Chinese Mixed Vegetables

Peas, sweet corn, diced carrots and cut green beans are available in fixed commercial ratios.

Broccoli, carrots, green beans, peppers, onions, mushrooms, sugar snap peas, baby corn and water chestnuts can be combined.

Every order is produced against an approved percentage formula with defined blending tolerances.

We support foodservice cartons, retail private label packs, formula verification, microbiological results and export documents.

Four-Way Mixed Vegetables

Diced carrots, sweet corn, green peas and cut green beans for catering, retail bags and ready meals.

Peas, Corn and Carrots

Available in equal proportions or a carrot-rich 40:30:30 formula.

Peppers and Onions Blend

Green pepper, red pepper and onion strips for fajitas, stir-fry meals, sauces and foodservice preparation.

Peas, corn, carrots and green beans for side dishes, soups, pies, fried rice, institutional meals and retail bags.

Broccoli, carrots, peppers, green beans, mushrooms, onions, sugar snap peas, baby corn or water chestnuts for wok meals and meal kits.

Red pepper, green pepper and onion strips for fajitas, pizza, grilled meals, sauces and restaurant preparation.

We can adjust the vegetable list, percentage ratio, cut sizes and packing for your finished product.

Diced Carrots: 34%

Green Peas: 33%

Sweet Corn: 33%

Diced Carrots: 40%

Green Peas: 30%

Sweet Corn: 30%

Diced carrots 25%, green peas 25%, sweet corn 25% and cut green beans 25%.

Diced carrots 30%, cut green beans 30%, green peas 20% and sweet corn 20%.

Broccoli florets 34%, sliced carrots 33% and whole or long-cut green beans 33%.

Broccoli florets 30%, cauliflower florets 30% and carrot slices 40%.

Green pepper strips 34%, red pepper strips 33% and onion strips 33%.

Broccoli 25%, sliced carrots 20%, sugar snap peas 15%, red pepper 15%, water chestnuts 15% and baby corn 10%.

Broccoli 20%, green beans 15%, carrots 15%, red pepper 15%, onion 15%, mushrooms 10% and water chestnuts 10%.

Broccoli, sugar snap peas, carrots, red peppers, water chestnuts, mushrooms and baby corn in an approved private label ratio.

100% vegetables with no added sauce, salt, seasoning, oil, preservatives or artificial color.

10×10×10mm or 12×12×12mm cubes.

Straight or crinkle slices, approximately 19–38mm diameter and up to 6mm thick.

Whole, tender green peas with uniform natural color and maturity.

Whole yellow or golden kernels with loose skins and cob material removed.

Predominantly 13–38mm cuts, with stem ends and coarse strings removed.

Approximately 25–50mm, with each standard floret weighing more than 6g.

Pepper strips 6–8mm or 8–10mm wide; onion strips or 10×10mm dices.

Baby corn segments 20–40mm, water chestnut slices 3–5mm thick and mushroom slices 4–6mm thick.

We write each vegetable percentage and the permitted ratio tolerance into the approved specification.

Cut sizes are selected so that carrots, beans, broccoli, peppers and other components cook at a similar rate.

Each component receives its own blanching time before cooling and IQF freezing.

Our standard industrial blend contains vegetables only. A separately packed sauce can be developed for retail projects.

Bulk 10kg cartons suit food processing, while 400g, 500g and 1kg bags suit retail and foodservice distribution.

Each component is weighed before blending, and finished-bag samples are separated and checked against the approved formula.

Component sizes and blanching levels are matched to the intended stir-fry, steaming or ready-meal application.

The formula states exact percentages so one component cannot replace another without approval.

Frozen sorting and screening remove excessive fragments, fines and undersized pieces before packing.

Cooling, dewatering, IQF loading and storage temperature are controlled to maintain free-flowing pieces.

Each component is released against its own color, maturity, tenderness and defect standard before blending.

