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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The experimental results show that these factors including frozen storage temperature, additives, mode of shucking and ice glazing are important to well keep quality of quick frozen mussels.

实验结果表明，冷藏温度、添加剂、开壳方式和镀冰衣等因素对速冻贻贝的质量产生重要影响。

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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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