Blast freezing of products: technology, equipment. Design of a blast freezing chamber Traditional cooling technology

Blast freezers will help preserve fresh food for a long time. Vegetables, berries, and herbs are placed in the cold from summer to winter. Scientists have noticed that if sharp cooling is carried out, then after thawing the products taste fresh.

Positive aspects of the storage method

Blast freezing devices are widely used due to the preservation of important properties of products after thawing. Other methods do not provide optimal product quality. The taste and smell change. Structural changes often occur.

Blast freezing devices also preserve:

• appearance;
• physical qualities: elasticity, cell integrity;
• and, most importantly, all the vitamins and beneficial microelements.

In terms of quality of food preservation, instant freezing ranks higher than other methods. In comparison, common canning changes the appearance and many vitamins are lost. And with prolonged cooling, structural changes often cannot be avoided.

Using a blast freezer, it is impossible to maintain the original freshness of food. But this method provides the most harmless storage known to date. Many manufacturers often use it to move vegetables, meat, and berries over long distances without losing their quality.

Cooling principle

The blast freezer is often used to preserve summer vegetables. Everyone loves to eat them in late autumn, winter and early spring. This device is installed in the sales areas of catering establishments and restaurants.

The blast freezing chamber has a powerful cold emitter and fans. As the name suggests, the process takes no more than a few minutes. Due to this, more than 90% of the beneficial properties of the products are preserved.

When slowly cooled, the water molecules of vegetables, berries and other fresh foods are transformed into large crystals that practically break the microstructures. This does not happen with blast freezing. The particles freeze in small forms and melt without changing the composition of the cells.

Models of devices on sale

Most often, equipment for blast freezing is professional. Manufacturers offer volumetric chambers from 80 kg and above. In domestic conditions such capacity is not required. After all, this is comparable to the volume of the entire refrigerator. Whereas it takes up a third and rarely half of the used space.

Equipment is divided according to the principle of operation:

• tunnel - products move along a conveyor system;
• standard - in the form of an ordinary closed chamber.

Within 15 minutes, vegetables and fruits are frozen at a temperature of minus 40 degrees. This method has been used since ancient times by the Eskimos. True, for them this is the only method of storing meat and fish.

Now blast freezing is used by fast food manufacturers. Chilled products are heated for 3 minutes, they look perfect and taste the same as fresh ones. This technique has been successfully used since 1925 by manufacturers around the world to produce frozen food products.

Optional equipment

The standard version includes a chamber where freezing directly occurs. Additionally, ultraviolet emitters for disinfection are built into the equipment. Some models may be equipped with a stainless steel baking tray.

The control can be manual or with automatic adjustment of the cooling temperature. The devices can be supplemented with transportation lines. To track the quantity of products at the entrance and exit, weighing equipment is installed.

The freezing process can be fully automated. To do this, you will need to equip the equipment with a programmable controller. Accordingly, each additional item increases the cost of the final equipment.

Quality control

Shock-frozen products can be found on sale. However, it is necessary to check the quality of the purchased product, which may have been damaged during transportation or under inappropriate storage conditions. You can determine proper freezing by touch - vegetables or berries should not be stuck together inside the bag.

Ice floes and lumps should not form with proper shock freezing. If we assume that the main cooling was successful, but there are still lumps, then unexpected thawing has occurred in the warehouses. All these shortcomings will later affect the taste of berries, vegetables or meat.

When touched, a quality product should be crumbly, each piece should have standard sizes, and there should be no pieces of ice present. Shock freezing produces microscopic crystals. It is impossible to probe them. The hard vegetables in the bag should be identified by hand.

To implement a simple business idea, a blast freezer is the best choice. The price of the simplest freezer starts from 100 thousand rubles. There are cheaper options, but their performance is too low for industrial use.

According to consumer reviews, the cost of a normal cabinet is about 200 thousand rubles. - the optimal method of preparing carrots, cabbage and other vegetables for storage. The quality of products is affected by the reliability of the freezer. Therefore, you should trust positively proven equipment suppliers.

General principles for preparing food before refrigeration

Before blast freezing, vegetables must be processed. Several stages of cleaning must be carried out. The ideal shape is cubes with a diagonal of no more than 2 cm.

