Quick-frozen fruits and vegetables, some need to peel, remove fruit stalks or roots, as well as unusable seeds, tendons and so on, and large individuals are cut into the same size for packaging and freezing. Cutting can be done manually or mechanically. Vegetables can be cut into pieces, slices, strips, dices, segments, silks and other shapes, requiring uniform thickness, uniform length and uniform specifications. The varieties of jams are generally not cut into pieces, only the whole jelly, in order to prevent the loss of juice. Blanching. Blanching is mainly used for quick-frozen vegetable processing. Its purpose is to inhibit the enzyme activity, soften the fibrous tissue, remove the pungent and astringent taste, so as to facilitate cooking and processing. Quick-frozen vegetables are not all kinds of blanching, according to different varieties of treatment. Generally speaking, vegetables containing more cellulose or used to stew or braise, such as beans, cauliflower and mushrooms, are better after blanching. Some varieties, such as green pepper, cucumber, spinach and tomatoes, contain较少的纤维,是crisp and tender in texture. They should not be blanched. Otherwise, they will soften the vegetable, lose its crispness and taste bad. The blanching temperature is generally 90 - 100 C, and the product temperature should be above 70 C. Blanching time is usually 1-5 minutes. After blanching, it should be quickly picked up and immediately cooled with cold water, so that the product temperature can be reduced to 10-12 C for reserve. Drain. Cut vegetables, whether blanching or not, often have a certain amount of water on their surface. If not removed, it is easy to form lumps when frozen, which is not conducive to rapid freezing and post-freezing packaging, so they must be drained before quick freezing. There are many ways to drain vegetables. Vegetables can be placed in a bamboo basket on a shelf or on a single pendulum, so that they can be dried naturally. Centrifugal dryer or vibrating screen can be used for conditional drainage.