Frozen storage is a simple storage method that uses low temperature outside to keep some low-temperature-tolerant vegetables in a moderately frozen state during storage. When the frozen vegetables are slowly thawed when they are used, they can still return to a fresh state and have good quality. Frozen storage is a way of storing vegetables in northern China and is suitable for spinach, scallions, celery and other vegetables. Frozen shelters are generally constructed with shade shelters in the field. Alternatively, buried ditch can be excavated on the north side of houses, walls, and imperial eaves. Frozen vegetables require proper late planting, the plants are robust, and they are harvested as soon as the ground begins to freeze. When harvesting, the roots of the vegetables are harvested, yellow leaves and rotten leaves are removed, bundled up after finishing and put in bundles. The roots are laid upside-down and stored in a place away from the sun to disperse field heat. Pre-storage should be covered slightly to reduce evaporation. When the temperature of the vegetables drops to about 0°C, the bundled vegetables are poured into the buried ditch. After covering one floor, a layer of fine soil was placed on the soil and the thickness of the soil was just to cover the vegetables. The vegetables were not directly subjected to the cold wind. Use a gradually lowering temperature to freeze the vegetables naturally. In some places, air channels are dug in the bottom of the buried ditch, which communicates with the outside of the ditch. In the middle of the vegetable, there are stalks of sorghum, which allow air to enter through the airway and be discharged through the stalk. This frozen method is conducive to rapidly reduce the temperature of vegetables. Once frozen vegetables are frozen, they are required to remain frozen until they are taken. One freeze will not only reduce the quality of vegetables, but also cause rot. Do not move freely after freezing to avoid mechanical damage. When thawing food, it should be placed at a temperature of 1 to 2°C and thaw slowly. Although it takes a long time, it can ensure the fresh quality of vegetables. Frozen storage is a simple storage method that uses low temperature outside to keep some low-temperature-tolerant vegetables in a moderately frozen state during storage. When the frozen vegetables are slowly thawed when they are used, they can still return to a fresh state and have good quality. Frozen storage is a way of storing vegetables in northern China and is suitable for spinach, scallions, celery and other vegetables. Frozen shelters are generally constructed with shade shelters in the field. Alternatively, buried ditch can be excavated on the north side of houses, walls, and imperial eaves. Frozen vegetables require proper late planting, the plants are robust, and they are harvested as soon as the ground begins to freeze. When harvesting, the roots of the vegetables are harvested, yellow leaves and rotten leaves are removed, bundled up after finishing and put in bundles. The roots are laid upside-down and stored in a place away from the sun to disperse field heat. Pre-storage should be covered slightly to reduce evaporation. When the temperature of the vegetables drops to about 0°C, the bundled vegetables are poured into the buried ditch. After covering one floor, a layer of fine soil was placed on the soil and the thickness of the soil was just to cover the vegetables. The vegetables were not directly subjected to the cold wind. Use a gradually lowering temperature to freeze the vegetables naturally. In some places, air channels are dug in the bottom of the buried ditch, which communicates with the outside of the ditch. In the middle of the vegetable, there are stalks of sorghum, which allow air to enter through the airway and be discharged through the stalk. This frozen method is conducive to rapidly reduce the temperature of vegetables. Once frozen vegetables are frozen, they are required to remain frozen until they are taken. One freeze will not only reduce the quality of vegetables, but also cause rot. Do not move freely after freezing to avoid mechanical damage. When thawing food, it should be placed at a temperature of 1 to 2°C and thaw slowly. Although it takes a long time, it can ensure the fresh quality of vegetables.
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