When storing fresh and perishable products, the main thing is to slow down the growth of bacteria, which, multiplying, spoil the products. For most bacteria, the ideal habitat can be described as follows: warm, dark and damp. So, to slow down their growth, you need to exclude at least one, and preferably two of the three conditions.
Water bath
Creating a refrigerator on the site is not as difficult as it seems at first glance. First, find a free place, which is almost always in the shade. Then dig a small hole into which a saucepan of about 5–10 l will firmly fall. It depends on how much food you need to keep. The height of the pit, do a little less than the pan, so that its side rose above the ground by 2–3 cm. Put the pan in the prepared pit and place a smaller pan in it, as if making a water bath. In general, this is what it will be, only cold. In a smaller saucepan, put the food you need to keep - fresh meat, boiled sausage and sausages, salads, fish. It is desirable to wrap everything in food film and foil. Then pour water into a large saucepan, as cold as you can find. Cover the entire structure with folded foil. Great luck will be, if you have a frozen product, it will add more cold. Keep in mind that products that have already begun to deteriorate cannot be put on such storage. They must either be prepared immediately, cleaned beforehand, or discarded. Then every hour, check the temperature of the water in a large saucepan. It should be cold always.Dry pickling
Often in the country there is no time to bother with the manufacture of such a refrigerator, and products need to be saved only until the evening. In this case, use foil, salt and spices. Spice the chicken, fish and meat with spices, wrap them very tightly in cling film, put them in a bowl with a lid and put them in a cool place. This method is called dry pickling. Thanks to the spices, the meat will not deteriorate, but marinate and by the time of cooking it will acquire a very pleasant aroma. If you do not want to fry the meat with spices, just rinse it and dry it.Garlic seasoning
If you are not afraid of the smell of garlic, then grate it and grease sausage, meat or chicken and tightly, squeezing out the air, wrap in foil and put in a cool place. Garlic is a strong antiseptic, it will slow down the growth of harmful bacteria for a long time.Salt wrap
Cheese, half-smoked and uncooked smoked sausages, smoked and dried fish are well kept in salted dry cloth. If there is no time to fiddle with soaking in saline and drying, then simply sprinkle salt on the product and wrap in a dry cloth or paper towels. By the way, fresh chicken can also be saved, generously rubbed with salt and wrapped in baking paper or foil. When cooking, keep in mind that her skin will be too salty and unsuitable for food. Although it is good: chicken skin is not the most useful product!Tuesday, April 12, 2016 07:56 + to quote pad
Not only special devices, but also “people's councils” will help to preserve the freshness of products for some time. Our great-grandmothers and grandmothers somehow got along without refrigerators.
We keep dairy products
This is especially true if the family has children who need fresh milk, cottage cheese, butter every day.
- Method 1
To prolong the freshness of the milk, it must be boiled by adding cooked soda or sugar at the tip of the knife. After boiling, pour into enameled, glass or ceramic dishes. Place the container with milk in a basin with cold water so that the water reaches its half. Then cover moistened with water and wrung out with a napkin or towel, leaving its edges in water, and put in a dark place in a draft (remember the principle of the atmospheric refrigerator). Constantly evaporating water will keep the temperature low and milk will not turn sour.
- Method 2
You can act differently. Milk jar tightly close and wrap a layer of cotton wool. Cotton for reliability secure threads. Packed in such a jar to put in a shallow large plate with cold water. Cotton wool will absorb water and cool the milk. Only it will be necessary to add water often, as cotton wool will take it away faster than cloth.
Method 1
Two or three days these products can lie in parchment paper soaked in saline.
- Method 2
Cut into portions and put in a dish with strong salt solution. Just before use, be sure to rinse in cool water.
- Method 3
Regards butter. It can be wrapped in a cloth soaked in wine vinegar. Oil will stay fresh for a long time.
- Method 4
Again about butter. Put a piece of oil in salt water and pour a thin layer of vegetable oil on top. It will create a film that will not let air through, and the contents will remain “conserved.” The main thing - do not shake the bowl, so as not to disturb the oil film. Be sure to rinse the oil before eating to wash off the salt.
