Shelf life of minced meat and can it be frozen with onions in the freezer

Minced meat is minced meat that can be mixed with various additional ingredients: milk, spices or onions. It is used to prepare cutlets, meat casseroles, soups and other dishes.

Sometimes women buy or prepare large quantities of product for festive events, so the question arises whether it is possible to freeze minced meat with onions or extend its shelf life by other methods. It all depends on what meat it is made from and what additional ingredients it contains.

How long can minced meat be stored in the refrigerator?

In practice, freshly prepared pork, beef, turkey and chicken mince can be stored in the refrigerator for about two days and can be used without fear for health. If you do not plan to use this product for cooking within 48 hours, it is better to store it in the freezer.

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Which product is suitable for freezing?

Freezing allows you to preserve the taste and beneficial properties of raw materials for a long time, but the procedure is performed exclusively for fresh products, so a rotten smell is not allowed.

If meat products are purchased ready-made, it is advisable not to try to store them in the freezer; it is better to use the mass within the specified expiration date.

Attention! Some housewives are sure that it is only allowed to freeze chopped meat without additives such as salt, spices, milk or onions, but in fact it is allowed to store masses with other ingredients in the freezer for a long time.

Meat without additives lasts much longer in the freezer, but after defrosting the minced meat with onions or other ingredients, you can immediately begin the cooking process. You can freeze products in bags, individual portions or in special molds. Experts recommend storing the mass in the freezer for a maximum of six months, but sometimes it is allowed to increase the period to one year.

Meat, fish, mushroom, vegetable: comparing nutritional value and value

Different types of minced meat differ in calorie content and chemical composition. Fish is considered to be the most useful, and vegetable is widely used in dietary nutrition. The main characteristics are presented in the following table.

Table - Chemical composition and nutritional value of various types of minced meat

Minced meat made from fatty and hard-to-stomach types of meat should not be abused in case of diseases of the gastrointestinal tract (especially pancreatitis), problems with the cardiovascular system, gout, or in old age.

What affects shelf life

Even if you can’t see the expiration date at first glance, you will definitely need to find out. Each manufacturer or seller is required to provide such information. There are several parameters, depending on which the shelf life may vary.

Conditions

You can store minced meat in the refrigerator or on the counter if a number of conditions are met. The shelf life of each type of semi-finished product is different, and they should be stored separately from each other, in different refrigerators. At a temperature of 0…+5°C the storage time is:

• meat - up to 12 hours, at most a day;
• chicken - up to 12 hours;
• fish - up to 6 hours.

If it is assorted minced meat, you should know that its storage time is shorter. It is better to purchase semi-finished products in trusted stores with good sanitary conditions.

Package

Manufacturers use various materials to package the product: foil, parchment, plastic containers and cellophane bags, from which the air is squeezed out before packaging. It is best to choose vacuum trays or sealed bags, as well as packaging equipped with a special fastener or tightly covered with cling film. The worst and most unprofitable option for the buyer is a plastic bag. Such packaging is used by manufacturers who want to save money, and because of this the shelf life will be reduced.

Tofu with Minced Pork - 4 Easy Steps (with Proven Tips)

Tofu with minced pork is a homemade dish that is served in every Chinese family.

Did you know that tofu (bean curd) has an ancient history dating back two thousand years?

Legend has it that tofu was invented by Lord Liu An劉安, a prince of the Han Dynasty around 160 BC. The earliest evidence of tofu production was found in a mural carved on a stone slab.

Another theory states that tofu was an accidental discovery as crushed soybeans were mixed with sea salt. The mineral in the salt caused the soy mixture to curdle and turn into a tofu-like gel.

Today, you don't have to endure the terrible taste of gelled curds, nor do you have to agree with the historian of tofu's hidden origins. Follow this recipe and you can enjoy the best tofu recipe at home.

Tofu with minced pork - an easy recipe in just 4 steps

In this blog post, I will show you how to make tofu with minced pork, a homemade tofu recipe well received by the Chinese in Malaysia.

Tofu with ground pork is easy to make, and best of all, it's delicious with a bowl of fluffy hot steamed white rice. This is a very tasty dish that is still great even if you get it wrong.

Let's get started.

Note: This post may contain affiliate links. Please read my disclosure for more information. I may earn a commission for purchases made through links in this post.

Step 1 - Prepare Ingredients

Soak the mushroom

First, soak the dry Chinese mushroom in water for at least an hour. The dry mushroom will rehydrate and become soft so that it can be easily cut into small cubes.

If you forgot to soak the mushrooms in advance, you can use hot water to speed up the rehydration process.

Don't throw away the water after soaking the mushrooms, it has all the flavor of the mushrooms. After soaking, keep the water and use it to make meat sauce later.

