一、冷冻蔬菜的干耗新鲜的蔬菜在常温下容易变质,贮藏于合适的冷却温度中(70℃),则能保存一段时间。一般说来鲜菜贮藏时间并不长,例如黄瓜、青刀豆等茄果类和瓜类等蔬菜,由于贮藏温度要求较高,贮藏时间长,多则数星期,少则仅有数天。因此蔬菜的贮藏加工中十分重视速冻的方法。采用新鲜的品质较好的蔬菜,经过整理、分级、烫漂和速冻以后,贮藏于低于-18℃的冷藏库中,由于经过烫漂和速冻,在冷藏库中品质变化十分缓慢,一般说来大约能贮藏六个月,甚至更长一些时间,所以速冻蔬菜在目前已成黄较重要的蔬菜贮藏方法。由于蔬菜含水量较高,一般在95％左右,速冻后绝大部份水份都冻结成冰晶。速冻蔬菜 First, the dry consumption of frozen vegetables Fresh vegetables are easily metamorphosed at room temperature, stored in the appropriate cooling temperature (70 ℃), you can save some time. Generally speaking, fresh vegetables are not stored for a long time. For example, vegetables such as cucumber, green beans and so on, and vegetables such as melons, have long storage time because of the higher storage temperature, many weeks, and only few days. Therefore, vegetable storage processing attaches great importance to the method of quick-freezing. Using fresh vegetables of good quality, after finishing, grading, blanching and quick-freezing, stored in a refrigerator below -18 ℃, due to the blanching and quick-freezing, quality changes in the refrigerator is very slow, generally speaking To be able to store about six months, or even longer some time, so quick-frozen vegetables have become yellow more important method of storage of vegetables. Due to the high water content of vegetables, generally about 95%, frozen most of the water are frozen into ice crystals. Frozen vegetables