View Full Version : Frozen Vegetables
12-09-2005, 10:44 PM
If carrots are flash frozen and only blanched for three seconds, do they still loose all of their "liveliness"? Doesn't the inside, middle of the carrot remained unharmed from the heat? Or are they just dead?
12-10-2005, 04:23 AM
If food is subjected to 118 degrees for 30 mins then all the enzymes are gone. I would think that the ratio of the damage is determined by the time and the temp so the lower for the least amount of time the better.
Some damage would be done in 3 mins but a lot of enzymes would be left and you must remember that the goodness will be deteriorating as the plants get older so maybe it is better to dunk and freeze if you can not get round to using them fresh.
12-10-2005, 05:40 AM
What is the purpose of blanching the veggies before freezing them? Can you just cut them up and freeze them without this step?
Obviously I know very little about storing food. I would like to be able to travel a few hours away and buy in bulk and freeze some things.
I know that cucumbers would not freeze well. What about cucumber juice?
If I juice and then freeze would this still be good?
same for pear and apples. i would like to be able to give my children "fresh" juice instead of those frozen concentrate things.
12-10-2005, 06:50 AM
I beleive that you can't juice and freeze as the juice begins to oxidise immediatly and should be taken immediatly. You can freeze smoothies as the cell walls are still intact so oxidising in not the same problem.
12-10-2005, 02:09 PM
Blanching before freezing is actually done to deactivate/destroy the enzymes, so the food will last better when frozen. If you're wondering about specific items you could always call the company and ask - most are more than happy to help. I don't know on average how many of hte enzymes are still intact.
"Natural enzymes in vegetables cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. Frozen vegetables will become tough and lose flavor during storage unless enzyme activity is stopped by blanching before freezing."
"Blanching is scalding the vegetables in water or in steam for a short period of time. It is a very important step in freezing vegetables because it slows or stops the action of enzymes. These enzymes are essential for growth and maturation of the plant. If the enzyme action is not stopped before freezing, the vegetables may develop off-flavors, discolor, or toughen so that they may be unappetizing in a few weeks.
Blanching times vary with the size and kind of vegetable. The times recommended are just long enough to stop or destroy the enzymes. Be sure to follow the recommended blanching times. In underblanched vegetables enzyme action continues. Overblanched vegetables are cooked and have a leftover look when served."
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