How to store freeze dried food and how to store frozen products?

Storage conditions for freeze-dried foods:

1. Use light-proof, radiation-proof, and airtight packaging materials for airtight packaging, and vacuum packaging or inert gas packaging as much as possible. Freeze-dried food should be kept in a closed container, and the packaging material should be impermeable and opaque, so transparent packaging materials are generally not used.

2. Prevent the pollution of strong oxidants, especially copper and iron.

3. Shockproof and pressure-proof to avoid the crushing of freeze-dried products. Because freeze-dried foods are fragile, packaging materials that can prevent mechanical damage to the product, such as metal cans, glass bottles, etc., should be used. In addition, mechanical vibration should be protected during transportation to protect the shape of the solid material.

Alternatively, shock-absorbing materials such as corrugated paper, pleated plastic, or styrofoam, or nitrogen-filled sealed packaging can be used to increase shock resistance.

4. The lower the storage temperature, the better, preferably lower than 20. Due to the hygroscopicity and easy oxidation of freeze-dried food, it is best to use dry nitrogen (or inert gas such as carbon dioxide) to restore the drying chamber to normal pressure at the end of freeze-drying; The usual practice is to use dry and clean air in the operation room to restore the atmospheric pressure in the drying chamber of the freeze dryer, and after the freeze-dried food is removed, it should be packaged and sealed in the dry and clean operation room.

Freeze-dried food production process:

In the freeze-drying process, the ice crystal moisture in the frozen raw materials does not melt into water, but is directly sublimated into gas and dried naturally. The whole drying process takes place at a low temperature, which takes about 24 hours, and only the water is drained, and the nutrients in the ingredients are well retained, which is a very meticulous and demanding procedure to ensure that the product is in a "fresh" state, and then enters the packaging process.

The freeze-drying process is currently a relatively advanced processing technology in China, which is applied in many industries, the most common is the beef package in instant noodles, as well as the freeze-dried bento rice, fruit snacks and so on placed in the supermarket, and the application in the field of pet food has also begun to heat up in recent years.

Freeze-dried pet food generally uses pure natural livestock and poultry liver, fish and shrimp, fruits and vegetables as raw materials, without adding any preservatives and pigments, and adopts vacuum freeze-drying process to completely kill the microorganisms and bacteria that may exist in the raw materials.

The seal must be guaranteed to be free of air contact, otherwise it is easy to rehydrate, and if you put the freeze-dried product in the air, it will be like a moisture absorbent.

How to preserve frozen food.

Do not put frozen food directly in the refrigerator incubator.

For frozen food that has been opened or damaged, a plastic bag should be added to the outside, and the bag should be tightly tied before being put in.

It is best not to put the thawed food in the refrigerator again, as the preservation quality is not as good as before, and the taste will also be affected when eating.

Do not overfill the freezer with food, otherwise the convection of the cold air in the freezer will be affected.

How to preserve frozen food.

Do not put frozen food directly in the refrigerator incubator.

For frozen food that has been opened or damaged, a plastic bag should be added to the outside, and the bag should be tightly tied before being put in.

It is best not to put the thawed food in the refrigerator again, as the preservation quality is not as good as before, and the taste will also be affected when eating.

Do not overfill the freezer with food, otherwise the convection of the cold air in the freezer will be affected.

How to store frozen productsIf you can put frozen products in the refrigerator and preserve, in this way, you can put them in the freezer room, and then you can put them in the simple room for a long time so that they can be stored for a long time, so if you say frozen products, you can put them inside.

The ideal storage temperature for frozen food is 18. Because most of the microbial growth can be completely inhibited in 18, the speed of chemical and biochemical reactions is very low, which can effectively ensure the quality of food. This reminds us to pay attention to whether the frozen food is stored in a substandard environment, both at the time of purchase and at home.

Quick-frozen foods are stored separately and separately to avoid cross-transmission of microorganisms. Different types of frozen food, such as raw meat, vegetables, and cooked products, should be stored separately and separately to avoid cross-transmission of microorganisms. And try not to thaw and refreeze these foods repeatedly.

It can be watered on the frozen product, and then there is a layer of ice on the frozen product, and it can be stored in a sealed bag in the refrigerator when preserved, which can be kept for three months without odor, color, and the quality of the packaging bag with moisture is delicious.

How are frozen products stored? I think in general, frozen products must be kept in the freezer, if at home. This can be placed in the freezer layer of the refrigerator at home.

How to store frozen products, such as frozen products? Then I think that if you want to store frozen products, you should seal them with plastic wrap. Place in the freezer.

Be sure to put it in the freezer compartment of the refrigerator as soon as possible after returning to the frozen food, and if it has completely dissolved, it is best to eat it immediately. Eat immediately after opening the bag.

The product must be frozen at low temperature, and you can't store it at room temperature.

It is best to avoid repeated thawing of frozen products, as this will cause severe frost or ice breakage on the product packaging.

