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Congélation de
produits frais
Congeler soiĆmême les
aliments
P our conge le r le s a lim e nts, n'utilise z q ue
d e s alim e nts frais et d ' un aspect
impeccable.
Se prêtent à la congélation :
La v ia nd e et la c ha rc uterie , le s vola ille s et
le gibie r, le p oisson, les légum e s, le s
he rb es a rom a tiq ue s, le s fruits, les
p âtisserie s, le s p iz za s, le s p la t cuisiné s,
le s reste s de p la t, le jaune d ' oe uf, le bla nc
d 'oe uf.
Ne se prêtent pas à la congélation :
Le s oe ufs entie rs d a ns leur c oq uille , la
crème frche et la mayonna ise , la sala d e
v e rte, les ra dis et le s oignons.
Blanchiment des fruits et légumes
Bla nchisse z le s fruits et légum e s av a nt la
c ongéla tion afin q u'ils conserv e nt couleur,
a rôme , goût et vita m ine C.
P our c e faire , p longe z le s fruits e t lé gum es
q ue lque s insta nts d a ns d e l' e a u
b ouillante .
V ous trouv e re z de s livre s sur la
c ongéla tion e t le bla nc him e nt c he z votre
lib ra ire.
Emballage des aliments
1. Placez les aliments d a ns l'emballage.
2. Chassez complètement l'air de
l'emballage.
3. Obturez l'emballage hermétiquement.
4. Inscrivez sur l'emballage le nom du
contenu et la date de congélation.
Emballages inadaptés :
Papier d'emballage, papier sulfurisé,
cellophane, sacsĆpoubelles, sacs d'achat
déjà utilisés.
Emballages corrects:
Fe uilles e n p la stiq ue , fe uille sĆb oy a ux e n
p oly éthy lè ne , feuille s d'a lum inium , boîte s
d e congéla tion.
C e s p rod uits sont e n ve nte da ns le
commerce spécialisé .
Pour obturer les emballages, utilisez
des :
C a outchouc s, c lip s e n p la stiq ue , fice lle s,
rub a ns ad hé sifs résista nts a u froid, ou
a ssimilé s.
V ous p ouvez fermer les sachets et
fe uillesĆb oy a ux en poly é thy lè ne a u moye n
d'un appareil à soude r.
fr
39


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