Most quick frozen vegetables must be blanched to improve the stability of products during frozen storage.

大多数速冻蔬菜必须经过热烫处理以保证其在冻藏期间质量的稳定性。

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Research situation and direction of quick frozen vegetables are sum m arized in this paper from character ofm ate-rial pre-treatment methods of quick freezing and condition of chilling storage.

从原料的性质、冻结前的加工处理、速冻方式及冻藏条件等方面论述了蔬菜速冻工艺的研究现状与进展。

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Mainly applied to the freezing food such as quick - frozen meat, quick - frozen dumpling, and quick - frozen vegetables which should be frozen rapidly in the limited time.

主要用于食品的速冻，如速冻肉、速冻水饺、速冻蔬菜等，要求在限定时间内迅速将食品冻结。

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