Skip to content

Language

Cart
เทคนิคจัดเก็บเนื้อสัตว์และผัก สำหรับร้านอาหาร

Meat and vegetable storage techniques for restaurants

Raw material prices are soaring, so we need to use them more efficiently than ever before.
MHA Share techniques for storing meat and vegetables. From professional chefs with hands-on experience for restaurants to sell, extend the lifespan and save costs starting now. Don't miss out!
  • Both methods of storing fish meat
  • How to store shrimp, crab, squid, and shellfish
  • How to store vegetables including spring onions, coriander, celery, lettuce, taro, lotus root and potatoes.
  • How to store red meat and poultry (chicken)
  • How to store bacon
  • and how to store Plant-Based Food ingredients

How to store fish ingredients

  • Fish meat
If storing the whole fish, all the internal organs must be removed and washed thoroughly, otherwise it will have a fishy smell. Before refrigerating, pat dry until slightly damp and store in a stainless steel container tray that will be able to transmit the cold well. Use an ice bag filled with a Ziplock plastic bag underneath and place on top to maintain a constant cold temperature without the fish coming into contact with melted ice, which would damage the quality of the fish meat. As for the fish meat Fillet The cut pieces can also be stored in this way.
  • Salmon fillet
Fish should be wrapped in food paper and wrapped in plastic wrap and stored in a refrigerator at 0-2°C. If there is no refrigerator, it is recommended to put the fish in a sealed bag and place it in an icebox. If not using it right away, divide it into portions and freeze it.

But if you want to consume like Sashimi You should buy salmon that is specifically sashimi grade to prevent parasites, contamination from germs, and to ensure it is safe to consume.

How to store seafood (shrimp, crab, squid, shellfish)

  • shrimp When you buy it, you should peel it, cut off the head, cut the back, remove the black vein, and store it in a ziplock bag or a container with a tight lid. Put it in the refrigerator, place it in an icebox, or keep it in the freezer.
- Cut off the sharp parts, whiskers, tails, and legs of the shrimp.
- Rinse the shrimp in cold water, then place them on a tissue. Gently pat dry with the tissue.
- Put the shrimp in a ziplock bag, divide the amount appropriate for each use, soak in a basin of ice, then put it in the refrigerator. Place ice around the ziplock.
  • crab The best quality is when consumed alive, so it should be cooked immediately. Then remove the meat and place in a food container and refrigerate at 0-2 °C. It can also be stored whole.
  • squid Wash, peel, remove the skin, cut the eyes and mouth, then cut into pieces or keep the whole body, depending on the use. After that, put it in a container with a tight lid, refrigerate at 0-2 °C, place it in an ice chest or freeze it.
  • shellfish If the clams are still alive, they can be refrigerated by placing the clams in a bowl and covering them with wet tissues. Before cooking, soak the clams in water mixed with a little salt to loosen the dirt. Then rinse them with clean water again, washing the shells as there may be mud stuck to them, before cooking.
Remember: All seafood ingredients must have ice.

How to store vegetables
  • For spring onions and coriander, there are many germs. The germs will cause the vegetables to rot. After buying them, soak them in water, add baking soda, insecticide, soak for 30 minutes, then wash them clean, drain the water, use a cloth to dry the water, then wrap with plastic wrap, store in the refrigerator.
  • If the spring onions, coriander and celery we buy are wilted, do not pick them off. Just soak them in ice water with a temperature of 10 °C to quickly rehydrate the vegetables. Soak them until you see that the vegetables start to bounce back and look fresh. Drain the water. You can place them on a cloth to absorb the water, then wrap them in plastic wrap. Then store them in the refrigerator. The vegetables will not turn yellow or bruise.
  • For the salad vegetables that we eat, such as green cos, red oak, fillet, and iceberg lettuce, most vegetables have enzymes in the vegetables. When they wilt, they can be restored in cold water. According to restaurant principles, they will avoid using metal knives to cut vegetables directly because it will cause the enzymes in the vegetables to react with the metal knife, causing the vegetables to turn orange or brown, unappetizing.
  • Many restaurants often use the method of tearing vegetables by hand and serving them on a plate. Or if you want to use a knife to cut quickly, you may need to wash the vegetables immediately so that the enzymes do not stick to the vegetables. When you have finished washing them in one wash, put the vegetables in a second wash of cold water and soak them in ice water for 10 minutes until the vegetables are crisp and bouncy. Drain the water and store in a Tupperware. It can be kept for several days. 3-4 days and they will still be crisp and not orange.
  • But if it is salad vegetables that we buy as heads, that we buy but haven't cooked or cut yet, if there is still soil stuck to the vegetables or the leaves are rotten, we should pull them out first to reduce contamination as much as possible. Because if we pick vegetables that have a lot of stains or bruises, we will eat the other leaves as well.
  • For taro, lotus root, potatoes, if the shop already cuts them up to make a dish, it will be fine. But if the shop cuts them up to make fish head stew with taro, or cuts the lotus root to make lotus root tempura, which requires cutting the ingredients first, if we don't wash them, these vegetables will be orange and spoil quickly.
  • For lotus roots, cut them and rinse them in water once, then soak them for 10 minutes. Add a little vinegar to the water, then drain and store in a Tupperware container.

How to store red meat and poultry (chicken)

For storing red meat, if you want to freeze it for use in the store, buy the refrigerated type and freeze it only once. Once thawed, do not refreeze it.
  • To store the whole piece of meat, place it on a wire rack and wrap it in plastic wrap. If it is a small piece, put it in a ziplock bag, press out the air, seal it so that no air can get in. Place it on a wire rack and wrap it in plastic wrap, then refrigerate or freeze it.
  • For storing poultry (chicken), the method for storing half a chicken is to remove all the organs because bacteria will spoil the chicken. Cut the chicken in half, wash it with cold water to prevent the chicken from smelling, then use tissue paper to dry it quickly to prevent the temperature of the chicken from rising. Then place it on a wire rack and wrap it in plastic. Put it in the normal refrigerator compartment and get ready to use. And to keep the freshness and quality of the ingredients, when freezing the ingredients, you should buy fresh ingredients, clean them, and pack them separately. Frozen ingredients should not be refrozen.

Trivia : For the type that is packaged and sold in department stores There is a type of packaging called Cold Pack or Chilled Meat or Frozen Meat. In this case, there is no need to wash before storing or using. You can put it in a box or container.
For meat purchased from fresh markets In this case, the cutting, transportation or storage process may not have temperature control, which increases the chance of germs accumulating more than the first type. Therefore, the whole piece of meat should be washed and dried before storing, and the sink and area should be cleaned again.

How to store bacon

Bacon is usually packaged in a vacuum-sealed container and can be stored in a normal refrigerator for about 2 weeks or in the freezer for about 8 months. However, once opened, it should be stored in a tightly closed container or zip-lock bag and should be used within 1 week.

How to store Plant-Based Food ingredients

There are many types of alternative proteins, made from a variety of ingredients such as beans, mushrooms, seaweed, oats or almonds, and developed to taste like meat. The shelf life of this type of ingredient is about 10 days, but once opened, it should be stored in a tightly closed bag or box and should be consumed within 3 days. If stored in the freezer, it can be stored for about 3 months at a temperature of -18 ° C.
Previous Post Next Post