Storage conditions for minced meat with onions and without spices: in the refrigerator and freezer

It is difficult for working women to feed their families without using processed foods. It is especially convenient to freeze minced meat with onions for future use. Once you spend time on preparation, and within a month you can quickly prepare cutlets, meatballs, cabbage rolls, Bolognese pasta sauce, pies and pies with meat and fish filling. But few people think about how much freezing with onions spoils the taste of meat. Professional chefs advise adding it immediately before cooking. Otherwise, the dish may develop an unpleasant taste and aroma.

How to choose quality minced meat in a store

Minced meat can be meat, chicken, fish, mushroom, vegetable.
The best way to prepare a semi-finished product is to cook it yourself. But there is not always the opportunity and time to do this. In this case, the product is purchased in a store or market. It is safer to purchase the product at a stationary point, because... There you can request all the documents for the purchased products. However, here it is impossible to see what kind of meat the minced meat is made from - whole or from meat production waste. It is possible that different types of meat were used. The semi-finished product is made from beef, pork or lamb, but it can also be assorted minced meat.

When choosing a semi-finished product, you need to check the following parameters:

1. Color. For semi-finished beef it should be reddish, for pork it should be pinkish. There should be no gray coating, this indicates poor quality of the product. Twisted meat must be shiny, otherwise it is a stale product.
2. Consistency. The product should be homogeneous, but not pasty. A small amount of white inclusions that are crushed when pressed is acceptable - this is fat or lard. If the inclusions are hard, they are small bones, tendons or cartilage, which is unacceptable.
3. Smell. First of all, you need to make sure it is fresh. You should smell fresh meat. Under no circumstances should there be spices; this indicates that the manufacturer is masking the smell of the missing product.
4. Liquid. There should not be a lot of juice under the twisted meat; this may indicate adding water to increase weight. If there is little juice, this may mean that bread or other ingredients that absorb juice have been added to the product. The liquid should be clear; if it is cloudy, the meat product has been sitting for a long time.
5. Compound. Read the label carefully, the manufacturer must label its products: category A is minced meat with a meat content of 85%, B - from 60 to 80%, C - from 40 to 60%, D - from 20 to 40% and category D - less than 20% meat content. The lower the category, the more additives the semi-finished product contains: soy, preservatives, etc.
6. Price. You should not chase cheapness; a good semi-finished product cannot cost much less than meat. It is better to purchase a product with a higher price than to throw it away later or end up with tasteless dishes based on a cheap product.

It is better to store semi-finished meat product after purchase until distribution on the bottom shelf of the refrigerator so that the juice does not drip onto other products.

Cooking with onions and garlic - Monash FODMAP Blog | IBS Diet Specialists

Monash FODMAP Team 01 June 2015

Wondering if you can really use onions and garlic in cooking on a low FODMAP diet? Have you heard of adding large chunks of onion and garlic to your cooking and removing them before eating, but you're not sure if it actually works? this post should help clear up some of your questions.

Both onions and garlic contain fructans (oligosaccharides) and therefore should be excluded from the diet during the first stage of the low FODMAP diet. However, there are a few tricks of the trade to preserve their flavor in cooking.

The fructan content of onions and garlic are soluble in water. This means that if you put onion or garlic in a soup or broth, some of the fructan will leach into the water. Therefore, the strategy of putting a whole onion or garlic clove into the soup and then pulling out the pieces before consuming the soup will not work, since the fructan content will already end up in the water .

In an oil-based dish, fructans are not absorbed (since fructans do not dissolve in oil). So if you're doing something oil-based, like frying, you can add a large piece of onion or a whole clove of garlic and just pull the pieces out before adding the other ingredients. This will give you the flavor without the fructan. falling into flour.

Another alternative that works very well to add flavor to your cooking is to use the green parts of scallions or garlic instead of onions. When using these alternatives, keep in mind that they don't need to be sautéed as long as regular onions, and you can add them to the pan later in the cooking process to get the most flavor out of them. For garlicky flavor, you can make your own olive oil garlic infused oil that can be used in cooking. instead of regular butter. Indian spice powder Asafoetida can also be used as a seasoning to replace the onion flavor and you can buy it from Indian supermarket (be careful when using as it has a strong smell). Other low FODMAP flavors include ginger, fresh herbs, spices, lemon and lime juice (read our blog on herbs and spices).

