Posts Tagged ‘food storage’

Tips About Food Storage

More progressive variant of food storage is to create vacuum in ware by means of the special pump (usually it is applied on the container). The electric pump working from a network or the accumulator is much more effective: in containers with manual vacuum not always it is possible to provide sufficient air. The price for such containers begins from 30 dollars of the product from heat resisting glass in which it is possible not only to freeze products, but also to warm up in a microwave, cost more expensive. But that the ware has not burst before to place from a refrigerator in a microwave, it is better for heating up to a room temperature.

The special lattice is often applied on containers also. It is put on a bottom of ware and serves to separate a product, for example fresh meat, from a liquid which of it is allocated. That the owner has not forgotten, how many days at it is stored meat or sausage cutting, on covers of expensive containers there is a special indicator of date and month.

But even in such vacuum containers the meal cannot remain eternally. According to the expert of laboratory of food toxicology of scientific research institute of a food that a foodstuff has not done much harm to health to store them even in the most technological container it is necessary not longer the term specified on packing. Products which should be processed – to cook, fry, soar, – it is not necessary to put in a refrigerator nearby or on a shelf above products which do not require thermal processing, for example sausage or cottage cheese.

On the sanitary rules confirmed for public catering establishments by which it is necessary to be guided and in a life, meat half-finished products are stored in conditions of a refrigerator no more than for few days, sausage boiled: the higher and first grade there are more 72 hours, and the second grade – 48 hours. (soups, snacks) it is not necessary to hold multicomponent products in a refrigerator of more than 24 hours. Term of a life of salads and that is less: without refueling – 18 hours, with refueling (mayonnaise, sauces) – six hours.

And products are desirable for storing on a trellised shelf that air arrived freely. If sausage promptly becomes covered by slippery whitish touch, means, in a refrigerator is too damp. To reduce humidity it is necessary to cover “wet” products with covers, and greens to pack into tight plastic containers.

It is the most popular kind of “refrigerating” packing of food. Containers of the every possible sizes and forms from the plastic calculated on different kinds of products – cold, hot, loose now are issued. Such ware is multipurpose: it is possible and to store in it simply products on a refrigerator regiment, and to freeze them in a freezer, and even to prepare in a microwave. But this variety can play with the buyer a malicious joke. Therefore to choose containers it is necessary very carefully.

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Some Great Tips About Food Storage

Some great tips about food storage

Let’s begin with what not any plastic is suitable for food, and furthermore for hot products. On the containers contacting to food, there should be special marks – a badge with the glass and plug image. If this badge will cross out, using storage of food a product it is impossible.

Various kinds of plastic under certain conditions get toxicity. Some containers, absolutely safe at a room temperature, become a mine of the slowed down action at considerable heating. So, plastic polystyrene does not react in any way to cold products. But it is necessary to pour in capacity something hot (from 70 °), harmless by sight the vessel starts to allocate toxic connection under the name “styrene”. At the regular use it collects in liver, kidneys and promotes, for example, to cirrhosis development.

Therefore for the consumer it is very important to know, the container is intended for what kind of products. Be attentive: containers and banks supply with inscriptions «for cold foodstuff» or «for hot foodstuff». According to the experts in food storage, «if on the container it is written« for hot foodstuff », this ware can be used both for hot, and for cold dishes».

At absence of an inscription it is necessary to consider pictogrammes – if the container suits both for hot, and for cold, on it the range of temperatures – for example will be specified,-40 +130 ° «four snowflakes» means that in the container it is possible to freeze products.

From the point of view of toxicity it is considered the most safe polymer polypropylene. Substances which can be allocated from polypropylene, are almost harmless. So for foodstuff it is better to choose the containers made of this polymer, on them necessarily there is abbreviation PP. Experts assert that this plastic maintains temperatures to +150 ° with and approaches for dishwashers, refrigerators and microwaves.

Vacuum:

For those who buys products of times in a week and thus wants, that they long remained fresh, special containers with system of vacuum storage are issued and on sale. It is possible to store half-finished products and already ready dishes in them. In vacuum packing products are protected from negative influence of oxygen and long remain same fresh, as at the moment of their purchase or preparation.

Such containers do of special heat resisting glass or aforementioned polypropylene. The main thing in these capacities is a tight cover. It has the special valve through which of densely closed capacity air leaves.

The simplest way of removal of air is mechanical, by simple pressing a container cover. But, of course, real “vacuum” thus can’t be received. As a rule, containers do of polypropylene.

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For How Long It Is Possible To Store Food In A Refrigerator.

