Are frozen beans cooked

Quick frozen beans are usually in a semi cooked state after blanching treatment, not fully cooked. The processing flow of frozen beans mainly includes raw material screening, cleaning, cutting, blanching, and quick freezing, among which the blanching process will make them reach a semi ripe level.

Quick frozen beans undergo high-temperature blanching during processing, which not only kills some microorganisms but also inactivates enzymes in the beans, thereby extending their shelf life. The blanching time is usually controlled between a few tens of seconds and two minutes, during which the outer skin of the beans becomes soft but the interior is not fully ripe, and it belongs to the semi-finished state. Some manufacturers may use steam or microwave methods for pretreatment, but the main purpose is to destroy oxidase activity and not to fully cook. After quick freezing, the beans still retain some of their crispy and tender texture, and need to be thoroughly heated to reach an edible state.

Before consuming frozen beans, it is recommended to heat them thoroughly until fully cooked. Boiling, stir frying, or stewing can be used. Please note that it is not advisable to refreeze after thawing. When cooking, garlic or ginger slices can be used to help remove the bean odor. At the same time, ensure that the heating time exceeds 5 minutes to decompose any plant lectins that may be present. For people with weak digestive function, it is recommended to extend the cooking time until the bean texture is soft and tender.