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Disease less Scam - Freezing vegetables is of particular importance
Freezing vegetables is especially important, since any other method of preservation is not possible to maintain a high level of key indicators of quality - the taste, odor, appearance, consistency, as well as vitamins such as unstable Vitamin C. Freezing of vegetables in favor of standing in the middle between canned and fresh vegetables.
One should always remember that the benefits of fresh produce in season only a maximum of maturation, storage in winter (eg, carrots , beets, cabbage, and potatoes in the basement) inevitably lose some vitamins . Sure, frozen vegetables and fruits we rarely used in their time of ripening.
But in winter this type of product is an opportune moment: it is proved that the vegetables and fruits, frozen and properly stored without breaking, remains far more vitamins than vegetables stored at home.
Shock freezing of vegetables, which under the influence of low temperature for a short time the fruit is frozen, do not lose their shape, color and other important characteristics of food (frozen vegetables retain vitamins up to 90% , trace elements up to 100%). Disease less Review
The water contained in abundance in fruit, with a shock-freeze will not have time to form large crystals and the structure of the vegetable remains constant and is not injured. Preparation of raw materials to freeze. Frozen vegetables. Before freezing vegetables pre-wash and clean the skin, bones and other inedible parts and malosedobnyh.
Packaging of frozen vegetables should look not dented, it should be a little inflated, which proves its air-tightness. Packaging should not be misted with crystals or snow on the surface signs of thawing and re-freezing of vitamins in frozen vegetables is considerably smaller.
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