Frozen vegetables are food products made from fresh vegetables through quick-freezing technology. The core process requires that the core temperature be reduced from -1℃ to -5℃ within 30 minutes and ultimately reach below -15℃. The process involves cleaning, blanching to inactivate enzymes, rapid freezing in an environment of -33℃ to -40℃ for about 45 minutes, and coating the surface with an ice film to prevent oxidation. The finished products can be stored for six months to one year at -20℃ ± 2℃. This technology forms fine ice crystals through rapid cooling, reducing cell damage. After thawing, they can retain color, texture and nutrients well, and the retention rate of some vitamins is even higher than that of vegetables stored at room temperature.