Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about what the shelf life of meat depends on and how long it is depending on its type. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Chilled
The surface of the chilled meat has a dried crust, and the muscle layer is elastic.
| Type of meat products | Shelf life (in days) | Storage conditions |
| pork | up to 20 | at temperatures from -3⁰С to -2⁰С, air humidity 85-95%, with air circulation about 0.1 m/s |
| beef | up to 20 | |
| mutton | up to 12 | |
| bird/game | up to 5 |
How long can defrosted food last in the refrigerator?
If, for technical reasons, frozen meat is defrosted in the refrigerator itself, it is recommended to store it for up to 24 hours during subsequent freezing. But remember that the longer such a product is stored, the more juice it loses.
How long does it last without freezing?
If you decide to cook chilled meat products within the next 2 days, you can do without freezing during storage.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.04%
No, it is very dangerous and not useful.
37.6%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.36%
Voted: 1694
- Meat (beef and lamb) should be kept at a temperature range from 0⁰С to -3⁰С for 2 days.
- Fresh poultry lasts longer – up to 5 days.
- Raw pork also retains its quality longer; it can be stored for up to 4-5 days, and at -3⁰C for up to 3 weeks.
- Minced meat can be stored for 10-12 hours, other offal should be consumed within 6 hours of such storage.
Boneless meat lasts longer in the refrigerator, and the shelf life of whole pieces of meat increases.
To extend the storage period, you should use the following tips:
- store products in a food container with a tightly closed lid on the top shelf of the refrigerator;
- raw meat should be kept separate from other foods;
- It is undesirable to use plastic bags - the meat needs access to air;
- To extend storage time, it is recommended to treat meat pieces with vinegar (soak a natural cloth in vinegar and wrap the meat in it), this method helps to increase shelf life by 2-3 days.
How to properly freeze marbled beef meat?
It doesn’t matter if you don’t have the opportunity to immediately cook the steak you just bought. If handled correctly, it will wait for you in your refrigerator without losing any of its freshness and taste.
We do not recommend freezing meat at home - this can damage its fibers. It will quietly lie in the zero zone of your refrigerator for about 4-5 days: just wrap the meat in a waffle towel and change it every day. Agree, for a good steak costing more than 2,000 rubles per kilogram is not a big deal. The waffle towel will absorb excess moisture from the meat and prevent it from “suffocating” or becoming airy. Moreover, the meat will become even more tender and tastier - because it will “ripen” a little.
If you decide to resort to freezing, take a look at it: there are two types of freezing, shock and household.
Shock
- this is “correct” freezing, at a temperature of minus 40 degrees Celsius. With this method, damage to the soft tissues of the meat is minimal, and after defrosting, the steak will practically not lose any texture or taste.
Household
- this is the one that is available at home.
There are many disadvantages:
when frozen in a household freezer, large ice crystals form in the meat (because it contains a lot of water), which mercilessly tear muscle fibers and deprive us of the opportunity to cook a proper steak. Therefore, you need to approach the issue as responsibly as possible in order to minimize losses.
To begin, wipe the cut with a towel to absorb any moisture remaining on the surface. Then cut it into portioned steaks, place them on parchment and put them in the freezer for 3-4 hours. When the meat “sets”, vacuum seal it or wrap it in cling film - it will protect it from further frostbite. Ideally, steak can be stored in this condition for no longer than 3 months. If we neglect the film and leave the meat without protective material, our steak will be covered with a crispy crust of real snow and will be irrevocably spoiled.
Recipe author: Pavel Potseluev (co-owner of the butcher shop)
Shock
- this is “correct” freezing, at a temperature of minus 40 degrees Celsius. With this method, damage to the soft tissues of the meat is minimal, and after defrosting, the steak will practically not lose any texture or taste.
Methods of soaking
When preparing salted fish, you need to remember a simple rule: the fish is soaked for as long as it was salted.
