PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS -continued 



Food 



Meats, poultry, 

 fish-con.: 

 Roast raeatci aiid 

 poultry-con. 



Shrimp, cooked - 



Procedures considered most appli- 

 cable to home freezing 



PacKagiiig: 

 PYozen dry: 



Pack in moisture- vapor-proof 

 material, seal, and cover witli 

 stockinette (50) . 

 Frozen in sauce: 



Pack in tub-type cartons or glass 

 Jars (50). 



Dressing: 

 Wrap separately in noisture- 

 vapor-prcof material (43, 50) . 



Other procedures noted from the literature 

 review 



Thawing and heating: 

 Frozen dry: 

 Thaw quickly in sealed original 

 package in refrigerator, at 

 room temperature, or by setting 

 container in water. Serve cold 

 or reheat (50, 148) . 

 Frozen in sauce: 



Reheat meats packed in gravy in 

 double boiler, in covered 

 casserole, in steamer, or over 

 direct heat (50, 159) . 

 Dressing: 

 Place stuffing before completely 

 thawed in greased casserole; add 

 small amount of water, cover, 

 and heat in 350° F. oven (50) . 

 Formula: 



Pack dry, with cocktail sauce, or 

 as shrimp Creole (79) . 



Preparation: 

 Boil unpeeled shrimp 10 to 20 

 minutes in a solution of 10 per- 

 cent of their weigfit of salt 

 (89, 166) . 



Pacliaging: 

 Pack compactly (43, 50) . 



Storage: 



2 to 4 months (43) . 

 6 to 9 men tils (50) . 



3 to 8 montlis (50) . 



Storage life of cooked pork and turkey is 

 less than that of beef (166) . 



Outer slices of roast may have stale flavor 

 (50). 



Thawing and heating: 

 Almost as much time is required to reheat 

 frozen roasted poultry as to cook the raw 

 bird; also dries out and skin becomes 

 brown and tough (50) . 



Salt increases development of rancidity but 



flavor flat without salt (89) . 

 Rancidity in storage increased with greater 



concentration of salt (89). 



Other seasonings had no effect on keeping 

 quality (89) . 



Preparation: 

 Remove head, cook with or without shell (79). 

 Boil in water containing salt and any 

 seasoning desired for 8 to 10 minutes (79) . 

 Boil peeled shrimp 8 minutes in 2 1/2- to 

 5-percent salt solution (89) . 



