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the age and the condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any
perishable foods that require refrigeration must still be refrigerated or frozen after
vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the
enzyme action, which leads to loss of flavor, color and texture. To blanch
vegetables, place them in boiling water or in the microwave until they are cooked,
but still crisp.
Then, immerse the vegetables in cold water to stop the cooking
process. Finally, dry the vegetables on a towel before vacuum packaging.
Cruciferous vegetables (broccoli, brussels, sprouts, cabbage, cauliflower, kale,
turnips) naturally emit gases during storage. Therefore, after blanching, they must
be stored in the freezer only.
Содержание VS-110
Страница 2: ...Upute za uporabu Uređaj za vakumiranje HR BiH CG VS 110 RoHS 2002 95 EC ...
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Страница 60: ...Udhëzime për shfrytëzim Aparat për vakuumim AL VS 110 RoHS 2002 95 EC ...
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Страница 79: ... 18 Ju urojmë vakuumim të suksesshëm ...
Страница 80: ...User manual Auto Vacuum Sealer ENG VS 110 RoHS 2002 95 EC ...
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Страница 115: ...www vivax com ...
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