HJM ENV396 Instrucciones De Uso página 32

Envasadora_Maquetación 1 07/07/16 12:15 Página 32
PREPARATION GUIDLINES FOR VEGETABLES
Blanching is a process that should be done before vacuum packa-
ging vegetables. This process stops the enzyme action that could
lead to loss of flavor, color and texture. To blanch vegetables, place
them in Simmering water or in a microwave until they are cooked, but
still crisp. Blanching times can range from 1 to 2 minutes for leafy
greens and peas ; 3 to 4 minutes for snap peas, sliced zucchini or
broccoli ; give your carrots about 5 minutes ; and 7 to 11 minutes for
corn on the cob. After blanching, immerse vegetables in cold water
to stop the cooking process.
NOTE : All vegetables (including broccoli, Brussels sprouts,
cabbage, cauliflower, kale, turnips) naturally emit gases, during
storage. Therefore, after blanching, it's best if they're stored in
the freezer.
MORE ON VEGETABLES
Vegetables are a great candidate for portion control ; when storing
vegetables, try pre-freezing them for 1 to 2 hours, then separate
them into meal portions within your vacuum bags. After they have
been vacuum packaged, return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mus-
hrooms, onions & garlic should never be vacuum packaged.
PREPARATION HINTS FOR POWDERY FOODS
When vacuum packaging powdery items like flour, it's best to use
their original packaging inside of the vacuum bags. The fine powder
could get sucked into the machine and cause enough damage to
shorten the life of the sealer.
PREPARATION HINTS FOR LIQUIDS
Before you vacuum package liquid such as soup stock, pre-freeze in
a casserole dish, loaf pan or ice cube tray until solid. Remove frozen
liquid from pan and vacuum package in the vacuum bags. You can
then stack in the freezer. When you're ready to use, just cut corner
of bag and place in either a microwave dish or drop into water at a
low simmer, below 170°F (75°C).
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