Freezing is one of the types of workpieces.Recently attached to it more and more housewives who understand the difference between canned and virtually any fresh vegetable products.Useful and nutritional quality of frozen fruits and vegetables are much higher than any of the existing types of canned blanks.It must take into account every woman when choosing a method of storing products.
can freeze vegetables and fruits, berries and herbs, juice and vegetable puree, home-made semi-finished products and various mixtures.This kind of storage is applied to ready-to-eat meals.At school, everyone knows that at a temperature below zero freezing of water occurs.It passes from liquid to solid, i.e. ice, having a crystalline structure.Vegetables and fruits are mainly composed of water.In this regard, they are easily frozen.This procedure must be performed to prevent spoilage.
Freeze vegetables, fruits and other foods needed to stop the vital activity of bacteria, enzymes and micro-organisms that contribute to the decay of our food.This requires lower temperature storage preforms to eighteen degrees below zero.This value is maintained in the freezer refrigerator.
Freeze vegetables, fruits, etc.important at a certain speed.Just turn the workpiece in a block of ice does not mean adequate preservation of its nutritional properties.The freezing process is consistent.It comes from the outer to the inner layers.In this connection, the freezing rate of harvested product increases with its thickness.For example, if you decide to put into the chamber of the refrigerator a whole pumpkin, this process will last for several days.This slow freezing promotes the formation in cell tissues of ice crystals that break them.When eating such products lose their appearance and taste.When defrosting have implies juice.They "limp."Consequently, it freezes vegetables and fruit better in a short time.When this process takes place almost simultaneously converting water into ice throughout the depth of tissue.This can be achieved by such means:
- with decreasing thickness of the layers of frozen vegetables, fruit crops, the optimal value of which should not exceed four centimeters;
- temperature decreases to a value of twenty-four degrees below zero, which can be installed in modern household and industrial refrigerators.
for freezing should take fruits and vegetables that do not have mechanical damage, signs of disease, decay and presence of internal feeding pests.Blanching vegetables allows you to slow the loss of vitamins during prolonged storage.This thermal treatment helps to preserve the natural color of the products and significantly reduces the time of their preparation.
Frozen fruits and vegetables should be properly packed and laid in storage.As containers used special containers, food plastic film, cardboard packages, which sold milk, foil, etc.
Fruits and vegetables, frozen for future use, should be stored in sealed packaging.This will prevent the product from drying out and prevent their absorption of foreign odors.