Before you put the curd in a jar, it must be sterilized. Put a thin layer of salt on the bottom. Ram cottage cheese so that it fills the entire jar, and there is no air left. Close container with gauze soaked in salt water. Construction close wooden stand under the hot and put a load on top.
It is worth considering: no matter how hard we try and try, cottage cheese is very poorly stored, if it is really natural. And if the freshness of the product causes concern, it is better not to eat it.
We save meat products
Meat and sausage are eaten by the majority, and many still do not know how to do without them. Therefore, there are a lot of ways to keep these products fresh.
Meat
Method 1 - in vinegar
The meat is wrapped in a cloth soaked in vinegar. Then the package is placed in a bowl with a lid and removed in the shade. Before cooking the meat should be thoroughly rinsed with water.
- Method 2 - Nettle
A piece of meat is lined with fresh nettle leaves washed in cool water on all sides. It is then wrapped in paper and stored in a cool, dry place.
- Method 3 - with a crust
Fry until crusted or scald with boiling water a piece of meat. If the meat is scalded, then dry it over the fire. Wrap in cheesecloth and put in a draft.
- Method 4 - with horseradish
If horseradish grows in the garden, you should pick 2-3 of the largest leaves. Wrap the meat in them so that it is closed on all sides. Tightly wrap everything in parchment paper and put in a dark place. Shredded horseradish will do as well - meat is laid on it. Then everything is the same: to wrap in paper and put in the shade. In the absence of paper, meat, rubbed with horseradish, can be folded in a jar or saucepan and tightly closed with a lid.
- Method 5 - with garlic or onions
Put the meat on a small stand (like a stand for steaming in a slow cooker), put it in a saucepan. Before that, put onion or garlic crushed in a blender at the bottom of the pan (you can do both). Cover and store in a dark place.
- Method 6 - in sour milk
The meat is poured with sour milk so that it is not visible, and placed in a cool place.
- Method 7 - Lemon
The meat is generously rubbed with lemon juice, sprinkled with salt. Tightly stuffed in a saucepan with a lid - and straight into a cold place.
- Method 8 - for frozen meat
If you want to keep frozen meat, it should be wrapped in several layers of paper or newspaper. As an option - in the old clothes, again in several layers. So it does not melt longer.
Important!Separated from the bone meat is better retains freshness.
Another product that is poorly stored. You can put it in the well, but the sausage will not stay there for long.
Then either take the amount that you can eat right away, or refrain from buying, knowing that there is no refrigerator.
Smoked sausage
Stored for three days. Keep it better in a dry ventilated area. You can fry a little or dry on the fire.
A whole chicken is wrapped with nettle leaves (or the same nettle is stuffed inside the carcass) - so the bird will “hold out” for 24 hours, provided the room is cool enough.
Poultry meat cut into pieces in a bowl can be shifted with nettle leaves. For storage of poultry fit all these "meat" methods.
Save the fish
- Method 1
If the fish is fresh (not smoked, not dried, and so on), then it is covered with leaves of mountain ash or nettle, salted on top, covered with a napkin dipped in vinegar. And, of course, clean in a cool room.
- Method 2
Well gut fish, but not wash. Salt, pepper and hang in a ventilated cold place. You can also fill the gutted carcass with nettles.
- Method 3
Smoked fish can be hung on the wind and the sun.
Save the eggs
- Method 1
Each raw egg on top of smear vegetable oil and clean in cool.
It is difficult to refuse it. And the question immediately arises - how much meat is stored in the refrigerator and how to store it properly?
Features storage of meat in the freezer
The longest stored meat in the freezer at -18? C and below. Moreover, the shelf life directly depends on the type of meat and methods of its cutting - in chunks, whole carcasses or in the form of minced meat.
- Beef, pork and lamb (large pieces) are stored for 4 to 12 months. Naturally, the less it will lie in the ice - the more it will retain all its properties. Another important nuance is that small pieces of meat (for example, goulash) should not be kept in the freezer for more than 3-4 months.
- Carcasses of a rabbit or nutria are best kept for no more than six months, but if necessary, the storage period can be extended for another 6 months.
