Archive for the ‘Freezing of vegetables’ Category
Freezing of green onion
Onion touch, deleting turned yellow and fade feathers. Then onion wash out cold water. Cut onion slices the in length about 0,5 sm, lay out it in a sieve or a cullender and scald boiled water, then at once wash out cold water. Onion lay in forms or polythene bags and freeze. Green onion freeze at temperature-18 degrees, and after frosts it store at temperature from-18 to-5 degrees. Before the use onion can be defrosted, having thrown it in boiling water for some secs or having fried on vegetable oil or animal fat.
To fry onion it is possible and before freezing. For this purpose washed out onion small cut, fry on vegetable oil, constantly stirring slowly, within 3-5 minutes. Then cool the fried onion, lay it in a polythene bag or a glass jar and freeze. The onion fried in vegetable oil, is not regelated, therefore from a package or jars it is possible to take so much onion, how many it is necessary, not defrosting thus all to jar or a package. Animal fat at freezing hardens, therefore the onion fried on it can be put at a frost in time forms, and then, after hardening, to store it in the form of briquettes.
Posted in Freezing of vegetables
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.
Posted in Freezing of vegetables