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Fresh foods
freeze
Only use fresh food.
To best preserve the nutritional value,
aroma and color, vegetables should be
blanched before being frozen. Blanching
is not possible with aubergines, peppers,
courgettes and asparagus
necessary.
You can find literature on freezing and
blanching in bookstores.
Note
Food which has already been frozen may not
be used with the yet-to-be-frozen
come into contact with foodstuffs.
Suitable for freezing: Baked goods, fish
■
and seafood, meat, game, poultry,
vegetables, fruit, herbs, peeled eggs, milk
products such as cheese, butter and
quark, prepared
dishes and leftovers such as soup,
stews, cooked meat and fish, potato
dishes, casseroles and sweet desserts.
Not suitable for freezing: Vegetables
■
that are usually eaten raw, such as
lettuce and radishes, whole eggs,
wine grapes, whole apples, pears and
peaches, hard-boiled eggs, yogurt,
thick soured milk, sour cream, crème
frache and mayonnaise.
Pack frozen foods
Pack the foodstuffs airtight so that they
do not dry out or lose their flavour.
1. Place food in the packaging.
2. Press out air.
3. Provide the whole with a good
closure.
4. State the contents and freezing date on
the packages.
Suitable for packaging:
Plastic, polyethylene and
aluminum foil, freezer boxes.
These products are commercially
available.
Not suitable for packaging: Wrapping
paper, parchment paper, cellophane,
waste bags and used
shopping bags.
Suitable as closure:
rubber bands, plastic clips, strings,
cold-resistant adhesive tape, etc
You can seal bags and wrap film made of
polyethylene (PE) with a film sealer.
Shelf life of
the frozen foods
The shelf life depends on the type of
food.
At a temperature of -18 °C:
Fish, sausage, ready meals, bread and
■
pastries:
up to 6 months.
Cheese, poultry, meat: up
■
to 8 months.
■
Vegetables fruit:
up to 12 months.
NL
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