Frozen fast food products


Recently, an increasing proportion of the working population has used the facilities offered by the hypermarket chain in the form of processed and frozen food products. And it's not by accident - returning home after a long and tiring day, very few working women will be delighted with the idea that you still need to cook dinner for the whole family. Of course, in this regard, frozen instant food products are just a find, a sort of "wand-rescue wand". But few of the housewives think about the quality of frozen foods and dishes, as well as whether they can be eaten at all, especially children.

Various researches and guesses in this regard have completely confused consumers, that is us with you. Some say that frozen foods are a blessing of civilization, since it is convenient and practical, healthy and safe for health. Others vigorously defend the view that there is nothing healthy in frozen foodstuffs and can not be, since during the thermal treatment all useful substances disappear in them, and even harmful ones can be formed. For example, if the product is defrosted several times and then frozen again, it can not be eaten afterwards. Each of these opinions has the right to life. But where is the truth? Let's try to figure it out.

According to experts

Freezing is one of the most healthy ways of storing foods. This allows you to save most of the nutrients, in contrast to the preservation processes using harmful additives such as salt, sugar or vinegar. In addition, the taste and texture of frozen foods in its functions is minimal compared to fresh, which does not apply to canned food.

Today, frozen fast food products are becoming increasingly popular and are turning into a fairly good source of income, because they save time and money. But there is not a single product that could be saved forever with the help of freezing. In addition, in this process it is important to observe three basic rules for the provision of healthy and healthy food:

Experience shows that food stored at low temperatures is less affected by loss of nutritional value than those stored by drying or canning. But frozen foods and instant food can become a real threat to human health if certain requirements for their preparation and storage are not met.

Methods of freezing food

There are three main methods of modern freezing products: fast freezing, medium and slow. Fast frozen foods are those that have undergone a process known as "quick freezing". According to him, the zone of maximum crystallization is transmitted as soon as possible depending on the type of food, the temperature achieved in the course of thermal stabilization in all parts of the food does not exceed -18 ° C and remains constant. It should be noted that the production of quick-frozen food products uses only the freshest raw materials of better quality. Preparations for the rapid freezing of food products are carried out as soon as possible using appropriate means and methods. They are designed to minimize the possibility of chemical, biochemical and microbiological changes in food.

Freezing "shock" or so-called "blastfreezing" is performed in freezing tunnels in which polyurethane panels are built. This method of freezing is suitable for fish and fish products, meat, poultry and vegetables. It turns out that freezing is one of the safest methods for ensuring the durability of meat products, fruits and vegetables. And the faster the frost, the less damaging the impact on products.

Read the labels of frozen foods

This is important in order to know the composition of the contents of frozen foods and the number of calories in them. Nutritionists are advised to choose foods that are rich in vitamins A and C, proteins, iron, calcium and fiber. Typically, a portion of frozen fast food is produced in such a way as to replace fresh food as much as possible. The number of calories in it should not exceed 300-350 (ie 12-14 g total fat, 4.5 g saturated fat, 600 mg or less salt, 0 g. Transgenic fat, 15 g protein and about 3 grams cellulose). In some cases, however, more calories are the norm, one serving of frozen food may not be enough for lunch or dinner. That's why many nutritionists recommend frozen dishes to be complemented with salads, stewed vegetables or fruits. Thus, an increased intake of fiber, which helps to saturate the body without additional calories, will be provided.

Chilled or frozen foods - which is better?

The goal of cooling (and freezing) is a slow chemical process in foods that is influenced by microorganisms and enzymes. The growth of bacteria is suspended at a temperature of -5 to -8 ° C, and the development of fungi - at -11 ° C. In addition, low temperatures reduce the activity of enzymes, but do not stop their production. Cooling can only delay the process of reproduction, but not prevent it. This in turn shows that chilled food products have comparatively clear advantages, since organic substances remain in them for two to three days from the date of manufacture. In the process of freezing, the temperature is usually -18 ° C and even lower, at which bacteria can not grow and, therefore, the storage period is much longer.

Always choose well-packaged foods!

Food packaging is designed to protect them from contamination and harmful microorganisms. In addition, thanks to a special packaging technology, the loss of useful properties of products is significantly reduced. For freezing, special proper packaging is necessary. If the package is damaged, the inflow of air is not limited, while the food is dehydrated, a high percentage of rancid fat appears in it, and the useful properties are lost irrevocably. The processes that inevitably lead to a change in taste and the formation of harmful substances also occur due to poor packaging. It is best that the bags are insulated from the air, which helps to preserve vitamins and minerals in the product. For this purpose, in good manufacturing plants, special pumps are used that easily pump the air out of the package, creating a vacuum.

It should be borne in mind that food with damaged packaging can be hazardous to the health of consumers. Their consumption can lead to rashes, allergies, diarrhea or constipation. It should not be forgotten that once thawed products can not be subjected to secondary freezing, since they have since become unfit for consumption.

There is no doubt that frozen fast food products save our time and in the hands of a skilled hostess can turn into a wonderful dish - useful and tasty. But, on the other hand, one can never be sure of the high quality and origin of the products. Thus, stewed vegetables with a well-fried chicken at home would certainly be much better than frozen equivalents.