1、预冷，刚采收的果蔬，一般都带有大气热及释放的呼吸热。为确保快速冷冻，必须在速冻前进行预冷。其方法有空气冷却和冷水冷却，前者可用鼓风机吹风冷却，后者直接用冷水浸泡或喷淋使其降温。

1, precooling, freshly harvested fruits and vegetables, usually with atmospheric heat and the release of the heat of the breath. In order to ensure quick freezing, pre cooling must be done before freezing. The method has air cooling and cold water cooling, the former can be blown and cooled by a blower, and the latter is directly cooled by cold water or sprayed to cool down.

2、选料，加工速冻果蔬的原料要充分成熟，色、香、味能充分显现，质地坚脆，无病虫害、无霉烂、无老化枯黄、无机械损伤的果蔬作加工原料，最好能做到当日采收，及时加工，以保证产品质量。

2, the choice of materials, processing quick-frozen fruit and vegetable raw materials to fully mature, color, aroma and taste can fully show, firm crisp texture, no pests, no mildew, no aging, no mechanical damage of the yellow fruits and vegetables as raw material, it is best to do on the day of harvest, timely processing, to ensure the quality of products.

3、烫漂主要用于蔬菜的速冻加工，目的是抑制其酶活性、软化纤维组织、去掉辛辣涩等味，以便烹调加工。速冻蔬菜也不是所有品种都要烫漂，要根据不同品种区别对待。

3, blanching is mainly used for quick-frozen vegetable processing, the purpose is to inhibit its enzyme activity, softening fiber tissue, remove spicy, astringent and other flavor, in order to cooking processing. Frozen vegetables are not all varieties should be hot bleach, according to different varieties of differential treatment.

4、清洗采收的果蔬一般表面都附有灰尘、泥沙及污物，为保证产品符合食品卫生标准，冻结前必须对其进行清洗。尤其是速冷果蔬更应如此，因为速冻制品食用时不再清洗，所以此次清洗非常重要，万万不可疏忽大意。洗涤除了手工清洗，还可采用洗涤机(如转筒状、振动网带洗涤机)或高压喷水冲洗。

4, cleaning and harvesting of fruits and vegetables are generally accompanied by dust surface, sediment and dirt, in order to ensure that products meet the food hygiene standards, must be cleaned before freezing. Especially the rapid cooling of fruits and vegetables should be more so, because eating quick-frozen products no longer clean, so the cleaning is very important, must not be careless. In addition to hand washing, washing machines can be used (such as drum, vibration nets belt washing machine) or high-pressure water jet washing.

5、快速冷冻，沥干后的蔬菜装盘或装筐后，需要快速冻结。力争在最短时间内，使菜体迅速通过冰晶形成阶段才能保证速冻质量，只有冻凉迅速，菜体中的水方能形成细小的晶体，而不致损伤细胞组织。一般将去皮、切分、烫漂或其它处理后的原料，及时放入-25°c～-35°c的低温下迅速冻结，而后再行包装和贮藏。

5 、 quick freezing, after draining vegetables, loading plates or baskets, you need to quickly freeze. In a short period of time, the vegetable body can quickly pass through the ice crystal formation stage to ensure the quality of the quick-frozen, and only when the frost is cool quickly can the water in the vegetable body form tiny crystals without damaging the cell tissue. Usually peeled, cut, blanching or other processed raw materials, promptly placed -25 degrees C to -35 degrees C at low temperatures quickly frozen, and then packaging and storage.

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