Remember that everyone's tolerance for foods varies, so it's always best to test out some of these strategies and see if you feel you can tolerate them.

If you are having problems, check our app or see a nutritionist.

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Which product is suitable for freezing?

Freezing allows you to preserve the taste and beneficial properties of raw materials for a long time, but the procedure is performed exclusively for fresh products, so a rotten smell is not allowed.

If meat products are purchased ready-made, it is advisable not to try to store them in the freezer; it is better to use the mass within the specified expiration date.

Attention! Some housewives are sure that it is only allowed to freeze chopped meat without additives such as salt, spices, milk or onions, but in fact it is allowed to store masses with other ingredients in the freezer for a long time.

Meat without additives lasts much longer in the freezer, but after defrosting the minced meat with onions or other ingredients, you can immediately begin the cooking process. You can freeze products in bags, individual portions or in special molds. Experts recommend storing the mass in the freezer for a maximum of six months, but sometimes it is allowed to increase the period to one year.

Lazy cabbage rolls

Lazy cabbage rolls differ from classic cabbage rolls in that they have cabbage inside, not outside. However, both can be stored in the freezer for 3 months.

We suggest you read How to remove mold from fabric, curtains and strollers at home

Ingredients:

● 300 g cabbage● 1 onion● 1 kg minced meat● salt, pepper● breadcrumbs

Cooking method:

1) Cut the cabbage and onion into 3-5 mm cubes. 2) Mix with minced meat, salt, pepper. 3) Form cutlets, roll in breadcrumbs and freeze as is. 4) After defrosting, they can be stewed in water or broth for 40 minutes. For these meat dishes, you can also freeze some vegetables for garnish: mushrooms, tomatoes, peeled and diced carrots, sweet peppers, eggplants.

Before freezing, it is advisable to immerse vegetables in salted boiling water for a few seconds, and then cool under running cold water, dry and pack for single use. You should not freeze potatoes: they may lose their taste. Recommended shelf life: soup sets - 6-7 months, individual vegetables - 10-12 months.

Kinds

To obtain minced meat, boneless meat (fish fillet, etc.) is chopped with a knife or meat grinder, and then seasoned with a variety of spices. The types of this product are divided into:

• minced meat (pork, beef, poultry);
• fish;
• from mushrooms;
• from vegetables.

The most nutritious and tasty are meat types made from beef and pork.

Products consisting of a mixture of different types of meat are often sold, but chicken has a more affordable price, so it is purchased more often. You should know that the shelf life of chicken meat is slightly lower than that of pork and beef. This means that any chicken product will have a slightly shorter shelf life.

Recipe for making simple pollock cutlets

It is convenient to freeze minced meat in portions, so that if necessary, you can only get another package in advance. You can grind the products in a blender or finely chop them by hand (with a kitchen hatchet or a sharp knife). But the recognized leader in the production of minced meat is a meat grinder (mechanical or electric). Depending on the main ingredient, there are several types of minced meat.

• Meat. If we talk about nutritional value, then minced beef and lamb will be the most high-calorie, and pork will be the fattest. Most often, these types of meat for minced meat are used in mixed form, then it turns out juicy and tender. Dietary, low-calorie and more affordable minced meat comes from poultry. The most popular among Russians are chicken and turkey.
• Fish. For grinding, purchase a piece of fish fillet or fresh fish, preferably meaty and not very bony. It is cleaned, gutted and removed from the bones. There are no special requirements for the “origin” of marine life intended for cutlets, meatballs or pie filling. Usually minced meat is made from pollock, cod, hake, pike, pike perch, salmon, and halibut.
• Mushroom. Mushroom mince produces melt-in-your-mouth, flavorful cutlets, as well as an ideal filling for pies, dumplings, pancakes, and pizza. Traditionally, mushrooms are boiled or fried before chopping.
• Vegetable. Cutlets or vegetable pie filling are an excellent option for a dietary, lean diet. Vegetables add extra juiciness to regular cutlets. Twisted zucchini, potatoes, cabbage, carrots or assorted vegetables are added to the minced meat.