- Carcasses of birds can be stored for a year, and pieces of a bird will lie for months. 8.
- Any minced meat is stored for 2-3 months. It will last longer, but will become much less nutritious.
- Meat offal stored 1-2 months.
If the temperature in the freezer is about -12? C - the shelf life of meat products is reduced by 1/3. At a temperature of -8 to -10? C - 2 times. Meat must be packed in plastic wrap (ideal) or plastic bags. With long-term storage of meat it is highly undesirable to defrost it. Each defrost reduces all useful qualities by half.
Features of storage of meat in the refrigerator
Now let's talk about keeping meat in the fridge. This is especially true if you are very tired or busy to immediately process the meat products, or prepare them for storage in the freezer.
Fresh, fresh meat is put in a glass or enamel bowl - it should not be left in the bag! You can use a plastic food container. Meat can not be tightly closed - it is best to leave the container open. In this form, it will lie for a day. The same applies to fresh poultry carcasses.
Stuffing is stored in a common chamber for no more than 12 hours - it must also be removed from the bag. Any offal is not left in the common chamber for more than 6 hours.
Features of long-term storage of meat in the refrigerator
There are also emergency situations when meat has to be stored in the common chamber of the refrigerator for several days. For example, if the freezer is overfilled or stopped freezing. In this case, you need to use culinary tricks that will not let the meat spoil.
- A piece of meat is well rubbed with lemon juice and stored in a glass, enameled or stainless container without covering - so it will “hold on” for day 2.
- You can wrap the meat in thick paper, and wrap the top with a cloth moistened with strong salt solution. Shelf life - 2-3 days.
- Some sources advise you to pour the meat with fresh milk or pour boiling saline - a shelf life of up to 2 days.
- If you have the opportunity - wrap a piece of meat with nettle leaves, and shift the pieces to them. Then wrap everything in a wet towel and place it in an enamel bowl. It should not spoil in about 2-3 days.
Finally, the meat can be simply marinated in lemon juice or vinegar. Marinade will not allow meat to rot out for 3-4 days.
Well, what to do if, despite all efforts from meat or minced meat, an unpleasant smell has already gone? If it has just begun to deteriorate, a large amount of onions, spices and high-quality culinary processing will completely correct the situation.
Free legal advice:
How and how much can you store frozen meat in the freezer?
Meat is a high-calorie and nutritious food that contains a lot of useful substances necessary for the normal functioning of the human body.
But, like any product, meat must be properly stored. The shelf life depends on many factors: type, storage conditions and method of preparation. About how much you can store meat in the freezer, we will tell in the article.
What do guests say?
The conditions, norms and periods of storage of meat, depending on the type, are determined in accordance with State Standards: 4; 2; 2; 4 and others.
Free legal advice:
The shelf life is affected by the method and conditions of storage, packaging and processing of this food product.
How to choose fresh?
The freshness and quality of the meat can be determined by such factors as cut, texture, color and smell.
- The main sign indicating the freshness of the product is color. The color of the meat should be uniform, without extraneous shades and stains: beef - red; lamb - dark red; poultry meat - light pink; veal and pork - pink. Allowed streaks and blotches.
- Fresh meat has a subtle, pleasant aroma. There should not be a sharp, sour or musty smell.
- Meat mince has much to say about the freshness of the product. "Marbling" on the cut indicates the high quality of the product. On good meat fat is white.
The exception - mutton fat, it can be milk or cream color.
On how to recognize the consumer fresh meat, you can learn from the video:
How much can you keep the jam in the cellar? Learn about this from our article.
Free legal advice:
Optimal temperature
At what temperature to store?
Meat products, depending on the type and method of preparation, are allowed to be stored both at room temperature and in the refrigerator or freezer.
Storage temperature ranges from +5 to -30 ° C.
Terms, conditions and rules of storage
In order for meat to retain its taste, nutrition and healthy qualities, it is important to store it properly. Each method of storing meat has its own conditions, norms and features.