Many people mistakenly think that salt gives fish a special taste. This is wrong. During the salting process, excess moisture is removed from the fish. The salt dissolves in the liquid that the fish secretes and a brine is formed.
In order to prevent the proliferation of harmful bacteria, the resulting brine must be drained periodically. Fish salted with large amounts of salt can be stored for a long time.
Salty fish
There are several ways to soak fish, but they are based on a general technology that is suitable for soaking fish salted at home and bought in a store. This is the easiest way to soak.
When soaking, the salt from the fish carcass goes into the water. To speed up the process, use a larger container.
Soak should be in running or changing water. When using running water, the fish is placed in a colander and placed in a deep bowl. There should be a free distance between the bottom of the dish and the colander. Water will freely wash the carcass and flow over the edges of the container. This method allows you to soak the fish in 6 - 8 hours.
At home, fish are often soaked in changing water. To do this, the fish must be placed in a container with very cold water. To do this, take 2 liters of water per 1 kg of fish. It is enough to change the water every 1-2 hours during the day. You can use ice cubes to cool the liquid.
Using water has a significant disadvantage - it makes the fish meat watery. Therefore, it is better to use it for soaking salmon fish, since it is denser and more susceptible to harmful microorganisms.
For soaking fish, infusion of strong sweet tea. It improves the taste and is great for all types of fish. For the soaking procedure, it is enough to immerse the fish carcass in the prepared solution for 1 - 2 hours. The container should be stored in a cool place. Tea has a whole complex of tannins that prevent meat from becoming soft. To improve taste, you can use fruit and berry syrups.
Milk is well suited for soaking fish, as it quickly removes excess salt, reduces the specific fishy taste and smell, and makes the meat tasty and tender. The soaking procedure in milk lasts no more than four hours.
For soaking, chilled herbal decoctions of mint, sage, lemon balm, and oak bark are often used, which give the fish a specific taste.
You can use lemon juice to remove excess salt. The marinade is prepared at the rate of 1 part lemon juice and 3 parts chilled water. The fish carcass is placed in the marinade for 3 - 4 hours. Fish soaked in this marinade acquires a sour taste.
Fried, boiled and stewed fish
If the fish was not over-salted during the cooking process, you can serve it with an under-salted side dish. In this case, they will complement each other, and excess salt will not be so sensitive.
Salted fish can be used as a filling for pies. In this case, you should prepare unsalted dough.
We recommend reading: How to Bury Peas in Pods
Over-salted fish can be stewed in a thick sauce made from flour or tkemali.
Some housewives cook over-salted fish with mashed potatoes or rice, which absorb excess salt well.
To improve the taste of over-salted fried fish, sprinkle the finished dish with lemon juice and add a small amount of sugar. Then place fried fish and sautéed onions and carrots in layers in a deep saucepan and simmer for 10 minutes. Lemon juice can be replaced with lemon slices, then the dish will become more piquant.
You can add onions, grated potatoes or white bread softened in milk to over-salted minced fish. Unsalted rice, boiled until half cooked, works well.
If cutlets have already been prepared from over-salted minced meat, you can serve them with under-salted sauce. It is necessary to pre-fill the cutlets with sauce and place them in the oven for a short time.
To prepare dishes from salted soaked fish, you can use some tips:
- Vegetable oil will give the fish juiciness and mild taste. This is due to the fact that the fatty acids included in its composition, linoleic and arachidonic, dissolve well in vegetable oil and are more easily absorbed by the body;
- Mashed potatoes, rice, pickled mushrooms, boiled eggs or apples are perfect for a side dish;
- soaked cod, halibut, mackerel are ideal for making casseroles and grilling;
- soaked fish can be used to prepare dishes with the addition of ingredients that give a bright, rich taste: cream, vegetable oil, sour sauces. You should also take into account that the flesh of such fish will be slightly drier than fresh;
- It is not recommended to store soaked salted fish for more than a day. It is advisable to cook it immediately or serve it with the addition of butter or sauce.
