Can mung bean sprouts be frozen after blanching

Green bean sprouts can be frozen after blanching, but their taste may deteriorate. Blanching can temporarily inhibit the activity of oxidase, while freezing can cause damage to cell structure. Fresh mung bean sprouts are more suitable for cold mixing or quick stir frying, and it is recommended to use them for stewing and cooking dishes after freezing. After blanching, mung bean sprouts undergo high-temperature treatment, effectively killing surface microorganisms. Freezing at this time can extend the storage time. But the ice crystals formed by plant cells during the freezing process can puncture the cell wall, causing a significant loss of water after thawing, resulting in a soft texture and a loss of crispness. For home freezing, it is recommended to drain the blanched bean sprouts and pack them in sealed bags to remove air. The freezing temperature should be controlled below minus 18 degrees Celsius and they can be stored for about a month. When thawing, heat it directly in boiling water or hot soup to avoid repeated freezing and thawing. Some special varieties of mung bean sprouts, such as black bean sprouts and yellow bean sprouts, have a higher protein content and more obvious texture changes after freezing. If these bean sprouts need to be frozen after blanching, they can be soaked in salt water for ten minutes to enhance cell toughness, and then quickly frozen in ice water to lock in color. The quick freezing technology used in commercial cold storage can reduce ice crystal damage, but it is difficult for household refrigerators to achieve the same effect. If pursuing the best flavor, it is still recommended to buy and eat now or refrigerate for no more than three days. Long term frozen mung bean sprouts may lose some of their nutritional value, especially vitamin C and B vitamins, which are temperature sensitive. In daily diet, frozen bean sprouts can be paired with durable ingredients such as tofu and mushrooms to compensate for the lack of taste through stewing soup or stewing dishes. Pay attention to thoroughly heating the thawed bean sprouts to avoid bacterial growth, and those with weak digestive function should control their consumption. The recommended daily intake of fresh vegetables is over 300 grams, and frozen vegetables should not completely replace fresh vegetables.