Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about whether it is possible to use minced meat that has been in the refrigerator for 2 days. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Of course you can, it’s still a refrigerator. I’ve been without it for so many years, I buy everything for one meal. Sometimes in the spring I bought minced chicken, if there was a lot, for two times, until the morning on the cement floor in the loggia. Or chicken breasts, 2 per pack. I boiled one in the evening and boiled the second in the morning.
You need to cook something from minced meat on the fire longer, add pepper, dill, also disinfectants, if anything. If you cook small meatballs, the gravy for them will turn out well. There is such a dish in the restaurant “Moldavian meatballs”, they are small, served in a metal plate, like a frying pan, in sauce. And eat immediately, do not store any longer, even after processing.
Of course you can, it’s still a refrigerator. I’ve been without it for so many years, I buy everything for one meal. Sometimes in the spring I bought minced chicken, if there was a lot, for two times, until the morning on the cement floor in the loggia. Or chicken breasts, 2 per pack. I boiled one in the evening and boiled the second in the morning.
It's easy and interesting to communicate here. Join us!
have fun. . then tell me how she is!
If you knew when it was killed, how long it had been in the store, I think you wouldn’t have bought it at all. If you cook, make sure it is cooked well. So that there is no blood in the meat.
It was already expired at the store twice before you arrived.
although they talk about cockroaches - nonsense. leave them at home for another week without heat and they die out. and a person will get used to everything, but not to the unexpected. so if it doesn’t smell and was stored correctly, cook it a little longer and that’s it. But we don’t buy that kind of stuff in the store.
If it doesn't stink, eat to your health!
It’s generally dangerous to just store it in the refrigerator! but if you cook it right now at a high temperature (in the oven, for example, or stew it) then everything will be fine! It’s better to always store such products in the freezer!
If there is no unpleasant smell, then you can)
Of course not. Diarrhea, terrible headaches, cramps and a temperature in the forties are guaranteed.
I would throw it away; I’m generally wary of expired products.
make a saline solution, add a little vinegar to the bag and let it sit for an hour
Just for one day? Eat, don't even hesitate.
rinse well and fry in the oven with potatoes, you won’t die
What's in the refrigerator? How long has she been lying in the store... If it doesn't smell, nothing will happen.
rinse well and fry in the oven with potatoes, you won’t die
The cause of poisoning is not only food!
There are people who are said to have an “iron stomach” - they digest everything. But in fact, they just have a strong immune system: it plays a key role in preventing food poisoning. Eating plenty of fruits, nuts and vegetables and leading a healthy and active life, according to doctors, can strengthen the immune system .
But cleanliness is very important for the health of the stomach. Its absence is a common cause of poisoning. E. coli and other destructive microorganisms love warmth and moisture. They love cutting boards and sponges, dirty refrigerators and unwashed food containers. This means that their appearance may have nothing to do with a violation of the food shelf life. So change your sponges often, wash food containers thoroughly, and keep your refrigerator tidy. Have different cutting boards for meat, fish, vegetables and bread.
In 1899, Minnesota engineer Albert Marshall received a patent for his invention of the refrigerator. More than a hundred years have passed since then, but have we learned to use the capabilities of this miracle unit 100%? Here are 7 helpful tips for keeping food fresh in your refrigerator .
And here is what Roskachestvo : “You should not eat perishable ready-made meals (meat, poultry, eggs, and casseroles) that have been out of refrigeration for more than 2 hours at room temperature or 1 hour at air temperatures above 35 ° C.” It is clear that such time restrictions apply not only to homemade food, but also to dishes from ready-to-eat food delivery companies. This is a general recommendation based on bacterial growth rates and storage practices. Roskoshestvo also gives recommendations for those cases when it comes to a long feast: it is advisable to place containers with ice under plates with cold appetizers and you need to completely replace the eaten dish with a fresh one from the refrigerator, and not add a new portion to the leftovers.
Shelf life of Armenian lavash
Before you buy Armenian lavash in a store, you need to make sure it is fresh. The packaging must indicate the date of manufacture of the product. Also, the manufacturer and composition of the product must be indicated on the packaging.
We must remember that the shelf life of thin pita bread is very short. The beginning of this period is calculated from the moment the pita bread comes out of the oven.
