Product Description:
Green beans, also known as snap beans or French beans, are native to Central and South America. Their tender, crisp pods are widely cultivated and enjoyed across China.
Frozen green beans are made from fresh, premium-quality pods with a bright green color and uniform shape. The processing involves stemming, sorting, washing, blanching, cooling, and Individual Quick Freezing (IQF). Blanching is carried out in hot water at 93–100°C for approximately 1.5–2 minutes to set the bright green color and inactivate enzymes. The beans are then rapidly cooled to below 10°C and frozen at –30°C or lower, ensuring they remain loose and non-sticking. No preservatives or additives are used throughout the process, meeting strict food safety standards for export.
Features:
Bright Green & Uniform Shape – Selected from tender, high-quality pods with a crisp, fiber-free texture.
Crisp Texture & Natural Sweetness – The pods are crunchy, tender, and pleasantly sweet, suitable for a variety of cooking methods.
Nutrient-Rich – Rich in protein, dietary fiber, vitamin C, and essential minerals. Supports digestion and provides valuable nutrition.
IQF – Loose & Non-Sticking – Individual quick freezing keeps the beans separate, allowing you to take only what you need without waste.
Ready to Cook – No washing, cutting, or thawing required. Cook directly from frozen – ideal for stir-frying, garlic sauté, dry-frying, cold salads, or as a Western-style side dish.
Flexible Packaging – Available in various sizes, from 0.25kg to 20kg per pack, suitable for home use, restaurants, and food processing.
Storage: Keep frozen at –18°C or below. Shelf life: 18–24 months.
Cooking Suggestions (Cook from frozen directly):
Stir-fry / Garlic Green Beans: Sauté minced garlic in hot oil, add frozen green beans and stir-fry for 3–5 minutes, season with salt.
Dry-fried Green Beans: Stir-fry until the surface slightly wrinkles, then add garlic, dried chili, and soy sauce.
Cold Salad: Blanch in boiling water for 2–3 minutes, rinse in cold water, and toss with minced garlic, light soy sauce, and vinegar.
Western Side Dish: Boil in salted water for 3–5 minutes, drain, and toss with butter or olive oil.
