{"id":39789,"date":"2025-10-22T10:00:00","date_gmt":"2025-10-22T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39789"},"modified":"2025-10-22T09:03:23","modified_gmt":"2025-10-22T07:03:23","slug":"nitrogennel-fagyasztott-zoldsegek","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/nitrogennel-fagyasztott-zoldsegek\/","title":{"rendered":"Frozen with nitrogen, when vegetables really \u201estay fresh\u201d"},"content":{"rendered":"
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In recent years, more and more professional kitchens are rediscovering the value of frozen vegetables, but not all of them, how <\/em>the frozen product is prepared. Nitrogen flash freezing, also known as cryogenic freezing<\/strong>, brought a real revolution. The technology not only increases shelf life, but also preserves the quality of fresh vegetables.<\/p>\n\n\n\n

But what makes this process so special and why should you choose premium quality even if it's \u201ejust\u201d a frozen vegetable?\u00a0<\/p>\n\n\n\n

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What is the difference?<\/h3>\n\n\n\n
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In traditional freezing, the vegetables cool slowly, creating large ice crystals that break up the fibres. By the time it thaws in the kitchen, the fibre structure is damaged and the texture is \u201ewatery\u201d and soft. A nitrogen flash freezing <\/strong>\u00a0i.e. the \u201eIndividual Quick Freezing (IQF) <\/strong>\u00a0on the other hand, uses extremely low temperatures (between -50 and -196 \u00b0C), so the core temperature of the product drops almost immediately. The result: small, round ice crystals, intact fibres, bright colour and texture similar to fresh<\/strong>.<\/p>\n<\/div>\n\n\n\n

But that's not the only point of the technology. each piece is frozen separately by the system<\/strong>, be it green peas<\/a>, fava beans<\/a> or new potatoes<\/a>. This prevents the pieces from sticking together, making dosing and accurate measurement easier. <\/p>\n\n\n\n

It is not only the kitchen logistics<\/strong> but also reduces waste: you use as much as you need. And the quality remains the same every time, regardless of when the product went into the freezer.<\/p>\n\n\n\n

The difference is striking, especially for vegetables, fruits and more delicate products (e.g. beans, mushrooms<\/a>, asparagus<\/a>).<\/p>\n\n\n\n

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(Source: https:\/\/www.frozenfoodeurope.com\/vegetables-fruit-frozen-weathers-storm\/<\/a>)<\/p>\n\n\n\n

Revolution in professional kitchens<\/h3>\n\n\n\n

Flash freezing was one of the biggest technological leaps in modern gastronomy, and not just in fine dining.
For a restaurant, a factory kitchen or even a chain plant, it is a huge advantage to seasonal ingredients all year round<\/strong> can offer the same quality.<\/p>\n\n\n\n

Products made by nitrogen freezing:<\/p>\n\n\n\n