2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
All vegetables that are eaten boiled, baked or fried are suitable for deep freezing in a chamber or freezer. In the text you will find important information about the processes of blanching vegetables before they are frozen.
Preparation requires cleaning, washing and slicing the vegetables. Blanching is very important, because it preserves the color, taste and vitamins in the products for as long as possible.
For this you need a deep pot (capacity 7-8 liters) with boiling water and a deep strainer or metal basket. Pre-cooked and chopped vegetables (not more than half a kilogram at a time) are placed in the basket and immersed in boiling water.
The water should boil again within one minute and continue to boil throughout the blanching. Different vegetables require different blanching times. Most products take between 3 and 5 minutes.
Exceptions are cabbage (1-2 minutes), peppers (2-3 minutes), spinach (2 minutes). After removing from the boiling water, the vegetables are immersed in cold water and drained well.
Polyethylene bags are used for their packaging. It is best to shape the products into flat rectangular packages. This will save you space. There are certain vegetables that require to be placed in plastic containers, among them spinach and finely chopped leeks. Portions should not exceed 1 kg.
The way you defrost the products is also very important for preserving their taste. Vegetables can be thawed either by pouring them in boiling water or by stewing them in fat.
It is important to know that the cooking time of frozen vegetables is 1/3 less than that of fresh ones. Cabbage and spinach are recommended to be partially thawed before cooking. Once thawed, the products should not be re-frozen.
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