If you are a commercial kitchen, food service provider, or restaurant owner who needs to store your food for long periods of time, then it is important that you know how to extend the shelf life of your products. There are two common ways to do this; blast chilling and deep freezing.
Blast chilling is done by quickly plunging the product into cold water so that all microbes stop growing. This will keep them fresh for 15-20 days without any issues. Deep freezing should only be used on items that have been frozen at least once before.
According to professional chefs in their men's or women's chef shirts and waist aprons, when used correctly, blast chilling and deep freezing can extend the shelf life of food items by weeks or even months. This can be an essential tool for any commercial kitchen looking to cut down on waste and save money.
Blast chill produce to extend its shelf life
Certain food types such as fruits and vegetables can be blast chilled very quickly without any harm. This method is perfect for keeping your food looking and tasting great for a few days longer.
Use deep freezing to store large quantities of food
Some foods that are better suited for deep freezing include meat, seafood, poultry, dairy products, and baked goods. By doing this you can extend the shelf life up to 12 months in some cases. Make sure to always read the packaging instructions carefully before freezing any food items.
When freezing food, it is important to follow certain practices so that you can maintain the quality of your food. First, always make sure to package food items properly before freezing. This means that you should use airtight and moisture-proof containers or packaging materials. Secondly, try to avoid exposing food to warmer temperatures for longer periods of time. This will help to prevent the growth of bacteria and other contaminants. Finally, remember to label all of your frozen food items with the date on which they were frozen.
If you are looking for ways to extend the shelf life of your food items, then blast chilling and deep freezing are two great methods to consider. Blast chilling quickly cools down food items by using cold air or liquid nitrogen, while deep freezing helps to preserve food by lowering the temperature below zero degrees Celsius.
Freeze sauces, soups, and stocks in ice cube trays for quick use later on
Liquid items such as sauces, soups, and stocks can be frozen in their original containers without the need for any additional steps. Simply let these items cool down to room temperature first before transferring them into ice cube trays. After that, you can store your sauce cubes within a freezer bag or container until they are ready to use later on.
Keep your freezer at 0 degrees Fahrenheit or below to prevent spoilage
When freezing food items, it is essential that you keep your freezer at a temperature of 0 degrees Fahrenheit or below. This will ensure that your food remains in a frozen state and does not spoil. This means that you can store food items in your freezer for an extended period of time without any concerns about them going bad.
In addition to keeping your freezer at a low temperature, it is also important to date all of the food that you freeze. This will help you keep track of how long the food has been in the freezer and when it is due to be eaten. By following these tips, you can ensure that your frozen food remains safe and fresh for consumption.
When freezing food, you should also ensure that no cross-contamination occurs. This means that you should not mix raw meat with cooked or frozen food. It is also important to place the meat on the bottom of your freezer so it does not absorb other flavors in the air when being freeze cooled, and so that juices do not drip into other food items, contaminating them.
