Shelf life of chicken liver pate according to GOST

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Chicken liver pate has many advantages: it is tasty, inexpensive, and quite easy to prepare. The pate does not last long in the refrigerator, so I put it in small containers and freeze it: the taste of the pate does not change after defrosting. In the morning I take the pate out of the freezer, put it in the microwave, and in five minutes you can make sandwiches.

Helpful Hints Don't forget to cut off the connective tissue and bits of fat from the chicken liver, otherwise the pate will taste bitter. It is better to prepare a double portion of pate at once for freezing. It is important not to overcook the liver, otherwise it will become tough. The pate can be used as a filling for profiteroles and pancakes.

The shelf life of chicken liver pate depends on whether the pate is prepared at home or you bought it in a store.

If the chicken pate is purchased (I do not recommend buying chicken pate, or any other industrially prepared pate - there are a lot of questions about the composition and quality), the shelf life is indicated on the packaging. Store the opened pate in the refrigerator in accordance with the same recommendations, but no more than five days.

If you forget to put the opened pate in the refrigerator, keep in mind that after four hours spent outside the refrigerator, it is dangerous to eat.

Chicken liver pate prepared at home spoils very quickly, so it is best to cook it in such quantities that you can eat it right away. The maximum shelf life of such a product in the refrigerator is 3 days.

For those who like to cook “like Malanya’s wedding,” there are two ways to preserve the pate for a longer period:

- put into portioned plastic containers and freeze in the freezer (the quality of the product suffers slightly), from where, as needed, remove and defrost in the refrigerator

- sterilize glass jars with lids, place freshly prepared pate in them, close and refrigerate.

Can liver pate be stored in the freezer?

Today I made homemade chicken liver pate, it turned out too much, we definitely won’t eat it in 2 days, it’s a shame to throw it away! So the question arose, is it possible to put it in the freezer “in reserve”? Has anyone done this? Will the taste and texture be affected?

I often make not only liver pate, but also liver cake and pancakes. But since these dishes are perishable, and sometimes you cook a lot of them and don’t eat everything, so without fear that they will lose their original appearance and taste, I calmly freeze them .

And I advise you not to be afraid of this. From my own experience, it has been proven that the pate does not change at all, either in appearance or in taste. And I freeze it not entirely, but in small portions - this makes it easier to take out and use. I take it out, put it on a plate, and decorate it with confectionery

I know for sure that neither the taste nor the texture of the liver pate will be spoiled by freezing. This has been tested in practice. I make pate with a lot of butter, we use it for sandwiches. And I defrost it shortly before eating.

I like to buy a certain brand of liver pate that is not always on sale. Therefore, I purchase the liver product in stock and store it frozen.

My experience proves that you can store liver pate in the freezer. Its taste does not suffer at all. My favorite pate is packaged in plastic tubes with sealed ends, so foreign odors do not penetrate inside. A caveat: after defrosting, the product must be consumed immediately, because its expiration date cannot be determined. I don’t risk storing it in the refrigerator even for a short time after defrosting.

Today I made homemade chicken liver pate, it turned out too much, we definitely won’t eat it in 2 days, it’s a shame to throw it away! So the question arose, is it possible to put it in the freezer “in reserve”? Has anyone done this? Will the taste and texture be affected?

How to properly store pate

So how then, taking into account the above factors, can the correct content of the meat product be carried out so that they do not bring about their harmful effects?

Shelf life may vary - as stated earlier, it depends on the type of product and packaging. So, in tin it can be stored under certain conditions for 2-3 years , and in polymer - from 15 to 30 days . An opened product will be fresh even less - in the refrigerator for about 4 days , and at room temperature generally only a few hours.

1. A canned dish with a long shelf life can be stored in a dry, warm place with a temperature of up to 20 degrees . The preservatives contained in it will not allow the product to quickly deteriorate. However, after opening, you must keep the pate in the refrigerator at standard temperature for 5 days . Then the product can be considered spoiled and can be safely thrown into the trash.
2. Store-bought pates in film packaging have a shorter shelf life. They should be stored immediately in the refrigerator. After opening, they are stored for no more than 3 days .
3. How to keep homemade pate ? It deteriorates the fastest due to the lack of preservatives in the composition. It must be kept only in the refrigerator, no more than 5 days , strictly observing the following parameters: humidity 70% and temperature about 5 °C. It is best to place it on the middle shelf - there is usually the optimal temperature.

Is it possible to freeze homemade pate?

I prepared a pate (lard, meat, liver), but I feel like it turned out to be a lot and we simply couldn’t eat it quickly. Can it be frozen? How long does this product last frozen?

Of course you can. The pate is perfectly stored in the freezer without losing its taste. Just pack it well to prevent it from becoming saturated with foreign odors from the freezer. I wouldn’t keep it for more than a couple of months, but I think that period will be enough for you.

