A modern woman should have time to do: and make a career, and take care of the children, and look like from the cover, and lead the economy, and be a gentle wife. How to do all this and not lose health?

Fortunately, a woman in our days dozens of farm assistants. Washing and dishwasher, multicookers, toasters and yogurtnitsa, bread makers and blenders. And still periodically each faces the fact that on the clock almost midnight, get up at six in the morning, and the dinner of the next day is not ready. And there is no strength to fry the cutlets, wrap in foil meat. As a result, the husband and children boil their macaroni and sausages. Where is the way out?

How to facilitate housekeeping

And there is a yield. Fucking your kitchen with ultramodern household appliances, we completely forgot about the banal freezer. No, of course, in it most often there is a piece of meat or fish, but so far, while you cook ... Whereas there is a simple and favorable option - freeze ready-made dishes.

You can freeze almost any food that is preparing more than half an hour. Of course, rice and buckwheat It makes no sense to freeze, but a dozen meat, stuffed peppers, steaks, baked fish and much more - there. How to do it right?

Where to begin

Starting with the preparation of a list of products for a hike in a supermarket. Planning to buy two kilograms of trout, enter the list twice the larger. The same will concern any product for the main dish - meat, fish or birds.

Shopping at home and day off is devoted to creating home comfort and cooking for the next few days. Prepare fish - do not be lazy to make extra multiple portions. All the same, the hands are already fan, wash the dishes, and the pan or the pan is just hot. Set aside the quantity that you did not plan to eat next days. These pieces will become your strategic reserve.

Boil the broth on the soup - the rule is the same: cook twice as much. It will not disappear, but will save the hungry family during your fatigue.

What can freeze

Anything. Broth, cutlets, stewed meat, cabbage rolls, stuffed pepper, pilaf, fish and meat steaks, boiled bird And any other dishes that in your family are under the vulture of the main.

What to freeze

Packing options for main dishes are somewhat. These can be plastic bags of different size, food film, foil, thermal paper (paper for baking), plastic containers. Choose what you are more convenient. The main rule: for each piece - its container. So your households do not have to break their head over the size of the portion.

How much time can I store frozen food

If in your freezer The correct temperature (not higher than -5 ° C), then keep frozen ready-made meals can be 3-4 months.

What is the benefit of freezing ready-made dishes

Imagine that within a few weeks you were hidden in a freezer for several servings of the main dish. And now imagine how your evening will look, when you have no ready dinner in the refrigerator, and your husband and children begin to walk with the question when we are. At this point, you, throwing a glass of rice in a saucepan with a boiling water and lazily cutting a fresh vegetable salad, say: "Salmon under cream sauce, steam cutlets, Beefroganov, Pancakes with meat, pork chop, liver ... Who wants what? "

Made an impression? Still would! Not only don't you need to break your head over rich dish, so also choose as in a restaurant. And you just need to remove the dishes of dishes from the freezer and warm them in a slow cooker, on the plate or in the microwave stove. And wolves are full, and you can relax, and not to be bare in the kitchen.

I think very busy people And in particular, young mommies are very useful to read this article and start using their freezing chamber in full program. This is a great opportunity to feed your family at this great and tasty. And if you suddenly leave for a business trip, and the husband is not particularly able to cook tasty food, the freezer literally will literally save him from hunger.

When my kids were very small, I very often froze the products, semi-finished products and almost never knew problems with a shortage of time for cooking. Yes, and now I do not miss this opportunity. Let's figure out which products are subject to freezing, and which is better not to subjected to low temperatures.

