Frozen frozen spinach can be divided into common frozen and ventilated cold.
(1) Ordinary frozen-storage method is to select the dried shade at the shade, and set the shade barrier along the east-west direction, and dig one or several trenches within the shading range on the north side of the barrier. The specifications vary according to regional climatic conditions and the depth of the trenches in the Beijing area. More than 15 centimeters, depending on the size of the spinach and the number of placed, generally about 30 centimeters, and then spread a layer of fine sand at the bottom of the groove, until the temperature stabilized down to 0 degrees below, and then bundled into the spinach As soon as possible, a layer of fine sand was covered. As the weather became colder, the soil was covered in phases. The thickness and number of overburdens were determined by regional climatic conditions. The Beijing area was divided into 2 to 3 casings with a total thickness of 17 to 20 cm. The cold season can be covered with grasshoppers to ensure that the temperature in the ditch is -6 to 8°C, so that the leaves freeze, but the roots do not freeze.
(2) Ventilation Ditch Freezing Method This method is basically the same as ordinary frozen method. The difference is that the ditch depth is 12-15 cm, and the width is 100-200 cm. Dig 2 to 3 deep and wide at the bottom of the ditch. Each 20 cm ventilating channel, and a single layer of straw in the ventilation channel, placed spinach, spinach, and then cover the thin layer, and later covered in phases, the method of covering the same with ordinary frozen method. The ventilation channel in the ditch is exposed on the ground and should be opened in the early stage to facilitate cooling and freeze the spinach, and it will gradually plug with the cold weather. After the spring, the temperature of the ground rose, and the grass handles of the air passages were gradually removed.
The frozen spinach comes out of the ditch before it is put on the market, and is naturally thawed for 3 to 5 days in a vegetable room or in a room that is slightly above 0° C. After it is fully recovered, it is sold.

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