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Einfrieren frischer Lebensmittel
Nur frische und unbeschädigte Lebensmittel einfrieren.
Um den bestmöglichen Nährwert, Geschmack und Farbe zu
erhalten, sollte das Gemüse vor dem Einfrieren blanchiert
werden. Auberginen, Paprika, Zucchini und Spargel
benötigen kein Blanchieren.
Hinweis: Halten Sie Lebensmittel, die eingefroren werden
sollen, von bereits eingefrorenen Lebensmitteln fern
Folgende Lebensmittel sind zum Einfrieren geeignet:
Kuchen und Gebäck, Fisch und Meeresfrüchte, Fleisch,
Wild, Geflügel, Gemüse, Obst, Kräuter, Eier ohne Schalen,
Milchprodukte wie se und Butter, Fertiggerichte und
Speisereste wie Suppen, Eintöpfe, gekochtes Fleisch und
Fisch, Kartoffelgerichte, Aufläufe und Desserts.
Folgende Lebensmittel sind nicht zum Einfrieren geeignet:
Gemüsesorten, die normalerweise roh verzehrt werden, z. B.
Salat oder Radieschen, Eier mit Schale, Trauben, ganze
Äpfel, Birnen und Pfirsichen, hartgekochte Eier, Joghurt,
Milch, saure Sahne und Mayonnaise.
Tiefkühlkost verpacken
Um zu verhindern, dass Lebensmittel ihren Geschmack
verlieren oder austrocknen, verpacken Sie sie in eine
luftdichte Verpackung.
1. Lebensmittel in eine Verpackung geben.
2. Luft entfernen.
3. Versiegeln Sie die Verpackung.
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