Product: IQF Chinese Mixed Vegetables

Category: IQF frozen vegetable blend

Origin: China

Ingredients: 100% vegetables according to approved formula

Added Salt: None

Sauce or Seasoning: None in standard product

Additives: None

Standard OEM Tolerance: ±5 percentage points per component

4-Way Foodservice Tolerance: ±7 percentage points

Formula Verification: Component separation and weighing from finished samples

Recipe Changes: No substitution without written formula revision

Color: Natural mixed vegetable colors without excessive fading

Condition: Free flowing and individually separated

Odor: Clean vegetable aroma without fermentation or abnormal odor

Flavor After Cooking: Characteristic of the declared vegetable components

Texture: Tender after cooking without excessive softness or starchiness

Process: Component preparation, blanching, cooling, dewatering, IQF freezing, inspection and blending

Peroxidase: Negative for blanched components

Core Temperature: -18°C or below after freezing

Blending Stage: After individual component freezing and release

Off-Size Components: ≤10%

Broken Pieces and Fines: ≤5%

Discolored Components: ≤5%

Frozen Clumps: ≤5%

Extraneous Vegetable Material: ≤0.5%

Rotten or Mouldy Material: Absent

Metal, Glass, Stone and Hard Plastic: Absent

Total Plate Count: ≤100,000 CFU/g

Coliforms: ≤100 CFU/g

E. coli: ≤10 CFU/g

Yeast: ≤1,000 CFU/g

Mould: ≤1,000 CFU/g

Salmonella: Absent in 25g

Listeria monocytogenes: Absent in 25g

Lead: ≤0.10mg/kg

Cadmium: ≤0.05mg/kg

Mercury: ≤0.02mg/kg

Pesticide Residues: Compliant with the agreed destination-market MRL list

Multi-Residue Report: Available for commercial batches

Bulk Packing: 1×10kg or 1×20kg PE liner/carton

Foodservice Packing: 4×2.5kg or 6×5lb

Retail Packing: 20×400g, 20×500g or 10×1kg

US Packing: 8oz, 16oz, 20lb or 40lb

Private Label: Printed bag, label, barcode and carton artwork

Storage Temperature: -18°C or below

Shelf Life: 24 months

Standard MOQ: 10 MT per approved formula

Mixed Container: Available with compatible frozen products

20-Foot Reefer: Approximately 10–12 MT

40-Foot Reefer: Approximately 22–24 MT

Lead Time: 15–21 days

Food-Safety Systems: BRC, HACCP, ISO 22000 and ISO 9001

Additional Programs: HALAL, KOSHER and FDA-related documentation

Product Files: Formula sheet, specification, component list and process flow

Compliance Files: Allergen, GMO, irradiation and packaging declarations

Batch Files: COA, formula verification, microbiology and traceability records

Chinese Stir-Fry and Wok Meals

Broccoli, peppers, carrots, mushrooms, water chestnuts and sugar snap peas for high-heat cooking.

Fried Rice and Noodle Meals

Peas, corn, carrots, beans, peppers and onions for frozen rice, noodle and meal-kit production.

Retail Frozen Vegetable Bags

400g, 500g and 1kg private label packs with a fixed ingredient formula.

Ready Meals and Meal Kits

Portion-controlled vegetable components for tray meals, curries, noodles, rice and prepared-food factories.

Soups, Pies and Institutional Meals

Classic peas-corn-carrot and four-way blends for soups, pot pies, canteens and catering.

Foodservice Distribution

Bulk cartons for restaurant distributors, hotels, central kitchens and institutional buyers.

Cook over high heat with oil for approximately 5–8 minutes, stirring frequently.

Steam for approximately 6–8 minutes until tender and heated throughout.

Add to boiling water and cook for approximately 4–6 minutes, then drain promptly.

Final thermal treatment should be validated against the recipe, pack size and destination-market food-safety plan.

Carrots, peas, corn, beans, broccoli, peppers and other components are inspected against separate raw-material standards.

Each vegetable is washed, trimmed and prepared on the appropriate production line.

