Why Are Some Frozen Foods Better Than Fresh?

Sometimes for convenience You can even freeze ingredients like peas and corn. We can choose.

The normal expectation is that frozen products will taste weirder than fresh, but this is often not the case. Or Could our perception of taste be impaired?

Let’s walk through the example of frozen peas: As time goes by, the sugars in peas gradually turn into starch.

The process preserves the peas’ natural flavors and causes them to lose their vitality. Ultimately it makes them dull and floury.

Peas, from the moment they are harvested by stopping enzyme activities and then quickly freezing The sugars are kept fully preserved.

So when you defrost the peas, it’s like looks like it was just picked up They are delicious and sweet.

All plant matter, including peas, consists of cells.

Cells, thanks to the water inside them They retain their hardness and brittleness. If this water is lost, their structure will deteriorate and soften.

However, the freezing process of water is also may damage the structure. If it doesn’t freeze fast enough, large ice crystals can form. Crystals penetrate cell walls may cause serious damage. In other words, fast freezing minimizes problems.

During slow freezing, small ice crystals grow larger over time and becomes larger crystals.

During this process, cell structures are disrupted and when they dissolve, causes water to leak out. This way, the food will be watery and mushy when thawed.

In short, if you want to freeze a food It is best to do it as quickly as possible. 🙂

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