Of course, you can freeze the pate, especially since all of your listed ingredients can be frozen. You can definitely store it for 3-4 months (I know from my own experience), and maybe longer, but I think this is not necessary, in 3 months you will probably be able to handle it.

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I often freeze liver pate. The main thing is to divide it into portions so as not to defrost the entire volume each time and then freeze it again.

I definitely had it for a couple of months, but I think it will last longer without any problems.

I often freeze liver pate. The main thing is to divide it into portions so as not to defrost the entire volume each time and then freeze it again.

Range

Meat pates in a casing are produced in the following varieties and names:
premium - pate with ham, pate with mushrooms, pate with onions, pate with paprika, pate with carrots, pate with cheese, spicy, liver, tender, amateur;

first grade - youth, student, table, new, Oryol, Russian, light;

the second grade is rustic, offal.

Acceptable substitutions for basic meat raw materials and materials

When producing coated meat pates, it is allowed to use the following without compromising their quality:

- meat trimmings and trimmed pork diaphragm in any ratio in an amount of up to 30% by weight of single-grade or semi-fat trimmed pork instead of its corresponding amount when producing pate with mushrooms, top-grade savory pate;

- pork side fat or blanched bacon trimmings in an amount of up to 20% instead of pork cheek or blanched fatty pork, stipulated by the recipes, when producing onion pate, top-grade carrot pate, new, first-grade student pates;

• edge sections of pork skins processed on a par with pork skin;

• single-grade or lean boiled trimmed pork in an amount of 60% and boiled pork skin in an amount of 40% instead of meat from boiled pork shanks and shanks in the same amount for top-grade liver pate;

- hydrated soy proteins to the mass of unsalted raw materials in the amount of:

• up to 5% - for premium meat pates (except for liver, tender, amateur pates);

• up to 10% - for first-grade meat pates (except for Oryol, Russian, light pates);

• up to 15% - for second-class meat pates instead of raw or blanched or boiled meat raw materials, provided for in the recipes, in the quantities indicated above;

— complex additive “Preservative “AROMAROS-M” in an amount from 350 to 450 g inclusive or complex food additive “Best” in an amount from 300 to 350 g per 100 kg of raw unsalted meat;

— complex food additive flavoring “Meat” and its derivatives in quantities from 75 to 100 g per 100 kg of raw unsalted meat.

Shelf life and sale life of pates made with complex food additives of JSC AROMAROS-M

Shelf life and sale of coated meat pates at temperatures from 2 to 6ºС and relative air humidity of 75-80% from the end of the technological process:

- in artificial and natural gas-vapor-water-permeable shells:

- in artificial gas-steam-water-tight casings for all types of pates:

Shelf life and sale of coated meat pates made with complex additives “Gamma” and “Preservative “AROMAROS-M”, at temperatures from 2º to 6ºC and relative air humidity of 75-80% from the moment of completion of the technological process:

- in artificial gas-steam-water-tight casings for all types of pates:

Technological process for the production of coated meat pates

• Preparation of raw materials - Blanching of raw materials

  Fatty trimmed beef, fatty trimmed pork, pork lard, pork cheek are blanched in boiling water with periodic stirring for 15-20 minutes, each type separately, then cooled to a temperature not exceeding 12ºC.

  The liver is blanched in boiling water for 15-20 minutes until discolored, then cooled with cold running water or on racks to a temperature not exceeding 12ºC.

  Pork brains are blanched in boiling water for 10-15 minutes and cooled in a thin layer to a temperature not exceeding 12ºC.

• Cooking of raw materials

  Prepared raw meat and offal are boiled until softened at a temperature of 90-95ºС.

  Pork skin and edge sections of pork skins are cooked separately from fat-containing raw materials.

  After cooking, all raw materials are laid out in a thin layer on tables, then disassembled, sorted and cooled to a temperature of 10-12ºC.

  All chilled, boiled and blanched, as well as raw meat raw materials are ground on a grinder with a grid hole diameter of 2-3 mm.

  Materials, additives and shell are prepared in accordance with the recommendations given in TI 9213-051-52924334-09.

• Preparation of pate mass

  The preparation of the pate mass is carried out in cutters, cutter mixers or other machines of various designs. The pate mass is prepared in two stages.

  Stage I

  Soy protein is processed with water (if used) for 0.5-1 minutes, then boiled raw meat with a high content of connective tissue, half the recommended amount of broth, table salt, complex additives “Gamma K” or “Gamma” are added. or “Gamma KV”, “Preservative “AROMAROS-M” (if used), etc. Cutting time is 3-7 minutes.

  Stage II

  Add fatty meat raw materials, hydrated semolina, rendered fat, fresh onions, tomato paste diluted with broth, dry milk, flour or starch and cut for another 3-5 minutes, gradually adding the second half of the recommended amount of broth in portions.