What affects shelf life

Even if you can’t see the expiration date at first glance, you will definitely need to find out. Each manufacturer or seller is required to provide such information. There are several parameters, depending on which the shelf life may vary.

Conditions

You can store minced meat in the refrigerator or on the counter if a number of conditions are met. The shelf life of each type of semi-finished product is different, and they should be stored separately from each other, in different refrigerators. At a temperature of 0…+5°C the storage time is:

• meat - up to 12 hours, at most a day;
• chicken - up to 12 hours;
• fish - up to 6 hours.

If it is assorted minced meat, you should know that its storage time is shorter. It is better to purchase semi-finished products in trusted stores with good sanitary conditions.

Package

Manufacturers use various materials to package the product: foil, parchment, plastic containers and cellophane bags, from which the air is squeezed out before packaging. It is best to choose vacuum trays or sealed bags, as well as packaging equipped with a special fastener or tightly covered with cling film. The worst and most unprofitable option for the buyer is a plastic bag. Such packaging is used by manufacturers who want to save money, and because of this the shelf life will be reduced.

Definition of freshness

When buying minced meat in a store or at the market , every housewife thinks about its freshness and the products from which it was made.

First of all, when buying store-bought minced meat, you should pay attention to the following characteristics:

1. 
   The color can range from light pink to dark red. If the product has an atypical shade, then this indicates that it is stale.

2. Date of manufacture. The composition, expiration date and other information must be indicated on the product packaging.
3. The smell should be reminiscent of fresh meat.
4. The structure should be uniform, without any inclusions, fibers or mucus.
5. A good quality product should not contain food additives (preservatives, soy protein and salt).

Shelf life and SanPiN

Minced meat with onions can be stored in the refrigerator for no more than 6 hours.
What is the safety of minced meat in the refrigerator according to SanPiN:

The table below shows that the storage time of chopped and ground meat, even when frozen, is short.

Chilled in the refrigerator

When fresh, minced meat can be stored for a short period.

At +2…+6 degrees it stays fresh for half a day. Fish is stored refrigerated under the same conditions for only six hours.

The shelf life of minced chicken does not exceed 10 hours. If masses of different meats (veal, chicken, fish) are located in one chamber, they are placed separately in different containers or films.

Minced meat with onions can be stored in the refrigerator for no more than 6 hours.

Important! When purchasing a product in a store, you need to check the production date so that the expiration date does not expire during long-term storage.

In the freezer

To keep the product longer, you do not need to add spices, onions, fermented milk, or other ingredients. During the freezing procedure, additional components promote bacterial activity.

A frozen product at -12 degrees can remain in the freezer for no more than 60 days. At -18 degrees, minced meat is stored for 3 months.

It is permissible to place minced meat purchased chilled in the freezer, but this should be done immediately.

Is it possible to freeze minced meat with milk and onions?

Often, after cooking, there is some shredded meat left over mixed with other ingredients. Therefore, the question arises: is it possible to store minced meat with onions in the freezer? It is allowed to freeze meat products with various additives, such as onions, garlic, spices and even milk. But this reduces the shelf life: it does not exceed several days.

Minced meat with onions is used to prepare cutlets, dumplings and other dishes. You can freeze it in small portions, but for a maximum of seven days. Otherwise, the ingredients will lose their beneficial properties and taste.

Thawed in the refrigerator

After defrosting the product, it is advisable to use it immediately, but if this is not possible, then it is worth considering that the timing of defrosted minced meat in the refrigerator:

Tofu with Minced Pork - 4 Easy Steps (with Proven Tips)

Tofu with minced pork is a homemade dish that is served in every Chinese family.

Did you know that tofu (bean curd) has an ancient history dating back two thousand years?

Legend has it that tofu was invented by Lord Liu An劉安, a prince of the Han Dynasty around 160 BC. The earliest evidence of tofu production was found in a mural carved on a stone slab.

Another theory states that tofu was an accidental discovery as crushed soybeans were mixed with sea salt. The mineral in the salt caused the soy mixture to curdle and turn into a tofu-like gel.

Today, you don't have to endure the terrible taste of gelled curds, nor do you have to agree with the historian of tofu's hidden origins. Follow this recipe and you can enjoy the best tofu recipe at home.

