Avanti 494 VFYW - Manual (Page 8)

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PRE-SCALDING
Vegetables which are cleaned and
cut in proper sizes are dipped in to
the boiling water. Pre-scalding
before freezing prevents the loss of
vitamin (C) colour changes and
quality degradation of vegetables.
For pre-scalding: After boiling about
5 liters of water, vegetables which
are cleaned and cut in proper sizes
are dipped into the boiling water in
a wire basket. The period of dipping
should be set as 2 to 5 minutes
according to the hardness of
vegetables.
(See table)
Vegetables are dipped into cold
water after the pre-scalding process
and washed. The boiling water is
also used for many times.
PACKAGING
Poiyethyiene bags are generally for
vegetables. Plastic receptacles are
also used to preserve vegetables
such as parsley, spinach.
The portions should be max. 1 kg.
PRESERVING PERIOD
See table
FREEZING FRUIT
Mature fruit should be frozen (but
not too much mature). Some fruit
whose colour is lost easily should
be pre- scalded and sterilized before
freezing. Frozen fruits can be used
as an ingredient of a gel, sweed,
marmalade. It is possible to freeze
fruit with or without sugar
according to the method of use.
Frozen fruit with sugar keep its
odour and taste.
PACKAGING
Fruit with sugar should be frozen ii
covered plastic receptacles, wherea
fruit without sugar should be frozer
in poiyethyiene bags.
PRESERVING PERIOD
See Table
PREPARATION FOR THE
PURPOSE OF USE
To eat as fruit, fruit can be frozen
either with sugar or without.
As an ingredient for sweets such ai
gel, marmalade and the like, fruit
can be used normally by thawing.
As an ingredient for pie, fruit
should be thawed completely before
using. But, thawed fruit should be
used for only pie. As an ingredient
for cake or pastry, fruit should be'
frozen without sugar. When using it,
fruit should be put on the pastry ■
and after pouring some sugar on it,
it should be cooked.
FREEZING MILK AND DAIRY
PRODUCTS
Freezing milk and dairy products
and yogurt, mayonnaise, cream
clotted crem are not suitable for
freezing.
Egg should not frozen with its shell.
Othervise it breaks.