  The temperature of the finished pate mass should not be higher than 15ºС.

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  It is allowed to produce coated meat pates using the hot method.

  Depending on the composition of the raw materials, it is recommended to add the following amount of broth to the pate mass when making cased meat pates:

  premium grades no more than 30 l

• for first grades no more than 35 l
• for second grades no more than 40 l

Examples of recipes (TI 9213-051-52924334-09)

Is it possible to freeze homemade liver pate?

Today I just cooked it, the usual one, really, and you like and subscribe.

Horrible. Only recently you had ASF, I watched your videos, then bam and again. How so? Jellied meat is good, but I really feel sorry for the pigs and so does the work. Hang in there Elena

Where did you buy nitrite salt?

I didn’t immediately understand why there was jellied meat for storage and why there were so many bones until I read the comments. I sit and cry. It's such a pity, so much work! Elena, I don’t even know what to say, how to support. Of course it’s better this way than when they come to the farm, although it’s not better at all ((

They are already completely sick of wanting to drive the peasants out of the world, at first foot and mouth disease was invented, as if they were invented, because I visited the head veterinarian of the region and he said that we will vaccinate against foot and mouth disease twice, after the first time immunity is developed by 70 percent. and after the second, after 21 days, all 100 percent. and what do you think they did once and everything like everything is no longer necessary. They also said on the news that you can’t keep livestock in contaminated areas for three years, but now they say everything went through quarantine, everything went fine, the population is allowed to buy livestock. So tell me what in this case us to think.

Denis Trofimov, they are simply clearing the market for large agricultural holdings, and everyone knows who their real owner is.

Are they also cut out in pork complexes?

Hello, in the Isetsky district all pig farms were liquidated, in my opinion this is still going on, they say the African plague is just some kind of nightmare

Well? And ASF has reached you. We experienced this horror in July. Any questions you ask, I will answer.

Diana Vakhlyueva thank you

ALEXANDER Gudeev There are sanitary standards for buildings used as a pigsty. Distance to residential buildings, wells, etc. Area standards for young animals, sows, hogs. This is on the Internet. But most importantly, in connection with ASF, all feed for pigs must be boiled! Do not steam, but cook. There must be a disinfectant barrier, a change of clothes and shoes. All this information is freely available, but none of the private owners do this! Hence the ASF outbreaks.

Diana Vakhlyueva what kind of sheds should you have? so that they don’t touch them so that they can raise pigs in peace?

Who is interested in cattle breeding, subscribe to my channel, there will be a lot of interesting things.

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Here are the infections bl. Well, what a misfortune. Ebren loaf. Elena, I know. You will be able to find a way out of the situation and reprofile your farm. So now you need to tilt towards the bird. Yes, you can’t boil jellied meat for 10 minutes; you need nitrite salt.

Lena, good afternoon. It's a shame, of course, but it's better for stew.

Lenochka, I feel sorry for the piglets, but nothing can be done, it feels like the state is planning something against private owners, they constantly find fucking ASF, but for some reason they don’t find ASF at state-owned enterprises, that’s how damn people live! Good luck to you Lenochka in your household chores!

If the barn is not wooden, there is no walking area, and near the barn you need a box with sawdust and bleach on top, then such households are not touched (as I heard).

Yes, it’s a pity when you raise cattle here. Don't worry, it might work out!

Oh, Elena! What is this? Hold on

Are you cutting everyone off? Did they get to you too?

The vets know me, I’m unique among them, with a quirk, in their understanding, they know that I will make trouble and demand legality, they know that I keep a pig, and the neighbors are like that, yes, different people live here, my pigs are more well-mannered than many and cleaner. The majority of people here are such that where they live, they shit there, turning the village into a trash heap.

how Ivan lives in the village Ivan, it’s better not to let them in, don’t show them in the video, and if they walk around the yards, say that they were there and you’ve already taken them out. I don’t know about you and your neighbors, but there are some who give them away.

I don’t show it, but they know. I just called to find out, they said it’s quiet for now, but there are separate outbreaks in neighboring areas, at the same time, he says, look in the newspapers and the Internet, there are a lot of advertisements for the sale of meat and young animals.

Elena, hold on. I opened the map, everything in our area is also marked in red, now I’m sitting here thinking, either I’ll lock myself up and not let them in, or what else should I do.

Lenus, hello, I haven’t written to you for a long time. Looks like you're preparing for ASF again. Good luck in your business, we are waiting for news from you.

Jelly is good! How was Jam Day at Vyacheslav Anatolivech?

City collective farmers Lena, how can you leave Vasenka again? I feel sorry for him, good girl! Good luck and patience! We love you!

Urban collective farmers are a nightmare