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Sublimated Products

Sublimated products are familiar to you — even if you are not a relative of an astronaut and not a conqueror of mountain peaks.

For example, fragrant, bright coffee «Freeze-dry» («frozen»), which came into our everyday life almost immediately after the fall of the iron curtain.

It is somewhat more expensive than an ordinary soluble granulate, but how much tastier!

Sublimation (or lyophilization, from the Greek «lio» — dissolving and «phil» — I love) — an innovative direction in a healthy diet.

Nutritionists say that such food is far superior in its qualities to any other options for diet food and is perfect for children.

It begins to digest right in the esophagus, and a couple of glasses of juice is enough to feel awake all day.

The task of freeze drying is to turn the water of any product, that is, its ice, into a gaseous state, bypassing the liquid phase.

That is, the products are first frozen and then dried to readiness — and ice crystals are completely removed from fruits, meat, vegetables, or juices.

Frost can be meat, yogurt, butter, vegetables, fruits, sour cream, cottage cheese. Sublimate even vodka!

Then, in the vacuum dryers, freezing of moisture occurs, which is why the product, without losing its natural taste, becomes almost weightless — sometimes ten to twenty times lighter than the original, its moisture content does not exceed 8–10%.

The faster and deeper the product is frozen, the smaller the ice crystals and the higher the quality of sublimate. The result — the highest safety (and often multiplication) taste, naturalness, nutritional value, vitamin content and digestibility. The food retains its color and all its beneficial properties, without acquiring either preservatives, or dyes, or stabilizers with flavor enhancers.

What is very important, only very high-quality products are sublimated, since the costs of producers are very high and their reputation is too expensive.

Store sublimates without a fridge.

Three-layer packaging based on aluminum foil contains nitrogen gas or other certified material. GOSTThis is an inert gas that evaporates instantaneously at the opening, and it saves precious contents.

Berries and vegetables — 2 years, dairy products — about 13 months.

Products that can be turned into sublimated

Yes, almost everything.

Berries and fruits — blueberries, lingonberries, quinces, cranberries, blackberries, peaches, apples, strawberries, black and red currants, plums, cherry plums, apricots.

And both in the form of juice, and in the form of mashed potatoes, as well as diced fresh fruit. Do not think, by the way, there are freeze-dried berries like dried fruits!

Although they look very attractive and smell wonderful, they require a huge amount of moisture, and wild thirst is subsequently provided to you!

Any vegetables — more often than others there are potatoes, beets, cabbage, onions, peppers, carrots, zucchini, tomatoes. Even pickles. Puree with meat patty is the most quickly disappearing product in online stores in the summer.

Meat and fish products, mushrooms — both fresh and ready to eat.

They produce raw and boiled beef, chicken, boiled and smoked pork, tongue and liver.

Especially loved by connoisseurs of healthy nutrition are cottage cheese, butter, sour cream, cheese, yogurt, kefir and yogurt.

Oil becomes even «oil«- fat content of sublimated oil from a Russian manufacturer is 97.2% versus 82.5% of the usual due to special original know-how.

Alcoholic drinks are also sublimated — in Europe there is a red and even rosé wine, we have vodka.

It is highly valued by advanced fishermen and tourists — apparently, for reducing the risk of breaking a precious bottle.

Vacuum Sublimation drying was invented by the Russian mining engineer Lappa-Starzhenetsky, having invented a special furnace in the 20s of the last century. She immediately began to use pharmaceuticals — for the production of dry components of blood substitutes and antibiotics.

In the 1960s, technology came to the service of polar explorers, sailors, geologists, and tourists.

The first tubes with freeze-dried food can now be seen in the Museum of Cosmonautics.

However, gourmets and followers of the schools of healthy eating are especially fond of vegetable juices that are difficult in home production — for example, priceless beetroot.

In a sublimated form — diluted with warm water, after 10 minutes it becomes tasty (unlike freshly grated beets) a universal remedy of Makropoulos: reduces acidity, cleans the blood-forming organs, maintains insulin levels, reduces «bad»Cholesterol, stimulates potency, increases hemoglobin.

How many kitchen feats per month will your strength be enough to grate and squeeze out a glass of not particularly tasty beetroot and cabbage juice or parsley juice for each family member? That’s it.

And sublimated: spread a couple of spoons with hot water (it is possible and cold, but it is a little longer) — and after 10 minutes, the most delicious (and in the vacuum chamber it also becomes very tasty.) juice is ready.

