Is Frozen Vegetables and Fruits Safe?

The high quality of frozen vegetables abd fruits are mainly due to the development of a technology known as the individually quick-frozen (IQF) method. With quickly work to preserve as much flavor, texture and nutrition as possible in the frozen vegetables and fruits. Generally, freezing vegetables and fruit requires a multiple step approach. Such as, raw material inspection, trimming, several times washing. cleaning, cutting, blanching, draining, IQF, packaging and metal detecting and storage in cold warehouse. Freezing the temperature at the core of the vegetables and fruits is lowered quickly without harming the cell structure and causing other damage. All our vegetables and fruits are frozen within maximum 3 hours after picking them in the farm, ensuring that there is a minimal loss of vitamins during transportation. Strictly control the blanched time to destroy harmful enzymes without no affect the vitamin content in the vegetables and fruits. In the process of cleaning, blanching and freezing, we pay full attention to keep all the goodness of the vegetables is retained, even the calories remain similar to fresh fruit. Frozen vegetables and fruits stored constantly at 0 °F will always be safe. Freezing keeps vegetables and fruits safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

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