Spicy salted fish
Spicy brining is distinguished by the use of a large number of spices and spices in the brine. It is used for salting herring, mackerel, and pink salmon.
Milk or water is often used to soak spicy salted fish. To do this, you need to prepare a large container. Pour milk or water into it so that the liquid completely covers the fish carcass. Add vinegar to the cold liquid at the rate of 1 part to 10 parts water so that the solution retains its sharpness and is not bland. Pour liquid over the prepared carcass and leave it in the refrigerator for several hours.
red fish
To soak red fish, you need to prepare additional ingredients. It is recommended to add cherry syrup to the hot marinade for soaking.
First remove the fish from the fins, tail and head. If desired, you can separate from the bones, remove the skin and cut into pieces.
Then completely immerse the fish in the hot marinade. When the composition has cooled completely, it must be strained and poured over the fish again. Soaking can last from several hours to several days. The container with fish should be stored in the refrigerator.
When soaking red fish in a solution of strong tea, some people add berry syrup or vodka.
Most often, the fish is soaked in milk, which makes it soft. For this you will need fresh cold milk. The fish must be placed in a flat dish and filled with milk. The soaking time depends on the salinity of the fish.
To soak large fish, it takes from a day to a week, for medium salinity - several hours.
Dry fish
In order to soak dry fish, you need to first soak it in water and then soak it in milk or water. The soaking procedure will take several hours. It should be remembered that lightly salted fish has a limited shelf life. It needs to be used in a short time. It has a delicate taste and a high content of nutrients.
Express method
To speed up the soaking process, it is recommended to use this common method, which is well suited for preparing small-sized fish.
The carcass should be cut lengthwise along the spine without damaging the skin. Then pour in a solution of strong sweet tea, which, thanks to the tannins included in the composition, will not allow the pulp to soften and lose its taste.
To speed up the soaking process, you can immerse the cut carcass in hot water for two minutes, then quickly remove it and place it in a container under cold running water. This method allows you to reduce the amount of salt and soften the taste.
I put 1 kg of over-salted salmon fish in 2.5 liters of boiled water overnight and added 10 peppercorns, 1 small bay leaf, zest of the tip of a lemon (2 tsp) and 20 ml of vodka as a preservative. In the morning I took out the fish, dried it with a paper towel and coated it with odorless sunflower oil. The result was an amazing lightly salted fish with a light lemon aroma.
Before soaking the fish, you need to rinse it thoroughly under the tap in cold water. If the meat of the fish is dense (sockeye salmon, perch, cod, flounder, burbot), then the salted fish should be soaked for 5 to 10 hours . During this time, you should change the water two or three times. As far as I know, salted fish is usually soaked for as many hours as the number of days it has been salted.
Lightly salted fish is used to create some traditional Russian dishes. But before using such a specimen, it is necessary to carefully gut it, remove unnecessary gills and head, and rinse thoroughly with fresh water.
Is it possible to freeze boiled meat: recommendations and tips
Every housewife is faced with the phenomenon of a catastrophic lack of time. And of course, first of all, the question arises about the proper nutrition of household members in the current conditions. Semi-finished products and modern kitchen devices (multi-cookers, grills) come to the rescue. Home freezing is a great time saver. You can put grated vegetables, cheese, and fried mushrooms in the freezer. At the right moment, all this instantly turns into frying for soup, gravy or filling for a pie. Is it possible to freeze cooked meat?
Is it possible to freeze fresh meat?
No you can not. You need to let it “ripen” and rest in the refrigerator for 1–2 days. After this, the meat should be packed in paper, a bag or container and sent to the freezer.
Meat should be stored refrigerated or frozen. The period during which the product will remain edible depends on the type of meat and the characteristics of its storage. GOST does not establish specific terms and conditions for its storage, but regulates the recommended time, exceeding which is prohibited.