Dices, slices, florets, strips and segments are produced to the approved size range.

Each component receives an individual blanching time based on its size, maturity and texture.

Blanched vegetables are cooled and surface water is reduced before freezing.

Each vegetable is individually frozen before it enters the final blend.

Color, defects, size, tenderness, free-flowing condition and foreign material are checked.

Released components are weighed according to the approved formula and mixed uniformly.

Finished samples are separated by component and reweighed to verify the blend ratio.

Net weight, bag seal, label, batch code and metal-detection results are checked before carton release.

Released cartons remain at -18°C or below until reefer-container loading.

Blend name, formula code, percentage of each vegetable, packing and private label reference.

Actual percentage result for each component compared with the approved formula tolerance.

Cut sizes, color, broken pieces, fines, frozen clumps, component defects and foreign material.

Peroxidase result for blanched components and the relevant processing records.

TPC, coliforms, E. coli, yeast, mould, Salmonella and Listeria monocytogenes.

Pesticide multi-residue results, lead, cadmium, mercury and customer-required analyses.

Release status connecting the COA, production record, packing record, cold-store record and shipping documents.

Three-way and four-way formulas support repeat retail and foodservice purchasing.

We can add, remove or rebalance components for your recipe, cost structure and target market.

Different vegetable blends and compatible IQF products can be combined in one full reefer container.

Each component percentage, tolerance and cut size is written into the specification.

Each vegetable is processed and released separately before blending.

Finished-product samples are separated and reweighed to check the actual component ratio.

We connect the formula, ingredients, nutrition data, packaging artwork and carton marks.

What is included in Chinese mixed vegetables?

We offer classic peas-corn-carrot blends, four-way blends with green beans and Chinese-style stir-fry blends with broccoli, peppers, mushrooms, onions, sugar snap peas, baby corn or water chestnuts.

Can you produce the 1:1:1 formula?

Yes. The commercial equivalent is carrots 34%, green peas 33% and sweet corn 33%.

Can you produce the 4:3:3 formula?

Yes. This formula contains diced carrots 40%, green peas 30% and sweet corn 30%.

Can I customize the vegetable ratio?

Yes. We can produce a written OEM formula with exact percentages and a defined tolerance for every component.

Does the standard product contain sauce?

No. The standard product contains vegetables only, without sauce, salt, oil or seasoning.

Can a sauce packet be added?

Yes. A separately packed sauce can be developed for retail and meal-kit programs.

How do you control the mix ratio?

Each component is weighed before blending. Finished samples are then separated and reweighed to verify the actual percentages.

Are all vegetables blanched together?

No. Each component is blanched, cooled and IQF frozen separately before the finished blend is produced.

What is the MOQ?

The standard MOQ is 10 MT for one approved formula and packing specification.

Can you provide frozen samples?

Yes. Samples can be arranged through a cold-chain route for formula, cut-size, cooking and packing evaluation.

Can you provide a COA?

Yes. The COA can include formula verification, physical defects, microbiology, residues, heavy metals and release status.

Do you support private label packing?

Yes. We support printed bags, nutrition panels, ingredient declarations, barcodes, cooking instructions and carton artwork.

Can several blends be mixed in one container?

Yes. Compatible vegetable blends and IQF products can be combined in one full reefer container.

What is the standard lead time?

Standard production and shipment preparation normally require 15–21 days after formula and packing approval.

How are quality claims reviewed?

Please provide the lot code, carton label, affected quantity, frozen temperature, product photographs and component-ratio findings. We review the case against the approved formula, COA and production records.

Peas, Corn and Carrots

Three-way blends in equal or carrot-rich ratios.

Broccoli and Cauliflower Blend

Floret blends with sliced or diced carrots.

Peppers and Onions

Red pepper, green pepper and onion strips for foodservice and processing.

Custom Stir-Fry Vegetable Blend

Asian-style vegetable mixes for wok meals, meal kits and retail private label.