As well as the most useful juices from nettle and celery — if you want, of course, improve your eyesight, rejuvenate and remove a wide variety of toxins from your body.

Especially sublimated cabbage juice will be appreciated by men — folk recipes with its healthy morning properties have been known for centuries. A spoon of sublimate, half a glass of water — and the suffering will be replaced by bliss.

On the healing juice from celery you need to generally write a separate chapter. Sublimated nettle is also good everywhere literally — in salads, mashed potatoes, trendy green cocktails, fragrant soup.

Beta-carotene contains more than carrots, and vitamin C — more than grapefruit.

It is believed that it is desirable to dilute whole vegetable juices with water 1: 1, as well as, for example, apple juice.

And more glass per day, please do not consume.

The low mass and ease of packing of sublimates is their undoubted advantage not only for geologists, speleologists and fishermen with hunters. A serving — hermetically sealed metallized bag or can — contains from 30 to 50 g of product.

Inert gas inside protects the contents from damage.

Climbers, when climbing a mountain, observe the blowing of packages — the manufacturer in this case recommends piercing the package, which, of course, affects the shelf life.

But a rare hike lasts more than six months, so climbers are not offended.

Each package should have a sticker with clear detailed instructions and the so-called sublimation coefficient: how many grams of the product will be needed to get the originally conceived dish. Our GOSTs and TUs do not require a recovery ratio — it is usually equal to the sublimation coefficient, with the exception of animal oil and some other special products (there he is above 1.3). However, the specification on each label must be present.

Pay attention to the last digits in the TU — this is the year of the document, according to which the product is certified.

In Russia, it must be at least 2005.

Packages usually contain about six servings: they are designed mainly for connoisseurs and supporters of healthy eating.

But tablets and tubes are more in demand by bachelors and travelers — they are easier to dose and easier to carry.

Test Drive

That’s what of the magic products managed to try us. And our conclusions are:

  • Out of competition meat broths.
  • Buckwheat porridge and mashed potatoes are more tasty than other ready dishes.
  • Meat dishes were tastier than fish.
  • Any sublimated food improves the use of freeze-dried sour cream.
  • In the ready-made dishes you definitely need to add seasonings: pepper, onion, herbs.
  • Meat-fish-mushrooms is better to fill with boiling water.
  • And berries for fruit drink can be water at room temperature, but then you have to wait 10–20 minutes.
  • Dairy products are adjusted to «presentation«In water with a temperature not exceeding 40 degrees.

Hot milk is obtained as follows: sublimate must be diluted with warm water, then boiled.

How much do sublimated products cost

In fact, the disadvantage of this technology is one: the price for the consumer. But after all, from 100 grams of tender sublimated veal you will get 1 kg of it. Nonetheless, psychologically overcoming this barrier is not easy.

The second drawback is the lack of sublimates in the network of ordinary Russian grocery stores.

Price scares the buyer, branched networks do not take such a product. Buy in retail sublimated delights or citizens, often traveling abroad, or well-read gourmets, or hunters, fishermen and tourists.

In the West, sublimates can be bought everywhere.

There are only a few Russian manufacturers: it’s very expensive and fair production — a large Moscow Region companyGala Gala«, Smaller — Pavlovsky-Posad»Biorhythm«, Volgograd»Galaxy«. One of the most famous sublimate-selling stores in the sports center Extreme in Moscow is very popular not only among Muscovites — it forms orders for Siberia, the Krasnodar Territory and Central Russia.

Sellers say that tourists from Poland, Ukraine and Germany buy and carry long-running food from them.

American experts recommend AlpineAire and Mountain House, Dutch Mh, German Natural High and Wise, Norwegian MRE — the latter cost 30 dollars for 12 servings of boiled meat, approximately 2.5 dollars per serving, or in buckets with a shelf life of 25 years at 100 dollars for a bucket (15 packs in a bucket, 4 servings per bag), it turns out 1.5 dollars per serving.

Russian prices are: a portion of 20 g (200 g of finished product) buckwheat with mushrooms costs from 40 rub., the same amount of beef soup with potatoes, goulash with pork and omelette with butter and smoked meats.

Sublimated cottage cheese 30% fat content is from 80 rubles. 50 g, yogurt — 90 rubles. for 60 g, oil — from 35 rubles. for 20 g. Sublimated beet juice — from 150 to 300 rubles. for a jar of 50 g, cabbage and nettle — almost as much, depending on the appetite of the seller.

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