Freezing products in the freezer

1. First of all, it is, of course, meat. And there is no such mistress that never did it. If you buy chilled meat, it is best to immediately cut into pieces, wash, postpone the part for cooking, and to freeze the other. Thus, next time you will not need to defrost a huge piece. If you immediately bought a solid part, then at the first defrost, do the same procedure, but it should not be subject to full defrost. You can easily separate the meat into pieces when it is just tempered.
2. Fish and seafood - The second most popular product, which freeze all the mistress. In relation to it, one rule also applies before freeze fresh fish, better clean it and remove everything too much (head, fins, and inside).
3. Vegetables. Well, where not without them? Almost any kind of vegetables can be subjected to low temperatures, not afraid for their quality. Very often, I make a mixture of frost, on the similarity of those sold in stores. Why not? As a result, it turns out cheaper, and you can experiment with tastes and ingredients, get your own combinations, feel your chef. For example, I really like mixed broccoli, podle beans And green peas. Or, for example, bell pepper, beets, carrots and onions. The second mix - excellent filling for borscht, and if you delete the beet - then for simple broth or soup. It will not be necessary to spend time on cleaning and cutting products immediately before cooking. I got and added to where you need.
4. In addition to everyday and everyday vegetables, you can freeze eggplants, zucchini, tomatoes, sweet peppers, and so on. In the future, they will be useful for the cooking of salads, second dishes and so on.
5. Greens. Honestly, I always freeze greens - and in summer and winter. Since I don't have a garden, and in the summer time on the windowsill, the differ and parsley grows not so quickly as I would like, then I have to buy Zelenukhu from time to time. Usually I do it in a lot of quantities, and we always wash the remnants, drying, cut and freeze. When you need to add it to salads or in ready-made meals, then I have a freezer container and use it to be destined.
6. Concerning and salads, I do not like their taste and look after defrosting. Therefore, I try to eat these products in a fresh form. An exception is when I am preparing soup soup. I will get it immediately before throwing out in a saucepan, right in frozen form.
7. Fruits and berries. Fill yourself with vitamins in the winter and the seasons of avitaminosis can be used in food fruits and berries. Even in a frozen form, they retain a large amount of useful substances. Well, what is not replacing synthetic vitamin and mineral complexes? In addition, those who love sweet pasting, It's just a salvation. I do not always want to use sugar and jam as a sweetener. Fresh berries or fruit pieces will not only decorate the dish, but also give a magnificent taste.
8. Semi-finished products. This is what will significantly accelerate cooking and save a lot of time. And you do not need to buy store products, it is enough to pay a certain amount of time to secure an additional clock of freedom throughout the week, and even months. What is included in the concept of semi-finished products? All that is semi-annual. For example, cutlets, minced meat, pickled meat, ready-made vegetable mixes (for soups and for second dishes), stuffed pancakes, dumplings, manta, chebureks, cabbageans, pizza, dough and so on. At that moment, when you are going to cook, you have to get a semi-finished product, defrost (if necessary) and start cooking. Everything is very simple.

What products can still freeze:

• tomato paste
• mushrooms
• cheese - it is better to cut it in advance on the grater
• oil and margarine
• cereals - rice, buckwheat (excellent prevention from cereal bugs)
• pasta
• yeast

Some of the products should be frozen in advance when their shelf life did not come out or you know exactly that in the near future you will not prepare anything. Thus, you extend the term of their shelf life and ensure itself from excessive waste due to throwing out of spoiled products.

Products such as eggs, milk, kefir (exception is when you want to make cottage cheese or cheese), as well as another milk, I would not freeze. Since most of them are stratified and no longer possess the qualities that they possess fresh.

Freezing of finished dishes

This is a separate topic that requires special interference.)) There are such cases when a dish remains in the refrigerator, such as soup or casserole, which no one wants to eat. Then, instead of waiting for the moment of his damage, it should be frozen. A few days later, you may want to achieve it or it is good for use in emergency cases, when there is no time for cooking after work or other urgent cases appeared.

Another thing is to prepare a lot in advance and freeze part of the portion until the next time. It is too excellent option Save time on cooking. Approximate menus and techniques that I use frozen products, I will describe below.

