Is it possible to freeze oranges in the freezer
Mandarins frozen in 60% sugar syrup or withoutSahara. For freezing, fresh fruit is used in an edible stage of maturity with a diameter of at least 48 mm. Fruits should be healthy, orange, with an easily detached skin and smoothly cut at the base of the fruit by a pedicel. In sugar syrup, tangerines should be frozen in lobules.
Before freezing, they are peeled, dividedon the lobules, from the surface of which the fibers are removed. After washing and removing moisture, the mandarin slices are placed in glass or metal jars or other hermetic containers with a capacity of up to 1 kg or in a large container - glass cylinders and wooden barrels - with a capacity of up to 100 liters.
For flavor in a container add 2-3% of tangerinepeel (peel), sliced noodles, then fill the fruit with sugar syrup, containers are sealed (glass or metal jars) under vacuum and sent to freeze.
Fruits in the package must be at least 55% and sugar syrup not more than 45%.
Without sugar, tangerines are frozen with lobules,peeled, peeled, wrapped in several pieces in lacquered cellophane or moisture-proof films, as well as in cardboard boxes. The quality of tangerines, packaged in small containers and quickly frozen at a temperature of no higher than -30 ° C, is well preserved, and during storage they do not become bitter. It is possible to freeze mandarins in whole placers in freezers, followed by packaging in cardboard or wooden boxes, laid with moisture-proof materials. Store tangerines at -18 ° C and below.
Unripe mandarins for warningthe formation of a bitter aftertaste during storage after peeling and division into lobules should be immersed for 30-40 seconds in a 1% alkaline solution heated to boiling. Then rinse thoroughly in cold running water and neutralize the remainder of the alkali in a weak solution of citric or tartaric acid, rinse again and, after removing moisture, pack in a container, add the zest, add sugar syrup cooled to 0 ° C, and only then direct to a quick freeze . With this treatment, some loss of nutrients is inevitable.
It is recommended to freeze mandarins of a varietyGeorgian seedless. These are large, flattened fruits with a thin orange peel, a juicy, sugary and fragrant pulp without seeds. Mandarins of this variety are well tolerated by freezing and prolonged storage at low temperatures.
Lemons are frozen in sugar syrup and sugar-free dry way. Entering the freezing lemons carefully washed in running cold water. After removing moisture, they are cut, without removing the peel, on circles 5-7 mm thick or on halves of circles of the same thickness. Then put in a container, poured cold 60% sugar syrup and sent to freeze. Lemons, frozen in sugar syrup in circles or halves of circles, should be at least 55% and sugar syrup not more than 45%.
Oranges freeze whole with skin without any treatment, peeled, half, quarters and lobules, treated in alkali solution and not treated.
Processing oranges before freezing solutionsalkalis, as well as mandarins, protects the fruits from formation in the process of freezing and storing bitterness. The formation of bitterness is due to the presence in them of glucosides (hesperidinum, auratsiamarina, naringin.ch, etc.), which either have bitter or bitter taste their hydrolysis products. In the hydrolysis of hesperidin, hesperetin is formed, giving a bitter taste to the products.
Fruit slices are frozen before freezing1-2% boiling alkali (NaOH) for 10 seconds to remove residues of the subcutaneous white fibrous layer (albedo). After cooling in water, they are treated with 0.1% citric acid solution to neutralize the alkali residues.
Adding 2-3% of the skin to the fruit (slicednoodles) improves aroma and taste. Peeled oranges, treated and not treated with alkali, are also frozen without sugar syrup in boxes lined with lacquered cellophane or a suitable film, as well as with sugar in an amount of 25% to the weight of the fruit.
When freezing oranges in glass or metal jars with a hermetically sealed under vacuum, use sugar 40-60% syrup.
Fast-frozen oranges at -18 ° C for 9 months are well preserved. The aroma is better for fruits frozen with lobules after treatment with alkali, with the addition of pieces of peel.
To remove from the skin of citrus fruits substances that give them bitterness, it is recommended that the fruits survive in cold water for about a day. Stubborn fruits do not blanch.
The loss of vitamin C in the freezing of citrus fruits is negligible.
Pineapples freeze without sugar whole fruit and peeled, slices in sugar syrup and sugar.
Pineapples dry method frozen in bulk afterwashing, sorting and removing moisture. Frozen fruits are wrapped in lacquered cellophane, placed in a suitable container with a capacity of not more than 20 kg and sent to storage at a temperature not higher than 18 ° C.