Chopped meat

I use pork in this recipe. It should have about 20% fat to make it more tender. Chicken is a great alternative for those who don't eat pork, but the meat is drier.

Shredding the meat by hand using a knife is the best option, but you can use a food processor to get the job done. The texture of grinding it is somewhat different from mixing it with a machine. I, of course, prefer to cook it by hand.

Mix two tablespoons of vegetable oil and half a teaspoon of cornstarch with the ground meat and set aside. Ground meat mixed with vegetable oil and cornstarch has a smoother texture.

Step 2 - Deep fry the tofu for added flavor and texture

Carefully remove the tofu from the box. Carefully place it in the frying basket. Deep fry in hot oil for about five minutes or until golden brown.

This method is my favorite way to prepare a tofu dish because it creates a layer of chewy “skin” on the surface that contrasts sharply with the soft texture of the tofu.

To fry the tofu to form a layer of skin, you need to use medium to high heat.' Gently place the tofu in the air fryer basket and deep fry at 190°C/375°F until golden brown. Because tofu contains a lot of water, it will take longer to brown than fried chicken or fish. The temperature of the oil should be high enough so that the outer layer dries quickly and forms a thin and crispy “skin” that effectively “blocks” the moisture from seeping out of the tofu.

Deep frying also adds extra flavor to the tofu. I especially like the chewy “skin” created after deep frying, which has a different texture and flavor than tofu.

There are two tips I want to share with you when frying tofu:

• Don't be tempted to move the tofu around in the frying basket too often, as they can break easily . You can hold the basket by the handle and shake it slightly to prevent it from jumping out of the basket.
• If you don't have a frying basket, buy one. Otherwise, you can add oil to a large frying pan to fry the tofu. Swirl it around slightly for the first minute to prevent the tofu from sticking to the bottom. Leave the tofu in the basket until it cools. Place it on a plate and carefully cut it in half. Move the tofu around slightly until it looks like two blocks.

Step 3 - Making the Sauce

Fry the garlic and onion in vegetable oil over low heat until fragrant. Since garlic browns faster than onions due to its higher water content, you need to sauté the onions first and then add the minced garlic after a minute.

Then add the minced meat to the garlic and onion and fry on low heat . Since it contains cornstarch, it will stick easily to the wok/pan on high heat. Once the meat is no longer sticky, you can increase the heat for another minute to get that signature wok-hei aroma.

Then add mushrooms and remaining ingredients. Stir and stir until it forms a thick sauce. Now he is ready for the last stage.

Step 4 - Cover and Decorate

Drizzle hot sauce over tofu. Garnish with chopped green onions and chilies.

You can watch the two videos I uploaded earlier to show you how to prepare the chillies and onions for garnishing.

1. Video demonstrating how to cut chili peppers.
2. Video demonstrating how to prepare onions for garnishing.

Tips and Notes on How to Make Tofu with Minced Pork

Here is a list of helpful tips for making tofu with minced pork.

Types of tofu

There is no fixed rule about what types of tofu are in a recipe. You can use any type you like, just as if you were choosing pasta to cook with a creamy sauce. However, tofu with a firm consistency is easier to handle as it is not easily broken into pieces. You may have other choices in your accommodation location. Do your research and see the results with different types of tofu.

Steam and braise tofu with minced pork (alternative method)

Steaming

Since tofu is already cooked when purchased, some restaurants in Malaysia serve the tofu chilled with hot meat sauce as a topping. before serving. When you bite into the hot sauce and cold tofu at the same time, the sensation is incredible.

Please note that the water in the tofu will continue to flow out from the cold tofu. Drain the water from the plate before adding the meat sauce so it can be served undiluted.

Extinguishing

Mapo tofu is one of the typical examples of stewed tofu. You can check out my mapo tofu recipe for a detailed explanation.

To make mapo tofu, simmer the tofu with the meat sauce rather than using it as a filling. The tofu is usually cut into smaller cubes and mixed with the sauce. As a result, the tofu often breaks down into smaller pieces due to mixing it with the sauce. The tofu will absorb the flavor of the meat sauce.

Other Common Ingredients

Some other common ingredients for tofu with shredded pork recipe include fermented soybean paste and broad bean paste , both of which impart a much stronger savory flavor.

Other frequently used ingredients are dried Chinese mushrooms , Chinese pickles and French beans .

I like to include some Chinese pickles that contrast sharply with the subtle flavors of the meat. As for the French beans, they add crunchy freshness to the dish.

Garnish

Decorating tofu with minced pork is relatively simple.

Add a generous amount of coarsely chopped onion on top of the tofu just before serving. The scallions have a crunchy texture much like lettuce, which is a welcome complement to the subtle flavor of the meat sauce.