The shelf life of fresh fresh meat for 2-4 days at a temperature of from 0 to + 5 ° С. It is not recommended to pack the product in a plastic bag or food film - fresh meat can "suffocate".
Free legal advice:
To prevent the meat from winding up, it should be stored in an enamel or ceramic dish covered with a lid. Allowed to lower the product in cold water and refrigerate.
Chilled meat is a product that has not been frozen. It is stored at a temperature from 0 to + 2 ° С. The shelf life of chilled raw pork and beef - from 1 to 3 days, chicken - up to 5 days. At a constant temperature of 0 ° C and below, storage times vary up to 15 days.
Freezing meat reduces its nutritional value and taste, but significantly increases the shelf life of the product.
At a temperature of 12-18 ° C, the shelf life of the frozen product:
Deep-frozen meat - storage at temperatures below -30 ° C prolongs the shelf life of meat more than 2 times:
Free legal advice:
It is recommended to keep defrosted (thawed) meat in the refrigerator for no more than a day, since the product was stored for a certain time before defrosting.
The quality of thawed meat is practically the same as chilled.
Shelf life of boiled meat depends on its type.
- Jelly can stand in the refrigerator for a week.
- The more salt used in cooking, the longer the food can be stored.
- Fatty meat spoils much faster than lean.
- Frozen boiled meat can be stored for a month.
Shelf life of smoked meat:
- in the refrigerator - up to 10 days;
- at room temperature a day.
Vacuum packed meat. The shelf life of meat in a vacuum package is 7 days.
Free legal advice:
You can learn about the storage periods of frozen meat from this video:
Table
How to keep churchkhela properly, read here.
How much can you keep in the fridge?
With the preparation of the thawed product is better not to delay.
After all, a certain time it lay in the freezer. It is desirable during the day to do the heat treatment of the product.
Shelf life of cooked meat depends on the method of cooking. But it is better not to keep it for more than 1-2 days.
Free legal advice:
How long to store the cooked pickled meat depends on the sauce and spices used to make it:
- Safe shelf life of meat marinated in lactic acid products.
- Meat, pickled in mayonnaise, is stored no more than 5 days.
- Pepper, vodka, wine, and vinegar in the marinade help to keep the product for a week.
- Garlic and onions in marinade significantly increase the shelf life - up to 5 days.
- In order to increase the duration of use of pickled meat, the product can be frozen, after removing it from the sauce.
Frozen meat, in comparison with fresh, loses a little in taste and nutritional properties. But it benefits in terms of storage, which is much higher than the shelf life of fresh or chilled meat.
- Lamb, pork, beef, frozen can be stored for 3-12 months.
- Frozen poultry meat can be stored for 8-12 months.
- It is advisable not to keep boiled and smoked meat in the freezer for more than 1 month.
What happens to the product over time?
Fresh meat has a delicate juicy texture, pleasant smell and good taste.
With long-term storage in the meat are irreversible processes that radically change these indicators.
Free legal advice:
A putrefactive microflora develops, under the influence of which the product becomes flabby, acquires a brown color and musty smell.
As a result, the meat spoils.
How to understand that it has deteriorated?
To understand that meat has expired is quite simple. The spoiled product has a sharp unpleasant smell, loses its elasticity and natural color.
Brown or green spots, mold on the meat, as well as a musty or sour smell indicate the unsuitability of the product in food.
What is the danger of using overdue?
Staphylococcal intoxication, salmonellosis, dysentery, infectious botulism - diseases that can be caused by the use of expired products. Eating spoiled meat is fraught with many serious consequences, including death.
Free legal advice:
Meat is a tasty and healthy product rich in vitamins, minerals and amino acids. But, in order to preserve all its beneficial properties and taste, it is necessary to properly observe the conditions, norms and shelf life.
How to store meat
Meat products are classified as perishable. But if they are in proper conditions, then you can not worry about their safety. We will talk about what needs to be done so that the meat does not spoil and retains its taste properties. And also consider all options for its storage in raw and cooked form.
Free legal advice:
How to store fresh meat
In a refrigerator
It is advisable to store the raw product in the refrigerator for no more than two days at a temperature of from 0 to -3 degrees. Day stored meat, if observed temperature range from 0 to +5 degrees. And at a temperature of +5 to +7 degrees, the product will remain fresh for about 12 hours.
