香椿嫩芽，馥郁芳香，含有丰富的营养物质。但由于季节的差异，尚不能达到全年长期供应。传统的腌制方法，不但造成维生素Ｃ的大量流失，而且易形成亚硝酸盐。采用速冻保藏工艺可有效保持制成品原有的新鲜度、自然色泽和营养成份，效果较好，现将具体方法介绍如下：一、工艺流? Toon tender, fragrant, rich in nutrients. However, due to the seasonal differences, it is still not able to meet the full-year long-term supply. The traditional method of curing, not only caused a large loss of vitamin C, but also easy to form nitrite. The use of frozen preservation process can effectively maintain the original freshness of finished products, natural color and nutritional content, the effect is better, the specific methods are described below: First, the process?