The color, aroma, taste and nutrients of frozen products are kept more. Fast processing. To prevent the raw materials from being piled up and acidified, the freshness of raw materials is the primary factor that determines the color and fragrance of green vegetables. The raw materials are fresher. The quality of frozen products in supermarket display cooler display cooler is also better. Therefore, the shorter the time from picking to processing, the better. Picking should be done in a timely manner. Chlorophyll is damaged and fading; prevents tissue aging, flavor deterioration, and even peculiar smell.

　　Supermarket display cooler display cooler Prevents the destruction of chlorophyll and vitamin a of green vegetables by ester oxidase. They vary depending on the types of green vegetables such as leafy vegetables and beans. If the blanching time is insufficient, the blanching temperature and time of the raw materials is an important part of maintaining the color, aroma and taste of vegetables. Blanching is to blanch the raw vegetables in boiling hot water for a few seconds to a few minutes to pick up and cool. Its main function is to destroy the oxidase activity in vegetables. Supermarket display cooler display cooler prevent quick-frozen vegetables from oxidation and discoloration and produce peculiar smell. Suitable temperature and time for blanching. Enzyme activity remains in the vegetables. Enzymatic browning reaction will occur during the cold storage process, which will make the frozen vegetables turn green and yellow and reduce the flavor of the frozen products. If the blanching time is too long, the green vegetables will turn yellow. This is because the green color of vegetables is composed of mixed pigments of chlorophyll and carotene, and chlorophyll is easily decomposed by acid, alkali and enzymes. In the case of excessive blanching, the organic acids dissolved in the water and chlorophyll react to produce pheophytin, which makes the vegetables lose their bright green color, and turn into yellow-green or even yellow-brown. The vegetable tissue becomes less brittle and the flavor becomes weaker. , And loss of local soluble nutrients. Therefore, the blanching water must be frequently updated or adjusted with an appropriate amount of sodium bicarbonate aqueous solution to control the water quality within the range of pH 7 to 8 to achieve the purpose of color retention.

　　The cooling medium temperature should be low. It is best to use sanitary block ice water cooling, and the vegetables should be cooled in time after cooling and blanching. Supermarket display cooler display cooler should be fast. After blanching, immediately move it to -3℃~-5℃ cooling pool to cool thoroughly. To ensure a bright green color and a good fragrance. If it is not cooled in time or the temperature of the cooling medium is not low, the vegetables will continue to be affected by high temperature after blanching, the texture will soften, and the color will deteriorate. Even if frozen or refrigerated, the frozen vegetables will gradually turn yellow and produce peculiar smell.

　　 flow-type freezing machine is a relatively advanced equipment for rapid freezing of monomers. Supermarket display cooler display cooler The box is equipped with a mesh conveyor, air cooler and evaporator. The cold source enters the evaporator in the freezing cabinet from the liquid supply pipe in the refrigeration room, currently. It has a thermal insulation box. Under the blow of the air cooler, the freezing temperature is maintained at -35℃~-40℃. The raw material is placed on the horizontal mesh screen and enters the freezing room. The liquid ammonia exchanges the heat from the raw material layer. Driven by the high-speed cold air flow, the raw material creeps forward and freezes from time to time.