nutrients of the vegetables, and will not affect their flavor.

The above content refers to Encyclopedia - Frozen Vegetables.

It is generally three days, and when it is stored, it must be kept in the refrigerator compartment, and the temperature should be kept at about 15 degrees, and it should be eaten as soon as possible.

In about three or four days, fresh vegetables refer to the vegetables picked on the same day and sold on the same day, and bought back for cooking on the same day.

It can be stored for about a month, and if this thing is stored for too long, it will not have much nutrition.

1. It is not recommended to freeze vegetables, just refrigerate.

2. Because fresh vegetables contain sufficient water, once frozen at too low a temperature, it may destroy the cellulose in vegetables and reduce their nutritional value, but not all vegetables can not be frozen.

3. Once placed in the freezer, the green leaf tissue will be destroyed, not only will the taste be destroyed, but it will rot once it melts. Basically, you can't eat it. But in the Northeast, people like some bok choy and potatoes, which are kept in cellars or frozen to a certain extent.

It's actually pretty good.

1. Mushroom vegetables.

Fresh mushroom vegetables are particularly prone to rotting, so when they are usually stored at home, they should be put into a fresh-keeping bag and frozen in the refrigerator, so that they can be kept fresh for a long time, and they can be taken out and melted when they want to eat.

2. Sprout vegetables.

It is best to soak mung bean sprouts, sunflower sprouts and other vegetables in clean water, and then take them out and drain them into a plastic bag with a bottom pit, and refrigerate them in the refrigerator for preservation, so that the sprout vegetables will not only not rot after a while, but will continue to grow in the refrigerator.

3. Chinese cabbage.

Chinese cabbage is a kind of fresh dish that will be stored in the family every year, usually when it is preserved, it can be wrapped in a large paper towel, and then placed diagonally in a cool and ventilated place, which can keep the Chinese cabbage fresh for many days, especially in winter, if it can be placed in the basement without freezing, it can have a shelf life of up to several months.

4. Preservation of green onions.

Green onions are also a fresh dish that every household often eats, and when it is preserved, you can bury its roots in the soil, or you can wrap the green onions in a large paper towel and store them in a cool place.