Frozen vegetables refer to products made from fresh vegetables of appropriate maturity, which have been cleaned, peeled, graded, cut, blanched/enzyme inactivated, and frozen with appropriate equipment. The freezing process should quickly pass through the maximum ice crystallization generation range. After heat stabilization, products with a central temperature of -18 ° C or below should be stored and transported at -18 ° C or below.

Frozen leafy vegetables

It includes frozen spinach, celery, Bok choy, canola, Komatsuna, amaranth, leaf lettuce, and rapeseed.

Frozen legume vegetables

Including frozen peas, red beans, cowpeas, kidney beans, and other leguminous vegetables.

Frozen Rootstock and Potato Taro Vegetables

Including frozen potatoes, taro, burdock, etc.

Frozen Bulb Vegetables

Including frozen garlic, garlic sprouts, garlic sprouts, green garlic, onions, scallions, etc.

Frozen eggplant and fruit vegetables

Including frozen sweet peppers, eggplants, chili peppers, okra, etc.

Frozen Brassica vegetables

Including frozen broccoli, cauliflower, cabbage, kale, etc.

Frozen stem vegetables

Including frozen asparagus, artichokes, stem lettuce, etc.