Quick Frozen Vegeable

Definition and characteristics
    Quick-frozen vegetables are products made from fresh vegetables that are quickly frozen after being washed, blanched, cooled and processed. 
    This processing method can maximize the preservation of the original color, flavor and nutrition of the vegetables, while extending the shelf life of the vegetables
Variety
    Leafy vegetables: spinach, leek, green onion, cabbage, kale, cabbage, chili leaves, green onions, etc.
    Tubers: taro, garlic sprouts, sweet potatoes, burdock, potatoes, lotus roots, water chestnuts, carrots, konjac, garlic, yam, etc.
    Beans: green beans, cowpeas, sweet green beans, snow peas, broad beans, peas, red beans, etc.
    Flower vegetables: cauliflower, broccoli, etc.
    Asparagus: white asparagus strips, white asparagus segments, green asparagus strips, green asparagus segments, segments with white tips, green        asparagus, etc.