How to choose packaging for freezing

• There is a category of packages that are suitable for freezing products.
• Simple polyethylene packages will go, but they are pretty thin and fragile, so I personally use them only with one-time freezing of portions, such as vegetables.
• There are special packages for freezing. They are more durable and have a clamp or other locks that allow you to close the bag. But before this is done, be sure to release all the air.
• Freezing containers enjoy not popular with the hosts. Especially in them it is convenient to freeze ready-made dishes that require only heating. The container must be a mark that it is suitable for low temperatures.
• Very convenient to use foil. But the product should be wrapped several times.
• Once you have packaged products, be sure to mark the marker or any other way convenient to you, the date and time of freezing. So you will know how much time to store the product.

How to defrost products

This question is worried very many. Personally, I do it like this. Meat, fish I first put in the refrigerator for the night. In the morning a piece will already be dropped and ready for cooking. Finished dishes I immediately heal in the microwave. Semi-finished products, as a rule, do not defraight, but prepare on slow fire, and when they are already rejoicing, adding fire and cook / fry / carcass as usual. And how does it do you? It would be very interesting to know.

How to cook baby food yourself

When my girls were very loosely, I often prepared them for children's purees with their own hands. For example, puree from zucchini, broccoli, cauliflower, as well as meat, fruit and berry purees. You can combine several products and use the ones that you plan to introduce into the kid's diet.

How did I do? At first, the soap, cleaned, cut the product, cooked or crawled, then put everything into an empty soot jar from under baby food. But keep in mind, you should not fill it on top, otherwise it can crack. Next frozen. When the food time came, I took a purel in an hour before and left to defrost when room temperatureThen heated, if necessary and gave the child.

It is very important to carefully sterilize jars. I usually did it with boiling or in the microwave. I will say that in this way, even though the time for the preparation of food for a child is not a little spending, but. So decide what is more important to you, money or time.

And so it's time to divide your freezing scheme and defrosting products, directly on the example of the weekly menu. It will be exemplary and includes dishes in which freezes are included. In brackets, I pointed out those frozen foods that I produce in advance.

• On Saturday, I make a menu next week.
• On Sunday I make blanks and some semi-finished products. For example, I freeze the future roaster (onions + carrots, onions + carrots + beets), my, I clean and cut the required amount of potatoes (the more, the better, always come in handy), Cabbage is tire, steam stuffing, make dough on pizza or buying ready Making vegetable mix (All that is at home and what is combined with each other).
• Monday - Borsch (roasted and potatoes are ready).
• Tuesday - pasta with cutlets in the oven (minced meat). Cutlets do in large quantities, I freeze the next time, the part is preparing.
• Wednesday - Vermishel Soup (Grier and Potatoes).
• Thursday - Goulash with stew cabbage (chopped cabbage, meat is pre-sliced \u200b\u200bon portion pieces).
• Friday - Pizza (Dough). I do one more next time and freeze it.
• Saturday - Fish, baked with vegetables (mix of vegetables).
• Sunday - buckwheat soup (roaster and potatoes).

As you can see, everything is not so difficult. Having spent 1 -1, 1.5 hours a week to preparing frost, you significantly save time during the week. This is especially important to workers and moms of small children. Try and you! I look forward to your feedback.

To new meetings! Until!

In modern women's time to keep a household, it remains extremely small. But it is impossible to leave the family hungry. And here, frozen products from bright packages come to the help of hostesses, so their popularity is growing rapidly. But. Not everyone knows about the dangers and benefits of such products.

Experts believe that frozen foods retain a lot of vitamins. After all, the period of time between when the vegetables were collected and before frost, reduced to the maximum. This helps to stay in vegetables most vitamins. But some types of useful substances die anyway.

At very low temperatures, vitamins have an oxidic property. Therefore, the dish of products that are frozen becomes less useful. But it can be fixed. It is necessary to add to frozen vegetables natural, fresh products. For example, onions, carrots and other vegetables. In this case, the dish is delicious and useful.

Most of all during freezing products, vitamin C is reduced. This happens with cabbage, broccoli, pepper, green peas and others. The remaining vitamins in frozen vegetables are also reduced, however, in smaller quantities. That's why change completely fresh vegetables It is not recommended for frozen. After all, everyone understands, for example, that dumplings are made not only from pure meat. The price of frozen dumplings corresponds to their stuffing not at all. But many tormented the question, whether frozen foods are useful on the other stuffing - dumplings, pancakes.

