Since ancient prehistoric times, when people obtained food exclusively by hunting and gathering, their survival depended almost entirely on the ability to stock up on meat, their main source of protein. Without meat reserves, it would be extremely difficult for people to survive such difficult periods as winter cold or drought.
After a successful hunt, people buried the meat deep in the snow or dried it in the sun, which made it possible to preserve the carcass of the killed animal for a long time. These storage methods are the simplest, but this does not make them less effective and are still used today.
Procurement of meat in modern conditions
Despite the fact that in cities and villages fresh and frozen meat is almost universally available all year round, this does not mean that it is time to forget about ancient technologies for preparing and storing meat. Firstly, such preparations allow people to be prepared for any emergency situations. Secondly, in the era of processing any food with chemicals and harmful substances, the methods of our ancestors help to maintain confidence that only environmentally friendly meat ends up on the plate.
Representatives of isolated tribes still prepare dried, smoked or frozen meat and fish. These methods have found application and even popularity in technologically advanced places, the only difference is that technology makes it possible to prepare meat in ancient ways, without relying on the vagaries of nature.
Drying
One of the ways to prepare meat without chemicals and other additives is drying, that is, dehydrating the meat until it turns into such a dry product that microbes simply have nowhere to multiply.
Compared with traditional sun drying, an electric dehydrator is faster and safer. It allows you to adjust the texture of the finished product and completely dry it in an antimicrobial environment.
The temperature conditions of most dehydrators will help get rid of harmful and tenacious bacteria such as E. coli (salmonella).
In addition, modern technologies make it possible to pack dried or jerky meat into vacuum bags, which significantly increases its shelf life at room temperature.
How to preserve food without refrigeration in the summer.
When traveling by car, you need to take care of food preservation. For those owners who have previously purchased thermal bags, packages or a refrigerator for the car, this will not be a problem.
Photo: https://cavevo.ru/upload/iblock/c8e/c8ea39e8315461466e2acbc851803014.jpg
They only need to stock up on additional cold batteries. These small-sized elements will help maintain the temperature required for storing food. Using additional batteries, you can turn off the car refrigerator for 4-5 hours or keep drinks and food cool in a thermal bag for a couple of stops.
The only rule: you need to open the thermal bag or bag as little as possible, because warm air increases the temperature inside these containers.
Car refrigerator.
A car refrigerator is a great way to preserve food during a trip to nature. Its compact chamber can accommodate all perishable products, including milk, butter, baby food, cheese, water, and sausage.
The only catch is that it is not cheap. Car refrigerators are used not only during trips, but also in the country, during a hike or at events where there is a need for cold drinks.
To power the car refrigerator, you need a network with a voltage of 220 V. To do this, it is equipped with its own wire or a special adapter for connecting to the cigarette lighter in the car.
Compact cooler bag.
It is considered quite inexpensive to purchase an insulated bag; it is very easy to store food without refrigeration in hot weather. If for the car refrigerator to work it is necessary to connect it to the power supply, then to maintain cold in the thermal bag you need cold accumulators.
Salting
Table salt is a dehydrating agent that helps preserve meat above freezing temperatures. Salted meat can be stored for a long time, since salt has antimicrobial properties.
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Salting meat can be done in different ways. A popular method is dry brining, a method in which the meat is simply rubbed with a large amount of salt and the juices are allowed to drain. To do this, you can use simple table salt, which can be mixed with spices and herbs to add flavor to the meat.
In addition, the meat can be rolled into jars with a salty solution, to which honey or even sugar is added for additional taste.
Another interesting method of dry salting is that before salting, the meat is stored in a marinade, and after it is rubbed with salt, the meat is dried in the sun or in a dehydrator.
It is worth noting that there is a special salt on sale for salting meat and fish. It softens the texture of the finished product, but does so by mixing the salt with chemicals such as 6 percent sodium nitrite. This chemical can be harmful to the body if its content in food exceeds the permissible limit, therefore, when using special salt mixtures, carefully follow the recommended proportions or give preference to simple table salt.
Features of transporting frozen fish
To prevent frozen fish from spoiling and losing its presentation during transportation, it must be transported according to the rules. The product is transported in refrigerated trucks in compliance with the required temperature (not higher than -18 ° C), and the condition of the cargo is monitored along the entire route.
Fish differs from most products in that it cannot be grown near the place of sale. Almost all fish is brought from the North or Far East. Transportation takes place using vehicles and, where feasible, on sea vessels. Trains and planes are rarely used.
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From the fishery, fish are transported on ships to the port. From there, the fresh product is sent for processing or to stores, and the fish can be stored refrigerated for three days. All products that could not be sold are processed, most often frozen. This significantly extends shelf life and also opens up more possibilities for cargo transportation.
Frozen products are stored in freezers in which the temperature is constantly maintained from -25 °C to -18 °C. The same temperature should be in the cargo compartment of the vehicle.
Loading into a vehicle. Before this, you need to prepare the refrigerated truck - cleaning, then disinfection and cooling. The temperature in the compartment should differ from the temperature of frozen fish, namely be 2 °C lower. This is necessary so that the product quickly returns to its previous state.
Frozen products are loaded into the machine in small batches on pallets or in boxes. It is necessary to ensure that the fish is exposed to the open air for the minimum possible time. In winter, frozen products are easier to load outside. In summer, loading must be carried out in a refrigerated warehouse.
If for some reason the loading of fish is delayed, and it is not possible to send the cargo back to the freezer, the frozen fish is covered with ice.
All frozen products are transported in refrigerated trucks, the temperature of which does not exceed 18 °C. Typically the temperature is around -25 °C.
