ADVANTAGES OF FREEZING VACUUM-PACKED PRODUCTS

            The tecniques of freezing food with the traditional systems that are normally used, preserve the product, but not so well the quality it had before the freezing. Using the Vacuum-packed method, food is protected preserving its initial quality. We have created an advantage chart to make you see the basic differences:

As you see, the advantages are considerable.

Methods of defrostation

For the inmediate consumption:

§         By the Immersion of the un-opened bag in hot water.

§         By the Introduction of the bag in a conventional oven.

§         By Steaming the bag.

§         By Introduction of the bag in a microwave oven. This is not the most appropiate method, because the bag has to be pricked several times with a needle, otherwise it would explode in the interior of the oven.

 All vacuum-packed foods, freezed at –18 degrees Celsius can also be slowly defrosted  in a common refrigerator preserving its quality during three days.

ECONOMICAL ADVANTAGES:

§         Normally, after cutting the product, the surfaces of this cuts dry up, with vacuum-packed method this dissapears.

§         Freezing products loose around one 6% to one 8% of its weight due to the drying up; vacuum-packed method doesn´t.

§        Possibility of preparation of portions in mayor quantity is available, which means mayor productivity.

§         Possibility of making the most out of leftovers; to make sauces, pate, etc.. which can also be packed and freezed.

Hygienic control

To be succesfull with the vacuum-packed process, it is essential for you to follow a number of hygienic regulations through all the handling process:

Boiling a vacuum-packed product is equivalent, in theory to a pasteurization.

This will be more or less eficient according to the boiling programme of each product, that is, boiling temperature for employed time required. During the pasteurization a great number of  germs are destroyed, but not all; if, for example, in the raw product (before freezing) there are a number of germs of 100.000/gram (ordinary proportion), after boiling the number of germs reduces to 100/gram.

Even if it seems to be a really massive decrease, there are still germs that can reproduce with increadible ease if the product is not maintained at the right temperature, and of course, the number of germs/gram increases proportionally to the decrease of freshness and the initial quality of the product.

The only way of extinguishing all germs is the sterilization, which occurs from +121 degrees celsius and on. This is impossible to reach with a common kitchen (pressure cocker doesn´t exceed of +107 degrees celsius), therefore, for the stirilization is essential to reach vapour at high pressure.

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