If you’re a commercial kitchen owner, a food service provider, or a restaurant owner that has to preserve food for extended periods of time, knowing how to increase the shelf life of your goods is critical. Blast chilling and deep freezing are the two most frequent methods.
Blast chilling is the process of rapidly immersing a product in cold water to stop all microorganisms from developing. This should keep them fresh for at least 15-20 days. Only use deep freezing on things that have been frozen at least once previously.
When done appropriately, blast chilling and deep freezing may increase the shelf life of food goods by weeks or even months, according to expert cooks wearing chef shirts and waist aprons. This is an important tool for any business kitchen that wants to reduce waste and save money.
To increase the shelf life of vegetables, blast freeze them.
Certain foods, such as fruits and vegetables, maybe swiftly cooled without causing damage. This approach is ideal for preserving the appearance and flavour of your food for a few days longer.
To keep significant amounts of food, use deep freezing.
Meat, fish, poultry, dairy products, and baked items are some of the things that are better suited for deep freezing. In certain circumstances, you may prolong the shelf life by up to 12 months by doing so. Before freezing any food, always sure you read the packing directions carefully.
It is important to follow particular procedures while freezing food to ensure that the quality of your food is preserved. To begin, make sure that all food products are correctly packaged before freezing. This implies that airtight and moisture-proof containers or packing materials should be used. Second, avoid exposing food to high temperatures for extended periods of time. This will assist to keep germs and other pollutants at bay. Last but not least, remember to identify all of your frozen foods with the date they were frozen.
Blast chilling and deep freezing are two excellent options to explore if you want to enhance the shelf life of your food goods. Blast chilling uses cold air or liquid nitrogen to fast cool food, while deep freezing helps preserve food by dropping the temperature below 0 degrees Celsius.
Sauces, soups, and stocks may be frozen in ice cube trays for later use.
Sauces, soups, and stocks, for example, may be frozen in their original containers without requiring any further processes. Simply allow these products to cool to room temperature before placing them in ice cube trays. After that, keep your sauce cubes in a freezer bag or container until you’re ready to use them again.
To avoid spoiling, keep your freezer at or below 0 degrees Fahrenheit.
It is critical to maintaining your freezer at a temperature of 0 degrees Fahrenheit or below while freezing food. This will help to keep your food frozen and prevent it from spoiling. This means you may keep food products in your freezer for a long amount of time without fear of their spoiling.
It’s crucial to date all of the food you freeze, in addition to maintaining your freezer at a low temperature. This will allow you to keep track of how long the food has been frozen and when it is ready to be consumed. You can keep your frozen food safe and fresh for eating by following these guidelines.
When freezing food, it’s also important to avoid cross-contamination. This implies that raw meat should never be combined with cooked or frozen foods. It’s also a good idea to put the meat on the bottom shelf of your freezer so that it doesn’t absorb other tastes from the air while being frozen, and so that fluids don’t contaminate other foods.
Everything should be labelled with the date it was frozen so you know when it will expire.
Remember to mark all of your frozen foods so you know how long they’ve been in the freezer and when they’re scheduled to be consumed.
If not done correctly, there is a very significant risk of food spoiling and, as a result, sickness. To avoid this, always contact a professional before trying blast chilling or deep freezing in your own firm, and ensure that employees doing this kind of job are properly trained. These procedures are essential for food service establishments that wish to increase the shelf life of their goods without losing quality. You can keep your food fresh and safe while decreasing waste and saving money with these ways.
Both of these ways may help preserve your food looking and tasting excellent for far longer than if it was just put on the shelf, and you can use them to create attractive, appetising meals that your waiters will serve in their gorgeous server aprons. So, the next time you go grocery shopping, remember to employ one or both of these ways to get the most out of your purchases.
