Freezing preservation method for mung bean sprouts

Green bean sprouts can be frozen for storage, but their texture will soften after thawing. It is recommended to refrigerate them for short-term storage. Freezing storage requires three key steps: blanching, draining, and packaging and sealing, which can extend the storage time to about one month. Blanching can effectively inactivate active enzymes in mung bean sprouts and slow down texture deterioration during freezing. Blanch the washed mung bean sprouts in boiling water for about 10 seconds. Once the color becomes transparent, immediately remove them to avoid excessive heating and nutrient loss. After blanching, it is necessary to rinse with cold water to cool down and maintain a crisp feeling while blocking the damage of residual heat to cell structure. Drain the water is a key step in preventing ice crystal formation. You can wrap it in kitchen paper and gently press it, or place it in a drain basket and let it sit for more than half an hour. It is recommended to use fresh-keeping bags or sealed boxes for single use packaging and sealing, and label the date after venting to avoid repeated thawing. Freezing raw mung bean sprouts without blanching can cause cell wall rupture and severe dehydration and atrophy after thawing. If frost condenses or turns yellow after freezing, it may be due to poor sealing or temperature fluctuations during storage, and it is not recommended to continue consuming. When rapid freezing is required in special circumstances, it can be spread flat on a tray and pre frozen for 1 hour before packaging, but the taste is still inferior to conventional processing methods. Fresh mung bean sprouts are rich in vitamin C and dietary fiber. It is recommended to consume them within 3 days after refrigeration. Green bean sprouts can be paired with shredded carrots, black fungus, and other cold dishes in daily life, or quickly stir fried to preserve the crispy and tender taste. People with spleen and stomach deficiency and cold should avoid excessive consumption of frozen bean sprouts, and it is recommended to thoroughly heat and cook them after thawing. If bean sprouts show signs of spoilage such as mucus or odor, they should be immediately discarded and not consumed.