蔬菜速冻是我国目前新鲜蔬菜出口最有效的保鲜方法。速冻的蔬菜有清洁卫生,食用方便,保存期长和贮藏过程中养分损失少等优点。 1.原料处理。适宜速冻保鲜的蔬菜有青椒、黄瓜、蕃茄、茄子、菜豆、花椰菜、蒜苔、胡萝卜、鲜蘑菇等。要选择新鲜、幼嫩、成熟度符合食用要求的蔬菜,切除根须及其它不能食用的部份,然后清洗除去泥沙杂质,保证清洁卫生。 Frozen vegetables is China’s current export of fresh vegetables the most effective preservation methods. Frozen vegetables are clean, easy to eat, save a long period of storage and less loss of nutrients and so on. 1. Raw material handling Suitable for frozen vegetables fresh green pepper, cucumber, tomato, eggplant, beans, cauliflower, garlic, carrots, fresh mushrooms and so on. To choose fresh, young, mature vegetables meet the edible requirements, cut roots and other inedible parts, and then cleaned to remove sediment impurities, to ensure cleanliness.