Meat preservation and storage method

Preservation and storage methods of meat, in daily life, besides staple food and vegetables, people must have meat. Common meats include pork, beef, mutton and chicken. , all need to be saved. The following are the methods of meat preservation and storage.

Fresh-keeping and storage methods of meat. Frozen meat.

When raw meat is refrigerated, it should be put into a refrigerated vacuum container and then put into the refrigerator. If the meat has an outer package, it is recommended to put it on a plate together with the outer package, and then put it in the refrigerator to avoid any liquid from accidentally flowing out of the package and polluting other foods around.

When the cooked meat is refrigerated, let it completely cool to room temperature, then put the meat into a refrigerated vacuum fresh-keeping container, and then put it into the refrigerator for refrigeration.

2. Frozen meat

When freezing raw meat, if there is any outer packaging, remove the outer packaging (except the outer packaging of raw meat pieces), and then just put the meat in the frozen fresh-keeping chain bag, squeeze out the air in the bag, seal the bag mouth, and then put it in the refrigerator for freezing. However, if it will be frozen for more than a week, it is recommended to wrap the meat in non-toxic fresh-keeping film for several layers, then put it in a frozen fresh-keeping chain bag, squeeze out the air in the bag and seal the bag mouth.

Then put it in the refrigerator for freezing. You can also wrap several pieces of meat in non-toxic plastic wrap for several layers, and then put them together in the same fresh-keeping chain bag. When freezing raw ground meat, it is recommended to keep the outer packaging, unless you want to divide it into several parts first, you can divide it first and then put it in a fresh-keeping chain bag for freezing.

When freezing cooked meat, let it cool to room temperature, then put it in a fresh-keeping chain bag, squeeze out air and seal the bag mouth, and then put it in the refrigerator for freezing.

3. Storage period of all kinds of meat after cold storage or freezing

According to the US Food and Drug Administration, the so-called shelf life is based on food safety. If it exceeds this shelf life, it is not recommended to eat again. The following is the shelf life of various meats recommended by the US Food and Drug Administration after refrigeration or freezing.

4. Raw bacon and raw sausage

Raw bacon can be stored in the refrigerator for about 7 days and frozen for about 1 month. Raw sausages, whether pork, beef, chicken or turkey, are recommended to be eaten within 1 ~ 2 days, and can be stored for about 1 ~ 2 months.

5. Cut into small pieces, shred raw meat and mince raw meat.

Raw meat cut into shreds or small pieces can be stored in refrigerator for about 1 ~ 2 days and frozen for about 3 ~ 4 months. Ground meat such as raw ground beef, ground pork and ground chicken can be stored for about 1 ~ 2 days in cold storage and frozen for about 3 ~ 4 months.

6. Cut large pieces of raw meat (excluding chicken)

Beef, mutton or pork can be kept longer when cut into large pieces than when cut into small pieces. If raw meat is cut into steak, it can be stored in the refrigerator for about 3 ~ 5 days and frozen for about 6 ~ 12 months. If raw meat is cut into ribs, it can be refrigerated for about 3 to 5 days and frozen for about 4 to 6 months.

7. Cooked meat (excluding chicken)

Whether you simply cook the meat first or make it into meat dishes and put it in the refrigerator, you can keep it for about 3 ~ 4 days and freeze it for about 2 ~ 3 months. If the meat has been put into sauce or broth, it can be stored for about 1 ~ 2 days in cold storage and 2 ~ 3 months in frozen storage.

8. Raw chicken

Raw whole chickens can be stored in the refrigerator for 65,438+0 ~ 2 days and 65,438+0 years, but cut raw chickens, such as chicken breasts and drumsticks, can be stored in the refrigerator for 65,438+0 ~ 2 days, but only for about 9 months. If the raw chicken is cut into smaller pieces, such as chicken fillet and diced chicken, it can be stored in the cold storage for about 1 ~ 2 days and frozen for about 3 ~ 4 months.

9. Cooked chicken

If the chicken is simply cooked but not cooked, it can be stored in the refrigerator for about 3 ~ 4 days and frozen for about 4 months. If it is a chicken dish, it can be refrigerated for about 3 to 4 days and frozen for about 4 to 6 months. But if the chicken is put in sauce or broth, it can be refrigerated for about 3 ~ 4 days and frozen for about 6 months. The fried chicken can be stored in the refrigerator for about 3 ~ 4 days and frozen for about 4 months.

Meat preservation and storage methods 2 1 cold storage:

The meat bought home can basically be kept in cold storage if it is to be used immediately. Generally speaking, meat slices are more difficult to preserve than thick slices, and minced meat deteriorates faster because it has a larger contact area with air. The basic shelf life of cold storage is 3 days for sliced meat, 2 days for minced meat and 5 days for minced meat and cured meat.

2. Direct refrigeration:

If there is no time, even the boxes in the supermarket will be refrigerated. It's best to wrap a piece of meat tightly with plastic wrap. Try not to cut large pieces of meat. Wrap it in plastic wrap and keep it before use.

3, pickling method:

After cutting about 300g pieces of meat, coat the surface with salt to remove the released water and salt, and then add a little salt. If the meat comes out, it needs to be dried. When the meat is cooked, it can increase the taste and can be used to make stews and soups.

4, sauce stain method:

Meat slices are easy to go bad, and curing with soy sauce or sauce can increase the preservation. Marinate the meat slices with glutinous rice, soy sauce and ginger sauce for about 30 minutes. Take it out before it is too salty and wrap it in plastic wrap.

