Red caviar belongs to favourite delicacies of representatives of all countries. From it the most tasty snack turn out. It is no wonder that hostesses often ask the question concerning an opportunity to freeze a delicacy for storage.
Whether it is possible to subject to freezing caviar
Red caviar even after process of freezing keeps the useful properties. Invariable at the same time are also its color, a smell and gustatory qualities.
Freezing of a product is possible in two ways. At short-term option the caviar shifted in bank is located in the fridge (-1 wasps) and is stored on the shelf in open form within three days.
Long freezing will require the freezer. Obligatory temperature – isn't less - 18 wasps. Caviar needs to be held in densely closed glass container. At observance of these conditions the product can be stored about one year.
Secrets of freezing and defrosting of a delicacy
In order that the product even at long-term storage didn't lose the initial characteristics, it is necessary to know nuances of its freezing:
- It is possible to avoid adhesion of berries by addition in bank a little glycine. Food containers, glass tanks best of all will be suitable for storage of a delicacy.
- It is possible to freeze caviar at most for a year therefore it is important to sign date of placement in the freezer.
- If it is longer necessary to store caviar 12 months, with a product it is necessary to add antiseptics to a container. For this purpose it is possible to use sorbic acid.
- You shouldn't subject to freezing a product repeatedly. If there is a lot of caviar, it is worth dividing it into portions and to spread out on containers.
Also product defrosting operation as at commission of a mistake at this stage it is possible to receive unclear bound together weight isn't less important.
Directly after extraction from the freezer it is necessary to leave a product on the lower shelf of the fridge on 10-12 h. Further the delicacy for an hour is placed in conditions with higher temperature rates. The final stage – red caviar is finally defrozen at the room temperature.
Of course, if there is no time for similar long process, it is possible to carry out also the accelerated defrosting. Caviar gets from the freezer and is left in the warm room. However it must be kept in mind that in this case the product can become liquid and unsuitable for the use.