Summer is constantly associated with the scent of raspberries and strawberries. Do we have to give up on them in the winter? Well, no! In the sealed packaging in the freezer shop you can find all the flavors of the holiday throughout the year. These are valuable products, as both fruits and vegetables, during freezing, practically do not lose their nutritional and taste values. In addition, they are easy to prepare – you do not have to peel or wash them anymore. Just remove it from the freezer and you can immediately prepare a mousse or a cocktail. When buying frozen broccoli or cauliflower, we use the entire purchased product, so we do not pay for those parts that we would throw away when preparing fresh vegetables.
Fruit and vegetables ripe, healthy and undamaged are selected for freezing. In order to preserve the most nutritional values, freezing takes place quickly, and frozen products are stored at low temperatures (even up to -30 degrees Celsius). Already lowering the temperature by 10 degrees three times reduces the speed of life processes taking place in the product, and significantly inhibits the growth of bacteria. Fast freezing also greatly reduces the loss of non-persistent vitamins such as vitamin C or B. The products also retain their color, so substances such as chlorophyll and carotene, which protect against diseases and affect our mood, are also preserved. An additional plus is the fact that freezing is a preservation method that does not require chemical additives, i.e. preservatives.
Which frozen food should you choose?
When buying a frozen food, it is worth paying attention that the contents of the packaging are not a compact body. This consistency indicates that the cold chain has not been stored during transport. In products thawed from -2 to -5 degrees celsius, unfavorable processes of oxidation of vitamins and dyes are beginning to take place, which significantly affects their value.
It is also worth using ready-made mixtures for steam preparation. In addition, a floral bouquet or vegetables to be prepared in a pan will work perfectly well. Such mixtures are especially useful when we have limited time to prepare a meal. Thanks to them, we even need half the time to prepare dinner, because we get a washed, peeled and cut product ready to prepare and savor its taste.
And what about frozen meat products?
In addition to the fact that frozen meats are available, we can change a piece of meat bought by ourselves into a frozen food. It should be washed beforehand, changed, wrapped tightly in a plastic bag and described. It’s best to put a label on top of what’s inside, what we plan to do with it, and of course the date of freezing. It is worth remembering that frozen meat should be used within 3 months from the date of freezing. At home freezing, it is important to pack meat in foil specially designed for this purpose. If we do not do it, our meat oxidizes, the water evaporates from its surface and after defrosting we get a tasteless, hard and low-value piece. If we want to prepare dinner from a frozen piece of meat, we must remember it earlier. When planning a lunch of frozen food, in the evening you should take out the meat and leave it in the fridge,It would slow down slowly and lose as little nutritional and flavor value as possible. When thawing meat, a certain amount of water always leaks out of it. It is a natural process, associated with the very mechanism of freezing, because water is a natural component of animal cells. Freezing (especially at home, i.e. at a fairly slow pace) creates crystals that break cell tissue through their increased volume. Then during the thawing of the destroyed cells flows out of water, this process does not affect the nutritional or taste of meat, we can still prepare a valuable, delicious meal.Water is a natural component of animal cells. Freezing (especially at home, i.e. at a fairly slow pace) creates crystals that break cell tissue through their increased volume. Then during the thawing of the destroyed cells flows out of water, this process does not affect the nutritional or taste of meat, we can still prepare a valuable, delicious meal.Water is a natural component of animal cells. Freezing (especially at home, i.e. at a fairly slow pace) creates crystals that break cell tissue through their increased volume. Then during the thawing of the destroyed cells flows out of water, this process does not affect the nutritional or taste of meat, we can still prepare a valuable, delicious meal.
Which frozen fish will be the best?
In the freezer shop you will find additional frozen fish. When buying them, it is worth paying attention to those unglazed. Glaze is called a thin layer of ice that forms on the surface of a frozen product. Its purpose is to protect the fish against color changes, water loss and oxidation of nutrients. Usually, the glaze weight should be 10% of the product weight, unfortunately the producers do not always follow this rule, and then after thawing the fish we get a lot of water, and little valuable product. An alternative to glazed fish are frozen fish without glaze and packed in plastic bags. It is important that before preparing the meal, defrost the fish in not too high temperatures, draining it from the water, eg using paper towels. It is only so prepared that it can undergo the planned treatment. Planning lunches for the entire week,remember that fish would appear at least once in our dinner menu.
The power of frozen foods
Now you can choose from many available products in frozen versions and use them to prepare many meals. Strawberries or raspberries will taste great mixed with yoghurt, and the fresh ones will differ a little with the content of vitamin C. They will provide us with a solid portion of minerals, including potassium, magnesium and the much-needed healthy skin of zinc. Spinach can also be an addition to a cocktail or smoothies. Ground in the form of briquettes or frozen spinach leaves will help cleanse the body of toxins and support hematopoietic processes. A tasty addition to the dinner will also be frozen cauliflowers or broccoli. Cleansed, divided into rubella, require shorter cooking than fresh, and contain a decent dose of B vitamins, PP or antioxidants and minerals.
Nutritional cocktails based on frozen fruits and vegetables
In the early spring period, when the market is lacking wholesome fruit and vegetables, I suggest to prepare some delicious and healthy cocktails.
Raspberry breakfast with oatmeal
Ingredients for 1 serving
30 g oatmeal
200 ml of milk (can be vegetable)
150 g raspberries (frozen)
5 g almond flakes
Preparation Pour oat flakes over boiling water (in such a way that the water covers the petals slightly) and set aside for a min. 30. Blend all ingredients with a blender, top with almond flakes.
Green cocktail with spinach
Ingredients for 1 serving
1/3 cup of coconut milk
1/3 glass of milk (can be vegetable)
1.5 tablespoons of chia seeds
1/3 glass of frozen spinach, slightly thawed
Preparation Mix coconut milk and plain milk. Pour the chia seeds, mix and leave for a few hours. Peel kiwi and banana mixed with spinach If the cocktail is too thick, you can add some water. Place the chia seeds on the bottom of the tall glasses and slowly add the green cocktail slowly and gently. On top you can arrange mint leaves. Enjoy your meal!