As the pace of survival of modern people accelerates, slowly we have to choose between nutritional health and convenience. In order to meet the convenience of cooking and the preservation of vegetables and fruits, frozen vegetables are here!
People are iron rice and steel, even if the meal requirements are not good, you still have to eat three meals a day. At this time, someone will ask, in such hot weather, can I buy the vegetables and put them in the refrigerator? Will nutrition be lost?
The nutritional value of frozen vegetables may be higher than the market fresh vegetables! After the fruits and vegetables are manually picked and harvested, they will be processed through sorting, cleaning, etc. The most critical processing technology is killing Jing.
Killing Jing and very fast freezing technology solve the problem of nutrient loss, but in the traditional killing Jing technology, a one-step heat treatment method is used to prevent the nutrition loss of vegetables and fruits, but at the same time it is easy to make the fruits and vegetables group soften and affect the taste. In order to solve the problem of not sacrificing touch when preserving nutrition, a two-stage killing technology was later derived. As the name implies, it is a segmented killing technology. Pre-boiled at medium temperature (50-70°C) to make pectin in fruits and vegetables Esterase activates and decomposes the pectin molecules of vegetables and fruits, reconnects the decomposed pectin molecules with calcium ions to form a firm group structure, so that the texture of vegetables and fruits becomes brittle and hard at first, and then uses high temperature (above 90℃) Cooking, destroying enzymes in vegetables and fruits, so that the nutrients of vegetables and fruits can be effectively preserved without being destroyed. After being evenly frozen very quickly, the frozen vegetables will have a better taste while holding nutrition!
This processing method also makes the nutrients in the vegetables quickly form regular and small ice crystals, which are evenly dispersed in the cells, the vegetable groups will not be destroyed, and the transformation process of the living substances in the vegetables cannot be carried out. There is no way for mold to develop. Frozen vegetables are very convenient to eat. You don't need to wash and cut them when you get them in the room. Since most of the frozen vegetables are cooked, some may also be added with seasonings such as salt, so they are made with a quick fire and are cooked immediately. Their taste, color gloss and vitamin content are similar to fresh vegetables. .
Sometimes, in order to facilitate long-distance transportation or maintain a good sales appearance, farmers will harvest vegetables and fruits before they are ripe, and the time for vegetables and fruits to show complete vitamins and minerals will be reduced. Even if the surface of the vegetables and fruits continues to mature continuously, the actual content Nutrients are no longer comparable to complete and ripe fruits and vegetables. In addition, vegetables and fruits will be exposed to a lot of heat and light during transportation, degrading some nutrients, such as the weaker vitamin C and vitamin B1.
However, compared with some commercially available fruits and vegetables, it may be considered due to longer storage and transportation time or equal sales factors. The fruits and vegetables will be harvested manually before they are fully ripe. Although the fruits and vegetables will continue to ripen after manual harvesting, but or It is difficult to achieve complete and mature nutritional value on the branches. Not to mention the selection of stale fruits and vegetables from the market that are refrigerated to soft rotten. Compared with mature fruits and vegetables that are frozen very quickly, their nutritional value may not be as good as frozen.