Before you put the food in the fridge, be sure to do this first

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Before you put the food in the fridge, be sure to do this first
Before you put the food in the fridge, be sure to do this first
Anonim

Every one of us knows very well that if we want food to stay tasty and edible for a long time, it must be kept cold. Moreover, many people prefer not to run to the store every time it's time to eat, but rather to stock the fridge. All this, in addition to convenience, also helps to save time in daily walks around the supermarket stands

Blanching is one of the he althiest technologies for preserving and achieving maximum nutritional qualities of a product. For example, one cup of frozen spinach has been shown to have four times more fiber, folate, iron and calcium than a cup of fresh spinach. The shorter the interval from plucking the fruit to its freezing or canning, the more nutrients are preserved.

Freezing food is quite an easy task. Still, if you want to enjoy it after defrosting, it's not enough to just put it in the freezer.

The agenda here is to talk about packaging. In most cases it is good to use only packaging that will maintain a good level of moisture in the food. Because without proper packaging, food dries out quickly at low temperatures, so hermetically sealed packages are desirable. Often, prior removal of air and careful sealing protect the food from drying out, from oxidation and from the penetration of microorganisms during the stay of the products in the freezer.

What should you pay attention to when choosing the right packaging for your frozen foods?

Packaging must keep the food safe for consumption. This is often indicated by the "LE" mark or by the cup and fork symbols on the packaging itself.

To be cold resistant and not "brittle" or susceptible to breaking at low temperatures. Many low-quality plastic bags tear in the cold.

Be heat resistant and washable if you want to reuse it.

To have the possibility of complete closure to protect the food from the penetration of oxygen, odors and excess moisture.

To not absorb odors and tastes, to be resistant to fats and acids, to be suitable for defrosting processes, such as the ability to stay in hot water or a microwave oven.

To have the correct shape and size. With flat packaging, for example, the cold penetrates inside the food faster.

Packages such as standard boxes, paper, transparent foil, PVC bags are not particularly suitable for use in the freezer. The reason is that, for the most part, their characteristics do not meet the above criteria. If the food is not packed or not well packed, this will lead to the so-called freezer burn, characteristic of temperatures below 0°C. The moisture released from the food accumulates as ice in the coldest parts of the freezer. This loss of moisture dries out the produce, making it less appetizing after thawing. Therefore, always store frozen food in suitable packaging.

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