Myths and facts
Some housewives believe that freezing is just a lifesaver. Others, on the contrary, are sure that prepared foods should either be eaten or thrown away. And no exceptions. Who is right, let's figure it out together. So, here are the six most common myths:
- You can freeze any food. There are many nuances here. Young housewives do not see the difference between storing cherries or strawberries, fresh herbs or mushrooms in the chamber. And she is. Cherries will retain their shape and taste, while ripe strawberries will turn into mush when defrosted. Fresh greens do not tolerate low temperatures; if you want to preserve them for the winter, dry or salt them. Creamy sauces do not tolerate such temperature changes; they usually curdle. Do not freeze shelled or canned eggs. This doesn't answer the question of whether you can freeze cooked meat, but we'll get to that shortly.
- Time stops in the cell. Products may remain here indefinitely. This is correct, but only partly. The temperature in the freezer plays a role: the lower it is, the longer the shelf life. But if after defrosting you want to get not just food, but a tasty and healthy dish, then you shouldn’t keep it there for too long. Soups, stews and casseroles should be consumed within 2 months. Speaking about whether it is worth freezing boiled meat, we can confidently recommend such experiments, but it must be consumed within 3 months. Raw semi-finished meat products can be eaten for 12 months. Cooked poultry up to 4 months. Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.49.12%
Not really, because there won’t be anything like going to the toilet.
26.32%
I look at it by appearance and if I use anything after heat treatment.
24.56%
Votes: 171
Terms and methods of storing meat in different forms: 6 tips from the chef
I asked a friend (a chef) if it was possible to freeze boiled meat, and how to store cooked beef. This is what he replied:
| Tip 1: boiled tongue Store boiled tongue (meat) in a food container with a lid, or wrap it in foil so that the product does not absorb foreign odors:
To freeze, divide the dish into portions and wrap them individually in plastic bags, releasing the air |
| Tip 2: jellied meat Before storing, cover the plates with jellied meat with cling film or pour into airtight containers. This will prevent the food from drying out and spreading the smell:
If you use vegetables that have not undergone heat treatment, the shelf life will be reduced by 2 times |
| Tip 3: marinated kebab The shelf life of marinated kebab depends on the ingredients. In a refrigerator:
Cover the container with marinade tightly with a lid or cling film. In the freezer:
To freeze, remove pieces from sauce, place in an airtight container and place in the freezer |
| Tip 4: Smoked meat After reading online about how long smoked meats can be stored, I learned that it is better not to freeze them. Taste will decrease:
|
| Tip 5: minced meat Twisted meat without additives (spices, vegetables) is stored longer than seasoned minced meat:
|
Safety and taste
- Freezing kills bacteria. This is wrong. If products with traces of contamination were sent to be frozen, the pathogenic microflora will stop its growth, but will begin to develop again after thawing. The only way to get rid of it is to carry out high-quality heat treatment.
- Once defrosted, food cannot be re-frozen. This is one of the most discussed recommendations. Moreover, everyone interprets it in their own way. In particular, controversy over whether it is possible to freeze boiled meat also grows from it. In fact, you can put raw foods back into the freezer if they have been warm for no more than an hour. There are even fewer restrictions for prepared meat. But you need to understand that ice crystals disrupt the structure of the meat, and the more repeated procedures are carried out, the worse the quality of the finished dish. You won't get poisoned, but the taste will be completely different.
- Frozen food has fewer nutrients than fresh food. The point here is the quality of the product that was placed in the freezer. If this is a summer berry in all its juice, then the benefit from it in winter will be much greater than from fresh, but grown in winter conditions in a greenhouse. But if the meat began to deteriorate and was saved by placing it in the freezer, then you should not hope that it will restore its quality, taste and smell.
Practical recommendations
No one will be surprised by raw meat in the freezer. This is the basis of daily meals. But sometimes circumstances require you to revise the menu. This is usually due to saving time or money. And sometimes both. For a sensible approach to housekeeping, it is worth finding out whether it is possible to freeze boiled chicken.
