Freezing
Advantages:
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The freezing process doesn't contain preservatives (salt, sugar, vinegar), since microorganisms do not grown at a temperature of -10.
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All the nutrients of the fresh product are saved, which can fully replace the use of freshly picked ones.
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It keeps the taste as close as possible to the fresh product.
Disadvantages:
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Freezing doesn't eliminate microorganisms, but only stops their reproduction, so repeated freezing is highly not recommended.
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Ice can form on fruits and vegetables, which destroys the texture and can lose their appearance and taste when defrosted.
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Cucumbers, tomatoes aren't recommended for freezing, because after defrosting they not only lose their shape, but the texture becomes too watery and practically unusable.
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Defrosting products must be cooked and consumed immediately; re-freezing is not recommended, as the product will lose its preserved qualities.
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Frozen products have much shorter shelf life than canned products (only up to 15 months).
Special equipment for shock freezing
Pasteurization
Disadvantages:
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In conservation, salt, sugar, vinegar are used, which are not desirable in the diet in large quantities.
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Decrease in the content of vitamins C and B.
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If the preservation process is not of proper quality, there is a risk of botulism. In no case should you eat products in swollen jars.
Advantages:
1. With proper preservation, all harmful microorganisms die.
2. During conservation, natural fermentation of products occurs, which has a beneficial effect on health and the gastrointestinal tract.
3. With properly conducted pasteurization, useful and nutritious substances, vitamins are preserved.
4. Preservation of vegetables comes from a freshly harvested crop, usually on the day of harvest. For example, cucumbers and tomatoes of TM "SKATERT-SAMOBRANKA" are grown on farmer's fields, in their natural environment (not in greenhouses)
5. Marinades and salting give vegetables a new bright taste, they become a separate dish.
6. Long shelf life (up to 3 years).
7. Refrigerator isn't required for storage.
Preservation of MC "SAMOBRANKA"
Everyone can determine for himself which method of preserving fruits and vegetables is more suitable for him, the main thing to remember is that a person should consume 300 grams of fruits and 400 grams of vegetables daily (recommendations of the Ministry of Health)
Source: VK Group "SKATERT-SAMOBRANKA"
