Many people are usually very busy, time is very tight, want to ensure nutrition, but do not have time to buy vegetables and cook. Here is a suggestion, you can buy some frozen vegetables directly, it is very convenient to make.
Many people are usually very busy, time is very tight, want to ensure nutrition, but do not have time to buy vegetables and cook. Here is a suggestion, you can buy some activewear directly, it is very convenient to make. Just add some water and put it in the microwave to thaw it, fry it in a pan and it will be delicious, or it will be steamed directly in the pan and topped with seasonings, and it tastes good.
Although it will lose a little water-soluble vitamin C and vitamin B family, the quick-freezing process does not cause much loss of dietary fiber, minerals, carotenoids and vitamin E in vegetables. Some polyphenolic antioxidants may also increase during storage. Considering that it can be eaten at any time, it is very convenient that it does not need to be washed or practically. If you can't eat fresh vegetables, it can be regarded as a good way to get the nutrients in vegetables.
Is it a physical reaction or a chemical reaction in the production process of the frozen vegetables that I usually buy? Surely many people will say that this is a physical reaction, but strictly speaking, a chemical reaction is also a very important part.
Don't forget that these vegetables, as organisms, have many enzymes in their bodies. These enzymes continuously undergo chemical reactions during the freezing or storage process, such as causing vegetables to change color, nutrient loss, and flavor changes. Therefore, in order to make it stable during storage, there is often a process to make the enzyme inactive.
For most quick-frozen fruit and vegetable products, the standard production process includes selection, cleaning, peeling and cutting, color protection, blanching, cooling, draining water and then quick-freezing, and testing the packaging for metal or hair before storing. The blanching process is to remove the enzyme activity and also make the final product quality more stable. Specific blanching may also use steam, microwave, high pressure, etc. instead of hot water. In the future, vacuum packaging may be carried out to exhaust air and reduce the possibility of oxidation.
Commercial quick freezing, the temperature used will reach minus 30 degrees, while the ordinary refrigerator at home, the temperature is often not so low. This will cause the food to take longer to freeze, the shape of the water in the food will change, which will affect the texture of the whole food, and the nutrients will also be easily lost.
About 90% of the weight of vegetables and fruits is water, and water and some other components are stored in the hard plant cell walls to provide a supporting structure for vegetables. If the temperature is not enough when you freeze, the water in the food will slowly form ice crystals and continue to expand, thereby breaking the cell wall.
Therefore, if it is home-frozen fruits and vegetables, the texture will become softer after thawing, especially for frozen tomatoes. After thawing, it is often seen that it has thawed into a paste. However, if the food contains relatively less water and more starch, the texture change caused by freezing is not so obvious, such as frozen peas, frozen corn, Frozen Spinach,etc.
Generally speaking, commercial quick-frozen vegetables are better than those frozen at home, but if you buy more vegetables any day, or want to stock up some convenient vegetables you like, you can use some tricks to make your own frozen vegetables as good as possible. better.
First of all, you have to pay attention to choosing some vegetables that are suitable for freezing. General recommendations: peas, corn, broccoli, carrots, broccoli, these are relatively stable.
You can change the vegetables into a shape that can be used directly in the pot, and then blanch them, which is equivalent to a blanching effect.
On the one hand, it can kill some bacteria, and on the other hand, it can also make the color of vegetables better, including blanching to destroy the activity of oxidase in vegetables, preventing oxidase from destroying chlorophyll, and it is not easy to produce peculiar smell. When blanching water, you can also add 2 vitamin C tablets, which can generally slow down oxidation, protect color, and reduce the loss of nutrients.
You must ensure the safety of the water in your own home, and at the same time remember to drain the water on the vegetables at the end, you can gently pinch out the excess water to prevent the quality from being affected after freezing.
Pay attention to packaging in small packages, enough for family members to eat, to avoid safety risks caused by repeated thawing. At the same time, be wary of whether there are plasticizers in the packaging container, and choose a safer packaging bag. When packing, try to exhaust the air inside.
Try to lower the temperature of the freezer compartment of the refrigerator, or choose the coldest floor, which is close to the refrigerator's refrigeration unit.
There is also defrosting. Generally speaking, boiling in water is not encouraged. Steaming or microwave heating can retain more nutrients. At the same time, the impact on the quality of fruits and vegetables is relatively small.
If you have an oven at home, you can also consider using an oven with a hot air blower to defrost.
Finally, a reminder that one of the advantages of eating frozen vegetables is that the ingredients can retain the original flavor and can be made at home. When you eat, try to pay attention to less salt and oil.
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