1. Old yoghurt. If at yoghurt in your refrigerator the period of storage has come to an end, do not be afraid of it. This foodstuff stored in a freezer can endure the term of storage on the whole two weeks. However, at some of them thus appears specific smell. If you have already opened yoghurt, it is languid dig in it a spoon and have then recollected that absolutely and did not want it is, cover it and eat during two days.

2. Fruit juice. It in an open kind can be stored fearlessly in a refrigerator week. In a week there will be a probability to poison.

3. The second dishes which prepared on oil and have remained after a dinner. If such meal you want to store in a refrigerator it is better to eat it within four next days.

4. Open canned food in metal banks. Storage of products in open cans is already in itself poison. Therefore if you could not for push once in yourselves all preserve product, shift the rests in a glass jar with a cover or in a deep plateau with which it is possible to cover with one more plateau. To store it will be possible days 5-7, depending on kind of a product.

5. Fruit and vegetables. They need to be stored in bottom sliding boxes, and it is better that fruit lay separately from vegetables – they have on each other badly influence.

6. The mysterious frozen products in a freezer. First of all, understand all who they are, and then throw out everything that has already deteriorated. And has deteriorated here that: chicken if it lay there more than a year; beef and pork if they were there more than 9 months; and fish if term of its stay in a freezer has exceeded half a year. And on the future: paste to each bag a piece of paper with the name of meal and date of its freezing.

7. An open bottle of wine. Such wine will remain tasty within a week, especially if to store a bottle in lying condition.

8. Eggs. They can be stored in a freezer 3-5 weeks. Then with them there is an incident.

Nevertheless it is necessary to feed children with fresh products, at them digestion in another way occurs, and the period of storage very much and very much depends on quality of a refrigerator.

As a result of the lecture I have thrown out from a refrigerator of my friend practically all. I have left only things in which freshness, despite their long storage, did not doubt. It was the jar of jam age in one year; old cheese from which we cut off edges.

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Temperature Modes Of Storage Of Foodstuff

Storage of foodstuff

Storage of products at low temperatures considerably reduces activity of enzymes and microbiological processes that does possible storage for a long time.

The choice of temperature of storage depends on type of a product and duration of its storage. The more close the storage temperature to a point has begun freezing; the development of microorganisms is more strongly slowed down.

Storage of the cooled meat products at temperatures slightly more low (nearby—2 °С) allows to extend considerably a period of storage and to simplify transportation.

Eggs can be stored at temperature—2,5 °С in one and a half time longer, than at 0 With.
Distinguish three kinds of storage of foodstuff:

• short-term storage of the cooled products on trade enterprises;

• storage of cool products in refrigerators;

• long low temperature storage of the frozen foodstuff.

Products are stored in first two cases at temperatures lower and is used at storage of the frozen products and stored usually at temperature—18 …-20 °С. Some products, for example, fat fish, store at lower temperature (-25 …-30 °С).

The more low the storage temperature; it is more difficult in developing of microorganisms. However some kinds of a mould can grow at temperature close to—8 °С. It transition to lower temperatures of storage (-18 …-20 °С), completely excluding possibility of development of microorganisms speaks.

Temperature fluctuations at storage of the frozen products should not be more ±1 °С. For example, they lead to deterioration of structure of meat which speaks growth of crystals of ice.

At rise in temperature the part of crystals of ice in a fabric thaws, and at the subsequent fall of temperature there is a growth of crystals and deterioration of structure of a fabric.

The factors influencing shrinkage of foodstuff

1. The more low air temperature, the less its moisture content (absolute humidity), that is can apprehend air less than a moisture. Shrinkage of fish, for example, at—18 °С will be approximately in 2 times less, than at—8 °С.

2. The above relative humidity of air, less intensity of evaporation of moisture from a surface of a product and less shrinkage. For shrinkage reduction it is necessary to support as much as possible admissible relative humidity of air. For each kind of products there are limiting values of relative humidity above which their damage by microorganisms is observed.

3. Intensity of evaporation of moisture is influenced essentially by speed of air circulation. More often there is a change of air at a product surface, the more shrinkage.

4. Character of a surface of a product is of great importance for moisture evaporation.

The product entirely covered with a grease layer, is well protected from shrinkage. Special measures are applied to shrinkage reduction: use of protective films and coverings, installation of special screens, glazing of fish, etc.

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Storage Of Products

Nobody likes throwing out products. But at times to do this is necessary – when we open a refrigerator and we find meal in a condition not so capable to tempt appetite. That it does not happen, it is necessary to remember that almost each dish requires special storage conditions.