A whole bird or rabbit bird will retain its freshness for 2 days. And portioned pieces of chicken, duck or rabbit meat will quietly lie for 24 hours.
In addition to temperature, there are some other factors that affect the safety of pork or beef. If you brought home a fresh product, you need to:
- Release it from the film so that it does not suffocate;
- Put in a container;
- Cover with a lid, but to leave a gap for access of air.
Do not put pieces on absorbent surfaces (for example, on a wooden board). Also, next to the meat should not be dishes with strong odors.
In freezer
Beef or pork in the freezer can be stored for up to 1 year at a temperature of from -18 to -24 degrees. The pieces will lie for 8 months if the temperature of the camera is from -10 to -18 degrees, and 4 months at temperatures from -8 to -10 degrees. The larger the pieces, the longer they can be stored without losing their qualities. Frozen minced meat will lie in the freezer for about 4 months.
Free legal advice:
Poultry and rabbit in the freezer can be stored for up to a year. A portion of the pieces of chicken, duck or rabbit lay up to 6 months in the freezer.
Separating the required portion of the pressed briquette is not easy, and the constant defrosting spoils the product. Therefore, it is better to divide the meat into pieces immediately.
Follow these simple tips for freezing:
- Meat is best separated from the bones, so it is better stored.
- Excess moisture should be removed from each piece by wiping it off. Wash the pieces in any case impossible.
- Meat is recommended to wrap in polyethylene or foil and release air from the package so that it does not lose moisture.
- Each piece can be signed for your convenience by indicating the date and period of use.
There is another way to freeze portions:
- Put them in the freezer, turned on for maximum mode;
- Already hardened meat should be removed and rinsed in cold water;
- An ice crust is formed on its surface, which will not give moisture, and the product will remain juicy.
Defrosting is best done in natural conditions, not using a microwave and water. Meat is recommended to put in a glass or enameled container at night. In the morning you will see the thawed product.
Free legal advice:
How to store minced meat, semi-finished products, offal
Semi-finished products and ready-made pieces in the refrigerator will spoil faster than fresh meat. It is better not to keep the by-products, which include the kidneys, heart, lungs and liver, in the refrigerator for more than 8 hours. In the freezer, they lie for 2 months, if they are wrapped in film or foil.
Stuffing without adding other products will lie for 1 day in the refrigerator and about 3 months in the freezer.
Ready stuffing, if added onions can quickly darken, absorbing onion juice. Therefore, onions should be added just before cooking.
Storage of the finished product
Cooked meat
It can lie in the refrigerator for 3 days, if it is removed from the liquid and allowed to drain the broth. It is placed in a container and covered with a lid on airing.
As for the freezing of boiled meat, it is difficult to give a definite answer. It can be placed in the freezer, but the taste after defrosting will not be the same.
Free legal advice:
Smoked meat
It will keep freshness in the fridge for about 10 days, but it should not be sent to the freezer.
Marinated Meat
It will persist for a week if the temperature of the refrigerator is from +3 to +5 degrees. But only if there is no onion in the marinade, and the container is covered with foil.
Storage without refrigerator
- Wrap it with a piece of cloth soaked in salicylic acid. It can be purchased at the pharmacy. And also fit a strong salt solution.
- Put the pieces in cold milk.
- Grate vinegar or lemon juice and put in an enamel bowl. Cover is not necessary.
- Wrap fresh meat with nettles, put them in an enamel or glass bowl and wrap in a cloth dipped in water.
All these methods will prolong the freshness of the meat by no more than 10 hours. In an extreme situation, you can make a marinade of vinegar, kefir or lemon juice. Such meat will not deteriorate within 3 days.
So, the meat can be stored in the freezer for a long time. Pork and beef lie for 12 months or longer, and poultry - not more than a year. It is important to have an idea about the age of the product (minced or chopped pieces). In the refrigerator, the fresh product lasts no more than 2 days. In an emergency, the meat can be stored without a refrigerator, but not more than 10 hours.