Tofu with minced pork - an easy recipe in just 4 steps

In this blog post, I will show you how to make tofu with minced pork, a homemade tofu recipe well received by the Chinese in Malaysia.

Tofu with ground pork is easy to make, and best of all, it's delicious with a bowl of fluffy hot steamed white rice. This is a very tasty dish that is still great even if you get it wrong.

Let's get started.

Note: This post may contain affiliate links. Please read my disclosure for more information. I may earn a commission for purchases made through links in this post.

Step 1 - Prepare Ingredients

Soak the mushroom

First, soak the dry Chinese mushroom in water for at least an hour. The dry mushroom will rehydrate and become soft so that it can be easily cut into small cubes.

If you forgot to soak the mushrooms in advance, you can use hot water to speed up the rehydration process.

Don't throw away the water after soaking the mushrooms, it has all the flavor of the mushrooms. After soaking, keep the water and use it to make meat sauce later.

Chopped meat

I use pork in this recipe. It should have about 20% fat to make it more tender. Chicken is a great alternative for those who don't eat pork, but the meat is drier.

Shredding the meat by hand using a knife is the best option, but you can use a food processor to get the job done. The texture of grinding it is somewhat different from mixing it with a machine. I, of course, prefer to cook it by hand.

Mix two tablespoons of vegetable oil and half a teaspoon of cornstarch with the ground meat and set aside. Ground meat mixed with vegetable oil and cornstarch has a smoother texture.

Step 2 - Deep fry the tofu for added flavor and texture

Carefully remove the tofu from the box. Carefully place it in the frying basket. Deep fry in hot oil for about five minutes or until golden brown.

This method is my favorite way to prepare a tofu dish because it creates a layer of chewy “skin” on the surface that contrasts sharply with the soft texture of the tofu.

To fry the tofu to form a layer of skin, you need to use medium to high heat.' Gently place the tofu in the air fryer basket and deep fry at 190°C/375°F until golden brown. Because tofu contains a lot of water, it will take longer to brown than fried chicken or fish. The temperature of the oil should be high enough so that the outer layer dries quickly and forms a thin and crispy “skin” that effectively “blocks” the moisture from seeping out of the tofu.

Deep frying also adds extra flavor to the tofu. I especially like the chewy “skin” created after deep frying, which has a different texture and flavor than tofu.

There are two tips I want to share with you when frying tofu:

• Don't be tempted to move the tofu around in the frying basket too often, as they can break easily . You can hold the basket by the handle and shake it slightly to prevent it from jumping out of the basket.
• If you don't have a frying basket, buy one. Otherwise, you can add oil to a large frying pan to fry the tofu. Swirl it around slightly for the first minute to prevent the tofu from sticking to the bottom. Leave the tofu in the basket until it cools. Place it on a plate and carefully cut it in half. Move the tofu around slightly until it looks like two blocks.

Step 3 - Making the Sauce

Fry the garlic and onion in vegetable oil over low heat until fragrant. Since garlic browns faster than onions due to its higher water content, you need to sauté the onions first and then add the minced garlic after a minute.

Then add the minced meat to the garlic and onion and fry on low heat . Since it contains cornstarch, it will stick easily to the wok/pan on high heat. Once the meat is no longer sticky, you can increase the heat for another minute to get that signature wok-hei aroma.

Then add mushrooms and remaining ingredients. Stir and stir until it forms a thick sauce. Now he is ready for the last stage.

Step 4 - Cover and Decorate

Drizzle hot sauce over tofu. Garnish with chopped green onions and chilies.

You can watch the two videos I uploaded earlier to show you how to prepare the chillies and onions for garnishing.

1. Video demonstrating how to cut chili peppers.
2. Video demonstrating how to prepare onions for garnishing.

Tips and Notes on How to Make Tofu with Minced Pork

Here is a list of helpful tips for making tofu with minced pork.

Types of tofu

There is no fixed rule about what types of tofu are in a recipe. You can use any type you like, just as if you were choosing pasta to cook with a creamy sauce. However, tofu with a firm consistency is easier to handle as it is not easily broken into pieces. You may have other choices in your accommodation location. Do your research and see the results with different types of tofu.

