How to deal with the raw materials of frozen vegetables?

In the West, after World War II, quick-frozen vegetables developed rapidly. my country bought equipment from foreign countries in the 1970s, began processing and exporting. Mass production started in 1980. Recently, both export and internal sales have greatly increased. Present
Only good quality raw materials can make good quick-frozen vegetables. When selecting raw materials, the ripeness of the vegetables should also be appropriate, not only not too ripe, nor raw. The usual collection standard is determined according to the maturity required for food, that is, its color, fragrance, and taste have been fully reflected. For example, carob needs to be tender. If it is too ripe, its cellulose will increase and the processed product will be poor.
The collected vegetables should be frozen at the fastest speed and stored at room temperature for too long, otherwise the sugar and starch in the stored vegetables will change, such as corn and green beans that are kept at normal temperature for too long , Its starch will increase and the sugar content will decrease, which will affect the quality of the product after quick freezing. When potatoes are stored at different temperatures, the starch and sugar in their ingredients will change mutually. Usually when stored at 0 to 3 degrees, the starch in it will turn into sugar. If this raw material is used to process it into quick-frozen Fried potato chips will darken its color. Therefore, it should be stored at room temperature for a period of time to turn sugar into starch. Potato chips processed from this raw material are golden in color and good in quality.