To know the history of frozen foods that we eat

Frozen food industry itself began to be known thanks to Clarence Birdeye. Clarence Originally inspired by the Inuit Indians who always managed to make the process of freezing fish. Clarence Birdeye

After long study, Clarence finally managed to mimic the freezing process. He also tried it with other foods, like meat, chicken, and of course fish.
Clarence remarkable discovery was welcomed by American society. Because, thanks to their findings do not bother anymore to cook. In addition, the invention Clarence step further than existing traditional clotting time. Because, by Clarence freezing produces little ice.
Conscious of his findings to positive reception, Clarence immediately tried to make a culinary adventure that became patent. After getting a patent, he then sold to food company General Foods Corporation.
Top of this achievement, Clarence Babcock Hart Award was awarded in 1949 by the Institute of Food Technologies. In 2003, his name is enshrined in the Food Engineering Hall of Fame.
Technical Pengaweta
So really, how do Clarence preservation technique? The process of preservation done in three ways. First, using a temperature slightly below room temperature and above the temperature of 15 ° C. Second, preservation with temperature 40-10 ° C, and final preservation with temperatures below 0 ° C.
Preserving the three types of low temperature process is aimed at inhibiting the growth of microorganisms causing decay and damage. However, it does not mean the use of low temperatures may inhibit its growth course. This process resulted in decreased microbial population, though still found in small quantities. This is due to protein damage of cells or an increase of microbial concentration in the cell.
Because microbes can not be destroyed entirely, it is important to properly clean the food product prior to freezing. During frozen storage, the damage was minor nutrients or not damaged at all. The decline was much smaller than storage at room temperature
Types of Food Freezing
This type of freezing is divided into two groups, namely rapid freezing (quick freezing) and slow freezing (slow freezing). Rapid freezing (quick freezing)
Products are frozen in this manner has a delicate ice crystals. When thawed, the water formed will be reabsorbed by the network of food and only a few who escaped into water droplets.
Slow freezing (slow freezing)
This process will produce ice crystals are large and sharp that would qualify as a drop of water at the time of disbursement. These water droplets will cause more nutrients and reduce wasted food nutrient content
How to Select Product Frozen?
Maybe, frozen food can be a solution for you who do not want too much trouble in cooking. But, do not easily satisfied first. You should know what this food shortage. Although durable, the frozen food product has an a time-saving equipment adau storability. So, at a certain time period the product is acceptable, whether it's color, flavor, texture, and shape. This is known as a high quality life. Usually, food containing high fat will save helpless shorter than a low-fat.
So how to determine a good choice of frozen food? When choosing, you will usually find two types of frozen food that is in the packaging and outside packaging or bulk.
You must realize, frozen packaged food has many advantages over bulk. Although it is much more expensive, frozen food packaging has better quality because the storage of these products are protected from the evaporation of water on the surface.
Conversely, if the product is stored at freezing temperatures without packaging or wrapping, will cause oxidation damage caused by activities that reduce the nutritional value of frozen products.
So, if you want to buy the bulk product, use the tool when shooting, do not come into contact with the hand. Arriving at home, immediately put in the freezer for long-lasting.
Another thing you need to look at is better not to use dry ice when carried home, and you should not buy if the product already being felt soft.
Another important factor in the freezing and storage temperature fluctuation is. If during the process of freezing temperatures fluctuate, the quality of frozen food products are also changing. For example, speckle food stored in the freezer, then transferred to the fridge, will melt and no longer durable.
Ideally, frozen foods stored at -20 ° C. books In the closet supermarket, the temperature around -10 ° C to -12 ° C. Therefore, do the shopping the frozen food products at the end before you to the cashier. Once home, immediately put into freezer
Ready Dining. There are two types of frozen food, namely ice cream and ice puter.
Bake in Advance. Pizza dough, frozen sponge cake, apple pie, and several types of croissants.
Must Fried. Donat, various nuggets, spicy rings, and french fries.
Steamed. Assorted Dimsum steamed and monitor.
Boil. Assorted meatballs, be it seafood, chicken, and beef.
Flush With Warm Water. Mix vegetables and frozen fruit such as raspberries and cranberry.Apa Frozen Product Benefits?

Processing is simpler because the product is "clean"

Ensuring availability of supplies throughout the year. With a relatively long shelf life, even seasonal products can be available throughout the year, whenever necessary.

Prices are relatively cheap, especially for seasonal products are frozen at harvest time when prices are low so prices are relatively cheap compared to fresh products.

More consistent quality

More security is assured because of frozen food in a fresh condition.

Value Nutrition and Taste
Admittedly, the freezing process will lower nutritional value than fresh ingredients, especially rich in vitamins and other components that are sensitive to processing a raw material. But there are things that draw from the findings reported from Japan.
One of his research on vitamin C content of a type of vegetable shows, the content of vitamin C due to the freezing process is higher than fresh vegetables. For taste, the results of studies of several panelists who selected shows, very few consumers are able to recognize correctly processed food made from fresh or frozen product materials. A somewhat different results with the allegations over the years, food from the frozen product memunyai lower taste of the food prepared from fresh ingredients.
It can be concluded, the type and manner of food preparation seems to be having a big hand in determining the taste of a dish ... if processing / handling exactly the quality of frozen products will be good.
In the world of food technology, namely a change of image reezeburn taste, discoloration, loss of nutrients and changes the texture of frozen food will quickly occur if food is stored at temperatures above minus 9 ° C.
To obtain the best results from a frozen food, storage temperature should be kept constant and may not be higher than minus 17 ° C, and should be followed with good packaging or packaging standards for frozen food.