Deep freezing of squash

Ingredients for Deep freezing of squash

Instructions for Deep freezing of squash

To prepare the Deep freezing of squash recipe, please follow these instructions:

Squash must, as most vegetables, blanched before freezing, so that enzyme chemical action is stopped.

We blancherer in boiling water or over steam. Squashen sliced or diced and placed in wire baskets or aim is immersed in hot water, chicken URf.eks. 4 ½ l. water to ½ kg squash. When the water is boiling again blanched the games in 3 minutes, after which the basket is lifted up and squashen be in ice cold water, also in 3 minutes.

By steam scalding placed the basket on top of the water for 5 minutes and then cool in ice water for 5 minutes.

When squashen is cooled, and væden has run well from, packaged it as soon as possible in an appropriate packaging and frozen.