Free legal advice:
See also:
How to keep meat without a refrigerator: ways
In fact, there are many options when you want to keep food outside the refrigerator. For example, you need to know how to keep meat without a refrigerator, if a person goes on a picnic for a barbecue somewhere in the summer. In this case, ordinary ice will help, in which the meat will be put. Beef or lamb can do without a refrigerator for the longest time, but for poultry and pork, this shelf life is reduced. Best of all, any meat will retain a fresh look if separated from the bones. After clearing the meat from the bones in advance, it is necessary to rinse it well, removing all the blood and dirt. Well dried meat is rubbed with lemon juice or vinegar, leaving the product in a sealed container in a cool place. It is allowed to hang the meat in a draft.
In order that the fresh meat product does not deteriorate for several days, it is necessary to rub it with boiled pork, beef or mutton fat on each side. The processed piece of meat is wrapped in waterproof paper and sent to the coolest place. There is another option that will allow the product not to deteriorate in the absence of a refrigerator. It is necessary to take raw meat and dip it in boiling water for a few minutes, while the liquid should be well salted. Beef and lamb is dipped in boiling water for three minutes, if it is young veal, then one minute is enough. After that, the meat is left in a ventilated cold place, where there is no access to the flies.
Among the folk ways to distinguish shifting the meat product with grated horseradish or nettle, as well as fresh sheets of bird cherry, wrapping the pieces with a wet towel. Do not allow meat to deteriorate and the material is well soaked in vinegar or salt solution, in which you will need to wrap beef and pork. Even with the strongest heat, the meat will not rot, if you rub it with a cut lemon. It is important to leave the prepared product in a ventilated place. The whole week will allow skimmed milk, which quickly folds and closes the product tightly, to keep the meat tenderloin in good condition. It is also necessary to send the meat in a cool place. Before further use of the tenderloin, which was stored in a similar way, it must be washed well and dried.
Free legal advice:
Well with the processes of oxidation and reproduction of bacteria fights honey or fresh milk. To do this, you must completely pour the meat with raw milk or honey. Will allow to save meat and usual table salt longer. In this case, you need to prepare a saline solution from a packet of salt and two liters of water. Meat pieces are laid out in the prepared salty liquid, which must be wrapped with culinary parchment in advance (the weight of each of them should not exceed two hundred grams). Thus, the product can be stored for more than two days. If it happened that meat was already stored in the freezer of the broken refrigerator, it is important to slow the defrosting. In this case, you can use foil or special thermopackets. To create a thermos effect, the foil-wrapped piece is wrapped in material in several layers.
If you want to keep the meat up to a week, a towel soaked with salicylic acid solution will do. Before preparing the meat for long-term storage without a refrigerator, regardless of the method chosen, it is necessary to rinse it well under running water. So that the meat does not spoil, you can fry it until it forms a crust, pack it in a gauze bag and hang it in a place where there is a draft. It is also allowed to withstand meat over gas until a dry crust is formed. Tied with string, this meat is hung in a cool place. In order to preserve boiled chicken meat, you should use red pepper and salt, rubbing the product with spices well from all sides.
In addition, you can use the salting of meat, getting the so-called corned beef. You can use it traditionally with salt or add your favorite herbal spices. In the preparation of brine using thirty grams of salt for one liter of water (it is best to take boiled water). Beef, lamb or pork is cut into large chunks and sent to the prepared salted solution. Such a product should be in brine up to a month. Cooked corned beef is stored in a cool and dark place. You can use the drying of meat in a special dryer, before removing all the fat from it. The meat cut into thin plates is laid out in a drying apparatus and dried for twenty hours at a temperature not lower than eighty degrees.
adding a comment
Most Popular
How to build a cheap house in compliance with all their requirements is an important question that is of primary interest to those who have long dreamed of owning their own homes. How to save on building materials, and at the same time not to infringe quality inquiries - the key issues of this article.