When frozen with sugar or sugar syrupfruits after sorting and washing are peeled, cut into slices 3-5 cm thick or 2x2x2 cm cubes, put in boxes packed with film packaging material, add 25-33% of sugar or sugar powder and direct to a quick freeze. When frozen in sugar syrup, pineapples are also cut into slices or cubes, laid in glass or metal jars, poured with 30-50% sugar syrup, sealed in a vacuum and sent to freeze.
Addition to sugar syrup 1-2% ascorbicacid promotes better preservation of taste and nutritional properties of fruits. Good results are also obtained by freezing pineapples with slices or cubes filled with pineapple juice.
Persimmon is well preserved during freezing. For freezing, use fruits in ediblestage of maturity, when they have a red-orange skin color and are fairly firm. Freezing and further storage of fruits in a frozen form improves their taste and reduces astringency.
Freeze persimmon in a dry way with whole fruit.After sorting and washing, the fruits are wrapped in varnished cellophane or other liquid-impermeable films for several pieces or laid in cardboard boxes laid with the appropriate cushioning material and frozen in a quick-freezer.
You can persimmon after washing and removing moisturefrozen in quick-freezing machines in bulk, followed by packing it into a large container lined with lacquered cellophane or polyethylene with a capacity of up to 20 kg.
A high-quality product is produced atfrozen persimmon in an edible stage of maturity, rubbed through a stainless steel sieve with a hole of 2 mm in diameter and the addition of granulated sugar in a ratio of five to six pieces of puree and one part of sugar. Puree with sugar is well mixed until the sugar is completely dissolved, 0.1% of ascorbic acid is added, it is packaged in glass or metal (inside lacquered) jars that are hermetically sealed under vacuum and sent to a quick freeze. When packaging in cans with screw caps, it is recommended to cover the top with a small layer of sugar-sand.
Frozen in this way the product packed ina large container, can be used in the production of ice cream and confectionery products. Ice cream, cooked using frozen persimmon purée, has a beautiful golden yellowish color and a very pleasant taste. Frozen persimmon puree with whipped cream is a pleasant dessert.
Persimmon is the most high-yielding crop from subtropical fruits (more than 20 tons / ha).
The fruits of persimmons are tasty and nutritious. They contain about 13% invert sugar, 3.5 mg% carotene, 6 to 25 mg% Vitamin C, about 18% (dry matter) tannins.
For freezing recommended varieties of persimmons: Hachia, Sidles and Emon. The variety Hyakume (Korolek) is not suitable for freezing.
Figs due to high nutritional content and contenta large number of sugars (up to 28%), mainly (up to 90%) monosaccharides - glucose and fructose, which are easily absorbed by the body, as well as the content of vitamins (C, B1 AT2 and carotene) is considered a dietary product.
When freezing figs in an edible stagematurity, especially in sugar syrup, taste and nutritional properties are well preserved. Freeze the figs in 25-40% sugar syrup (50 pieces of fruit 50 parts of syrup), sugar-free, in cardboard boxes or in bulk, followed by packing in cardboard boxes or wooden boxes lined with lacquered cellophane, with a capacity of up to 20 kg. Freeze the figs in a sealed container, sealed under vacuum, to prevent the oxidation of fruits.
Before freezing, the fruits are sorted, washed, removed from them with water, packaged and sent to freeze.
Figs can also be frozenSlices and sprinkled with sugar (four to six parts of chopped fruit one piece of sugar). This produces a product that can be used with cream as a flavored dessert dish.
Short-term immersion of the figs inA weak solution of sulfurous anhydride contributes to better preservation of the taste properties of the fruit. The same effect is the addition of 0.1-0.15% ascorbic acid in sugar syrup.
For freezing, varieties of fruits are suitablepronounced taste, having a tender flesh and soft peel, as well as a characteristic color. The best for freezing are varieties: Chapla, Brown, Turkish and Kadot.
Fruits of mango, grown in tropical countries,have a good taste. Fruits are easily affected by the Mediterranean fruit fly, so they are imported in small quantities. Frozen mango fruit is a delicious product and can be transported over long distances.
For freezing, use fruits in ediblestages of maturity. They are sorted, washed, peeled and peeled, cut into slices, stacked in small containers, poured with 25-40% sugar syrup, sealed and sent to a quick freeze.