The correct method for freezing mung bean sprouts

Green bean sprouts can be frozen and stored, but they need to be blanched to maintain their taste. The main methods for freezing mung bean sprouts include rapid blanching, draining, packaging and sealing, labeling, and avoiding repeated thawing.

1. Quick blanching

Put mung bean sprouts into boiling water and blanch for about 10 seconds, then immediately remove them and cool them in ice water. Blanching water can disrupt cell activity, prevent texture softening after freezing, and reduce nutrient loss. Note that the blanching time should not be too long to avoid overcooking the bean sprouts and losing their crispy and tender texture.

2. Drain Water

After cooling, the bean sprouts should be thoroughly drained of surface water, which can be dried with kitchen paper or placed in a sieve to air dry naturally. Residual moisture can form ice crystals during freezing, causing damage to the bean sprout tissue and leading to softening and rotting after thawing. It is recommended to lay the bean sprouts flat and dry them to avoid the accumulation of moisture.

3. Packaging and sealing

Divide the food grade sealed bags or preservation boxes according to the single consumption amount, and seal them after removing the air inside the bag. Each serving is recommended to be controlled within 200 grams to avoid repeated thawing of large packages. Sealed containers can prevent frostbite and odor contamination, and using PE material fresh-keeping bags is more conducive to isolating oxygen.

4. Mark the date

Mark the freezing date on the outside of the packaging, and it is recommended to use an oil-based marker to write it directly. The shelf life of frozen mung bean sprouts is generally one month, and labeling the date can avoid storing for too long. At the same time, the method of consumption can be noted, such as suitable cooking methods such as stir frying and boiling soup.

5. Avoid repeated thawing

Frozen bean sprouts should be cooked directly after removal and should not be thawed at room temperature. Directly putting it into the pot under rapid freezing conditions can maximize its brittleness, while repeated freezing and thawing can cause cell rupture and water release. If you need to use it in batches, it is recommended to refrigerate the remaining portion after cooking and consume it within 24 hours.

Frozen green bean sprouts are suitable for making sour and spicy bean sprouts, stir fried meat with bean sprouts, and other dishes. When cooking, they can be quickly stir fried without thawing. In daily life, bean sprouts can be mixed with shredded carrots, green peppers and other vegetables and frozen, making it more time-saving. People with spleen and stomach deficiency and cold should control their consumption, and those with weak digestive function are recommended to choose fresh bean sprouts. Although long-term freezing can extend the shelf life, water-soluble nutrients such as vitamin C will gradually be lost. It is recommended to prioritize consuming fresh bean sprouts.