Most quick frozen vegetables must be blanched to improve the stability of products during frozen storage.

大多数速冻蔬菜必须经过热烫处理以保证其在冻藏期间质量的稳定性。

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The experimental results show that these factors including frozen storage temperature, additives, mode of shucking and ice glazing are important to well keep quality of quick frozen mussels.

实验结果表明，冷藏温度、添加剂、开壳方式和镀冰衣等因素对速冻贻贝的质量产生重要影响。

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