Useful tips and tricks
It is possible to prevent the consumption of spoiled fried eggs provided that the permissible shelf life of the finished product is observed. And following simple tips will eliminate the likelihood of harm to health.
Here are some of them:
- Before cooking fried eggs, check their freshness by dipping the egg in water. The fresh ones will sink to the bottom, the old ones will float to the top.
- Do not break the eggs into a frying pan, but into separate dishes one at a time. In fresh ones, the yolk will not mix with the white; in old ones, it will blur.
If you do not plan to eat the entire omelet or scrambled eggs at once, do not add sour cream, milk, herbs and vegetables to the dish.- For storage, use plastic containers, foil, parchment paper or cling film. You cannot place the finished product in a cellophane bag.
- To extend shelf life, fry eggs until fully cooked. Signs: the white turns from transparent to white, the yolk does not spread.
- Fried eggs and runny omelettes spoil much faster. At room temperature, such dishes will become hazardous to health literally within 3 hours, in the refrigerator - after 4 hours.
- Freezing is the longest way to store fried eggs. But it’s better to take them on a picnic in a special insulated bag.
- Eggs fried in vegetable oil last longer than those cooked with butter.
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A special container made of absorbent material is suitable, which absorbs excess moisture and protects from light and odors of other products.
It is recommended to sprinkle with finely chopped parsley, dill, cilantro or green onions (1.3 g net per serving).
Factory and non-factory origin. Industrially produced food is marked on the shell with the date of origin. You definitely need to pay attention to this indicator. The shelf life of a product produced at a poultry farm is no longer than 30 days. Homemade eggs have a longer shelf life - up to 3 months.
There should be no droppings, cracks, or other defects; this negatively affects the suitability. Only small spots or stripes obtained during transportation are acceptable. Before eating, be sure to wash under running water and check the smell - it should not be unpleasant or foreign.
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
Chicken eggs are also divided into dietary and table. The former must be eaten within a week after production, the latter are allowed to be sold within 25 days. Fresh eggs are stored longer in a brown shell, as it is thicker than white.
When choosing chicken eggs, you should pay special attention to the production dates. The packaging date of the product is indicated on the container itself. And the date of laying (sorting) is indicated on the egg itself.
Chicken eggs are a healthy product that contains a large amount of nutrients. For a healthy person, the need for them ranges from 0.5 to 2 pcs. in a day. Chicken eggs contain B vitamins, as well as A, D, E, H and choline.
Storing eggs in refrigerators
The best way is to store eggs refrigerated. In refrigerators, eggs should be stored in boxes at temperatures ranging from -1° to -2°, with a relative humidity of 85 to 88%. This mode ensures the safety of eggs for 6-7 months. The shelf life is directly dependent on their quality. It may be extended after inspection of the batch of eggs.
For long-term storage, only good-quality fresh table eggs, sorted and packaged in appropriate containers, are placed in refrigerators. The shavings and containers must be dry, clean, free from mold and foreign odors.
Batches of eggs intended for such storage are quickly cooled at the procurement sites and stored for a short period of time, until a batch of the required size is accumulated in cool, clean rooms with a temperature not exceeding 10°.
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
Luggage storage . Before storing eggs, they are pre-cooled in special chambers, where the temperature is set 2-3° below the egg temperature, and gradually reduced by 1° every 2-3 hours. Relative air humidity should be 75-80%, movement speed air 0.3-0.5 m/sec. Once the temperature inside the eggs reaches 3°, they are sent to a storage chamber in which other goods should not be stored, since the eggs easily perceive foreign odors.
In storage rooms, boxes of eggs are placed on wooden pads for air circulation and stored in stacks no more than 10 boxes high. Between the stacks, after 4 rows, gaps of 30-40 cm are left for visibility and air circulation; the stacks should be located at the same distance from the walls.
During storage, it is necessary to maintain a constant temperature. Its fluctuations cause the volume of the egg contents to change in the direction of increase and decrease, respectively, with increasing and decreasing temperature. This creates the possibility of microorganisms being sucked into the egg.
These fluctuations also cause thermal respiration of the eggs, accompanied by a decrease in the carbon dioxide content in the air chamber and renewal of the air in it; egg shrinkage increases.
As the air temperature rises, the surface of the shell becomes moisturized, which creates conditions for the development of microorganisms on it and their penetration into the egg. The cells must be provided with regular ventilation with 6-7 air exchanges per day.
Boxes with eggs must be turned over once every 1-2 months to prevent the yolk from drying out. This, as a rule, is not done in the case of cardboard packaging, where the eggs are laid along a vertical axis with the blunt end up, so the yolk is easily held in the central position by the hailstones.
Usually, boxes are not turned over even if stored at a temperature close to -2°, at which the viscosity of the white increases significantly and the yolk does not float.
Control . During storage, at least once every 2 months, the quality of eggs is monitored, which are subjected to ovoscopy in the amount of 3-4% of places from each batch, and based on the results of the analysis, the period of their subsequent storage is determined.
Before sending eggs from the refrigerator, it is necessary to increase their temperature, since when they are sold in retail or other enterprises that have a higher temperature, water vapor condenses on the surface of the eggs. The sweating of eggs, and at the same time the moistening of packaging materials, contribute to the rapid spoilage of eggs.
To avoid this, eggs are usually placed in defroster chambers, in which the temperature is gradually increased by 1° every 3 hours. Eggs are sent out of the refrigerator when the temperature inside the box is set at least 10°.
In the retail trade chain, eggs are stored in clean, dry, cool rooms for no more than 3 days during the spring-summer period (from May 1 to September 1) and no more than 6 days during the rest of the year.
