With people's pace of life accelerated, especially office workers, mother to help the total feeling time is not enough, because in addition to work will encounter a variety of troubles, back home can not immediately rest, a person's son waiting to eat, even if only their own a people at home, have to solve the problem of eating. Many people will complain, come home from work very late, maybe some people are far, home to buy vegetables have no smoke, if you go to the supermarket to spend more time, often until seven or eight o'clock to eat a delicious dinner. So with the development of science and technology, frozen vegetables have gradually come into the heart.
However, many people have a misunderstanding on the understanding of frozen vegetables and think that the nutrition of frozen vegetables is lost. In fact, frozen vegetables and fresh vegetables as nutritious, even higher nutritional value. This is because the raw material requirements of frozen vegetables is relatively high, must be good quality, maturity of suitable, uniform size, no pests and diseases, no pollution, and after harvest requirements do not soak, not banding, not overlap under pressure and timely transport, from the production received frozen, depending on the variety of different control within 4-10 hours, thus ensuring the freshness of raw materials. After quick-frozen vegetables have been under the control of-18 ℃ below the low temperature environment, its internal biochemical reactions are also inhibited, frozen transport will not lose the nutrients in the vegetables.