Yangjiang find fresh fruit cold storage OEM supplier Yangjiang Jiexun good reputation. Jiexun undertake low food cold storage, ultra-low temperature cold storage, refrigerated cold medicine, cold medicine, cold fresh vegetables, fruits, cold storage logistics, cold storage and other types of large quick-frozen meat, small refrigerator installation, is a large manufacturer of cold, cold one supplier in Guangzhou. Can achieve the design, production and the actual needs of customers, installation, commissioning and after-sales maintenance train services. How to make more fresh fruits and vegetables to keep in the freezer. 2. a fresh frozen vegetables and preservation methods; 1. Paul Green Paul crisp mountain vegetables methods. 1. Potherb Paul Green crispness method of the present project is a wild mountains of Paul Green, crispness technology. This Potherb Paul Green crispness technical implementation methods are: (1) preparation of Gogreen agent: will strengthen maifanite 75% to 85%, 24% ~ 12.4% sucrose, soluble starch, 0.9% to 2% citric acid 0.1% to 0.6% by weight, said Paul Green made a good mixture evenly agent; (2) the weight ratio of agent Paul Green from 0.1% to 0.5% was added to the 99.9% to 99.5% of the water is heated to 70 ℃ ~ 100 ℃ ; (3) Paul Green treatment: wild mountains or desalinated fresh mountain vegetables dipped in the prepared Paul Green solution for 3 minutes to 10 minutes, the temperature was kept 70 ℃ ~ 100 ℃; (4) Paul crisp treatment: After Paul Green treated wild vegetables dipped in 0.5% to 5% of an aqueous solution containing calcium chloride or calcium carbonate or calcium phosphate in 10 minutes to 30 minutes; (5) Rinse: crisp mountain vegetables will go through security into the water treatment rinse for 15 minutes to 20 minutes; (6) Modulation: The mountain vegetables after rinsing adding the right amount of salt, MSG and mix well; (7) packing: according to the required weight of the sub-mountain vegetables modulated into a container sealed ; (8) the wild mountains repackaging after sterilization by conventional methods. The key to this technology is the main ingredient maifanite insurance agent on the fresh green mountain wild mountain vegetables or desalination of saline were treated Paul Green, then Paul crisp handling, wild vegetables crisp handling by Paul Green Paul has mountains wild original color and crispness palatable, nutritious at the same time. The process is simple and easy to grasp. 2. A fresh frozen vegetables and fresh method of the present project is a kind of frozen vegetables, fresh vegetables and fresh approach. It is the fresh vegetables with freezing cold drawn leaving blanching vegetables fresh. Using this method a long shelf life fresh vegetables, and fresh, color, convenience and taste, shelf life, food, some areas may provide a rich variety of vegetables, and export to Russia, farmers get better value for money. 3. Snow fresh chives preservation of this project is a snow Preservation of fresh chives. The fresh snow fresh chives process are: cleaning plasmin sterilization → → → corrosion protection film oxidation treatment → vacuum packaging → refrigerated. The key lies in preservation techniques were cut into sections, plasmin sterilization, oxidation and corrosion protection film processing. The project may be a large number of listed season after fresh chives fresh processing, preservation period of up to six months to a year, convenience food, and keep leek flavor and nutritional value unchanged, good rates above 95%. 4. fresh garlic and fresh method of the present project is a fresh garlic and preservation methods. It is mainly used to process the garlic to the perennial freshness. The fresh ground cloves fresh garlic mature after harvest by hand peeling graded to a total volume of garlic and the container volume ratio 2:3 in a sealed container, air compressor inside the sealed vessel was evacuated to a pressure of 0.5 Pa to 2.5 Pa, sealing stand for 1 hour to 12 hours, again after removing the air inside said sealed container to the injection ratio of nitrogen and carbon dioxide as a mixed gas of 2 to 4/1 to 3 to the vessel pressure 1.5 Pa to 3 Pa, so processing basically to maintain the original ingredients and nutrients, intrinsic in sterile "suffocation" state of fresh peeled garlic. Its preservation methods, including the choice of materials, hand stripping, choose level, weighing, loading container seals, exhaust standing, filled with mixed gas and cryogenic warehousing and so on. The invention has peeled clean, intact garlic, long-term storage does not germinate, not born to be, not mold and rot, losing moisture, does not change color, and simple methods.