For example, the chicken was boiled whole. Of course, such an abundance of meat food will not please the body. It's okay, you can cook a lot of delicious dishes from it. It's practical and useful. When part of the boiled bird is separated for a dinner dish, the rest should not be put in the refrigerator. Even if it lasts no more than 2-3 days, it is still better to freeze it.
Preparation stages
There is also an element of planning here. Immediately think about how you will use this carcass. If you need it all at once, you can pack it in one bag. Otherwise, divide it into pieces. The second method is better, since if necessary, you can get several bags or even all at once. But dividing a frozen carcass before complete thawing is much more difficult. Most discussions on the topic of whether it is possible to freeze boiled chicken meat concern this point. Well, just follow the plan:
- Each piece must be packed in a tight bag and signed.
- Boiled poultry should be stored at a temperature of -18 degrees, no longer than 6 days.
- After defrosting, the meat should be used immediately. Repeated long-term heat treatment or placing it back in the freezer leads to destruction of the tissue structure, a sharp loss of protein and microelements.
Children's menu
Complementary foods begin to be given to the baby at approximately 6 months. After the vegetable purees, it’s time to try the meat. And every mother faces the same problem. It is very inconvenient to cook a small piece every day for a little one, it takes a lot of time. Is it possible to freeze boiled meat for a child?
Yes, many mothers use this method. Some people freeze small meatballs from raw minced meat so that they can be stewed with vegetables for lunch. Others boil the chicken, divide it into 3-4 servings at once and put it in the freezer. After this, all that remains is to put the contents of the bag into a pan, add vegetables, and in 15 minutes the soup is ready.
Christmas turkey broth
Very spicy and aromatic broth. Usually prepared in addition to boiled unleavened noodles or long grain rice. For him, fatter pieces of the carcass are selected - the back with the tailbone, the thigh with fat.
- Turkey on the bone – 600 g.
- Nutmeg – 1 pc. (taste).
- Chop the turkey into small pieces, add water, add cloves and other spices of your choice and place over medium heat. Periodically carefully remove the foam that forms on the surface.
- Peel and chop the vegetables - celery into cubes, chili pepper into rings, and ginger into thin slices. Separate the greens into individual leaves.
- Add the vegetables to the pan once the turkey is almost done. At the same time, add turmeric to the broth and grate a little nutmeg.
- Remove the boiled turkey pieces and disassemble them. Remove skin and bones and return meat to broth.
- A couple of minutes before it’s ready, add celery or cilantro to the broth.
- Before serving, boil thin noodles or long grain rice.
- Serve in small deep plates, putting a handful of boiled rice or noodles in each and generously pouring broth on top.
The carrots must be peeled and cut into arbitrary, not too large pieces. It is better to use an onion; you can leave the bottom skin on it, this will give the broth a beautiful yellow color.
Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.
Smoked meats for solyanka
Since freezing can significantly extend the life of food, you can take advantage of this and make preparations for first courses. Pea soup, solyanka, aromatic Kiev-style borscht - all these dishes cannot do without smoky meat. Is it possible to freeze cooked smoked meat? Yes, it retains its properties perfectly. The only negative is that after defrosting it loses its juiciness.
- Cut into portions.
- Only pack in freezer bags. After that, put them all in another bag. The aroma of smoked meats can penetrate into other products.
- It’s very convenient to have a bag like this in the freezer in case you want to make a salad. Add an egg, mayonnaise, crackers or cucumber and get a great snack.
Storing Beef or Pork
Poultry meat is good because it cooks quickly. But often there is an allergic reaction to it, especially in children. In this case, you have to abandon it and switch to young beef. Is it possible to freeze boiled meat in this case? It is tougher and more fibrous, so it is even more difficult to cook pieces weighing 60 g for a long time every day.
Beef is no different from chicken. Cut well-cooked meat into portions and freeze. You can also store the broth separately. In this case, you will always have a semi-finished product on hand for quickly preparing lunch.