How and what mushrooms can be dried: all about mushrooms
Our experts (29)
From my very childhood I was an “informal”, I went all the way possible, probably a child from a defective family, I was, in turn: a punk, a tinker player, anime artist, a raver and a goth, but I managed to learn: I was educated as a journalist. Now
Free legal advice:
I work as a business analyst in an IT company. It’s hard to get some hobbies, in principle, easy to lift and for any kipsh :) I am a gourmet, tasty food drives me crazy, I can judge about the travels and the evening in the kitchen :) for the third year I learn German, but
PR manager dash journalist. It comes from a tiny Siberian village. Then five years in Kemerovo, then half a year in Novosibirsk. Now one and a half in Moscow. So far from here especially does not pull anywhere. Only for a while - anywhere)
I am a film lover, photomaniac, I can not live without travel and music. This is probably the most important thing. I work in the department of international cooperation of one scientific research institute, but I want to change the sphere of activities. I am attracted to tourism and everything connected with it.
I just like to cook and that's it, especially experimenting with old recipes, adding some new ingredients to them. So nice when they say: "How tasty!" On your cooking. I cook borscht so that another mistress will envy! And baked ham
Free legal advice:
How to keep fresh meat longer in the refrigerator and without it
Housewives often think about how to keep meat fresh. Most people use this product daily, so it is important to know and be able to use the basic rules and special tricks. If we treat this issue without due attention, then after a couple of days the purchase may deteriorate.
Fresh Meat Storage
For many outdoor enthusiasts, the issue of product quality is very relevant. There are certain rules that you need to be aware of so that the storage of fresh meat is as long as possible. In the hot season it is better to use those varieties that are stored longer - beef, lamb. First you need to separate the muscle from the bone, and then dry the piece well. A common problem at picnics is flies. To scare them, sprinkle meat products with chopped tansy flowers. You can use borax powder - it helps to preserve the freshness of the product and scare away insects.
Fresh meat storage period
To determine the useful life of raw food, it is necessary to accurately determine the variety and condition of the meat product at the time of purchase. Under the right conditions, the shelf life of fresh meat can reach 72 hours. Remember that raw materials cannot be stored tightly packed in polyethylene. If you are not sure about the quality, then try to use the product within 48 hours. This is especially true for the steam carcass.
Fresh meat storage temperature
Chilled meat products can be stored at temperatures from -3 to -5 ° C for up to 96 hours. The storage temperature of fresh meat depends on the variety. Beef and pork can maintain freshness and quality at 7 ° C for up to 24 hours. Minced meat can be stored at 5 ° C for the same amount of time, and the rabbit and chicken at 5 ° C retain their qualities for only 12 hours. At a temperature range from 2 to 4 ° C, such a period of preservation:
- beef will be usable for 3-4 days;
- pork and veal lasts up to 3 days.
The optimum temperature for preservation is considered to be from 0 to -3 ° С. Any kind of meat can be stored for up to 48 hours. At a temperature of -12 ° C the following terms:
Free legal advice:
At temperature conditions of -20 ° C:
- beef stored 14 days;
- bird - 12 days;
- pork - up to 7 days.
At a temperature of -25 ° C:
- beef usable for 18 days;
- any bird will be kept for up to 14 days;
- pork - 12 days.
Storing fresh meat in the fridge
If the piece is pre-cooled to 0 ° C, storage of fresh meat in the refrigerator will increase to 3 days. Place the product containers on the shelf with the lowest temperature and it will lie for a long time. Here's how to keep meat in the fridge without freezing:
- Place the dry carcass in containers or pan, but do not close the lids tightly so that the air enters inside.
- The use of plastic bags for such products is not suitable.
- Use vinegar for better preservation of meat products. You need to wrap a piece of cloth soaked in a solution or a cloth - this will help to extend the shelf life for another couple of days.
Storage of meat without refrigerator
Salting is the most famous way to preserve meat products: salt generously, put into a ceramic container and cover with salt again. Charcoal will complement the effect - pour it with a layer of about 4 cm over the salt. Food will last about a week at room temperature. A good way to store meat without a refrigerator is a napkin dampened with vinegar or lemon juice. Just wrap it and send it to a cold place. You can put a piece in a container with ice. Ice must first wrap with a cloth.
