Preservation Techniques Used
Blanching
Peas that are frozen without having been blanched are safe to eat, but have "off" colors, textures and flavours that's why Mc Cains first blanch their peas so when it's time for consumers to eat these peas, they are not an off colour and, also not mushy and dry. In blanching this product the peas are cooked in boiling water for 1-3 minutes, as blanching is not meant to be cooking the product fully. After boiling the peas they are then cooled down in iced cold water for the freezing process.
Freezing
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacterial growth. The process used for freezing peas is called "Snap Freezing". Snap freezing simply brings the temperature of the peas below their normal temperature point as quickly as possible. The extreme cold simply stops the growth of microorganisms and slows down the chemical changes that affect quality or cause food to spoil.
Packaging
Frozen peas packagings must maintain its integrity throughout machine filling, sealing, freezing, storage, transportation, thawing, and often cooking. As many frozen foods like peas, they are generally cooked in a microwave oven. Manufacturers have developed packaging that can go straight from freezer to the microwave and this packaging is what is used for Mc Cains Frozen Peas.
Peas that are frozen without having been blanched are safe to eat, but have "off" colors, textures and flavours that's why Mc Cains first blanch their peas so when it's time for consumers to eat these peas, they are not an off colour and, also not mushy and dry. In blanching this product the peas are cooked in boiling water for 1-3 minutes, as blanching is not meant to be cooking the product fully. After boiling the peas they are then cooled down in iced cold water for the freezing process.
Freezing
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacterial growth. The process used for freezing peas is called "Snap Freezing". Snap freezing simply brings the temperature of the peas below their normal temperature point as quickly as possible. The extreme cold simply stops the growth of microorganisms and slows down the chemical changes that affect quality or cause food to spoil.
Packaging
Frozen peas packagings must maintain its integrity throughout machine filling, sealing, freezing, storage, transportation, thawing, and often cooking. As many frozen foods like peas, they are generally cooked in a microwave oven. Manufacturers have developed packaging that can go straight from freezer to the microwave and this packaging is what is used for Mc Cains Frozen Peas.