Specialists say that in the manufacture of dumplings, nothing besides ordinary potatoes and dough on water.

As for frozen pancakes, they almost contain harmful substances. But this dough is not recommended daily. In the test, which is used for the production of pancakes, contains many emulsifiers, dyes, stabilizers. These nutritional supplements Allowed, they are needed to mix multiple dry parts. But this contributes to the fact that a person does not affect him the number of vitamins.

Is frozen foods stored for a long time? Let's find out. The shelf life of frozen products is usually indicated no more than six months. However, buying such products, you need to remember that the product is stored in a frozen form less, the better. Ice crystals have the property of destroying the structure of the product. Therefore, frozen foods with a long shelf life lose vitamins, thus becoming useless for a person. These products can only quench the feeling of hunger. Vitamins the same person will not receive.

When choosing frozen foods in the store carefully look at the packaging, on the appearance of the product itself. If the products have slipped, it may mean that they have already been dropped and frozen again. From such products it is better to refuse.

See also for packaging quality. Examine carefully the label on the package. It must contain the address of the manufacturer, the name of the product, the term of its shelf life, the date of manufacture, and so on. In the event that the inscription on the label is unclear or blurred, it is better to abandon this product and choose another. Please note that vegetables that have been subjected to deep freezing retain much more vitamins, rather than other frozen foods. This is due to the action of low temperatures - below minus thirty-five degrees Celsius. On the package it must be specified.

People suffering from stomach ulcers, gastritis and other diseases that are associated with the gastrointestinal tract, it is desirable to abandon frozen foods. You can, as a last resort, use only frozen vegetables. But they need not fry, but cook. Do not use a jet for defrosting hot water. This affects the decrease in vitamins.

If you defrost meat, in addition to pork, it is desirable to prepare it on a weak heat without defrosting, increasing a little cooking time. Frozen meat semi-finished productsAlso, ready-made dishes are deflated and warmed on the plate either in the oven at a temperature of 150-220 ° C. Before cooking, the bird should thoroughly defrost. And it is desirable to defrost fish at room temperature in the package. Cheeses, cottage cheese and products of them are defruning 2-3 hours at room temperature. Fresh-frozen vegetables, berries, fruit is recommended to defrost in a saucepan filled with partially water, with closed lid.. Frozen vegetables can not be preparing to cook, increasing about 1/3 cooking time.

The most important thing is that no health problems arise, whenever possible, avoid fast food, eat not frozen, and freshly prepared food.

If you ask me which kitchen appliances seems to me the most useful, I will no doubt call you the freezer. I do not know another device, who also worked hard, performing his work quietly, and at the same time saved me a lot of time and money.

Some people underestimate and abuse their freezers. They store semi-finished products in them, ice cream and the like. If you are one of these people, allow your freezer to help you save time, money and strength.

It does not matter whether you are a happy owner of a separate freezer, or combined with a refrigerator. Any freezer can be used effectively.

6 main reasons to use your freezer more efficiently:

1. You will not need to often go to the store for products, saving time and money

2. Can be stored products that you rarely use, save money

3. Allows you to store purchased wholesale and in stock products, money saving

4. Allows you to have products for cases when you spontaneously decide to prepare something, time saving on a hike to the store

5. You can freeze the ready-made food, time saving

6. Allows you to store baking for breakfasts or snacks, saving money and time

Below I will list 50 products that can be freezed and stored in the freezer. I froze all these products, and most likely a lot of this list and now there is in my freezer. I will not list the products that you buy frozen, because we assume that you yourself can freeze them. For example, the most common is frosting berries, fruits and vegetables. About how to freeze them correctly, you can.

50 products that can freeze in order to save money and time

1. Bread. Freeze better fresh, whole bells, and for defrosting to pull them overnight and put in the refrigerator.

2. Chips, pretzels and crackers. If you bought a lot of packages on the stock or sell, they can be freezed. Have you ever tried cold and crispy chips? Try you definitely like it!

