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Preparation guide for various raw materials
Meat and fish:
To get the best result, the raw materials should be pre-frozen for about 1 to 2 hours prior to vacuum
packaging in order to preserve juiciness and texture. If it is not possible to pre-freeze the raw materials,
put some paper towel between the meat/fish and the edge of the bag. Make sure that the paper does
not stick in the sealing.
Note that beef may have an even darker colour when vacuum packed, as the acid is removed during
the process.
Vegetables:
Vegetables should be blanched before vacuum packaging, since all vegetables emit gas during storing.
The blanching further stops the enzyme process that means that the vegetables loose colour and
taste.
Peel the vegetables and blanch them by immersing them in boiling water and let them boil till they
soften a little, but are still crispy. Next, immerse in cold water to stop the boiling process. Let the
vegetables drain before vacuum packaging.
When freezing vegetables, let them pre-freeze for 1-2 hours. Position the vegetables separately on
baking papers or similar to prevent them from turning into a frozen lump. Put the frozen vegetables
in a vacuum bag and vacuum seal the bag. Next, put the vacuum bags in the freezer.
Note!
Never
vacuum pack fresh mushrooms, onion, and garlic because of the risk of anaerobic bacteria.
Leaf vegetables:
For the best result, use a vacuum container for vacuum packaging of leaf vegetables. Rinse the
vegetables and let them dry on paper towel or similar. Vacuum pack later in a vacuum container and
keep in the refrigerator.
Fruit:
Fruit with skin shall be peeled before vacuum packaging. We recommend that you pre-freeze for 1-2
hours before vacuum packaging. Spread the fruit on baking paper or similar in order that they do no
turn into a frozen lump. Vacuum pack later in a vacuum bag and put in the freezer. If you want to keep
it in the refrigerator, vacuum packaging should be made in a vacuum container.
Bread and cakes:
If you want to vacuum pack soft bread and cakes, we recommend that you use a vacuum container
to preserve the shape. On the other hand, if you want to use a vacuum bag, we recommend that you
pre-freeze bread and cakes for 1-2 hours. It is of course also possible to vacuum pack cake dough,
pies and cake mix for later use.
Hard cheese:
To keep the cheese fresh, vacuum pack it if you are not going to use the cheese within a couple of
days. Use a very big vacuum bag, so that you can reuse the bag if you want to vacuum pack the
same cheese again.
Note!
Soft cheese should not be vacuum packed because of the risk of anaerobic
bacteria.
Powder and flour:
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