The shelf life of Armenian pita bread for shawarma rolls is only 72 hours from the date of production. This is subject to the conditions of storage, transportation and “proper packaging”.
Shawarma with chicken
Many people love shawarma, but buying it on the streets is also risky. Therefore, we will tell you how to cook shawarma at home.
Ingredients for shawarma:
- Armenian lavash - 8-10 sheets (only fresh, otherwise it will tear when wrapped, also if it sits in the refrigerator for a long time)
- Cucumber - 6-7 pcs.
- Chinese cabbage - 1 head
- Chicken - 1 pc. or ham - 4 pcs.
- Tomato - 6 pcs.
- Onion - 2 pcs.
- Salt to taste
- Ground black pepper
Ingredients for the sauce:
- Sour cream - 500 ml.
- Garlic - 6 cloves.
- Tomato paste or ketchup - 1 teaspoon
- You can add mayonnaise to taste
- Mustard 1 teaspoon
You can experiment with preparing the sauce. The sauce is based on sour cream or mayonnaise, everything else is to taste.
Cooking method:
Preparing products for shawarma:
We bake the chicken for shawarma in the oven (200 grams for 35 minutes) or fry it in oil in a frying pan - whatever you like. Finely chop all the ingredients of shawarma: chicken, tomatoes, onions, Chinese cabbage, cucumbers. Dividing the ingredients into containers for convenience when we prepare shawarma.
Prepare the shawarma sauce:
The base for the sauce will be either sour cream or mayonnaise. Squeeze the garlic, add tomato paste, mustard, maybe some finely chopped greens and salt. Mix the sauce thoroughly.
Preparing shawarma:
Place the pita bread on a flat surface and grease 2/3 with shawarma sauce, spreading it in a thin layer over the surface.
Place the filling in layers on the edge of the lavash. You can add a little sauce to the filling, then the shawarma will be juicier.
After the filling is all laid out, we begin to wrap the shawarma. First, we fold the edges along the long side, then roll it into a tube, crushing the shawarma filling.
If the shawarma seems too big for you, you can cut the pita bread in half.
Place the finished shawarma in a bag for storage. This will prevent the shawarma from unraveling and the pita bread from drying out.
Heat the shawarma in a frying pan without oil - 1-2 minutes. If you heat it in the microwave, the filling will heat up more than the lavash itself, and in the end you will get hot cucumbers and salad 
Shawarma can be stored in the refrigerator for several days.
Enjoy your meal!
.GGOoooogg
tg-journal.com
Conditions for preparing food in market stalls
Shawarma
The main problem lies in the conditions for preparing the dish. Merchants set up shawarma stalls at markets and near metro stations. Sanitary standards are rarely observed here, especially when there are a large number of customers. As a result, the cook “forgets” to wash his hands and disinfect cutlery. Shawarma is prepared on a dirty table, on which pathogenic microbes multiply.
Another danger that awaits fans of street shawarma is spoiled meat. By frying it more strongly, the cook hides the specific smell and taste. In addition, there are cases when control authorities discovered counterfeit meat in shawarma stalls. Unscrupulous sellers pass off cat, dog or pigeon meat as lamb and pork. Also, checks often reveal that the dish is seasoned with low-quality sauce, which is not suitable for human consumption.
Video: Very healthy shawarma in 15 minutes
Risk of stomach upset
Shawarma bought at a kiosk near the metro is a lottery. The head of Rospotrebnadzor even called such food “feces,” since E. coli was found in 70% of the salad that was taken from shawarma stalls for research.
The buyer does not know for sure what the dish is made from, when the last time the makeshift kitchen was cleaned. Therefore, street shawarma often causes problems with the gastrointestinal tract:
- gastrointestinal infections;
- food poisoning;
- digestive disorders;
- bowel disorders;
- nausea.
Consequences for the figure
Researchers from the American state of New Hampshire have calculated that the amount of fat in one serving of shawarma reaches 100 g or more, with a daily requirement of 70-80 g. People who regularly eat this dish inevitably gain extra pounds. With a serving of fast food, they eat a wine glass of cooking oil, or 1000 kcal. Such food addiction can lead to obesity, which is life-threatening.