3. cereals. This refers to finished breakfasts, bars and crispy rice sticks

4. Margarine and butter

5. Buns for hot dogs and hamburgers

6. Chocolate chips and drops

7. Oatmeal

8. Flour. When stored in the closet in the flour can get a bug. To avoid this, freeze flour.

9. Brown Sugar.

10. Meat. Buy it on the stock or wholesale, and immediately freeze.

11. Wheat embryos, wheat bran, flax seeds, sunflower seeds, etc. Sometimes the recipe requires the ingredient that you are rarely used. Freeze it before it needs you next time.

12. Nuts - almonds, peanuts, hazelnuts, nut mix, in shell or peeled, chopped, crucial or entirely. Nuts are perfectly stored in the freezer, unlike the cabinet, where they acquire a sharp smell over time.

13. Fruits and berries. Buy fresh fruits and berries per season when they cost cheap and freeze. They can be used to prepare baking, compotes, smoothies, milk cocktails, and there is "just so." In winter, this is an excellent source of vitamins, and in addition, a significant budget savings.

14. Vegetables. Cut the stripes bulgarian pepper, onions and carrots and spread on the board, covered with baking paper. After the vegetables are blocked, hook them into the zip package. When next time you cook, just pull out some such strips and add to the dish. You can freeze a huge amount of vegetables - tomatoes, bell pepper, zucchini, carrots, onions, eggplants, fresh beans and peas and many others.

15. Hot peppers. Cut it with small pieces and freeze, but if necessary, take as much as you need. Great idea for those who do not eat sharp dishes constantly.

16. Soft "Viennese" waffles. I usually prepare a double portion of the waffle, and I freeze half, having rubbing the paper for baking and packed in the zip bag. It is possible to defrost the waffles in a microwave or toaster if you want to get a crispy crust.

17. Fritters and pancakes. The same as with waffles, an excellent breakfast option.

18. Breadcrumbs. I do not prepare food in breading too often, so I have been staring with crust in the freezer so that they do not spoil from long storage.

19. Yeast. Even if you often have a bacheaker, a small packaging of live yeast you will be enough for a few weeks. But the shelf life of them is just a few days, so the freezer is an excellent way out to save money.

20. Flusted cheese. I used to be grall and froze small pieces of cheese, which did not come out for several days and lay in the refrigerator. Now I often buy cheese specifically for freezing, especially if there is a discount. It is very convenient, because at any moment I have a cheese at hand, which can be used in pastries, when cooking pizza or hot dishes with cheese.

21. Herbs and greens. Often we buy greens with huge beams, while only the fifth part is needed for the dish. I grind greens in a blender with a pair of tablespoons vegetable oil, then lay out the resulting mass into the form for the preparation of ice. Frozen cubes refer to a zip-package, and then take one or two cubes and use in cooking.

22. Cutlets. I am preparing them from of different mincedah And with different additives, then lay out on the board, covered with baking paper, and after freezing I refer to the zip bag. So I can get the amount of cutlet you need, and not defrosting the entire piece of minced.

23. Tomato sauce for pizza or spaghetti. I always cook tomato sauce For several servings more than I need, and freeze surplus. So I can save time for the preparation of this sauce next time, when you get ready to prepare pizza or pasta.

24. Dough for cookies. You can freeze the dough for sand cookies both fully and in the form of already formed liver. In the first case, you will need to defrost him and then roll off cookies and oven it, in the second case you can send cookies into the oven right out of the freezer, just for its preparation will be required for 10 minutes more. True, in the second version, cookies in the freezer will take a little more space.

25. Molded bars. Perfectly freeze both purchased and made houses bars. They are stored for quite a long time, and serve excellent option snack.

26. Ready cookies. Also, like with the waffles, I always cook several biscuit parties immediately, and the part is freezing.

27. Boiled chicken chicken. It does not matter whether I am preparing a chicken specifically to freeze the finished meat, or freeze the residues of lunch, the presence of finished meat is great easier for life. Especially when you need to cook fast lunch or dinner.