The vegetables are scattered in an even layer through a chamber with a temperature of minus 40 degrees. With this thickness it is possible to achieve high performance without increasing the cooler power. According to buyers, it is more convenient to use small pieces immediately during the cooking process without wasting additional time on pre-defrosting them.

Beetroot, broccoli, and green beans are processed this way. Carrots and mushrooms are frozen in the same way. You can also find more exotic root vegetables and berries on store shelves. Thanks to the shock cooling method, it is now possible to deliver various products from distant countries practically fresh.

However, strict requirements are imposed on the storage conditions of products. One defrosting and the quality of freshness will be lost forever. The shelf life, while maintaining the technology parameters, is limited to a year from the moment of freezing at a temperature not exceeding -18 degrees.

Some models

There are refrigerators with quick-freezing chambers for home use. One of these is the device Liebherr model CN ​​3913. This option is suitable for storing berries and vegetables in a chamber with a volume of 150 liters. The temperature rises to -38 degrees. According to customer reviews, this is one of the most frequently purchased models. It is also convenient to use because the main camera is separated from the general space.

But for the convenience of quick freezing, many advise purchasing a separate cabinet and storing frozen berries in a regular freezer. There are more economical options for refrigerators with a similar function on sale. Eg, Electrolux EUF 23391W. According to consumer reviews, this device does a good job of preserving fresh berries and fruits.

The freezing temperature drops to -35 degrees. To prevent bacterial growth, it is recommended to periodically defrost such freezers and treat the internal surfaces with antiseptics.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Gone are the days when, during the ripening period of vegetables and fruits, the kitchens of many housewives turned into real branches of canning factories, filling the shelves of cellars, loggias and other premises with jars of pickled, sweet and other preparations for the winter. Today, freezers are increasingly appearing in homes.

What vegetables can be frozen for the winter?

Wondering what vegetables can be frozen in the freezer? The answer is simple - any: zucchini, eggplant, cabbage, potatoes, sorrel and others. Products from your own garden are especially good for freezing. At the same time, the usefulness of frozen vegetables cannot be compared with the results of home canning and with vegetables that are offered to us fresh in the supermarket in winter.

To preserve maximum beneficial properties, you need to know how to freeze vegetables for the winter correctly, because you can’t just put them in the freezer - they can turn into ice lumps, from which it will then be difficult to prepare a tasty dish, much less some kind of culinary masterpiece. To enjoy the food you prepare, check out some general tips for freezing vegetables for the winter at home:

• Before harvesting, any vegetables must be washed and allowed to dry;
• select containers (containers, bags) mainly according to the portion sizes for one cooking;
• when using regular bags, after filling, you need to squeeze out the air from them;
• Do not refreeze vegetables after defrosting.

How to freeze eggplants for the winter

Eggplants belong to the group of vegetables rich in many vitamins and fiber, which do not lose their valuable properties even after long periods of freezing. You can freeze the fruits fresh, baked or fried. It is not recommended to put eggplants directly from the garden in the freezer, since when cooked they become “rubbery” and lose their taste. About ways to freeze eggplants for the winter at home:

• Freeze fresh. Select young ripe fruits. Cut them into bars, circles or cubes, depending on what you plan to cook from them. Cover the slices with coarse salt for several hours, after which the remaining salt should be rinsed off well. Next, the slightly squeezed slices are blanched by immersing them in boiling water for a couple of minutes and then in cold water, after which they are dried. All that remains is to place the slices in one layer on a tray, the size of which will fit in the freezer. After 3-4 hours, frozen vegetables can be packed into airtight containers or freezer bags.
• To freeze baked eggplants, cutting them is not necessary. Each fruit is pierced with a fork several times. Then the eggplants are baked in the oven, after which, after cooling and peeling (optional), they are packaged in bags or food containers.
• Many housewives know how to fry eggplants. After frying, the circles are placed on paper towels to get rid of excess fat. After cooling, they are placed on a tray, wrapped in cling film, a layer of fried eggplants is again laid out on top, which is also wrapped in film, etc. The tray is placed in the freezer for quick freezing, after which you can put the eggplants into bags and return them to the chamber.