No one will be surprised by raw meat in the freezer. This is the basis of daily meals. But sometimes circumstances require you to revise the menu. This is usually due to saving time or money. And sometimes both. For a sensible approach to housekeeping, it is worth finding out whether it is possible to freeze boiled chicken.
Is it possible to freeze warm meat?
How to store chilled lamb, do you need to freeze the meat? Chilled meat is meat chilled to temperatures from 4 to 0 ° C, having a drying top layer, an unmoistened surface and elastic muscles.
At a temperature of 2 to - 1 ° C and a relative air humidity of 85%, chilled lamb is stored for 10 days after slaughter (we sell on the 1st - 2nd day after slaughter).
To ensure that the meat does not spoil, has all its nutritional and culinary qualities, and can remain fresh and of good quality for a longer time, it is cooled or frozen.
When meat is cooled to a temperature of 0-4°, the decomposition processes in it slow down. This meat can be stored in the refrigerator for up to 3 days. It is recommended, however, to store chilled meat at lower temperatures, namely from 0 to 1°. For better ventilation, the meat is stored in a suspended state. An important condition for storing chilled meat is to constantly maintain the temperature at a constant level. Changes or fluctuations in air temperature lead to deterioration in the quality of meat.
Chilled meat is an excellent food product that has fully retained all its qualities.
To protect meat from spoilage and decomposition for a long time, it is frozen. When freezing, conditions are created that prevent the development of microorganisms.
When stored in the refrigerator, frozen meat remains of good quality for several months.
In order to preserve all the qualities of the meat as much as possible, it is subjected to rapid freezing. This method of freezing is the most rational, since the ice crystals formed from water and meat juice are small and do not deform tissue cells or disrupt its structure. Small crystals are more evenly distributed in the meat. When frozen meat slowly thaws, the water and meat juices formed from the melting ice are reabsorbed by the meat, and it retains the juiciness and good taste and aroma inherent in fresh meat.
When freezing slowly, meat juice and water form large ice crystals that damage the tissue structure. When thawed, the deformed cells lose their ability to reabsorb water and meat juice, and the meat becomes flabby and tasteless.
The quality of meat decreases especially sharply if it is subjected to secondary freezing. Repeated freezing of thawed meat has an extremely unfavorable effect not only on its culinary qualities, but also on its nutritional benefits; such meat is tasteless, dry, flabby and nutritious.
No less important for the complete preservation of taste, aroma, nutritional value in meat is the mode of defrosting.
In order to preserve all the qualities of the meat as much as possible, it is subjected to rapid freezing. This method of freezing is the most rational, since the ice crystals formed from water and meat juice are small and do not deform tissue cells or disrupt its structure. Small crystals are more evenly distributed in the meat. When frozen meat slowly thaws, the water and meat juices formed from the melting ice are reabsorbed by the meat, and it retains the juiciness and good taste and aroma inherent in fresh meat.
How long can poultry meat be stored?
Frozen poultry meat in accordance with the requirements of GOST 21784-76 “Poultry meat (carcasses of chickens, ducks, geese, turkeys, guinea fowl)” must be stored in the refrigerator at a relative humidity of 85-95%.
Shelf life of frozen poultry meat from the date of production, months:
Chickens, turkeys, guinea fowl
Chickens, broilers - chickens, turkey poults, guinea fowl
The shelf life of chilled poultry meat at temperatures from 0 to +2°C at a relative air humidity of 80-85% is no more than 5 days from the date of production.
Freezing food in the refrigerator: 7 critical mistakes housewives make
Receive one of the most read articles by email once a day. Join us on Facebook and VKontakte.
Freezers are an incredibly useful invention of mankind. With their help, you can maximize the shelf life of food, stock up on food for future use, always have a portion of delicious ice cream on hand, and save food that you have bought or prepared too much from spoilage. Although a freezer helps make life easier, and many people use it regularly, there are a number of common mistakes that almost everyone makes. Simple tips will help you preserve all the useful elements and beauty of your products.