Storing eggs using the liming method
Liming of eggs is used by procurement organizations in areas that are not provided with refrigerated premises. It isolates the eggs from the air, protects them from microorganisms and protects them from loss of carbon dioxide and moisture.
To store eggs in lime mortar, concrete pools are used, which are installed in basements or semi-basements. A lime solution is poured into the pool at the rate of 5 g of slaked lime per 1 liter of water. Benign eggs with a strong shell are placed in baskets, which are immersed in the solution and carefully tipped over.
Loading is carried out in such a way that the top layer of eggs is 20-25 cm below the level of the solution. After some time, a thin film (ice) appears on the surface of the solution. It is formed as a result of the interaction of slaked lime solution and carbon dioxide in the air: Ca (0H)2 + C02 -* CaC03-i-H20. The ice helps maintain a constant concentration of the solution, so it is stored for the entire storage period.
Eggs can be stored in a lime solution at a temperature not exceeding 10° for up to 3-6 months, depending on their quality. During this time, lime partially penetrates into the eggs. If a slightly noticeable specific taste appears in the eggs, storage should be stopped.
Before being released to the retail chain, the eggs are removed from the pool, washed with a lime solution and then with clean water or washed only twice with cold water, dried and packed in boxes.
Requirements for the quality of egg dishes. Shelf life
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Boiled eggs should have a runny yolk and semi-liquid white; eggs “in a bag” - the yolk is semi-liquid, the white is thickened on top, and semi-liquid in the center. The shelled egg is slightly deformed. Hard-boiled eggs have a completely set white and yolk. Boiled eggs should not be dirty, cracked or leaking. There should be no dark layer on the surface of the boiled egg.
Fried eggs should have a semi-liquid yolk that has retained its shape. The edges of the fried eggs are not dry, the bottom part is not dirty. White spots on the yolk from salt are undesirable. In scrambled eggs with a side dish, the products are lightly fried and cut into a uniform shape.
The fried omelette has the shape of a pie, the color is light yellow with a slightly brownish crispy crust. In a mixed omelet, the ingredients are finely chopped and distributed evenly throughout the mixture. For stuffed omelettes, the side dishes are juicy and seasoned with sauce. Baked omelettes should have a slightly browned crust on the surface.
Drachena should be dense and well baked. The surface should not be burnt, and the products should not be over-salted. The taste and smell of egg dishes correspond to the smell of fresh eggs and products added to the dish.
Egg dishes cannot be stored. Omelettes, egg porridge, fried eggs, soft-boiled eggs, and fried eggs are prepared according to demand and immediately released. Hard-boiled eggs, after washing with cold water, are stored dry in their shells, and eggs boiled “in a bag” can be stored in salted cold water. Cold egg products are stored at a temperature of 0–6 °C.
Chapter X
COOK DISHES
The importance of cottage cheese dishes in nutrition is extremely high, since cottage cheese contains up to 16.5% protein, up to 18% fat, a large amount of calcium (140%), vitamins A and E, group B, etc.
The high concentration of milk proteins and fat in cottage cheese, the presence of essential amino acids, calcium and phosphorus salts - all this makes it a product necessary for the normal development of the human body.
Due to the medicinal properties of the proteins contained in cottage cheese, as well as due to the high content of minerals, cottage cheese dishes are especially recommended for use in baby food, for teenagers and in dietary nutrition.
Full-fat cottage cheese with a fat content of up to 20%, semi-fat cottage cheese containing 9–10% fat, and low-fat cottage cheese are produced. Full-fat cottage cheese is usually used to serve in its natural form or to prepare curd mass. Low-fat cottage cheese is used to prepare cheesecakes, casseroles, pudding, dumplings, and minced cottage cheese. You can add butter to cottage cheese dishes.
Before preparing dishes, the cottage cheese is examined, rubbed through a sieve (in a small amount) or passed through a rubbing machine. Losses amount to 2% of its mass.
If the cottage cheese contains a lot of moisture, then it is wrapped in a clean, thick cloth and pressed. To improve the aroma, you can add grated zest and vanillin to the cottage cheese. All curd dishes are divided into cold and hot. To prepare cold dishes, you can only use cottage cheese made from pasteurized milk.
Based on the type of heat treatment, cottage cheese dishes are divided into boiled, fried and baked.
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Date added: 2020-05-20; views: 182; ORDER A WORK WRITING
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Storage duration
First, let's look at how long eggs are stored depending on their condition. Raw ones are good for consumption within 28 days. The shelf life of boiled eggs depends on how and how long they were cooked. The shelf life of hard-boiled is 5-7 days, soft-boiled - up to 2 days, in a bag - up to 2 days. If the shell cracks during heat treatment, use the egg within 2-3 days.
Easter coloring does not affect the storage of the product if natural dyes were used. They are suitable for consumption for no longer than a week. If the decor is made using thermal film, the storage time is reduced by 1–2 days. The coating prevents the product from breathing. In addition, if applied incorrectly, moisture remains under the thermal film. Over time, it emits an unpleasant musty odor.
The raw, peeled product remains fresh for 1–2 days. Boiled and shelled eggs can be kept in the refrigerator for up to 3 days.
The duration of egg storage also depends on their type. There are dining rooms and dietary ones. According to standards, canteens are kept for up to 20 days at a temperature of +3 ... +20 °C and up to 120 days at a temperature of 0 ... +2 °C. Dietary – maximum 14 days under the same conditions.
The shelf life of chicken, goose and duck eggs in the refrigerator is 14 days. It is recommended to eat turkey within 20 days. Quail eggs will last longer than others: up to 3 months. These properties are provided by the content of lysozyme, an enzyme that prevents the proliferation of bacteria.
