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Compare Classic Dice, Fine Dice, Stir-Fry Cut, Soup Mix against the finished application.
IQF VEGETABLE · B2B SUPPLY
IQF Mixed Vegetables with Declared Ratios and Matched Cut Sizes
We supply standard and buyer-defined IQF vegetable blends for retail packs, ready meals, institutional foodservice and industrial recipes. Each component, percentage, cut, blanching status and tolerance is approved separately before the finished blend is released.
Start with: form or cut, specification, pack, quantity, destination and target shipment window. Our team will respond with product availability, packing options and quotation details.
- Product
- IQF Frozen Mixed Vegetables
- Available forms
- Classic Dice, Fine Dice, Stir-Fry Cut, Soup Mix
- Origin
- China
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Production lead time
- Typical production lead time is 7–21 calendar days after order confirmation. Order confirmation follows written approval of the specification, packing or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Specify Mixed Vegetables around the finished use
We supply mixed vegetables to retail frozen brands, ready-meal producers, institutional foodservice distributors and manufacturers with existing blend formulas. The quotation becomes useful when form, grade, pack and shipment requirements are coordinated together.
Agree measurable quality criteria
Specify the size or cut for the selected form, then assess its texture, appearance and defects in the intended application. Floret, slice, dice, particle and portion measurements apply only where relevant to the chosen form.
Approve use and pack
Classic Dice: we supply classic diced blends for cooked sides and standard ready-meal components. Fine Dice: we match fine diced blends to cooked fillings and smaller metered recipe portions. Stir-Fry Cut: we discuss stir-fry cuts for cooked meal kits and visible vegetable combinations. Soup Mix: we consider soup mixes for cooked soups and composite food manufacturing.
Plan supply and delivery
A blend is quoted from its formula, not only its name. We confirm each vegetable source, the compatible production window, the mixing sequence and the pack line before sample approval.
STANDARDS & PROGRAMS
Check the standards and documents for the quoted mixed vegetables supply route.
Send the destination market and customer standard. Certificate copies and production details are provided with the quoted product.
YOUR QUALIFICATION FILE
Build the qualification file for this mixed vegetables order.
Certificates, registrations and product records are included with the quotation and order file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Mixed Vegetables form before setting tolerances
Choose the form and declared size for your application. Each option below explains its use, specification focus, inspection points and purchasing context. We agree the final requirements against your sample and intended preparation.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Classic Dice | 10 mm components; carrot 30%, peas 25%, sweet corn 25%, green beans 20% | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Fine Dice | 5–8 mm components; carrot 30%, peas 25%, sweet corn 25%, green beans 20% | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Stir-Fry Cut | 20–40 mm components; broccoli 30%, carrot 25%, green bean 25%, pepper 20% | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Soup Mix | 10–20 mm components; carrot 30%, peas 25%, sweet corn 25%, green beans 20% | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
China origin and production window
A blend is quoted from its formula, not only its name. We confirm each vegetable source, the compatible production window, the mixing sequence and the pack line before sample approval.
China origin
We match the specification with a suitable long-term partner factory option in China.
Crop timing
The crop and production window are confirmed against the required grade and loading schedule.
Continuity plan
Repeat programs are reviewed by form, specification, pack, quantity and forecast rather than by product name alone.
Written confirmation
Origin, facility, production timing and documents are stated in the commercial offer and order file.
Mixed Vegetables controls that require written agreement
Use the specification tables for mixed vegetables alongside the selected form. Dimensions and defect descriptions apply to the relevant cut, piece or portion. We agree the sampling basis and final order requirements for the intended application.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared size10 mm components; carrot 30%, peas 25%, sweet corn 25%, green beans 20%
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Colour | Characteristic natural colour of sound mixed vegetables; maximum 5.0% by mass materially discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic mixed vegetables flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound and tender; at least 90.0% by mass at commercial harvest maturity; no woody, fibrous or over-mature tissue. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 5.0% by mass broken, crushed or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.20% by mass extraneous vegetable matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 12.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls6 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Blanching and Peroxidase | Blanched product; peroxidase must be negative by the guaiacol test before freezing. | Guaiacol peroxidase activity test |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added / <10 mg/kg | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Mixed Vegetables | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls7 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤100,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤100 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our working targets support qualification and quotation. The signed specification defines the final order requirements, and the COA reports the identified production lot against the agreed test scope.
Follow Mixed Vegetables from raw material to released lot
Selected, washed, trimmed, cut, steam- or water-blanched, rapidly cooled, individually quick frozen, optically sorted, metal detected, packed and stored frozen. The selected form determines the size, texture and defect checks used during sample approval and lot inspection.
PRODUCT-SPECIFIC HANDOFFS
Mixed Vegetables handoff control
Receiving, freezing, packing and cold storage follow the agreed specification.
The quotation includes the production line and quality-control records.View related processing evidence →
Plan & receive
We check product identity, crop condition and lot reference before processing. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Prepare
The team follows the agreed form, size and handling requirement. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Freeze & control
We align the freezing method and control plan with the product form, specification and order volume. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Inspect & release
We connect release checks, packing and lot records to the purchase order. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
- 01
Plan and receive
Confirm product identity, origin direction, condition and lot-identification requirements.
- 02
Prepare and form
Clean, sort and prepare the declared mixed vegetables form and size.
- 03
Freeze and control
Apply the confirmed treatment, freeze the product and check separation, condition and foreign material.
- 04
Pack and release
Verify packing, lot code, label, metal-detection control and agreed release records.