How to Freeze Cauliflower

Choose a fresh juicy head of cabbage to freeze at home, which must first be placed in cold salted water to get rid of the larvae. After this, blanching is needed - the head of cabbage must be dipped in boiling water for 2-3 minutes, adding a little lemon juice or citric acid. From boiling water, the head of cabbage should be immediately immersed in cold water, then dried.

Before blanching, you can remove the leaves from the head of cabbage and divide it into inflorescences if you do not want to freeze it whole. Containers for freezing can be either sealed containers or bags with a zipper, inside of which a vacuum is created. The temperature of the freezer for cauliflower to remain there for a long time while preserving all its vitamins should be -18 degrees.

Freezing tomatoes for the winter

Here are two equally good ways to freeze these vegetables for the winter at home, while preserving the taste and smell of fresh tomatoes:

• Pass the tomatoes through a meat grinder or blender, removing the skin. After this, pour into small containers. Silicone muffin tins are convenient for this.
• Cut the fruits (into 2-4 parts or slices). Small cherry tomatoes do not need to be cut. Then quickly freeze everything on a tray or board, after which the slices or figures from the molds are laid out in storage containers.

How to freeze peppers for the winter for stuffing

Before freezing sweet peppers at home, prepare them: cut off the cap, remove the stalk and clean the inside. There are the following methods for freezing it:

• Place the peppers prepared for stuffing on a tray and place inside the freezer for 10-12 minutes. Then compactly transfer into regular plastic bags and put back in the freezer.
• Place the prepared pepper in boiling water for 30 seconds. After this, carefully fold the cooled peppers one by one, place them in bags and freeze.

How to freeze mixed vegetables for the winter

Various vegetables of any quantity can be used for vegetable mixtures. No recipe needed here. It all depends on what purpose it is prepared for and on your own tastes:

• For borscht, you can grate beets, carrots, add finely chopped herbs and freeze the mixture in small containers or portioned bags so that you can use everything at once when preparing the dish.
• For vegetable stew, cut any greens, leeks into rings, bell peppers, tomatoes, grated carrots. The mixed mixture is placed into containers and frozen.
• To prepare vegetable mixtures with green peas and beans, they are first blanched for 1-3 minutes in boiling water and immediately cooled with cold water, allowed to drain and flash-frozen.
• Broccoli and diced carrots are frozen separately without blanching. After this, you can mix everything and store it in the freezer.

Why blanch vegetables before freezing?

Freezing vegetables for the winter at home requires blanching. You can do without it, but you will not get perfect freezing results. The main goal of blanching is to preserve the original appearance and aroma of vegetables as much as possible. Besides:

Have you noticed which vegetables can be frozen for the winter at home? They need to be frozen in two stages. The first stage, rapid cooling, is called the blast freezing procedure. To do this, you need freezers, inside of which very low temperatures are maintained: from -19 to -23 degrees. Only after this the frozen vegetables are packaged for further preservation (second stage).

Shock treatment (quick freezing) does not damage the cells of vegetables and, after defrosting, helps preserve their shape, color and about 90% of the nutrients. It is carried out in ordinary home conditions in the presence of freezers and refrigerators with the “quick freezing” function. After blast freezing, frozen stocks can last longer. This also applies to berries.

How to choose a freezer bag

You've learned a little about freezing vegetables, but you also need to know about freezer bags. There are many of them on the market: disposable, reusable, roll; made of polyethylene and lavsan. To freeze vegetables, it is important that they are strong. It is advisable to purchase bags with reusable zippers, which increases their useful volume, and a field for marking, because in the freezer it is sometimes difficult to find the necessary vegetables or mixtures by appearance.

Vacuum bags are considered to be of higher quality - they are a wonderful alternative to food containers (see photo). Inside such bags, freezing vegetables for the winter at home is preserved better, moisture is not lost, they are not covered with frost, as a result of which it is easy to get the necessary products from the freezer even if there is no marking on the bag, if the bag is transparent.

Video: how to properly freeze vegetables for the winter

Discuss

Freezing vegetables for the winter at home

Freezing vegetables at home is a great way to get a lot of nutrients and vitamins in winter. Of course, when frozen, some of the vitamins are lost, but the remaining beneficial substances are much greater than, for example, in pickled vegetables or jam.