Experts say that you can store meat products using other methods. For example, place the pieces of carcass, previously freed of fat, inside a wooden box and overlay with sheets of nettle. Place the container in a dark, cool place: underground at a depth of 40 cm or in the basement. This method will allow to store products for about 3 days. Preserve the suitability of the can and bay pieces of warm fat.
How to keep fresh meat longer
If doubts have crept into the suitability of the carcass or you feel a slight smell, then you should not eat such a product. All of the above options are relevant only for the use of products of satisfactory quality. Simple ways to keep fresh meat longer:
- Rub a piece of lemon juice is a quick way.
- Lubricate the surface of the products with a weak salicylic acid solution.
- The use of marinade will improve the safety of any kind of meat.
- You can dip the pieces in salted water, then in vinegar. Before cooking, rinse the stock thoroughly under running water.
- After salting the meat products, you need to resort to a short soak in yogurt or sour milk.
Keeping frozen foods on the go is not an easy task. This is especially true of meat and fish - they are considered perishable foods. How to keep meat and fish fresh without a fridge? Let's see together with all the subtleties.
Storage without refrigerator
Seafood and meat without refrigeration deteriorate very quickly. This is due to the fact that such products are saturated with various beneficial and harmful bacteria, which, without heat treatment, lead to deterioration of the taste of the product.
7 ways for meat products
| Picture | Instruction |
 |
Method 1. Traditional Drying
Storage of meat without a refrigerator in this way will be up to 60 days. |
 |
Method 2. Modern drying
|
 |
Method 3. Dry Salting
|
 |
Method 4. Wet Salting
|
 |
Method 5. “Biltong”
|
 |
Method 6. Hot preservation
In the photo an example of such conservation. |
 |
Method 7. Cold preservation
|
4 ways for fish
| Picture | Recommendations |
 |
Method 1. Nettle
Fresh nettle leaves are laid out in a basin with cold water, and an undivided fish is put on top. In this way, you can keep the product fresh for up to 24 hours.
|
 |
Method 2. Salting
|
 |
Method 3. Drying
We found out that there are a lot of ways to keep fresh meat and fish for a long time. It is important to choose a quality and fresh product, not delaying the preparation of blanks. Watch the video in this article for visual instructions. If you know more methods of storing meat or fish products without a refrigerator, share them in the comments. |
Everyone understands that considering what the permissible shelf life of products without a refrigerator, we remove the risk to get or. So, how long is the food availability period without a fridge?
Pies and pies with filling
Pies and pies with liver, meat or egg can be without a refrigerator only within 2 hours. With summer heat - even less. Pies and pies with fruit filling without a refrigerator should not be consumed after 9-12 hours, and in case of strong heat, the period of consumption is reduced to 3 hours.
Cakes, puffs with custard can not be eaten without storage in the refrigerator.
Dairy products
If there is a great need to consume dairy products (yogurt, kefir, etc.) without refrigeration, then do it within the first 4 hours. At high temperatures, this period is significantly reduced, and it is worthwhile to put such products in a thermopacket. If the lid is swollen, if there is a hiss when opening and an uncharacteristic flavor, it remains only to throw away this product.
Mayonnaise salads
Salads with mayonnaise without a refrigerator should not be stored. Exit - to season the salad just before use. The shelf life of mayonnaise depends on the brand - look at the package.
Boiled eggs
A couple of days boiled eggs can suffer and not deteriorate without a refrigerator. But it is important that their shell was not damaged during this time. The crack can be a source of poisoning.
Jerky and fish
Make a reservation right away: the purchased product must be really fresh! The shelf life of products without a refrigerator in this case will be about 8 hours.
Ham, Sausage
Boiled sausage and ham are dangerous for storage outside the refrigerator. With guaranteed freshness of the product, a couple of hours is a valid period.
Raw sausage can be stored for several days (without contact with other products).
ATTENTION! The shelf life of products outside the refrigerator with expiry date already at purchase is significantly reduced, or they simply become unsuitable for storage without cold.
If you find an error, please highlight a piece of text and click Ctrl + Enter.