28. Finished beef. Beef requires a lot of time cooking, so it is very convenient to have in the freezer already ready-made fried or stewed beef.

29. Soup. It is best to freeze cream-soups, such as mushroom or pea, because potatoes in the usual soup when freezing changes the taste and structure, and becomes tasteless. Freeze soup in individual portion containers so that if necessary, simply warm it up.

30. Blank for pizza. You can freeze the blank for pizza by wrapped it with a food film and putting into the package. When you want to cook pizza, just defrost the dough and roll, and fill the pizza with a filling.

31. Sliced \u200b\u200bbananas. Cut the bananas, spread on the stuck paper board and freeze, and after freezing, hind in the zip package. This method of frost allows you to get a few pieces of a banana if necessary, without defining the entire package. Frozen bananas can be used in baking or for the preparation of smoothie and milk cocktails.

32. Blank for cake. Also, like with a pizza blank, freeze slightly rolled dough, and if necessary, defrost, slightly roll out and here you are a step closer to the cake.

33. Pancakes with fillings. Excellent frozen and stored ready pancakes with fillings from cottage cheese, meat, chicken, berries. Store them best in zip-packages, paving each paper for baking, so that you can get the right amount.

34. Pies, Chebureks, Belyashi and other baking with filling. It can be stored both semi-finished and finished. I always freeze already ready bakingso that if necessary, do not spend extra time on its preparation.

35. Ready pies and pizza. Most often I freeze finished pies And pizza, if they stay after dinner or lunch. So I do not allow food to deteriorate, but, moreover, I always have several options for quick and rash snack or breakfast.

36. Oil cream. Cream for cakes and cupcakes is perfectly frozen, and when it takes you, defrost it at room temperature and rebuilt.

37. Broth. I am always when preparing a soup freeze two or three portions of broth. IN meat broth I put sliced \u200b\u200bmeat. When I need to cook the soup next time, I fill the briquette "briquette" boiling water and so saving at least an hour of my life.

38. Marinated meat. Put the meat and marinade in the package immediately after you come from the grocery store, or the next day, and freeze them together. In the evening, on the eve of the picnic, get a package of freezer and put in the refrigerator. The next day, you will get a frostbed and wizard meat, ready to go on a brazier or grill.

39. Trimming and residues of vegetables for broth. In my freezer there is a zip-package, where I put the remnants of vegetables that appear when cooking or after lunch. As soon as a sufficient amount accumulates, I am preparing broth from them.

40. Muffins. Finished Muffin without cream Take the food film and fold into the package, and then in the freezer. So they can be stored a month and a half. When you want to enjoy, just defrost a couple in the microwave.

41. Cupcakes, such as banana or pumpkin cupcake, carrot cake.

42. Mix for hot chocolate

43. Remains of lasagna or casserole. It is better to freeze in portion containers so that after defrosting there were no residues and unnecessary portions.

44. Mantles, dumplings and chinkly, both in the raw form and in the ready.

45. Milk. Milk in soft bags is perfectly frozen. After defrosting it is suitable for baking and cooking, such as porridge. You can freeze milk in ice forms, and add one cube into tea or coffee.

46. \u200b\u200bCrackers of coarse flour

47. Remains of melted chocolate

48. Billets for dishes. Cut and fold into the package pieces of chicken, vegetables and add spices. If necessary, pour the mixture into a slow cooker, add rice or pasta and after 45 minutes you will get a wonderful lunch.

49. Blanks for smoothie and milk cocktails. Package the sliced \u200b\u200bfruits and berries in the package, add the same yogurt and freeze. When you want milk cocktail, slightly melting the package under the jet warm water, fold everything in a blender, add juice or milk and sweat.

Freezing is a great way to store products. But such food can bring both benefit and be harmful to the body. It is important to learn how to choose frozen foods to choose from such a meal to get vitamins and important trace elements.

There are constantly disputes about the benefits and harm of ice cream products. Fruits, greens, vegetables are sources of vitamins, but with incorrect processing, without compliance with storage conditions, they lose their properties. The amount of vitamins decreases, some of them are oxidized. The site contains a useful memo "", it will help extend the freshness of the products and keep their taste.