Match Mixed Vegetables form, buyer use and pack
Classic Dice: we supply classic diced blends for cooked sides and standard ready-meal components. Fine Dice: we match fine diced blends to cooked fillings and smaller metered recipe portions. Stir-Fry Cut: we discuss stir-fry cuts for cooked meal kits and visible vegetable combinations. Soup Mix: we consider soup mixes for cooked soups and composite food manufacturing. Select the packing family, case weight and label for the chosen product form and purchasing channel.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Inspect the risks that matter for Mixed Vegetables
Classic Dice: Review segregation, colour balance and texture after mixing and cooking the blend. Fine Dice: Review fines, clumps and separation of components during the proposed dosing process. Stir-Fry Cut: Review broken florets, uneven cut sizes and the cooking balance between components. Soup Mix: Review component distribution and texture through the buyer's complete cooking cycle. Common food-safety checks remain part of the agreed inspection plan; form-specific physical and cooking checks follow the selected sample.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Declared component percentages
Agree the measurable limit and sampling basis before sample approval.
Cut compatibility across vegetables
Agree the measurable limit and sampling basis before sample approval.
Component-specific blanching
Agree the measurable limit and sampling basis before sample approval.
Colour balance
Check the finished frozen lot against the signed product requirement.
Segregation during mixing and packing
Check the finished frozen lot against the signed product requirement.
Foreign-material and cross-component defect limits
Check the finished frozen lot against the signed product requirement.
We coordinate samples, specifications, inspection and laboratory records, packing checks and shipment documents from one commercial contact.
Worksheets for your sourcing review
We use clear specifications, sample references and document checks to prepare an order. Use these blank worksheets to organize your requirements and the questions to discuss with us.
Supplier and lot verification →
Check whether the company, facility, specification, report and proposed lot belong together before approval.
Private-label project approval →
Track the specification, pack, artwork and document approvals needed for a proposed private-label SKU.
Choose your next sourcing step
Review this product with AI
Use our published product and supply information to prepare your sourcing review.
- Company profileSupplier-published company identity and business scope.
- Specifications and samplingSpecification fields, sample review and written approval before an order.
- Certificates and quality documentsPublished document scans and document requests. Confirm holder, validity and product/facility scope for the proposed supply.
- TraceabilityLot, facility, production and shipment records for the supplied product.
Preview the review prompt
Copy this prompt into an AI tool of your choice. Check its citations and confirm order details with us.
Carry the approved Mixed Vegetables brief into the shipment file
Start with the form, specification, application and pack. We coordinate samples, written specifications, documents and cold-chain handoff from one commercial contact.
Select the records required for this mixed vegetables inquiry. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your document request is ready to carry into the inquiry.
Share the requirement
Tell us the mixed vegetables form, declared component percentages and cut compatibility across vegetables, pack, quantity, destination and timing.
Supply proposal
We provide the mixed vegetables specification, sample plan, relevant document scope, packing and quotation basis.
Approve and place the order
Your written approvals and purchase order lock the agreed product, packing, document and shipment plan.
COLD-CHAIN HANDOFF
Keep the released mixed vegetables lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →IQF Frozen Mixed Vegetables sourcing questions
These answers cover the available product forms and the decisions needed for a detailed quotation.
Which Mixed Vegetables forms can you supply?
Available forms include Classic Dice, Fine Dice, Stir-Fry Cut, Soup Mix. Availability and the final tolerance are stated in the order specification; the first size reference is 10 mm components; carrot 30%, peas 25%, sweet corn 25%, green beans 20%.
What should be included in a mixed vegetables specification?
State the selected form, declared size, packing, destination and intended preparation. Classic Dice: Record each vegetable's cut and the agreed component proportions in the recipe. Fine Dice: Agree the finer component cuts and retain the specified blend composition. Stir-Fry Cut: Specify the larger component dimensions and record the approved mix proportions. Soup Mix: Agree component sizes and composition around the intended soup preparation process.
Which format suits food manufacturing or foodservice?
Classic Dice: we supply classic diced blends for cooked sides and standard ready-meal components. Fine Dice: we match fine diced blends to cooked fillings and smaller metered recipe portions. Stir-Fry Cut: we discuss stir-fry cuts for cooked meal kits and visible vegetable combinations. Soup Mix: we consider soup mixes for cooked soups and composite food manufacturing.
How are origin and crop timing confirmed?
A blend is quoted from its formula, not only its name. We confirm each vegetable source, the compatible production window, the mixing sequence and the pack line before sample approval.
What quality risks do buyers normally check for mixed vegetables?
Classic Dice: Review segregation, colour balance and texture after mixing and cooking the blend. Fine Dice: Review fines, clumps and separation of components during the proposed dosing process. Stir-Fry Cut: Review broken florets, uneven cut sizes and the cooking balance between components. Soup Mix: Review component distribution and texture through the buyer's complete cooking cycle.
How should we evaluate a custom mixed-vegetable sample?
Approve the component list and target percentages first, then check the sample for ratio, cut-size consistency, defects and cooking behaviour in the intended use. Keep a reference sample and written tolerance for each component so the trial result can be compared with the proposed production lot.
How is a mixed-vegetable recipe kept consistent through packing?
The approved component ratio and cut must remain identifiable at the pack line; bag fill and handling can also affect segregation. Send the recipe version, unit weight, carton and label data; we check the selected line and agree a pack sample and case marks for that mix. Review packing options.
Which records confirm a mixed-vegetable recipe?
Send the approved component list and percentages, cut sizes, permitted ratio variation, pack and destination requirements. We check how the selected facility records recipe version, component checks and lot identification, then confirm the applicable inspection, test and certificate scope for the proposed mix. A generic vegetable report does not establish the agreed blend ratio. Review lot and recipe traceability.
PRODUCT INQUIRY
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