Home freezing of vegetables has become possible thanks to the spread of more modern freezers, which prevent food from turning into a block of ice covered with frost.

How to properly freeze vegetables?

They freeze everything: greens, zucchini, peppers, corn, cabbage, peas, raspberries, cherries, etc. Only completely watery berries, such as watermelon, and some types of salads cannot be frozen. To prevent vegetables and fruits from turning into ice-cold porridge and, after defrosting, into mush, you must follow the basic rules that describe how to properly freeze vegetables:

1. Only whole vegetables and berries are selected for freezing, without damaging the skin.
2. Before freezing, products must be thoroughly washed and dried, and all seeds and seeds are removed. So, the pepper is cut, peeled and cut into cubes or slices. The exception is berries. For example, cherries are washed, dried and frozen in an intact state. If you remove the pits from a cherry, it will lose its elasticity and the berries will stick together after freezing.
3. Some vegetables are blanched, which means they are boiled for several minutes. Boiling kills microbes and substances that promote oxidation. Vegetables last longer after blanching.
4. Frozen vegetables and fruits do not spoil for 12 months if stored at a temperature no higher than -18ºС, and about three months at a higher temperature.

Types of freezing

Basic recipes for freezing vegetables suggest two options: dry freezing and shock freezing.

Shock freezing of vegetables involves the rapid freezing of washed and dried vegetables: the water contained in the fruits, during rapid freezing, does not have time to form large crystals, the structural lattice of vegetable cells is not damaged, and after defrosting they retain their shape and color, as well as up to 90% of useful vitamins . Dried vegetables are placed in bags and placed in the freezer. Blast freezing can be carried out at home, using a regular freezer and the “fast freezing” function, which is found in most modern refrigeration devices.

Dry freezing of vegetables proceeds a little differently: first, washed and peeled vegetables are placed in an even thin layer on a board, which is placed in the freezer. After the vegetables have frozen, they are poured into small bags. It is especially convenient to freeze berries this way. Sometimes dry freezing is understood as the no frost function of a refrigerator, because it is this function that ensures freezing without moisture accumulation, that is, without the formation of ice. Watermelon and salad are not at all suitable for shock and dry freezing: due to the large amount of water, preserving these products without marinating is impossible.

What are the most convenient vegetables to freeze for the winter?

First, tomatoes: they are used to make borscht, beloved by many.

Secondly, peppers: if you don’t cut them, in winter you can make stuffed peppers from tasty foods full of vitamins. Some housewives prefer to stuff the peppers in advance and freeze them ready-made.

Thirdly, cucumbers are an indispensable attribute of any salad. In winter, a salad of summer vegetables that retain their juicy taste is especially healthy.

Greens are certainly not a vegetable, but they are also great for freezing. Cooking traditional dishes with cilantro in winter? It’s easy if you prepare cilantro for the winter in advance. It is enough to wash and dry the greens, chop them finely and scatter them into bags.

Frozen vegetable mixtures are useful for nutrition for athletes

With the onset of winter, many vegetables and fruits are available to people through freezing.

In the Soviet years, methods were used to preserve summer fruits - sugaring, salting, drying, drying, but now new technologies have come to the rescue.

The advantage of frozen summer fruits is that the berries retain most of the beneficial mineral vitamins. It is through quick and dry processing that frozen vegetable mixtures retain their nutrients.
You can prepare vegetables for the winter at home, preserve them, and put them in the freezer of the refrigerator. After three to four months, various dishes can be prepared from them.

Fruits can be frozen in the freezer at minus 18 degrees. In factory production, “shock” freezing is used - at minus 30-40 degrees. The quality of industrial freezing becomes better than home freezing, this is determined by vitamin C, which is the most sensitive during processing.

Endocrinologist, Candidate of Medical Sciences Elena Pyankova I am sure that frozen fruits and vegetables are no worse than fresh ones, because this is the best way to preserve them for the winter.
During industrial freezing, the loss of vitamins is no more than 15 percent.

