of products and finished goods in adverse conditions leads not only to loss of vitamins, but also to decrease in their intensity of aroma, deterioration flavoring svoyst, appearance, consistence, digestibility and comprehensibility of separate components of food. Therefore in food knowledge of health regulations of storage of raw materials and finished goods in house conditions is important.
At storage of products, except temperature conditions, also observance of the tovany neighbourhood is important. Many products have property to absorb a smell of the next product, losing at the same time own aroma. Therefore, they cannot be stored near such products as coffee, cocoa, cheese, a herring, spices, seasonings, etc. possessing a pungent smell. Fresh fish needs also to be stored separately from other food which are easily perceiving a smell.
It is forbidden to store in the fridge on one shelf finished products, raw materials or semi-finished products in order to avoid a microbic obsemeneniye of finished goods.
The vitamin value of ready food and its other useful properties depend on quality of the used raw materials. At storage of products the content of vitamins B them considerably decreases. Sharp decrease in content of vitamins is caused also by the subsequent storage of finished goods and repeated heating before the use.
Both at long, and at short-term storage on fresh and tinned vegetables sunshine should not get. Optimum temperature of storage – from 0 to +4 °C. At the same time vitamins and nutrition value of products well remain.
Short-term storage of fresh vegetables, except sheet and cucumbers, should not exceed 2-3 days. For preservation of vitamins, sheet vegetables (a sorrel, spinach, etc.), greens, cucumbers should not be exposed to storage more than one day. At the same time before a bookmark on storage the spoiled copies have to be removed.
Fresh vegetables and greens need to be stored in the dark place packed into dry plastic bags or in the dry, densely closed by a cover ware.
Very much attention should be paid to storage of especially perishable products of food: meat, fish, bird, offal, milk, dairy products, eggs, boiled sausages and cream products. Thanks to the content in them of proteins, fats, carbohydrates, mineral substances, vitamins and a significant amount of moisture, they are good nutrient medium for microbes. Therefore they need to be stored in the fridge: meat and an offal – at a temperature of 0 °C, fish – at -2 °C, other products – at a temperature not above 6-8 °C. And milk and dairy products should be stored in densely closed ware.
Storage of perishable products at the room temperature is not allowed as temperature 20-25 °syavlyaetsya optimum for development and reproduction of microorganisms.
Loose products and grain have to be stored in ware, special for this purpose, in the dry place, bread and bakery products – in bread boxes or in polyethylene sacks of food appointment.
Hot food is recommended to be cooked at the rate on single consumption as at the subsequent storage and heating the vitamin and nutrition value decreases.
Soups, second courses and garnishes at short storage have to remain in a hot state. In need of long storage the ready dishes cool and store in the closed ware. At a repeated warming up it is not recommended to bring to boiling.
Further storage of the dishes and products containing okleysterizovanny starch (from grain, pasta, etc.), leads to decrease in digestibility of starch therefore their subsequent storage is undesirable.
Such ready-made products as fried, baked, boiled and stuffed meat - and fish products, the fried fish cutlets, boiled sausage, etc., store at a temperature not above 8 °C; jellied jelly, meat aspic, jelly fish, jellied fish, vinaigrette, meat and fish salads – at a temperature not above 6 °C.
The boiled semi-finished products for vinaigrettes and salads should be stored in the crude look in fridges.
According to requirements of sanitation and hygiene it is desirable to place ready dishes and products on the top shelves of the fridge, and the semi-finished products and raw materials which did not undergo thermal treatment are put on the lower shelves. At the same time meat juice, particles of raw materials and semi-finished products cannot get to finished products and, therefore, possibilities of an obsemeneniye microorganisms of finished products are minimum.
It is necessary to put the products demanding deep cooling in the evaporator of the fridge.
On the shelf of the fridge the products need to be stacked so that access of air to them was free.
Thus, knowledge of rules of storage of raw materials, and products allows to keep their properties and to cook high-quality food, vitamin-rich, necessary for the normal growth and development of an organism.
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