Steam and braise tofu with minced pork (alternative method)

Steaming

Since tofu is already cooked when purchased, some restaurants in Malaysia serve the tofu chilled with hot meat sauce as a topping. before serving. When you bite into the hot sauce and cold tofu at the same time, the sensation is incredible.

Please note that the water in the tofu will continue to flow out from the cold tofu. Drain the water from the plate before adding the meat sauce so it can be served undiluted.

Extinguishing

Mapo tofu is one of the typical examples of stewed tofu. You can check out my mapo tofu recipe for a detailed explanation.

To make mapo tofu, simmer the tofu with the meat sauce rather than using it as a filling. The tofu is usually cut into smaller cubes and mixed with the sauce. As a result, the tofu often breaks down into smaller pieces due to mixing it with the sauce. The tofu will absorb the flavor of the meat sauce.

Other Common Ingredients

Some other common ingredients for tofu with shredded pork recipe include fermented soybean paste and broad bean paste , both of which impart a much stronger savory flavor.

Other frequently used ingredients are dried Chinese mushrooms , Chinese pickles and French beans .

I like to include some Chinese pickles that contrast sharply with the subtle flavors of the meat. As for the French beans, they add crunchy freshness to the dish.

Garnish

Decorating tofu with minced pork is relatively simple.

Add a generous amount of coarsely chopped onion on top of the tofu just before serving. The scallions have a crunchy texture much like lettuce, which is a welcome complement to the subtle flavor of the meat sauce.

You can also sprinkle fried shallots on top of the meat sauce before serving. It has a distinct aroma and pairs perfectly with the flavor of tofu.

Now it's your turn to decide. Do you prefer using meat sauce as a filling or simmering tofu? Let me know by leaving your comment below.

Recipe for tofu with minced pork

Cooking time 10 minutes

Cooking time 15 minutes

Total time 25 minutes

Ingredients

Ingredients A

Ingredients B (seasonings)

• Sliced ​​red chilies and green onions

Instructions

1. Soak the mushroom in warm water until it is soft. Remove the stem and cut it into small cubes.
2. Cut square tofu in half, deep fry in hot oil at 190°C/375°F for 5 minutes or until golden brown.
3. Fry the onion and garlic in vegetable oil until it becomes fragrant. Add the mince and cook until fragrant.
4. Add mushrooms and seasoning (Ingredients B) until sauce thickens.
5. Place the tofu on a plate and pour the minced sauce over it.
6. Garnish with chopped red chillies and green onions. Serve.

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As an Amazon Associate and participant in other affiliate programs, I earn from qualifying purchases.

Nutrition information:

Productivity:

2

Serving Size:

2 servings Amount per serving: Calories: 908 Total fat: 61 g Saturated fat: 15 g Trans fat: 1 g Unsaturated fat: 15 g Sodium holmehalogen: 15 g 5 g Protein: 72 g These data were
provided and calculated by Nutritionix on March 29 2019

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Features of storing minced meat in the freezer

Since the shelf life of the fresh product is not very long, it is recommended to place it in the freezer. But before that, you need to know some tips that relate to this process:

1. Only fresh product should be stored for storage. If you previously stored the product in the refrigerator, then you cannot freeze it. And all because pathogenic microbes could settle in it. By placing it in the freezer, you will completely ruin the minced meat.
2. When freezing minced meat you prepare yourself, you should not add onions, garlic, spices and other ingredients to it.
3. It is recommended to store frozen minced meat in small portions. Its quantity should be such that after defrosting you can use it immediately. All preparations should be packaged in plastic bags. Before placing the product in the freezer, you should squeeze out all the air from the bag and give it a flat shape. This way the workpiece will take up a lot of space and freeze more quickly.
4. Frozen meat products must be thawed before cooking. It is best to do this in the refrigerator so that the quality of the product is preserved.

The shelf life of the finished minced meat product in the freezer depends on the temperature.
If it is at least (-12) degrees, then the minced meat can be stored for 30 days. If the temperature is about (-18) degrees, then the product can be stored for up to 3 months. If stored in the freezer for a longer period of time, the product will lose taste and change consistency and appearance.