Carrots, cauliflower, beans, green peas, other vegetables and fruits - all these frozen products are supplied from the warehouse Yuzh company http://natural-mors.ru/ city of Odintsovo, Moscow region. The company is a manufacturer of bases for fruit drinks and jams, so there is confidence in the quality of the products, which is confirmed by a special certificate. To make jams from raspberries, cranberries, and lingonberries, high-quality berries grown in ecologically clean regions of Russia are used.

Many customers prefer packaged products in transparent packaging, ice cream, and semi-finished products. These products go to stores and wholesale customers. On the company website natural-mors.ru It is noted that wholesale supplies of frozen mushrooms, forest and garden berries, and vegetables are carried out. The service covers all regions of Russia.
Experts have already learned how to freeze certain varieties of fruit so that they practically do not lose their taste properties. The fries are so beautiful and look frozen in the bag because they are a special variety that has little water and a lot of starch.

When purchasing frozen fruit, shake the bag first. Each berry in the bag should be separate from each other, and not a sticky mess. With high-quality storage, even tender strawberries look tasty and beautiful.

It is worth looking carefully at the date of manufacture. If the release of the product coincides with the harvest, then the manufacturer has indeed provided a quality product by freezing the fruit immediately after harvest.

Vegetables should have their usual appearance, cabbage should not be yellow, and potatoes should not be dark. The main rule when welding frozen foods is that they cook twice as fast as usual. Add a minimal amount of water so you retain more of the nutrients in your vegetables and fruits.

It is impossible to imagine the windows of modern grocery stores and supermarkets without departments with Manufacturers of semi-finished products subject various types of food products to special processing, which allows them to preserve their gastronomic qualities for a long time. For the producers themselves, blast freezing is beneficial, first of all, for economic reasons. And this is exactly the case when the financial feasibility of using new product processing technologies completely coincides with the needs of the consumer.

Description of blast freezing technology

The freezing process involves several stages during which the product is exposed to temperature influences in different modes. The first stage involves cooling in the range from 20 to 0 °C. It is important to note that the decrease in the temperature of the product occurs in proportion to the amount of work aimed at collecting its heat. The second stage involves the transition from a liquid to a solid state. In this case, the temperature can drop to -5 ° C. At this stage, shock freezing also provides heat extraction, but at the same time crystallization of liquid fractions in the product is performed. This stage can be called freezing. The final stage ensures freezing at temperatures down to -18 °C. And again, the decrease in degrees occurs in proportion to the efficiency of the main function performed by the refrigeration unit.

Features of the technology

In its classic form, shock freezing is carried out using low-temperature refrigeration machines in an average of 2.5-3 hours. It is the high speed of the freezing process that is the main distinguishing feature of the technology. The increase in cooling dynamics is not only due to the desire to optimize the process. According to research, the speed of freezing affects the formation of ice crystals, as well as the quality of enzymes and the structure of products. Speeding up the stages of cooling, freezing and freezing is ensured by increasing the rate of heat intake. At the same time, blast freezing units must operate with optimal acceleration of the coolant. The fact is that deviation from the optimal temperature reduction intensity indicators can lead to unjustified power losses and, most importantly, to product deformation. Therefore, in the process of performing blowing and cooling effects, it is very important to maintain uniformity and balance, maintaining moderate

Benefits of blast freezing

Subject to compliance with technological rules and nuances, the manufacturer can count on high quality of the final product. And this is not to mention the advantages that shock freezing implies from a financial and logistics point of view. In particular, the payback period of the enterprise is reduced by almost 20%, the need to use large areas for organizing the processing process is eliminated, the time for freezing is reduced, etc.

The advantages of this approach are most obvious when comparing it with traditional freezing technologies. For example, conventional techniques for ensuring such processes require much more time. Thus, a blast freezing conveyor serves an average batch of dumplings in 20-25 minutes, while traditional means of similar processing perform the same operations in 2 hours or more. It is obvious that savings affect both productivity indicators and the profitability of the enterprise in general.

Blast frozen products

The range of food products that can be frozen this way is quite wide and varied. Of course, the most popular are meat and fish semi-finished products, but this range has expanded significantly in recent years. Today, frozen vegetables, fruits, nuts, herbs, melons, all kinds of juices and desserts are produced. Blast-frozen products in the form of ready-made soups and main courses are presented in a separate category on the market. It should be noted that manufacturers strive to completely exclude the presence of inedible elements in the product, not counting the shell itself with packaging. Particular attention is paid to the stages of packaging, dosing and portioning. All this makes the products convenient for the consumer in terms of handling and further consumption.

