Storage of vegetables by freezing
Freezing – a highly effective storage technique of vegetables. The frozen vegetables keep the majority nutritious and gustatory qualities. In house conditions for freezing of vegetables use frosters with the maximum temperature mode nearby – 20 degrees.
At freezing in cells of vegetables ice crystals that interferes with development in them of bacteria and the microorganisms causing damage of products are formed.
In industrial production vegetables freeze so-called «fast freezing», at temperature from – 40 to-120 degrees. Such freezing promotes 100 % to th preservation in vegetables of all valuable properties. However position becomes complicated that often grocery shops are not equipped by frosters with a necessary temperature mode and the frozen vegetables lose many qualities guaranteed by it by the enterprise-manufacturer.
Therefore many mistresses and owners prefer to freeze vegetables by means of house freezing chambers, and we hope, that ways of freezing of some vegetables, resulted in this section, will appear useful data as for those who already has some experience in such storage of products, and for beginners.
Posted in Freezing of vegetables
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