Freezing of fruits, vegetables and semi-finished products
Freezing fruits, vegetables and semi-finished products is a recipe for prolonging the life of these foods obtained from nature. It is nature that has taught man that the cold can be a great way to make winter food supplies that retain their useful properties.
Products that cannot be frozen are:
-eggs because they can break
-cucumbers, watermelon, fresh potatoes, radishes, lettuce, etc.
-sauces with sour cream, mayonnaise and the like.
-milk soups, cooked pasta
Any fruit during its ripening period has been proven and frozen has more vitamins than fruits / vegetables grown in a greenhouse during the winter. Freezing ripe fruits from the garden is also an additional guarantee that they are grown without the use of large amounts of fertilizers and stimulants. It is important to freeze these foods properly.
The correct way to freeze food
Respect for the technological process is most important when freezing food. Many people use freezers to freeze fruits, vegetables and semi-finished products or meat, fish and poultry without losing their taste. The faster the temperature in the freezer, the faster the procedure will be. The minimum is -18 ° C. This means that the products will retain their taste and maximum of useful substances. Products that retain their taste and useful properties are:
-raspberries, blackberries, cherries, currants, blueberries
-pumpkin, carrot, parsley
-meat, dumplings, fish
Proper defrosting of products from the freezer
- Meat, fish, cheese and butter should be defrosted in the refrigerator – experts note, and not at room temperature or under a jet of hot water.
- Frozen dumplings do not need to be thawed before cooking. Just dip the dumplings in boiling salted water. Cook until the dumplings are soft.
- Berries are used frozen to prepare cocktails, fruit pies, cakes and medicinal drinks-smoothies. Aromatic currants, raspberries and other fruits of this type can be put in the microwave for a few minutes after removing from the freezer. This fruit will then lose neither taste nor useful properties.
Types of products that increase the useful properties after thawing
There are therefore products that increase the useful properties after the defrosting process. Those are
-spinach which then contains more calcium than fresh spinach. Some chefs recommend that spinach be steamed because then the amount of antioxidants increases. It is important not to store spinach in the freezer for more than 3 months because the amount of folic acid is reduced several times (the human heart “loves” spinach precisely because of the folic acid in spinach).
-Blueberry is indispensable for eyesight and heart muscle. It preserves the amount of flavonoids just when it freezes. The amount of flavonoids will increase even more if you put frozen blueberries in the microwave for a few minutes. Blueberries should not be stored for more than 4 months in the freezer.
-cherry is the fruit that is most often used frozen. The amount of antioxidants is then several times higher compared to canned fruit. The amount of useful substances in cherries will be reduced by a quarter if you do not use cherries within 3 months.
-corn. Comparing the nutritional and useful properties in frozen and canned corn, experts conclude that the amount of lutein and zeoxanthin (substances that protect human vision) in frozen corn is 120% higher. Keep corn in the freezer for up to 6 months.
-peas is a vegetable that retains useful substances for the longest time. Almost half of the daily norm of vitamin C is in 100 grams of defrosted peas. The amount of antioxidants increases in frozen peas. Peas can be kept in the freezer for up to one year without losing their useful properties.
Using ready meals from the freezer
The taste of the dish that is perfectly preserved is: broth, vegetable soups, dumplings, cutlets, meatballs, salted fish, bread, homemade cakes, baked potatoes, mashed potatoes, stuffed peppers, roasted chicken, meat rolls and other meat dishes. Freshly prepared food is always tastier than food that is reheated. However, chefs and housewives often prepare a multi-day meal because preparing a meal requires a lot of time, effort and effort. Defrosted food does not differ much in taste from food that needs to be reheated or kept, for example, overnight in the refrigerator for tomorrow’s meal. Nowadays, freezing food allows more time to be spent for socializing, personal activities, walking, hobbies and similar activities.