The air humidity in the cargo compartment must be in the range from 95% to 100%, otherwise the product will lose its properties.
Necessary conditions for transporting frozen fish:
- The refrigerator is checked before being sent to the warehouse. The condition of the refrigeration unit and the product itself must be monitored by the forwarder and the driver. If a vehicle breaks down on the road, the products are urgently moved to another refrigerated vehicle or transported to the nearest warehouse with freezers.
- Frozen fish is packed as tightly as possible so that it takes longer to thaw in the event of an emergency.
- The product is placed on a tray, then the fish will not stick to the floor of the freezer, and air will circulate under the frozen products.
- The loading level of the van depends on the type of fish and the processing method. The main types of freezing: natural, fast, dry ice.
- It is not allowed to transport goods that require different temperatures in one freezer compartment. Chilled and frozen fish cannot be loaded into a vehicle at the same time. The exception is an emergency when short-term storage is necessary.
After the product is delivered to the recipient's warehouse, the fish is almost immediately sent back to the freezer. When unloading a refrigerated truck, products are moved in small batches to minimize the time they remain warm.
Transportation of frozen fish throughout the Russian Federation
If transportation is carried out by a transport organization with certified vehicles, then no additional documentation is needed to transport frozen products within the country; only accompanying documents for the cargo are required.
When importing frozen fish into the Russian Federation, primarily from the countries of the European Union, the supplier’s actions must be as follows:
- certification of a company with refrigerated trucks;
- obtaining permission to import fish into the Russian Federation (issued by the veterinary service);
- registration of veterinary certificates.
It is also necessary in advance (due to the fact that fish is a perishable product) to provide a package of documents for clearance of the cargo at customs.
Transportation of frozen products within the Customs Union
Transportation of fish within the Customs Union is regulated by local authorities, and there are no customs duties. But if the carrier does not have veterinary permits, then in another country the car with frozen products may be stopped and confiscated. For example, when delivering from Kazakhstan or Belarus to the Russian Federation, Rosselkhoznadzor has the right to require permits and veterinary certificates.
Transportation of fish to EU countries
In EU countries there are special requirements for food products. For example, ships that deliver fresh fish to the European Union are required to have a catch certificate. Without this certificate, products will not be allowed to be unloaded into freezers. There will also be difficulties with the supply of frozen fish if the supplier does not have documentation that confirms the legal origin of the product and compliance with the necessary requirements for storing fish along the entire cargo route. Frozen fish is considered a processed product, so quality certificates are also required.
Canning
For long-term preservation, canned meat is best suited. Cans of canned meat can be stored for years on the balcony, in the kitchen or in the basement.
Canning essentially means sterilizing meat in containers that, once sterilized, are tightly sealed to preserve the product from external contamination. Traditionally, jars were sterilized in water, but this type of sterilization is not entirely safe for meat.
Two methods of canning are recommended - hot and cold:
- Hot canning means that before canning, the meat must be cooked almost until cooked and placed hot in jars, filled with broth. After making sure that there are no large air bubbles left in the broth, the jars can be rolled up.
- Raw canning is very similar to pickling. Raw meat is well salted and rolled into jars without adding water, since salted meat releases enough of its own juice.
Storage without refrigeration
Seafood and meat spoil very quickly without refrigeration. This is due to the fact that such products are saturated with various beneficial and harmful bacteria, which, without heat treatment, lead to spoilage of the taste of the product.
7 ways for meat products
| Image | Instructions |
Method 1. Traditional drying
Storing meat without refrigeration using this method will last up to 60 days. | |
Method 2. Modern drying
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Method 3. Dry pickling
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Method 4. Wet salting
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Method 5. Biltong
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Method 6. Hot preservation
The photo shows an example of such conservation. | |
Method 7. Cold preservation
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4 ways for fish
| Image | Recommendations |
| Method 1. Nettle Fresh nettle leaves are placed in a bowl of cold water, and uncut fish is placed on top. In this way you can keep the product fresh for up to 24 hours.
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Method 2. Salting
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Method 3: Drying
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Method 4. Marinating
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Security measures
No matter what method of preparing and storing meat you choose, its success depends entirely on the quality of the meat and compliance with all safety rules. Choose only fresh meat and prepare it immediately after purchase, hunting or slaughter. If you need to temporarily postpone preparing meat, store it correctly - in the refrigerator (less than one day) or in the freezer.
How do you store meat?
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How to transport frozen berries?
I froze a lot of strawberries, red and black currants, and cherries. I froze it for my family and my mother. Now the question arose of how to take them to mom, I’m afraid in this heat they might defrost quickly, but you can’t freeze them again. Who can advise how best to transfer the berries?
You can pour it into a thermos, and if there are a lot of berries, then freeze some ice cubes in advance, and put the bag of berries in a bag of ice, but it is important that the ice and berries do not come into contact. Wrap it all in foil and dark cloth.
You can successfully cope with this even without a thermal bag. Take a bag of berries and wrap it in foil very carefully. Then you wrap this bundle in a large towel, and then again in foil. This way the temperature will stay for a long time.
Frozen berries are best transported in a thermal bag, which retains the temperature inside very well (especially if there are a lot of berries and they are deep frozen). If you don’t have a thermal bag, although, in principle, it’s a good idea for every housewife to have one, then you can buy a thermal bag (sold in any supermarket), which, of course, does not hold the temperature so well, but it’s better than a regular bag.
I froze a lot of strawberries, red and black currants, and cherries. I froze it for my family and my mother. Now the question arose of how to take them to mom, I’m afraid in this heat they might defrost quickly, but you can’t freeze them again. Who can advise how best to transfer the berries?