5. Frozen storage:

The basic principle is to freeze before it is too late! Thawing should be done slowly. In order to reduce the temperature as soon as possible, when freezing meat, it is best to take it out of the plastic plate in the supermarket, wrap it with plastic wrap, put it in a metal plate first, and then move it into the freezer for preservation. When thawing, it should be done slowly at low temperature. If it is thawed at room temperature, the freshness will be worse on the surface. If it is thawed in the cold room, it can avoid the deterioration of freshness and excessive water discharge. The basic shelf life of frozen raw meat and cured meat is 30 days.

6. Frozen thin meat slices:

Sticking a piece of meat tightly, wrapping it tightly with plastic wrap, pickling it with soy sauce or sauce and freezing it can avoid tissue deterioration during freezing.

7. Frozen meat:

Freezing large pieces of meat is not recommended. Try cutting them into small pieces and freezing them. Meat used to cook curry can be cut into sizes that can be used directly, then wrapped in plastic wrap and sent to be frozen. In order to avoid oxidation, it can be put into a frozen fresh-keeping bag, and then frozen after air removal.

8. Frozen minced meat:

Apply the disposable amount to the plastic wrap thinly, remove the air as much as possible, and then wrap it tightly. In order to avoid oxidation, after wrapping plastic wrap, it can be put into a frozen fresh-keeping bag, and then frozen after removing air.

Fresh-keeping storage method of meat 3 How to choose all kinds of meat?

Common meats in the market are chicken, beef, pork and fish. When choosing meat, we can make a preliminary judgment from the aspects of appearance, color and smell. The following contents are also introduced:

Chicken (as food)

When choosing chicken, we can judge from the aspects of appearance color, meat quality, smell and bone condition. Here are four main points:

1. The chicken skin is tight and smooth, and the meat is elastic.

2. Glossy. pink

3, no odor

4. No fracture

beef

When selecting beef, the appearance color should be red, the meat quality should be tough and elastic, and there should be no excessive bleeding. Here are four main points:

1, the beef is bright red.

2. Does it smell normal and have no peculiar smell?

This kind of meat is tough and elastic.

4. There is not too much blood oozing out.

pork

When selecting pork, it should be mainly light pink or rose red, with shiny surface, only natural meat smell, no sour taste, no mucus and less water seepage. Here are four main points:

1, pork is light pink or rose red and shiny.

2. It should only smell natural meat, without sour taste or other peculiar smell.

3. The meat is tender and elastic.

4, no mucus, less water seepage

fish meat

When choosing fish, we should not only pay attention to whether the surface is complete and the meat quality is elastic, but also pay attention to whether the fish eyes are slightly convex, transparent and black and white. Here are four main points:

1, fresh fish gills are reddish or dark red, and there is no fishy smell.

2, the eyeball is slightly convex and transparent, black and white, the fish itself is shiny and the scales do not fall off.

3. press whether the fish is elastic. If the meat becomes soft, it means that the freshness is reduced.

4, no mucus, water

In addition to paying attention to the appearance and smell of meat itself, the precautions in traditional markets and supermarkets are slightly different.

When selecting ingredients in the traditional market, we should not only select fresh ingredients by means of sight, smell and touch, but also pay attention to whether the selling environment is clean, whether the meat is properly preserved, and whether the fish is preserved in an appropriate low temperature environment. If the environment is not good and the treatment method is not clean, it is not suitable for purchase.

How to preserve meat?

Generally speaking, the size and storage form of meat are closely related to the storage period. The greater the contact area between meat and air, the greater the chance of bacterial pollution and reproduction. Therefore, the storage period of large and thick cut meat is longer, followed by thin meat, and the storage period of minced meat is the shortest. Parents can buy the required meat size according to their own needs, and pay attention to the storage method and duration.

In addition, according to the different ways of purchase, meat has different ways of preservation:

Traditional market

Warm-bodied meat bought in the traditional market is easy to breed microorganisms because it is exposed to high temperature and air for too long. It is recommended to pack it into appropriate quantities as soon as possible after purchase, and then refrigerate or freeze it. It is recommended to take it as soon as possible within 2 days, and the freezing time should not exceed 1 month.

supermarket

The frozen or frozen meat purchased in the supermarket is mainly based on the time limit marked on the package. Pay attention to whether the temperature of cold storage and freezer meets the requirements when purchasing. Generally speaking, frozen meat is below 7℃ and frozen meat is below-18℃. If you buy a big bag of meat in the supermarket at one time, you can pack it into a proper amount when you return home, and then freeze it.

No matter what ingredients are bought in the market or supermarket, if they are frozen, they should be frozen and thawed the day before each cooking, and cooked within 24 hours after thawing. Repeated freezing of thawed ingredients is not recommended.

Matters needing attention in cooking

When cooking meat, you should pay attention to cleaning and cooking until it is cooked thoroughly, which can be mainly divided into three steps:

1. Wash your hands for at least 20 seconds before cooking.

2. Food should be thawed, raw and cooked separately, and knives and chopping boards should be separated to avoid cross-contamination.

3. Cook the meat thoroughly, not undercooked. Different meats must be cooked at different heating temperatures, such as pork 7 1℃, chicken 74℃ and beef 77℃ or above, so as to avoid eating microorganisms on meat by mistake.

Microbes on the surface of meat can't be completely removed by washing. Although some microorganisms can be removed by washing, most microorganisms will remain on the meat after washing. Only when the surface of the meat comes into contact with water and is fully heated can the microorganisms contained in the meat be completely removed. If you want to remove the blood from the meat bought in the traditional market, you can first boil the ingredients with a pot of hot water to remove the blood and impurities, and then cook them to the central temperature. Cold and fresh frozen meat purchased in general supermarkets can be cooked directly after thawing.