Technical support

To implement the blast freezing process, several groups of refrigeration equipment are used. The most effective are quick-freezing fluidization units, which are used when working with crushed or small-piece fruit and vegetable products. The features of such devices include high freezing speed with minimal drying. The most popular type of equipment in this niche is the blast freezing conveyor freezer, which is used to process about 80% of the entire range of semi-finished products. A special class of such equipment is represented by spiral devices, which ensure freezing of portioned dishes and breaded semi-finished products.

Manufacturers of blast freezing equipment

There is no shortage of specialized equipment for blast freezing, since the market is represented by a wide range of manufacturers of different levels. The segment leaders include Nemox, Liebherr and Polair. In the families of these manufacturers you can find quick-freezing cabinets designed for different volumes and capacities. Irinox installations are also in high demand. Blast freezing on devices of this brand allows you to get quick results with maximum preservation of the original properties of the product. In addition, Irinox equipment differs from competitive offerings in its multifunctionality. For example, the additional ability to perform heating operations.

Installation of equipment

Setting up a production site does not require a lot of space or special requirements for communication support. To install the cameras, it is enough to use heat-insulating panels with a paint coating. This cladding of the equipment serves as a supporting structure and at the same time provides moderate thermal insulation. Depending on the modification, the blast freezing device may include elements of the supporting frame as standard. For example, there are devices on special frames that can be simply placed indoors or even outdoors if the device has a remote condenser. If you plan to install a high-performance conveyor, then it makes sense to initially pay attention to quick freezing complexes, which provide for the combination of several chambers in order to minimize the cost of the project.

Conclusion

The advent of blast freezing has opened up new opportunities for manufacturers, raising the level of development of the food industry to a higher level. In particular, technology makes it possible to delay implementation in time. In a sense, blast freezing is a means of transport, allowing distributors to distribute products without being tied to specific regions and harvesting seasons. This is also beneficial for the consumer, since he has the opportunity to purchase a fresh product of any origin, regardless of the time of year. Most importantly, the quality remains quite high. Of course, there is no talk of a complete comparison of the gastronomic characteristics of frozen products with fresh analogues, but modern technologies are constantly reducing this distance.

Now in any supermarket you can find a huge amount of frozen semi-finished products, vegetables and fruits. Many products are frozen: fish, meat, confectionery, bakery, even first and second courses.

What is the advantage of freezing?

Why did chilled semi-finished products become fashionable? First of all, it is very convenient for both buyers and manufacturers. People can cook a good and tasty dish without much time. As for manufacturers, frozen products are very profitable for them. There is no need to spend money on a large number of personnel, and there is practically no unsold goods, which means losses are reduced and income increases. Blast freezing is currently used to cool food. What it is?

Blast freezing of food

Why is this type of storage so good? The fact is that during normal cooling, water molecules turn into crystals. The faster the freezing process itself occurs, the smaller these crystals will be. Why is it important? Yes, because only with microscopic water crystals the molecules of the products are not destroyed at all.

This freezing is carried out in special devices. They are called shock freezers. Products are cooled in them at a temperature of -40 degrees Celsius. This allows you to freeze the core of vegetables or fruits in just two hundred and forty minutes. Thanks to this, the structure of the products remains the same. After defrosting, there is no effect of loss of liquid, neither the taste nor the consistency changes.

Benefits of blast freezing

Compared to traditional refrigeration chambers, the blast freezer allows you to:

• Reduce food losses several times.
• Reduce the freezing period by up to ten times.
• Reduce production area by half.
• Reduce staffing by thirty percent.
• Reduce the payback period by twenty percent.

Product structure

Blast freezing is, first of all, a high cooling rate. The temperature in the chamber reaches minus thirty-five degrees. This allows the product to quickly transition from the liquid phase to the solid phase. In this case, small crystals are formed, and the cellular tissues remain undamaged. As a result, the properties of a fresh product are preserved, unlike conventional freezing.