Harm to the heart and blood vessels
Some types of shawarma consist of a quarter of fats, most of which are saturated. They cause cholesterol levels in the blood to rise and harden the arteries. Therefore, those people who eat shawarma at least 2 times a week are at risk of developing heart ischemia.
Against the background of obesity provoked by fast food, the development of diabetes mellitus, arterial hypertension and other dangerous diseases is possible. If a shawarma lover moves little, eats a lot of fried, salted, smoked food, then within 10 years he will develop a heart attack, scientists are sure.
Impact on mental health
Researchers from Princeton University found that shawarma, along with other types of “fast food,” causes severe addiction, comparable to a drug addiction. They also claim that excessive consumption of this food leads to serious mental disorders. The last statement is controversial. Scientists do not explain how much shawarma you need to eat to lose your mind.
What to do if you really want street shawarma?
Although “fast food” does not contain anything useful, and often even poses a health hazard, enduring hunger is also extremely harmful. It negatively affects the pancreas, and the secreted gastric juice corrodes the delicate mucous membrane. It's better, of course, to eat healthy food. If you have to choose between a hot dog, burger and shawarma, choose the latter. Eastern fast food contains fewer preservatives and GMOs.
A person will reduce health risks if he forms a basic diet of vegetables and fruits and leads an active lifestyle. If these conditions are met, you can sometimes treat yourself to shawarma - 1-2 times a week, but not more often. It is better to buy fast food in the same place. This is the only way to protect yourself from buying low-quality food.
Format options
All options for the point format can be divided into stationary and mobile (“on wheels”):
- The advantage of mobile establishments is their fast transportation during City Day celebrations and other public events, when the need for fast food is greatest.
- At the same time, permanent premises may have more efficient equipment, comfortable tables and other amenities. Most often, stationary points are opened on the first floors of buildings; corner placement will only enhance the recognition of the establishment. Quite often they use ready-made small architectural forms. The range of such kiosks is huge, and they have basic communications for further configuration. It is advisable to give your own point a unique appearance in order to stand out among the many faceless competitors.
How to properly start your own waste recycling business - read here.
How long to store pita bread in the refrigerator
It is generally accepted that the shelf life of lavash from the moment of production does not exceed 3 days.
The shelf life of lavash in the refrigerator is longer: 5 – 7 days. And when frozen, this product can “live” for up to six months.
It is generally accepted that the shelf life of lavash from the moment of production does not exceed 3 days.
The shelf life of food products is established and secured by sanitary standards and rules SanPiN 2.3.2.1324-03. The requirements of this document are mandatory for legal entities and entrepreneurs producing and selling food products.
The shelf life of food, during which it can be safely consumed, is determined from the very beginning of production, including storage in a warehouse, transportation, storage in a store and from the buyer who purchased this product in the store.
The expiration date printed on the label must indicate:
- for perishable products, dietary and baby food - hour, day, month, year of manufacture;
- for non-perishable items, indicate the month and year of manufacture;
- The packaging also indicates the conditions for storage and use of the product.
Storage rules
The rules for storing food products established by SanPiN do not allow sellers to repackage perishable products from factory packaging to store packaging. The integrity of the primary packaging must not be compromised and new expiration dates must not be set after that. Such actions are illegal.
If the product is packaged in such a way that it cannot come into direct contact with the hands of workers or with the environment after opening the general packaging, it is allowed to set expiration dates for it in the prescribed manner (for example, for individually packaged cakes that arrived at the warehouse in one large box).
Established food storage standards prohibit the defrosting of frozen foods by stores. Storing food in the refrigerator, according to SanPiN, does not allow the joint storage of semi-finished and raw foods together with those that are already ready for consumption.
Food products are stored at temperature, humidity and light conditions that suit them.
Storage of perishable products, according to SanPiN, is allowed at a temperature of +4 °C (±2 °C). For such products, storage conditions are created under which they retain their nutritional value and are safe for humans throughout the established shelf life. The storage temperature of perishable products is maintained not only in production or in stores. Transport transporting such products must also be equipped with devices that provide the required temperature conditions.
Shelf life
SanPiN legislatively establishes the shelf life of food products classified as perishable and especially perishable:
The rules for storing food products established by SanPiN do not allow sellers to repackage perishable products from factory packaging to store packaging. The integrity of the primary packaging must not be compromised and new expiration dates must not be set after that. Such actions are illegal.
Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.
Briefly about the main thing
The love for lavash came to us from Armenian and Turkish cuisines. This is the usual unleavened bread in the form of a flatbread without additives. It is served as a side dish, baked into pies, pizza, and rolled into envelopes with various fillings.
The flour product contains only wheat flour, water and salt. It is impossible to prepare classic Armenian bread at home, since to preserve the original recipe it must be baked on the back wall of a special oven - a tandoor.
Hot, freshly baked pita bread has a consistency similar to a tortilla, and acquires elasticity and firmness after it cools. These qualities made the product popular in Russia. It is convenient to wrap hard and soft fillings in it. And you don’t need a knife to eat it; it’s customary to tear the bread with your hands.
Translated from Armenian, “lavash” sounds like “good food”; in another, less poetic version, it means “thin flat bread”.
With the arrival of summer and barbecue season, Russians go out into nature, fry meat or bring ready-made grilled chicken. Lavash has become a traditional side dish for meat. It usually spoils and dries out in a couple of days, but with the right approach it can remain fresh and tasty for several months. Find out how to store pita bread at home in this article.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.72%
No, it is very dangerous and not useful.
36.37%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.91%
Voted: 1952
Storage conditions
How long pita bread can be stored depends on external conditions. To keep the product fresh longer, you need to choose a dry place for it. It is best to wrap it in a linen napkin or other natural, breathable fabric and place it in a bread bin. It is better if the bread box is wooden. But polymer and metal products are also quite suitable.
It is not advisable to store Armenian lavash in sealed bags, where the product will quickly become damp and moldy.
Flour baked goods have increased hygroscopicity. Therefore, in addition to moisture, Armenian thin bread is able to absorb all surrounding aromas.
For those who purchased obviously wet pita bread, there is a good recommendation. Keep it in the manufacturer's airtight container near the freezer. Depending on the refrigerator model, this may be the top or bottom shelf.
At what degrees can shawarma be stored? and how long?
Why store it? You need to eat it right away; after storage, the taste deteriorates.
cooled meat... pita bread softened by sauce - half an hour at room temperature. They don’t eat cold meat.
24 hours in the refrigerator.
In half an hour there will be a softened mess.
Shawarma is fast food; it is not stored, but consumed immediately as soon as it is prepared.
20 GY NO MORE THAN 4 HOURS
Shawarma is a universal product, it doesn’t matter at all and can be stored for years. SHAWARMA IS ETERNAL!!!!
touch.otvet.mail.ru
What documents and permits are needed?
The required package of documents is quite large, and it takes some effort and a lot of time to get everything. Most entrepreneurs register such a business in the form of an individual entrepreneur, but if you plan to sell not only shawarma and soft drinks, but also alcohol, then you need to register an LLC.
You will also need the following:
- After successfully searching for the location of the stall and concluding a lease agreement, you need to obtain permission from Rospotrebnadzor to install a retail outlet in a specific location. In fact, this document confirms that in the event of fires and other emergencies, your kiosk will not create obstacles during the evacuation of people.
- Additionally, the same authority issues a sanitary and epidemiological conclusion that the production process meets all standards.
- Rospotrebnadzor does not stop there and also requires a production control program, which in theory should be a tool for constant monitoring of product quality.
- Certificates of compliance with regulatory requirements must be issued for the entire offered range.
- Washing staff uniforms at home is prohibited; you must sign a contract for the use of laundry services.
- Even if the sanitary conditions in the premises are impeccable, government authorities will still require an agreement on disinfection, disinfestation, deratization of surfaces and ventilation systems.
- Employees must be registered in accordance with labor legislation and have properly completed medical records, which are permission to work with food products.
We recommend reading: You can soak milk mushrooms for 10 hours and then add salt
Bureaucratic red tape is the most tedious process when starting a business, and many people use the intermediary services of agencies that, at an affordable price, will save you from hours spent in queues.
It is also not recommended to get involved in bribery when obtaining permits; regulatory authorities like to conduct numerous inspections, during which it is easy to identify obvious violations. It is better to initially do everything in accordance with legal requirements.
