Vegetable deep frozen

Belgium Spices, dehydrated vegetables, deep-frozen foods, including seafood... 

The typical isocyclic ring E present in chlorophylls is susceptible to a number of different modifications such as epimerization, which produces stereoisomers by inversion of the configuration at C-13 of their parent pigments. These 13 -epichlorophylls, known as chlorophylls a and b, are minor pigments. They are considered artifacts produced in the course of handling plant extracts and sometimes are also found in small amounts in heated and deep-frozen vegetables, hi the old Fischer systan of nomenclature that can still be found in some literature, these epimers were named 10-epichlorophylls. 

Irreversible textural chttnges can occur in deep-frozen vegetables. Typical symptoms are soften-... 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

Tofu is very versatile as a food it can be served fresh or cooked with vegetables and/or meat in thousands of different dishes and soups. It can also be further processed into various secondary tofu products, including deep-fried tofu, savory tofu (Fig. 14.2), grilled tofu, frozen tofu, dried-frozen tofu, fermented tofu, etcetera. In most cases, these processed tofu products have different characteristics, end uses, and commercial identities from the original plain tofu discussed previously. 

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