Freeze-dried food is made by using a process called lyophilization, in which the temperature of the product is lowered to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapor. In other words, freeze-dried food is frozen raw products dehydrated without thawing. The freeze-drying process retains the physical structure of the food product and preserves it for rehydration at a later date. Also, the freeze-drying process allows extending the shelf-life of the food while maintaining the quality. Because the cell structure of the food product remains intact, freeze-dried food products are high quality and maintain their original raw color, shape, flavor, and nutrients. Freeze-dried food surpasses food dehydrated by other methods regarding its quality. because freeze-dried food preserves flavor, appearance, and nutrients. Also, freeze-dried food can be stored at room temperature for a long time and easily reconstituted with water in a short period. The freeze-drying process is used mainly with high-value products because it is an expensive drying technique. Also, some foods are more suitable for freeze-drying than others. Commonly, the freeze-drying process is used for coffee, vegetables, herbs, food flavorings, fish, seafood, eggs, fruits, juice, and dairy products, such as milk, yogurt, ice cream. Also, freeze-drying is suitable for individual food and whole dishes with multiple ingredients, for instance, stews or soups. As a result, freeze-dried foods can be used for military rations, camping, hiking, space exploration, traveling. If you would like to try freeze-dried food yourself, find this type of food here: https://goo.gl/maps/rbwsFAg3xyL6UjCR7.
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