The leached vegetables need to be frozen quickly after loading into plates or baskets. In the shortest time, the quality of quick-frozen vegetable can be guaranteed through the ice crystal formation stage (-0.5-35 C). only when it freezes quickly, the water in the vegetable body can form fine crystals without damaging the cell tissue. Generally, peeled, sliced, scalded or other processed raw materials are frozen rapidly at low temperatures of - 25 - 35 C in time, and then packaged and stored. Packing. Packaging is an important condition存储frozen fruits and vegetables. Its functions are: to prevent fruits and vegetables from drying due to the evaporation of surface water; to prevent products from oxidizing and discoloring due to exposure to air during storage; to prevent air pollution (dust, residue, etc.), to maintain product hygiene; to facilitate transportation, marketing and consumption. There are many packaging containers, usually tin cans, paper wrenches, cellophane, plastic film bags and large barrels. After loading, it should be sealed. Vacuum sealed packaging is the most ideal. Packaging specifications can be determined according to the supplier. Personal retail sales are usually 0.5 kg or 1 kg per bag. For hotels and hotels, 5-10 kg can be packed. If the package can not be exported in time, it should be stored in a cold storage at - 18 C. Storage period varies with varieties, such as beans, cabbage, etc. can be refrigerated for 8 months; cauliflower, spinach, green bowl beans can be stored for 14-16 months; and carrots, pumpkins, etc. can be stored for 24 months.