To extend the expirational time, chemicals that negatively affect the human body are added to the manufacturers. So that useful components are preserved as much as possible, you need to learn how to correct food defrosting.

Production of frozen products

In the production of fruits, vegetables, berries pass several stages:

• selection in size, quality;
• the washing up;
• removal of bones, peel, fruits;
• blanching;
• cooling;
• weighing;
• freezing;
• packing, marking, packaging.

Freezing of meat products

A similar scheme is used in frost meat, fish, birds. In production can be used air cooling, in which food is falling asleep into special chambers, where there is a natural air convection. The processing is more effective with the help of rapid air flow in tunnel or gravitational conveyor freezers. The temperature ranges from -35 ° C to -50 ° C. Such a shock effect ensures the individual cooling of each individual element, keeping it beneficial features, Natural appearance.

Frozen vegetables and fruits

Food of plant origin is very rarely processed by a cryogenic way. Such technology is used in freezing meat, fish, bakery, confectionery. The refrigerant can act carbon dioxide or liquid nitrogen. With this processing, there is a slight evaporation of moisture from food. Thus, the cell structure practically does not suffer, due to this, the taste is preserved, the initial appearance, the beneficial properties of products.
The duration of freezing depends on the technologies used and types of food.

What food is frozen

Fruits, vegetables, berries, greens - all frozen to get vitamins in winter. Do not handle in such a way of cabbage, radishes, cucumbers and lettuce leaves, as they turn into a watery casseau.

Frozen meat, bird, fish are extremely popular. They are stored longer if the processing was done in sires.
Bakery I. confectionery perfectly tolerate cold, that's just the crumbly decorations can be frown, and the glaze, custard cream Lose properties.

Salted fatty food (sausages, bacon, ham, sausages) under the prolonged exposure to minus temperatures lose their taste. The term of their storage should not exceed 1 month. This also applies to ready-made lunches.
Frozen dumplings, pancakes, cutlets, dumplings - semi-finished products that are abundant on store shelves. They can be prepared independently for storage in the freezer (no more than two months).

What are the cons of frozen products

When exposed to low temperatures, many vitamins are oxidized, and dishes made from frozen foods may not be enough. At home billets, important components are practically not saved. In industrial conditions, at the expense of very low temperatures, high speed processing part of the vitamins still remains in food.

The harm of frozen food is that it is able to decompose shortly after use under the influence of an alkaline and acid medium in the body. Such food rotches faster thanputting.

Freezing does not kill many types of microbes, they turn into an inactive state, and after defrosting are activated. Therefore, fruits, vegetables berries, greens need to wash well and preferably to be thermal processing.

What do you choose -, food additives and preservatives or frozen foods?

Is there a frozen food harmful?

The benefits and harm of such food depends on the following factors:

- freezing method;

- storage conditions;

- Method of defrosting.

Food that was cooled without the use of technological equipment contains less useful substances, but there is confidence in its naturalness. Freezing, which is done in production, is considered more reliable to preserve vitamins and trace elements. But here there are doubts about proper storage.

Manufacturers When processing low temperatures, additionally can use dyes, different chemical components. Highly junk foodwhich re-frozen.

How to choose high-quality frozen foods

Ice cream meat It is better to buy in individual packaging from the manufacturer, with a propaned shelf life.

Choosing seafoodAttention is drawn to the number of ice glaze. It should not exceed 10% of the total weight. Individual packaging should be dry freezing for seafood.

Vegetables, berries, fruits should not be merging. When choosing it is worth paying attention to their shape and color. The appearance should be natural.
When buying special attention should be paid to the integrity of the packaging and the expiration date, which is specified on it.

Use or not such food is a personal matter of everyone, but it is worth remembering that it can bring both benefits and harm. It is better to buy goods of well-known manufacturers who are responsible for quality. If it was decided to handle products at home, it is necessary to comply with the basic rules of freezing and storage.

How do you feel about frozen products?