Preparation For Freezing Vegetables
Vegetables require significant revision before freezing. They must be:
- wash and clean to remove all foreign material from their surfacesleaves, dirt, insects and juices
- scalded in hot water or steam in 212F (100C)to destroy the natural enzymes.
- cooled to 50 F (10C) immediately after blanching, to limit the damage of remaining bacteria
- frozen and moved frozen storage
Blanching is the process by which food was quickly raised to a temperature that results in the death of most residents of the microorganisms, but not to cook die product. It is done to destroy most of the enzymes, significantly increasing the term of storage of frozen vegetables. This process blanching time varies depending on the type and varieties of vegetables, from one minute, green beans 11 minutes for large ears. Although much of the microbial population destroyed together with die enzymes during the blanching process, many bacteria survive. Therefore, blanched food quickly cooled to limit damage of remaining bacteria.
Preparation For Freezing Of Fruits
Fruits should be well cleaned and rinsed to remove foreign materials and reduction of microbial contamination.
Although fruits and subject to a high degree of enzymatic degradation, than vegetables, they never turns white. To do so would destroy the natural, fresh quality that is so desirable. Enzymes of greatest concern in regard to frozen fruits are those that catalyze oxidation, perform quick Browning of the flesh. Control of oxidation, fruit that will be frozen, as a rule, covered in light syrup. In other applications, ascorbic acid, citric acid, or sulfur dioxide, are also used for this purpose. This coating places blocking level of protection between the fruit and oxygen to die in the air.
Prepares The Meat For Freezing
As a rule, meat, poultry and seafood products do not require any special processing before freezing. Due to the relative instability of adipose tissue, pork and frozen fish, as a rule, soon after cooling. However, beef often at the age of cooling cooler for a few days before freezing. During this time, beef, naturally, tenderized internal and external enzymatic activity. As a consequence, its storage period is reduced, especially if they die aging period exceeds six or seven days. Similarly, experiments show that the birds are frozen within 12 to 24 hours after harvesting is more tender than the birds immediately frozen. However, delay freezing for 24 hours, as a rule, reduces the period of storage of poultry meat without any significant tenderness...
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Food refrigeration and freezing