Things to remember
- The duration of storage of meat in the refrigerator depends on its type: chilled - 7 days, fresh - 3 days, frozen - 1 year, smoked - 10 days, boiled - 7 days, marinated - 10 days, in a vacuum - 7 days.
- Choose only fresh product , which has a uniform color, pleasant smell, white fat and elastic consistency. There is no mucus or mold.
- Monitor the temperature. The shelf life of a product of animal origin is affected by temperature: from 0 to -3C - 2 days, from 0 to +5C - 1 day, from +5 to +7C - 12 hours.
- Store no more than 4 days , in the freezer - up to 13 months, if deep frozen -30C - up to 2 years.
- Defrost the product in the following ways : in cold water, in the microwave, in the oven, in the air, in the refrigerator on the bottom shelf.
- Observe the shelf life : boiled tongue (meat) - 48 hours, jellied meat - 7 days, marinated kebab - up to 7 days, smoked meat - up to 10 days, minced meat - 48 hours. In the freezer, boiled tongue (meat) - 1 month, jellied meat - 3 weeks, marinated kebab - 1 month, minced meat - 3 months.
These products should not be placed in the freezer.
Some products lose not only their appearance, but also their basic quality characteristics, so there is no point in freezing them. For example, you should not freeze food that contains cream: yogurt, sour cream, milkshakes. After defrosting, you may find that the fat and liquid have separated, so eating the food will be unpleasant, to say the least. After freezing, greens lose their appearance and taste. Fruits and vegetables with high water content have a soft texture when thawed. It is strictly not recommended to freeze raw eggs and canned goods. When raw eggs are placed in the freezer, the liquid in them expands, hardens and cracks the shell. And canned food can become completely harmful to your health when frozen.
Important nuance
Putting hot or warm food into the freezer may cause other foods to partially thaw, affecting their quality. First you need to cool containers or bags of food for freezing in cold water, then put them in the refrigerator, and only then put them in the freezer.
Important information from Novate.ru: When freezing cooked food or fresh food, it is important to pay attention to the period in which freezing needs to be done. Perishable foods need to be refrigerated within two hours. If you do this later, there is a high risk that bacteria will appear and spread in them, which will subsequently lead to unpleasant diseases.
How to properly soak salted fish at home
Salt is one of the most indispensable seasonings in the kitchen. Its moderate amount improves and emphasizes the taste of the dish. But sometimes it happens that the amount of an ingredient is exceeded, and it seems that the dish is hopelessly spoiled. There is a solution to the problem. Experienced chefs know how to correct the situation by soaking .
Lightly salted fish is used to create some traditional Russian dishes. But before using such a specimen, it is necessary to carefully gut it, remove unnecessary gills and head, and rinse thoroughly with fresh water.
We recommend reading: Recipes for pickles without horseradish, currants, grapes, cherries
Excess salt is removed by soaking. The fish is placed in cold water to swell, cleaned of scales, the head and fins are cut off and stripped. When fish is soaked, some of the mineral salts, soluble proteins, and flavoring substances pass into the water, which reduces the nutritional value of salted fish dishes. You can soak the fish in replaceable and running water.
The soaking process is dictated by two factors: firstly, to preserve a pleasant and delicate taste, and secondly, for reasons of maintaining health. The soaking time for salted fish is from 8 to 12 hours. Soaked fish is used for boiling, frying, preparing cutlet mass and stewing.
The technology for soaking salted fish may vary depending on the type and degree of salting. If desired, the taste can be changed using spices. It all depends on preference. The degree of salting for cooking is 5%, for frying - only 2%. Large and heavily salted ones will have to be soaked for a day or more.
Proper packaging
There are a wide variety of containers, each type serving a specific purpose. Before storing food in a container, you need to make sure it is suitable for freezing. It is necessary to use dishes that can retain moisture in food. Durable plastic packaging is ideal for hard products such as cold cuts, bread and the like. Thin plastic containers work well for short-term storage. For longer use - glass jars. However, to prevent them from cracking, they must first be cooled in the refrigerator.