You can also sprinkle fried shallots on top of the meat sauce before serving. It has a distinct aroma and pairs perfectly with the flavor of tofu.

Now it's your turn to decide. Do you prefer using meat sauce as a filling or simmering tofu? Let me know by leaving your comment below.

Recipe for tofu with minced pork

Cooking time 10 minutes

Cooking time 15 minutes

Total time 25 minutes

Ingredients

Ingredients A

Ingredients B (seasonings)

• Sliced ​​red chilies and green onions

Instructions

1. Soak the mushroom in warm water until it is soft. Remove the stem and cut it into small cubes.
2. Cut square tofu in half, deep fry in hot oil at 190°C/375°F for 5 minutes or until golden brown.
3. Fry the onion and garlic in vegetable oil until it becomes fragrant. Add the mince and cook until fragrant.
4. Add mushrooms and seasoning (Ingredients B) until sauce thickens.
5. Place the tofu on a plate and pour the minced sauce over it.
6. Garnish with chopped red chillies and green onions. Serve.

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Nutrition information:

Productivity:

2

Serving Size:

2 servings Amount per serving: Calories: 908 Total fat: 61 g Saturated fat: 15 g Trans fat: 1 g Unsaturated fat: 15 g Sodium holmehalogen: 15 g 5 g Protein: 72 g These data were
provided and calculated by Nutritionix on March 29 2019

.

Common Mistakes

When purchasing minced meat, some people start counting the shelf life from the moment it is loaded into their refrigerator. However, this is fundamentally wrong. In the store you should check how long ago it was prepared and start counting from this time. Then all indicators will comply with sanitary standards.

Another mistake is adding spices to the minced meat in advance, supposedly to marinate it. Such a product can quickly deteriorate, so it is best to add spices and vegetables right before heat treatment.

Lazy cabbage rolls

Lazy cabbage rolls differ from classic cabbage rolls in that they have cabbage inside, not outside. However, both can be stored in the freezer for 3 months.

We suggest you read How to remove mold from fabric, curtains and strollers at home

Ingredients:

● 300 g cabbage● 1 onion● 1 kg minced meat● salt, pepper● breadcrumbs

Cooking method:

1) Cut the cabbage and onion into 3-5 mm cubes. 2) Mix with minced meat, salt, pepper. 3) Form cutlets, roll in breadcrumbs and freeze as is. 4) After defrosting, they can be stewed in water or broth for 40 minutes. For these meat dishes, you can also freeze some vegetables for garnish: mushrooms, tomatoes, peeled and diced carrots, sweet peppers, eggplants.

Before freezing, it is advisable to immerse vegetables in salted boiling water for a few seconds, and then cool under running cold water, dry and pack for single use. You should not freeze potatoes: they may lose their taste. Recommended shelf life: soup sets - 6-7 months, individual vegetables - 10-12 months.

Kinds

To obtain minced meat, boneless meat (fish fillet, etc.) is chopped with a knife or meat grinder, and then seasoned with a variety of spices. The types of this product are divided into:

• minced meat (pork, beef, poultry);
• fish;
• from mushrooms;
• from vegetables.

The most nutritious and tasty are meat types made from beef and pork.

Products consisting of a mixture of different types of meat are often sold, but chicken has a more affordable price, so it is purchased more often. You should know that the shelf life of chicken meat is slightly lower than that of pork and beef. This means that any chicken product will have a slightly shorter shelf life.

Is it possible to freeze cooked meatballs?

Use your other hand to remove the finished meatballs. To prevent the meatballs from sticking together in the freezer, they are first frozen on a cutting board covered with cellophane. After freezing, the meat balls are poured into a sealed bag or container. You can use ice cube trays to freeze minced meat.

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I freeze the filling for future use.

I recently watched a video about how one woman made zrazy. These are minced meat cutlets stuffed with boiled eggs and cheese. Oh, and she was confused. She wrapped them in some pieces of paper, like candy, then fried something, then unwrapped these sausages.

I was just itching to tell you how I make them. I'm sure you'll take note. You can, of course, make zrazy in a special shape. Love her.

But with these forms you need to make cutlets right away, so I often do this:

• We form small cutlets or balls from this mass. And more, for future use. You can also have sausages. depending on what shape you like the final product.

• We freeze these little ones.
• We pack as many pieces as there are for a family.

For 4 fillings, I defrost half a kilo of minced meat, I add grated apple, raw egg and crackers to the minced meat.

They say, even besides me

#
Pugacheva adds apple to minced meat!
And we're already doing it in a hurry

I make zrazy very easily, covering the frozen filling with minced meat, believe me, nothing falls apart, crumbles, or falls out from the inside. And the cut has a very beautiful symmetrical shape without displacement of the filling.