Blast freezing technology eliminates the need for thermal and chemical processing of products. As a result, the type of proteins does not change at all, and therefore the biochemistry of the substances remains unchanged. The low temperature of blast freezing and the very speed of the process reduce the activity of environmental bacteria. With slow cooling, traces of bacterial activity may remain on berries, fruits and vegetables. Shock freezing virtually eliminates the development of such an effect.

Weight of products

With a long freezing process, food loses weight. This happens due to the evaporation of liquid. Usually up to ten percent is lost. Blast freezing has an accelerated cooling rate, reducing moisture loss to one percent. The difference is noticeable.

Does taste change?

Since the product does not dry out during quick freezing, the nutritional and aromatic properties are practically not lost. This means that both nutritional qualities and taste remain the same.

Shelf life

Products chilled using the shock method have a longer shelf life than those frozen in conventional freezers. In addition, they are able to retain all qualities for a longer time. It should be noted that quick freezing is the best way to prepare for the winter.

Popularity of frozen foods

Quick-frozen semi-finished products, products and ready meals have gained immense popularity all over the world. Their production increases every year. The range of products that are frozen around the world is unusually wide. Moreover, each country produces those vegetables and fruits or semi-finished products that are characteristic of a given region, climate, and traditions.

Currently, the range of frozen products consists of:

• Vegetables, fruits, berries, melons, herbs, as well as various mixes of them.
• Ready-made second and first courses, pies, confectionery and bakery products.
• Fish and meat semi-finished products: steaks, entrecotes, cutlets, hamburgers, dumplings, sticks, dumplings, sausages.
• Juices, desserts, jellies, puddings, ice cream, etc.

The popularity of frozen foods is due to a number of reasons:

• Easy storage and quick readiness when needed.
• Cooking does not take much time.
• Good taste.
• The product is packaged and dosed.
• No additional preparation (such as peeling or cutting) is required.
• Almost the entire product is edible (except for the packaging).

Business

Blast freezing technology provides completely new opportunities for activity. We can say that business conditions are becoming more comfortable. When using this technology, the number of losses is significantly reduced. Moreover, the timing of the sale of the same agricultural products increases significantly, and the place of processing may be located in a completely different region.

The product can be sold in different places and even countries. There is no restriction on the seasonality of goods. In addition, the sale can be carried out with a delay in time in order to wait for a more favorable price. At first, the frozen food market in Russia consisted of imported raw materials. And now, gradually, priorities have shifted towards domestic producers.

Freezing equipment

When talking about quick freezing, you need to understand that it is only possible with special equipment. The advantage of this technique is a quick payback. The blast freezer allows you to cool semi-finished products, vegetables, and fruits.

There are different types of freezing equipment. It is divided into the following types:

• Fluidizing devices designed for freezing small raw materials from vegetables and fruits, berries, soup mixtures and stews. It is possible to cool small fish, shrimp, and mushrooms. Equipment of this type has the highest freezing speed, which means it preserves the best quality of products.
• Conveyor cabinets are used for freezing fish, meat, flour, dairy semi-finished products, as well as ready-made dishes: puff pastry, pancakes, cutlets, steaks, dumplings and dumplings.

• Cradles freeze packaged semi-finished fish and poultry products, cutlets, steaks, confectionery, second and first courses.
• Spiral freezers are designed for cooling portioned products from vegetables, fruits, meat and fish, and breaded semi-finished products.

Freezing semi-finished products

Since semi-finished products are especially popular among consumers, shock freezing of dumplings, dumplings, pasties, and pancakes makes up a significant share of production.

However, a new type of activity has also appeared. The frozen food market has expanded with semi-finished bakery products. Baking from frozen ingredients is very popular and in demand. There are more than a hundred items in the assortment. These include buns with additives, baguettes, and bread. Such products only need to be warmed up a little before eating. The taste of frozen baked goods does not differ from freshly baked ones.

Experts in this field claim that such bread is made from natural products and does not contain special additives. The correct technology for the production of baked goods from blanks makes it possible to obtain a crispy and tasty product. Naturally, obtaining good frozen semi-finished products is only possible if you have high-quality and correct equipment.