To avoid forgetting the date of preparation, experts recommend marking the packages with the date of freezing. Some experienced women first prepare semi-finished products from chopped meat, and then freeze them. This option speeds up the cooking time.

Dumplings for future use

If you are freezing dumplings, put them in a bag (make sure it is whole!) and put it in the freezer. It is better to pre-freeze for 2 hours on a tray or board sprinkled with flour (to prevent them from sticking), and then package it - this way the dumplings will not stick together. Store for up to 6 months at -18°C.

IMPORTANT: freeze the dumplings as soon as possible after making them, otherwise the juicy filling will soak into the dough and it will tear.

TABOO for frozen dumplings

• Freeze the dumplings several times: the dough will begin to crack.

Dumpling recipes

How to prepare for storage

When defrosting, the shelf life of minced meat in the refrigerator is halved.
The shelf life of minced meat in the freezer depends on the preparation of the product.

When preparing minced meat and semi-finished products, you must follow certain rules, so the safety is doubled:

• Meat - the main ingredient of minced meat - must be of high quality. It must be washed and dried.
• The shelf life of minced meat in the refrigerator increases if it is made from one type of meat. If you need to mix several types, you need to do this immediately before cooking.
• Products should not contain additional ingredients: salt, pepper, eggs, milk, vegetables - this reduces shelf life.

How to package a product before storage

Before storing the twist, it is packaged in a clean bag or plastic container. Cover the container tightly with a lid.

If the container design does not have its own lid, it is worth covering with cling film to prevent the meat from getting airy.

It is better to place the workpiece on the bottom shelf so that blood does not drip onto other products. If there is too much prepared mass, in order not to get confused about the timing, it is better to put a mark with the date.

Meat, fish, mushroom, vegetable: comparing nutritional value and value

Different types of minced meat differ in calorie content and chemical composition. Fish is considered to be the most useful, and vegetable is widely used in dietary nutrition. The main characteristics are presented in the following table.

Table - Chemical composition and nutritional value of various types of minced meat

Minced meat made from fatty and hard-to-stomach types of meat should not be abused in case of diseases of the gastrointestinal tract (especially pancreatitis), problems with the cardiovascular system, gout, or in old age.

Defrosting the product

Defrosting time depends on the temperature in the freezer and the weight of the product. If the piece is large, then without additional devices in the refrigerator it can melt for up to 24 hours.

It is better to place the mass in a sealed bag or bowl, since after defrosting, water with blood remains. The melted mass should be used within 1-2 days.

Some housewives leave the mixture at room temperature, then the time of use is reduced by 2-3 times. The dish must be prepared immediately after defrosting.

Can minced meat be stored after defrosting?

Housewives often ask questions: how long can defrosted minced meat be stored and in what container? There is only one answer: such a product cannot be stored at all. As soon as the minced meat is defrosted, you should cook something from it, otherwise it will immediately spoil.

General storage table

How to tell if a product has gone bad

To prevent the minced meat from spoiling, you must adhere to the above rules and always check its suitability for consumption. E. coli, salmonellosis, staphylococcus and listeriosis, which multiply in spoiled meat, can cause poisoning. The first sign of a spoiled product is the smell - unpleasant or pungent.

If the semi-finished product was not initially of the best quality, larvae may appear in it if stored improperly. Under no circumstances should you use a spoiled product, hoping that after heat treatment there will be no harm. Its use threatens poisoning and intestinal problems.

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How to freeze correctly

When freezing minced meat, both homemade and store-bought, you should follow a few simple rules. They will simplify its further use and increase its shelf life.

In packages

When freezing in a bag, it is recommended to roll the minced meat into a thin cake. This way it will freeze faster, and it will be much easier to separate the required amount without defrosting.

In plastic containers

When using containers, you can use either small portion options or make internal dividers. This will also make it easier to use the minced meat in the future, since you won’t have to use force to separate the required amount.

Method number 1. freezing large portions

In most butcher shops you can choose your own pieces of meat and ask them to grind them into minced meat right on the spot. This product is best suited for further freezing in large bags:

1. The meat is divided into portions of 400-500 g, you can make it smaller, 250-300 g each. The main thing is that during further defrosting there are no extra pieces left.
2. Repeated freezing will lead to a sharp increase in the number of bacteria in the meat, and after cooking the dish will look like rubber.
3. For freezing, you can use either special bags made of thick polyethylene or regular cellophane.
4. When placing meat, make sure that there are no voids.
5. Record the date and time of freezing to avoid consuming expired product.