Portion freezing
Most often we want to freeze food faster and not waste time separating it. However, food that is frozen in large quantities will take a long time to defrost and will most likely lose a good part of its beneficial properties. It is best to break the products into portions that will be used immediately. Meat should be individually packaged to prevent sticking. It is recommended to first freeze fruits and vegetables on a baking sheet in one layer, and then package them in airtight bags.
Shelf life of frozen foods
It is important not only to freeze food correctly, but also to record the date of this operation. This is necessary in order to track the expiration date of food and eat only fresh, safe foods. Frozen vegetables remain healthy for about a year, with the exception of green beans, which should be eaten within eight months. The butter can also be stored for a year without problems, but the milk should be drunk within three months. Fruit is another food that can be stored for a year if the sealed packaging is not broken, otherwise it should be eaten within eight months.
Bacon, sausage, ham and hot dogs can be stored in the freezer for about 1-2 months. Ready meat after freezing retains its beneficial properties for 4 to 12 months. Raw chicken and other poultry are stored for 8-12 months, cooked - only a couple of months. Lean fish can be kept in the freezer for up to 6 months, while more nutritious varieties can last only a couple of months.
Expiration dates by type of meat
The ideal option for storing frozen meat longer is in the freezer of the refrigerator.
But the shelf life of different types of frozen meat, as you might guess, will be different. For example, beef lasts longer than pork and chicken. But poultry meat, in principle, does not live that long. Semi-finished products like minced meat will last for nothing, just like offal.
How long does frozen poultry last?
The shelf life of frozen chicken (turkey) in its entirety (carcass) is from 9 to 12 months. Dressed poultry or small chicken carcasses can be stored for no more than 8 - 9 months.
Waterfowl (carcass or parts) are kept fresh for 8 to 12 months. But after 6 months of storage, an unpleasant odor with the same aftertaste appears. It cannot be removed even with the help of aromatic spices and vinegar.
When buying a frozen poultry carcass, you can never be sure of its freshness. The bird could have been stored for a very long time until it was sold, even if the packaging had a fresh date on it. Therefore, it is better to reduce the shelf life of frozen poultry by 2 - 3 months from that indicated on the package.
How long does frozen beef last?
Beef meat contains a large number of tendons. And it is distinguished by fibrous muscle tissue in the absence of fatty layers.
If pieces of beef are packaged correctly, they can be stored for no longer than 10 months when frozen, and no more than a day and a half when refrigerated.
Pork storage
Pork can be stored in the freezer for 7-8 months. The short shelf life of this meat is due to the presence of a large mass of fat layers. Fat spoils faster than meat and this shortens the shelf life of frozen pork in general.
How long can boiled meat be stored?
Boiled meat can be stored for no more than two days (depending on how it was processed). The jellied meat is kept in a cool place for 5 days to 1 week (depending on the amount of salt).
Boiled meat is stored in the refrigerator for no more than 2 days, in the freezer for no more than a month.
How long to store meat after defrosting?
Once the meat has been thawed, it should be cooked within 24 hours. You can no longer freeze it again (it will quickly spoil).
General storage table
| Type of meat | Storage temperature | Shelf life |
| Pork | -18° | six months |
| -25° | 14 months | |
| Beef | -3° | no more than a day |
| -10° | 4 months | |
| -18° | 8 months | |
| -24° | about a year | |
| Mutton | -5° | 2-3 days |
| -10° | half a month | |
| -18° | 9-10 months | |
| -24° | about a year | |
| Chicken | -8° | 3 months |
| -14° | up to six months | |
| -18° | 9 months | |
| -24° | up to a year | |
| Goose | -12° -18° | 6-9 months |
| Duck | -12° -18° | 6-9 months |
| Rabbit | -12° -18° | 6-9 months |
| Turkey | -12° -18° | 6-9 months |
| Ground meat | -12° -18° | 3-4 months |
| By-products | -12° -18° | 3 months |
