Food storage

5 rules for storing food in the refrigerator

It is a luxury to eat only freshly prepared food. in the modern world, we simply do not have time to stand at the stove every day, and ordering the delivery of ready-made meals on an ongoing basis will be expensive. Therefore, we have to store all food in the refrigerator. But no matter how everyday it may be, not everyone is well versed in the rules and terms of food storage.

Proper nutrition and fresh healthy products are the key to health and longevity. Often we do not attach importance to how to properly store prepared food and food in the refrigerator, however, the freshness of cooked food directly affects its benefits for the body.

Basic rules for storing food in the refrigerator

1. Do not store excess in the refrigerator

Do not litter the place in the refrigerator with excess products, because the more free space, the better the air circulates (which is important for keeping food fresh).

What to store without refrigeration:

• onion garlic;
• zucchini, pumpkin, potatoes (rot quickly at low temperatures);
• honey, jam;
• bread (very absorbent);
• chocolate (covered with a white coating);
• olive oil;
• canned food, twists;
• bananas (will quickly turn black);
• Exotic fruits;
• cucumbers, eggplants, tomatoes (contain a lot of moisture).

2. Products must be stored in appropriate areas

It is necessary to literally put everything on the shelves in order to comply with the rules for the temperature regime of food storage. The temperature in the refrigerator varies in its different zones:

• The warmest place in the refrigerator is the door. The area is intended for the storage of non-perishable products. These are sauces, drinks, spices. Usually eggs are stored in the door, but this is a common mistake – the constant change in temperature when the door is opened will only reduce their shelf life.
• The upper shelves (under the freezer) are great for perishable products, such as, for example, dairy and sour-milk products, meat, fish.
• Shelves lower are best used for ready-made food and semi-finished products;
• The lower drawers are used for separate storage of fruits and vegetables.

3. Periodically clean the refrigerator

Do not forget to wipe the shelves of the refrigerator at least once a week and conduct an audit: check the expiration date in order to understand what needs to be eaten first and what should be thrown away altogether. Also, do not forget about the timely defrosting of the refrigerator for its normal operation.

4. Pack food and food properly

Another important rule for storing food and ready meals is proper packaging. Packaging helps to retain moisture in the product, protect it from drying out and mold.

What rules should be followed:

• Do not store food in plastic bags – condensation quickly forms in them, bacteria multiply;
• Cover plates and bowls with cling film, or better yet, store cooked food in containers.
• For smoked meats, cheeses, sausages, pastries, parchment paper is perfect, it “breathes” perfectly,
• Foil is suitable for ready-made cuts, snacks, fish, meatballs and other things – it seals well and does not allow moisture to be lost;
• For vegetables and fruits, it is good to use wooden containers or antibacterial mats;
• After purchase, it is better to pour milk into a glass bottle, and transfer open canned food into a container.
• It is better to put fresh greens in a jar with a lid or put a bunch of greens in a glass of water on a shelf.

5. Don’t Put Hot Food in the Refrigerator

Let the food cool to room temperature, and only then send it to the shelf in the refrigerator. Hot food will increase the humidity in the refrigerator and may even cause it to break.

Food needs special attention. Many of them are classified as perishable, so they must be stored under certain conditions. But even less demanding storage conditions should be placed in suitable rooms. Proper storage of food products allows not only to prevent their spoilage and prolong their life, but also to preserve their biological value. It is important to understand that the wrong approach to food preservation can lead to severe poisoning. The fact is that when aging food products, a variety of processes take place in them, which can be divided into three groups:

physical

These processes include changes that are not related to the state and properties of products. Breaking, breaking, deformation, shrinkage, external damage – all this worsens the appearance of products and reduces their nutritional value.

chemical

Chemical processes in which enzymes do not take part can change the composition of products, making them not only of poor quality, but also harmful. Rancidity of products containing fats, swelling of cans, discoloration of drinks can be exacerbated by elevated temperatures and excessive ventilation.

biological

The biological processes occurring under the influence of microorganisms include fermentation, decay, and the appearance of mold. The danger of these changes lies in the fact that for some time semi-finished products and previously prepared dishes do not change in appearance and look quite high quality, but if they are eaten, they can be harmful to health.

illumination

Despite the fact that many products are undemanding to the absence of light, there are products that are contraindicated in bright light. So, wine, meat, milk are much better stored in the dark, the vitamins contained in fresh vegetables are not destroyed in the dark, and the fats that make up a number of products do not go rancid if there are no bright light sources in the room.

Neighborhood with other products

When placing food products in a warehouse, one cannot ignore their features. A pronounced smell, the ability to accumulate moisture, fragility – all these qualities must be taken into account. For example, dishes with a strong aroma should not be placed next to products that can take on odors, and products that require dryness should not be placed next to those that contain a lot of water.

Food storage conditions

Each group of goods needs to create the most suitable conditions. One of the largest and most demanding groups are meat and fish products. For a long time, storage is allowed only for meat and fish that have undergone preliminary freezing. In the range of 0-8 ° C, they are stored for several days, at normal temperature they begin to deteriorate after a few hours. It should be noted that after defrosting, meat, poultry and fish must be processed the day before, and subsequent freezing must be avoided.

Semi-finished products require special mention. If they are purchased fresh, unfrozen, then their shelf life at 0-8 ° C is no more than 48 hours. Frozen semi-finished products should be placed in the freezer and only the amount that will be immediately thermally processed should be defrosted.

Speaking of sausages, it is desirable to take into account the method of their production. Boiled products (sausages, frankfurters, boiled pork, etc.) spoil the fastest – at 0-8 ° C they can withstand up to 3 days. Half-smoked and boiled-smoked delicacies can be kept in the room for up to 3 days, and in the refrigerator – no more than 10 days. Raw smoked sausages are stored for the longest time, which can be placed in a cool place with low humidity and good ventilation.

As for fish products, the shelf life of pickled, salted and smoked products is significantly higher than fresh ones. Hot-smoked fish can be kept in the refrigerator for about 3 days, cold-smoked fish – about 10, and dried fish can be kept in a dry, cool room for quite a long time.

Dairy and sour-milk products are daily present on the table. All this must be kept in the refrigerator, avoiding freezing (the exception is butter, which can be placed in the freezer). The life time of fresh milk, kefir, curdled milk, etc. is 36 hours, boiled milk can withstand 3 days.

For bread and bakery products, the usual temperature is not harmful, especially if they are placed in bread bins (but at the same time, dark and white flour varieties should not be kept together). You can also use resealable enamelware for bread. If you want to keep the bread for several days, then it is permissible to put it in the refrigerator. It is not recommended to use plastic bags: despite the fact that they protect the bread from drying out, the moisture contained in the dough condenses in them, which makes the bread moldy quickly.