1. When you go out to buy frozen food and beverages, you need to bring a thermal insulation bag with a suitable capacity first. The stronger the insulation function of the thermal insulation package, the better the effect. Identify the function of the insulation package, mainly from its material and structure

The inner insulation material is generally pearl cotton and aluminum film (heat insulation and reflection effect), the thicker the pearl cotton, the better the quality of the aluminum film, the better the insulation effect, the better the structure sealing, and the better the insulation effect. 2. After purchasing frozen food, put it into the thermal insulation bag as soon as possible, and place freezing auxiliary items, such as biological ice packs, water injection ice packs, ice cubes, etc. Generally, large supermarkets are equipped with freezers at the checkout exit of the store in summer, and free crushed ice cubes are provided, which can be packed into several bags in plastic bags and placed at the bottom, above or around the food, and can be kept low for a long time with the thermal insulation bag; If the store does not provide ice, you can buy a water-filled ice pack or biological ice pack online, and freeze it in the refrigerator at home in advance and put it in a thermal insulation bag, which can also have a stronger thermal insulation effect.

Frozen food is not easy to store for too long When we buy frozen food, we must carefully look at the packaging on it, and we must not buy it home because it has not expired on the package. Here I will take quick-frozen dumplings as an example, I will tell you that the general quick-frozen dumplings can be shelved for 3 months at minus 18. However, this means that frozen dumplings don't really last for three months.

In supermarkets, we see that its freezers are often open, and many consumers are rummaging in the freezers, so it is impossible to keep the temperature of the freezer at minus 18 all the time. For example, in the freezer compartment of an ordinary refrigerator in our home, the temperature of some of them is only about -8, and a lot of vitamins are lost. Therefore, we must look at the production date when choosing enough frozen food.

Since the temperature of the refrigerator is also unstable, ice crystals and other phenomena may appear after the quick-frozen food is stored for too long, and the nutritional value of the food is greatly reduced, so it is not easy to store frozen food for too long.

First of all, the prerequisite for freezing bamboo shoots in the refrigerator is pretreatment, that is, peel off the shell of fresh bamboo shoots, then blanch them in boiling water and remove them, put them in a fresh-keeping bag after cooling, seal them well, and then put them in the refrigerator to freeze. The next day, I took it out and fried it again, and it was as delicious as fresh.

In fact, in addition to putting it in the refrigerator to freeze, there are also the following conventional preservation methods:

Sand storage method: Put it in a cool and ventilated place where it can be stored, and spread 7-10 cm thick sand on the bottom.

The intact bamboo shoots are placed on the sand in turn, and then the gaps are filled with river sand, and finally the top surface is covered with river sand about 7-10 cm thick.

Cover the tip of the bamboo shoot at the top well. It can be stored for 30-50 days without deterioration.

Air-drying method: After peeling off the shell of fresh bamboo shoots, remove the old parts, blanch them and dehydrate them to dry them or air dry. After air drying, put it in a plastic bag and seal it well, as long as it is dry enough, it can basically be stored for at least several months.

Sealing method: put the bamboo shoots into a well-sealed cylinder, and the position of the cylinder mouth is tightly wrapped with film to isolate the air from entering the inside, and it can be stored for 30-50 days without deterioration.

Pickling method: Eat screw powder.

Everyone knows that one of the ingredients in it is sour bamboo shoots.

Yes, that's right, what I'm talking about is to make bamboo shoots into sour bamboo shoots and preserve, the method is: peel off the shell of fresh bamboo shoots and wash them, boil water in a pot, put the bamboo shoots into the inside and cook for about 10 minutes, and then take them out and soak them in water. The water is soaked and sealed and preserved, and naturally it slowly ferments and becomes sour.

If you don't see air, it can be stored for a long time.

We can drain the soaked bamboo shoots, add an appropriate amount of salt, and then divide them into plastic bags, and pack them one bag at a time, so that you can take one bag at a time. If you eat it within two or three days, you can store it in the refrigerator compartment, and if you need to store it for a longer period of time, you can store it in the freezer of the refrigerator.

The above is how to preserve the dried bamboo shoots that have been soaked, in fact, no matter which one you have, it is not particularly perfect. For example, long-term soaking in water will affect the taste of dried bamboo shoots, and the nutritional value of long-term frozen dried bamboo shoots will be destroyed. Therefore, it is recommended that you eat as much as you want, and do not soak a lot at a time.

Generally speaking, soaking with about 70-100 grams of dried bamboo shoots at a time can fully meet our needs for cooking.

Fresh bamboo shoots can be kept for up to a month with vacuum packing.

There are also ways to preserve fresh bamboo shoots for longer:

1.With the burial method. This method can store bamboo shoots for about 2 months.

Find a large container such as a vat, jar, etc., first spread a layer of moist sand more than 10 cm thick on the bottom of the container (moist grains, chaff, sawdust, etc. are also acceptable), and then put the bamboo shoots in the container vertically with the tips facing up, and stack them after stacking. Then cover the bamboo shoots with a layer of moist sand that is more than 10 cm thick than the tip of the bamboo shoots, then cover the container with a lid (if the lid is not well sealed, you can cover it with plastic film or a tarpaulin), and put the container in a cool and ventilated place.

2.Sealing Law. This method can keep bamboo shoots for more than a year.

Put the bamboo shoots into a container that can seal the mouth (the bamboo shoots can be cut or not), stack a layer of bamboo shoots and spread a layer of salt or coarse salt, pour cold boiled water after stacking, until the bamboo shoots are more than 10 cm, and then press the bamboo shoots with heavy objects such as stones, so that the bamboo shoots do not show the water surface, and seal the mouth. When you need to eat, take the bamboo shoots out and rinse them in water for two days to stir-fry, or boil them and wash them with water to stir-fry.

It is okay to dry it, but it is not recommended to freeze it if it is soaked.