Who from us does not wish to go in a month to shop, to hammer in a refrigerator under an outset and with taste to eat all reserved before next month? But realities are that even in the advanced refrigerators products often enough spoil, and without having waited the hour. The conveyor a refrigerator-garbage can work constantly. There are some ways to break off such prodigal and unnatural circulation of meal in the nature: to buy it is less, but more often to observe storage conditions and carefully to choose packing for each kind of products.

As it is known, the period of storage of products in a refrigerator is influenced by many factors. The main things from them are temperature and humidity. For different products the storage conditions are required. For example, the temperature of thawing of ice is preferable to fresh meat or fish – nearby 0 ° C. Dairy products and cheese is better remain at temperature 4-6 ° C, and gentle fruit and vegetables, for example cucumbers, do not take out temperature more low 8-10 ° C. Many modern refrigerators are capable to provide such conditions by means of especial operating modes.

But to forget about competent packing of products even in the presence of a good refrigerator it is not necessary.

Food wisdom:

Temptation to put in a refrigerator food in that plate in which it was prepared is great. But to do this is not necessary, especially if it is a question of fried meat in a pig-iron frying pan (pig-iron is subject to a rust) or the porridge welded in an aluminum pan (oxidation process even in a refrigerator goes promptly).

If to store food in pans, only in enameled or made of a stainless steel. However and here it is not out of place to observe a number corrected. So, if in a soup pan remains very little, that, in smaller, soup it is necessary to boil, cool its modulation and only then to put in a refrigerator. Otherwise your first dish will quickly deteriorate: after all the smaller capacity was not sterile. If the meal was stored in the enameled or glass pan, do not hasten to put at once from a refrigerator it on fire. The ware together with contents should be warmed to a room temperature. In this case care any more of meal, and about ware. Otherwise it can burst.

Milk and juice is recommended to be stored in original packing. That who prefers unbottled milk, it is necessary to know that to store it in plastic bottles it is undesirable. It is better to pour at once milk in glass container and in it to sterilize, having put a bottle in a pan with water and having boiled it.

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Food Storage

Disposable packing:

The most popular way of storage of products is polyethylene packages. However, not any polyethylene suits this purpose. Some kinds of this widespread polymer can allocate, though and in very small doses, toxic substances. Therefore polyethylene should be food.

It is necessary to remember: in the polyethylene intended for packing not grocery products.

But polyethylene packages in which the provisions are on sale, it is possible to use bravely: epicures and grocery shops are obliged to have on them the hygienic certificate of safety. So theoretically in packing packages that lie at cash desks in supermarkets, it is possible to turn safely both sausage, and herring slices.

Council to especially cautious citizens – to buy special packing packages with the mark on packing: «for foodstuff». And for meal which demands special storage conditions (fragrant fish and smoked products), or, on the contrary, cheeses easily absorbing smells it is possible to use packages with a fastener zip-lock. The blessing such packages are issued the various sizes – from 3 х 4 centimeters to 60 х 60 see

The food polyethylene film can be worthy replacement to a package. It is on sale rolls in packing with cutting edge that it was easily possible to cut off a piece of the necessary length. This film very thin and soft, it fits tightly a product and creates tight packing. But it is not necessary to wrap fat products in polyethylene packages and a film: oil, fat, sausage products, cheese.

For meal storage also the food aluminium foil which is on sale in any household shop well approaches. It possesses unsurpassed protective properties, is not toxic, does not transfer to products of any foreign smell or smack, does not pass water and other liquids, does not absorb fat and vegetable oils (polyethylene more not tight material).

If to put in foil hot products, it becomes fragile. Therefore the food preliminary should cool down. It is natural that each package, a film and foil piece can be used only once.

Good stuff for storage of foodstuff the pergament paper is considered.

On the one hand, it passes air and gives the chance to products to breathe, with another – possesses fat- and moisture resistance. In a paper dairy production, for example a butter which in wrong packing quickly loses freshness well remains and is sated with extraneous “aromas”. In a refrigerator it is possible to store confectionery products or the ready dishes bought in cafe, the same hen in paper packages a grill.

In parchment fat will not get unpleasant smack, and smoked fish will not become covered by a mould as quickly as it will occur at packing in polyethylene. Also in a paper it is possible to wrap sausage.

This planet gets “hot” – it’s time to be prepared. Find out more about food storage – this info can save your life. Visit this food storage website for useful facts in the food storage industry.