Useful properties of frozen foods

Freezing products – it is, without exaggeration, one of the best ways to store food. Such blanks are very helpful in the active rhythm of life. Everything you need – take food from the freezer and just bring it to readiness. Cooking takes a minimum of time, and the dish is tasty and fragrant. It would seem, what else is needed? But along with this, many have a fair question: how healthy is such food? And here there are some nuances.

Frozen at home in a conventional freezer, food will be significantly different from that which has been subjected to shock or, as it is also called, deep freezing. Let's figure out what's what.

The difference between shock freezing and normal freezing

When freezing food in a conventional household freezer, slow cooling occurs, which leads to the formation of large ice crystals with a high density. They disrupt the cellular structure of products, and as a result, we have a loss of nutritional and taste properties. 

Shock freezing has fundamental differences, because due to the high cooling rate to -18°C, the process of microcrystallization of juices takes place, which does not damage the cellular structure of the products. After defrosting, the appearance, aromatic, taste and nutritional properties are fully preserved. Both vegetables, fruits, broths, and full-fledged dishes that are literally ready to eat can be deep-frozen. 

Frozen food and its health benefits

Despite the fact that there is an outdated opinion that foods that have been frozen cannot be called one hundred percent healthy and useful, we will try to convince you. And for this we prepared four indisputable facts.

• Frozen foods do not lose their benefits. Shock freezing makes it possible to fully preserve all vitamins and minerals, without allowing nutrients to go beyond the products. And if you think about it, which is better: frozen or canned foods? Of course, frozen. Since the influence of high temperatures during processing before preservation reduces the amount of useful nutrients.
• The taste is fully preserved. Rapid cooling “seals” taste of products, turning juices into small crystals. After defrosting and cooking, previously frozen dinners or other foods are just as tasty and aromatic. The shock freezing mode reduces the weight loss of products to 0.8%, and this once again confirms the fact that all products retain their nutritional and taste qualities.  We assure you, you will not even realize that they have been frozen before.
• The absence of pathogenic microorganisms. Due to the high cooling rate, the reproduction and development of bacteria is stopped. 
• High quality products. By purchasing already frozen foods or ready-made meals, the beneficial properties are preserved to the maximum. What is the secret, you ask? Everything is simple! All products that are subject to further shock freezing must be fresh and of high quality without fail. This is the golden rule that the manufacturer adheres to so that every customer has the opportunity to enjoy such food. 

I would also like to note separately that the shelf life of products subjected to deep freezing is quite long – 12-18 months. Agree, it is very convenient. 

Therefore, do not be afraid to buy frozen food and ready meals. They are not only tasty, but also healthy. By ordering products on the Art of cooking website, you can see for yourself.