färskfrusen
Färskfrusen is a Swedish term that translates to "freshly frozen." It refers to food products that have been frozen immediately after harvesting or processing, with the aim of preserving their freshness, nutrients, and quality as much as possible. This rapid freezing process prevents the formation of large ice crystals, which can damage the cellular structure of the food, leading to a better texture and flavor upon thawing compared to foods that have been frozen slowly or thawed and refrozen.
The concept of färskfrusen is particularly relevant to fruits and vegetables, but it can also apply to
The process typically involves blast freezing, where food is exposed to very low temperatures in a short