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How to Freeze Products Properly
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1. What's a cold?
According to the Polish language dictionary under red. Szymczak M. Mrozić means 'to subject something to the action of low temperature'. This procedure is aimed at maximizing the durability of food and preserving its nutritional value. In domestic conditions the maximum temperature in freezers is about. 18°C, in professional manufacturing plants it is even lower, which allows to minimize the quality defects of the product. The faster the product is frozen, the better its structure, taste and appearance are.2. How to freeze properly
Food freezing is not one of the most difficult or complicated methods of prolonging the shelf life of foods. First of all, it is necessary to pack the product and put it in the freezer. It can be thought of as a trivial activity, but it is worth remembering a few useful tips. It is important to pay attention to the type of product. Whether the vegetables will be frozen or not is of great importance. The most difficult products are fresh bread and sugar products (fries, beans, cakes, pastries). It is suggested that the life of this product depends on the conditions of the environment, but if we want to preserve it, it should be prescribed that the product is frozen for a period of several months after the order has been placed, and then it can be used as a method of freezing, so that the process of producing this product can be improved. If the process is to be processed and processed in a better manner, then it must be used in the following manner. For example, in order to improve the quality of the product, the manufacturer must use the following methods, for example:3. The benefits of freezing
Of course, one of the biggest advantages of freezing food is that we don't always want to consume the same food for a few days. It's worth mentioning that fresh juice should be as delicious as possible. If we freeze the rest of the meat or soup we eat, we can consume it even a couple of days or weeks later without any adverse health consequences. This is a great method for people living alone or with small families, but not only. We're not always willing to eat the same foods for a couple days.4. The flaws of freezing
Unfortunately, not all food products are suitable for freezing. It is believed that products with a very high water content, such as salads or cucumbers, lose a lot of water after thawing, so it is not recommended to store them using this method. Cancers are much better suited as home oxygen. However, another disadvantage is the loss of appetite of some food products. Unfortunately not all foods are suited to freeze. Food products that are so rich in water, e.g. salad, are considered to lose a great deal of water when thawed, so that they can be stored after thawed.5. What kind of products can be frozen?
Products that are great for freezing include meat (raw and walnuts, sausages), fish (mainly fresh), mushrooms, butter, some fruits and vegetables. Freezing of fruits such as, e.g. peas, raspberries, blueberries, black berries, American bluebirds, lettuce, cherries, celery, legumes, mango beans, peaches, pomegranates, rabar or sausages. Fruits that tolerate frost are also:6. What can't be frozen
It should be remembered that products with a high water content do not tolerate frost. You should not freeze blueberries, papayas, oranges, grapefruits, kiwi, cucumbers, pickles or garlic. It is believed that tomatoes are better frozen in the form of a powder than whole fruits.7. It's a valuable piece of advice
To sum up, freezing food is a great way to extend its shelf life. However, it is worth remembering a few basic principles: freeze only high-quality raw materials, pack tightly and describe the products correctly, ?? freeze the products quickly and at the lowest temperature possible, then you will get the best results. Keep in mind that not every product is suitable for freezing.