It is better to defrost large portions of minced meat in the refrigerator - this will prevent the growth of bacteria. You can use a microwave if it has a defrost mode.

Common Mistakes

When purchasing minced meat, some people start counting the shelf life from the moment it is loaded into their refrigerator. However, this is fundamentally wrong. In the store you should check how long ago it was prepared and start counting from this time. Then all indicators will comply with sanitary standards.

Another mistake is adding spices to the minced meat in advance, supposedly to marinate it. Such a product can quickly deteriorate, so it is best to add spices and vegetables right before heat treatment.

How to extend the shelf life of minced meat

Meatball soup, fresh meat cutlets, and poultry are prepared on the day the minced meat is purchased. If you have made supplies for future use, it is recommended to freeze them immediately. A number of rules are followed to ensure that the product does not spoil for as long as possible.

Right:

• the minced meat was bought from a trusted seller, the packaging contains the date of manufacture and composition;
• Before putting it in the refrigerator, the mass was dried with a paper towel;
• the storage container is clean, dry, with a lid;
• The packaging was marked with the time and type of meat and fish.

Wrong:

• mixed with fillers: onions, chopped potatoes, bread 6 hours before use;
• the resulting mixture was left on the table;
• store in an open container without a lid or film;
• The defrosted minced meat was put into the freezer again.

The shelf life of homemade minced meat is 2 times higher than store-bought. The owners know exactly when and what it is made from. When putting it in the freezer, it is recommended to sign the date on each package.

What to store minced meat in: review of dishes

To store minced meat correctly, choose suitable containers and packaging:

1. Glass, ceramics. The most successful option for storing all types of minced meat. It's good if the container has a tight lid. When there is no lid, wrap the dishes in cling film.
2. Plastic, polyethylene. Airtight food containers are suitable for freezing mass or formed cutlets, cabbage rolls, dumplings. Especially if they are low and rectangular in shape. This way more product is placed into the chamber in several rows. Convenient to apply date stickers.
3. Metal. You can store prepared minced meat only in enamel bowls or stainless steel pans. Aluminum cookware is not suitable. When metal comes into contact with chopped meat and vegetables, oxidation occurs 2 times faster.

You can freeze in vacuum or plastic bags, removing the air. Paper packaging is not suitable at all. The material will get wet, stick to the surface, and the smell of the product will mix with other products.

Freezing is the best option for long-term storage of all types of minced meat. The main rules: ensure freshness, do not re-freeze, add seasonings before direct cooking.

A little trick when freezing it into meatballs - put the chopped meat in ice trays and wrap it in film. This way it will be convenient to defrost, and you won’t have to make small balls.

Shelf life of semi-finished products

Dumplings made from minced meat remain fresh at a temperature no higher than -18 degrees Celsius for no more than 1 month. And at a temperature not higher than -5 degrees Celsius, only 2 days.

Breaded semi-finished minced meat products can be stored for no more than a day at a temperature of no more than 6 degrees Celsius. And products made from cutlet mass with the addition of breading are stored at a temperature of 6-8 degrees Celsius for up to 12 hours.

Sources

• https://uborka-v-dome.ru/kulinariya/hranenie-produktov/skolko-hranitsya-farsh-v-holodilnike.html
• https://tut.expert/produkty-pitaniya/hranenie/farsha-i-mozhno-li-ego-zamorozit/
• https://kakxranit.ru/produkti/kak-xranit-farsh.html
• https://Otbelim.com/hranenie/myasnoe-i-rybnoe/skolko-mozno-hranit-fars-v-holodilnike.html
• https://domopravitelnitsa.com/hranenie/skolko-hranitsya-farsh.html
• https://hozzi.ru/hranenie/farsh-v-holodilnike
• https://hoznauka.ru/produkty/srok-godnosti-farsha.html
• https://uborka.co/tehnika/skolko-mozhet-hranitsya-farsh
• https://profhranenie.ru/skolko-khranitsya-farsh-v-kholodilnike