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 Many of us remember pictures from childhood, when parents brought home frozen foods from the store - berries, fruits, semi-finished meat products. After thawing, strawberries and raspberries were a rather miserable sight and looked more like berry puree with a rather strange watery taste. As for the cutlets, they simply crawled in the pan due to the soaked breading. It is not surprising, because in those distant times, high-tech equipment for shock freezing did not yet exist in full.
Today, the level of development of the refrigeration equipment market is quite high, and in Russia there is an opportunity to purchase almost any freezers, refrigeration doors and other installations and even place an order for their manufacture according to individual parameters. What is the difference home freezer from their predecessors during the Soviet era?
One of the most important advantages that can be achieved using modern freezers is the preservation of the tissue structure of the frozen foods unchanged. The appearance of fruits, vegetables, berries, semi-finished products, their nutritional value, weight, moisture percentage and the possibility of further use depend on this.
Modern equipment for shock freezing operates as follows: in the chamber where the products are located, the temperature rapidly drops to minus 30-35 C. At the same time, the contents of the chamber are subjected to continuous circulation of cold air. These two factors determine the following result: the liquid inside the products (both in the cells and in the intercellular space) almost instantly freezes, turning into a solid state. And this allows the cells and tissues of strawberries, cherries or currants to retain their natural structure.
If still relatively recently in our market it was possible to purchase high-quality freezing units and refrigerating doors only of foreign production, today many domestic manufacturers have mastered the production of such products. After all, demand gives rise to supply, and practice has shown that none of the known types of canning of products allows you to preserve the natural structure of products, all natural vitamins, the way shock freezing does.
As soon as the question arose about the massive use of this method of preserving food and semi-finished products, it was thoroughly investigated by environmental scientists, biochemists, etc. And these are the conclusions they came to.
Modern equipment for shock freezing completely preserves the nutritional value of products due to the fact that the liquid contained in them, due to the speed of the processes, does not have time to evaporate. Therefore, raspberries or blackberries brought home from the supermarket in winter are identical in nutritional value to berries plucked from a bush on a fine summer day. In addition, they are stored much longer than those that were frozen in the usual way in a more primitive chamber. No wonder the technology of shock freezing is so popular all over the world. It allows you to indulge the body with vitamins from fresh fruits, berries and vegetables all year round, which were previously available to most people only in the summer.
The experts also noted the complete absence of any chemical effect on products, which, as a result of shock freezing, retain their natural biochemical composition and the integrity of the protein structure.Hence the high demand for such equipment: installations for shock freezing, refrigeration doors and other freezing equipment are readily purchased by restaurants, supermarkets, fast food enterprises, cookery, meat processing plants, vegetable stores, etc. Sanitary and epidemiological authorities - frequent guests at catering establishments - have no complaints to products stored in a similar way. Especially when you consider that in the process of shock freezing, 99% of bacteria die, and sanitary doctors know this very well. At the same time, when freezing slowly, the picture looks somewhat different; bacteria do not perceive this as a shock, and a significant part of them perfectly exist at sub-zero temperatures.
As you know, high-tech equipment for shock freezing is an invariable attribute of American, German, British, French and Japanese catering enterprises. In these countries, healthy eating and the highest requirements for the cooking process are almost a cult. And the average German or Dane consumes about 50-100 kg of fresh frozen food per year. Russians are still far from these indicators, but nevertheless, walking through the supermarket, many of us look for a long time at colorful bags of shock-frozen products and, as a result, decisively put a package or two in our food cart.
morgat
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