The ideal packaging is one that does not allow the food to come into contact with the cold and dry air of the freezer, prevents the passage of aroma, does not easily tear, resists fat, sticks to food before freezing and releases easily of the frozen product.
For solid food, it is recommended to use:
a) - Colorless (non-toxic) polyethylene bags, new or free from residues. After placing the food, the air is removed with the aid of a special straw or mini-pump, closing the opening with plastified wire.
b) - Aluminum sheets, double and well pressed, with the brighter side in contact with the food.
c) - Plastic Containers with Cover, closed with crepe tape if they do not provide hermetic seal. If the food does not reach the lid level, aluminum foil, foil or plastic is inserted into the empty space to prevent the formation of ice crystals.
d) - Trays and Plates Aluminized, with lid: act according to the instructions of the previous item; If there is no lid, wrap the tray or plate with food in a plastic bag, extract the air and close with plastic wire.
e) - Adhesive plastics, sold in rolls, well pressed on the food to avoid air bubbles and sealed with crepe tape.
f) - Pirex and Pirex type, which are also very practical for freezing, should only be taken to the oven for defrosting when it is cold; otherwise, a thermal shock will occur. To prevent the pyrex-type container from being trapped in the freezer, simply coat them with plastic and unmold the food after freezing, then return them to the freezer properly conditioned. For liquid foods, we recommend:
- Glass Pots
- Plastic Containers
- Ice forms
Notes: As liquids expand in the freezing process, it is necessary to leave a margin of about 2 cm from the edge of the pots and containers.
Note: The packaging must be labeled, including the dates of preparation and validity for consumption, the type of food or its number (if an index is used).