While the minced meat is fried, the filling will melt and the cheese will melt, but if you prefer, you can add gravy.

I then “catch up” the fried ones in the microwave/

You can also freeze mushroom filling for potato, buckwheat and rice zrazas, or condensed milk for cheesecakes. There are a lot of options! You can freeze liver with carrots, or minced eggplant with garlic. I always have different fillings in stock. You can do this with any leftover dish. I never lose or throw anything away! Even small leftovers. I always find further uses.

We still have a filling of chanterelles with fried onions for potato zraz.

It’s nice that it seems to be on weekdays, but the dish is interesting for dinner. Not in an ordinary, depressing way, but somehow soulful, even? The main thing is to take care of this in advance.

But I'm not a food blogger. This is me sometimes when I really want to share my secrets!

Join us. Read here why you should subscribe to me

Source

Cooking with onions and garlic - Monash FODMAP Blog | IBS Diet Specialists

Monash FODMAP Team 01 June 2015

Wondering if you can really use onions and garlic in cooking on a low FODMAP diet? Have you heard of adding large chunks of onion and garlic to your cooking and removing them before eating, but you're not sure if it actually works? this post should help clear up some of your questions.

Both onions and garlic contain fructans (oligosaccharides) and therefore should be excluded from the diet during the first stage of the low FODMAP diet. However, there are a few tricks of the trade to preserve their flavor in cooking.

The fructan content of onions and garlic are soluble in water. This means that if you put onion or garlic in a soup or broth, some of the fructan will leach into the water. Therefore, the strategy of putting a whole onion or garlic clove into the soup and then pulling out the pieces before consuming the soup will not work, since the fructan content will already end up in the water .

In an oil-based dish, fructans are not absorbed (since fructans do not dissolve in oil). So if you're doing something oil-based, like frying, you can add a large piece of onion or a whole clove of garlic and just pull the pieces out before adding the other ingredients. This will give you the flavor without the fructan. falling into flour.

Another alternative that works very well to add flavor to your cooking is to use the green parts of scallions or garlic instead of onions. When using these alternatives, keep in mind that they don't need to be sautéed as long as regular onions, and you can add them to the pan later in the cooking process to get the most flavor out of them. For garlicky flavor, you can make your own olive oil garlic infused oil that can be used in cooking. instead of regular butter. Indian spice powder Asafoetida can also be used as a seasoning to replace the onion flavor and you can buy it from Indian supermarket (be careful when using as it has a strong smell). Other low FODMAP flavors include ginger, fresh herbs, spices, lemon and lime juice (read our blog on herbs and spices).

Remember that everyone's tolerance for foods varies, so it's always best to test out some of these strategies and see if you feel you can tolerate them.

If you are having problems, check our app or see a nutritionist.

.

Recipe for making simple pollock cutlets

It is convenient to freeze minced meat in portions, so that if necessary, you can only get another package in advance. You can grind the products in a blender or finely chop them by hand (with a kitchen hatchet or a sharp knife). But the recognized leader in the production of minced meat is a meat grinder (mechanical or electric). Depending on the main ingredient, there are several types of minced meat.

• Meat. If we talk about nutritional value, then minced beef and lamb will be the most high-calorie, and pork will be the fattest. Most often, these types of meat for minced meat are used in mixed form, then it turns out juicy and tender. Dietary, low-calorie and more affordable minced meat comes from poultry. The most popular among Russians are chicken and turkey.
• Fish. For grinding, purchase a piece of fish fillet or fresh fish, preferably meaty and not very bony. It is cleaned, gutted and removed from the bones. There are no special requirements for the “origin” of marine life intended for cutlets, meatballs or pie filling. Usually minced meat is made from pollock, cod, hake, pike, pike perch, salmon, and halibut.
• Mushroom. Mushroom mince produces melt-in-your-mouth, flavorful cutlets, as well as an ideal filling for pies, dumplings, pancakes, and pizza. Traditionally, mushrooms are boiled or fried before chopping.
• Vegetable. Cutlets or vegetable pie filling are an excellent option for a dietary, lean diet. Vegetables add extra juiciness to regular cutlets. Twisted zucchini, potatoes, cabbage, carrots or assorted vegetables are added to the minced meat.

Storage at room temperature

If it is not possible to put meat products in the freezer or refrigerator, it is important to know how long you can store minced meat in the room. Under such conditions, the shelf life of the product is significantly reduced.

Attention! At temperatures from 15 to 26°C, meat products retain their freshness and beneficial properties for a maximum of three hours.

But even without a refrigerator it is possible to preserve the freshness of meat. For example, if people live in a private house, the raw materials can be placed in a cellar or basement to cool: the meat is first placed in a non-metallic container and wrapped in cling film. The shelf life of minced meat in a dark and cool place is one day.