How to finish frozen meat without melting. How to keep meat fresh in the refrigerator and without? Tips for those on the road, train or hike

A sign of summer Moscow is Friday “dacha” traffic jams. At the end of the working week, hundreds of thousands of people want to be outside the city, in the fresh air, as quickly as possible. But the journey there can take several hours along hot, dusty roads. But there is food in the trunks of cars. How to keep them fresh?

Leading researcher at the Institute of Nutrition of the Russian Academy of Medical Sciences, Doctor of Biological Sciences Natalya Efimochkina says: “In the heat, within a few hours, the population of microorganisms can increase from hundreds to millions and even billions. They release toxins that cause poisoning.”

As a rule, before going to the country, we stop at the supermarket and stock up on food. We buy meat, fish, dairy products, sausage. In order to deliver all your purchases to your destination fresh, you should make sure in advance that they are kept in the cold.

When leaving for one day, it is enough to put food in a thermos bag. It is made of heat-insulating material and is designed for loading from 6 to 18 liters. In addition to it, you need to purchase cold storage batteries.

Plus: Keeps cool temperature for 12 hours.

Minus: It is rarely used, but costs from 1,500 rubles, plus the price of cold storage batteries.

Another option for maintaining the original temperature is a thermal container. Also, essentially, a thermos. The price for it varies between 1200-2.5 thousand rubles.

Plus: Retains heat or cold from 12 to 72 hours.

Thermal containers and cooler bags are the easiest solution. But what if there are more products than can fit in them? Or is it not possible to buy a bag? Then you can make a cooler bag yourself.

— Buy insulation that doesn’t let the cold out and doesn’t let the heat in from the outside. For example, foamed polyethylene covered with foil. And tape to secure it.

— Depending on the size of the bag, cut out a “cross” from a piece of polyethylene, in which the central square is the bottom of the bag, the side walls are the walls, and the rest will be the lid. The foil should be inside the bag.

When you cut, keep in mind that after gluing the “box” will need to be inserted into the bag, so make patterns 5-7 centimeters smaller than the actual size of the bag.

— Glue the sides of the “Box” with tape, both inside and outside. Insert into bag.

— Fill plastic bottles (preferably 0.5 liters) with strong saline solution - 6 tbsp. per 1 liter - and freeze. This will become a cold accumulator.

Try to buy perishable foods in vacuum packaging.

Choose sterilized rather than pasteurized milk.

Give preference not to large bags, but to small ones, so as not to keep it open, but to drink it in one go.

Buy not boiled sausages, but boiled-smoked or raw-smoked ones, which can be stored longer at high temperatures.

Ilya Akinfiev: “As an infectious disease doctor, I strongly advise using means to preserve cold, these are 12-volt car refrigerators, containers with cold packs, and thermal bags. As a last resort, keep in mind that products repeatedly wrapped in newspaper retain a lower temperature.”

When going to the dacha from home, it can be very unfortunate to leave already prepared food at home. And there is a temptation to take with you a jar of soup or salad, cutlets or stew. It is better to fight this temptation. Or create conditions for food to reach its destination without spoiling.

Here are the approximate shelf life of products at moderate air temperatures:

Boiled or fried chicken - 24 hours

Boiled eggs, jacket potatoes - 12 hours

Boiled potatoes - 6 hours.

But, if it’s hot in the trunk of the car, then feel free to divide the storage time by 3. And in the case of boiled chicken, by 6 - it turns out that without preservation it will spoil in 4 hours.

Leave any pre-dressed salads at home. It is unlikely that you will deliver them to your destination in fresh condition.

Wrap all already prepared dishes in foil and store in a cooler bag.

Pack bread taken from home separately, white and black. Otherwise, the white one will perceive the smell of black, and it will deteriorate faster. You can wrap the bread in parchment paper and place it in a plastic bag.

The meat can be wrapped in a linen napkin soaked in a solution of salicylic acid (1 teaspoon per 0.5 liters of water). But be sure to rinse it afterwards!

The same advice applies to fresh fish.

Remember, pies and pies with liver, meat or eggs can only be left without refrigeration for 2 hours. In the summer heat - even less.

Confectionery products with cream should not be taken on the road at all.

If you have a chronic gastrointestinal disease, double your caution when transporting food!

Ilya Akinfiev: “The most important thing is not to forget that the first aid kit should contain adsorbents, and at the first signs of poisoning, consult a doctor. This is especially true for children, since dehydration in children during poisoning develops many times faster than in adults.”

What should be in the first aid kit

Adsorbents: activated carbon, smecta, polyphepan, enterosgel.

Antibacterial, including for the treatment of intestinal infections: phthalazole, levomycetin, intetrix, cotrimoxazole (biseptol, groseptol, bactrim), nifuroxazide, amoxicillin (ospamox), ampiox, ampicillin, ciprofloxacin (tsifran), ofloxacin (tarivid), pefloxacin (abactal), fusafungin (bioparox), sulfacetamide (sulfacyl sodium ), sulfonamide (streptocide), levosin, levomekol

Antidiarrheal: loperamide (Motilium)

However, remember that taking antibiotics without a doctor’s prescription is undesirable, and is only possible if the return journey is more than 2 hours and the body temperature is more than 38C.

What are people doing on the train? Do they play cards, read, open their hearts to their neighbors, or just look out the window? Of course, all this can dispel road boredom, but one of the main entertainments is food. In the first couple of hours of the road, fried chicken, boiled eggs, and cucumbers are laid out on the folding table. The foil rustles, the soda gurgles... A traditional meal on the train. What can you add to this list? Or is it better to cross out something?

Food on the train must meet several parameters: be resistant to heat and storage without refrigeration, not get dirty or smell strongly, be convenient to eat, be tasty when cold and, of course, be nutritious, like any food.

What products can I take?

chicken. What would it be like without her? You can grill the chops or fry them with a little oil, but add more pepper - it slightly extends the life of the meat in the heat. And the chops can be placed on bread - very convenient.
boiled meat. Better veal. You can use mustard, it will also extend the shelf life by a couple of hours.
potato. It can last a day or even two. Everyone makes boiled potatoes in their jackets, but in fact, potatoes baked in their skins are stored better. Just bake it without oil, and you can add salt on the train.
boiled eggs. They, of course, have a specific smell, but almost everyone takes them - so there will be no complaints from neighbors. To preserve them longer, eggs can be boiled for more than half an hour, like at Easter.
cucumbers Both fresh and lightly salted.
bread. Yeast-free does not go stale for a long time, just wrap it in paper or foil, and not in a bag, then it will not become moldy. A good option is thin pita bread. You can wrap meat in it so as not to get dirty when eating.
smoked sausage. It can last until the second day, but only raw smoked. It is best to take the slices in vacuum packaging.
cheese. Melted lays well. - children's vegetable purees and meat pates. They last longer than regular vegetables and meat, and adults also like the taste.
nuts and dried fruits. But only dried fruits must be washed thoroughly.
if the trip is expected to be long, then you cannot do without a supply of instant cereals, various cereals and soups from a package.
water. Plain unsweetened water and fruit juices are best. Because sweet soda makes you want to drink even more.

Dishes

Of course, one-time use. Nowadays there is a large selection of paper and plastic plates and cutlery in stores. But plastic cups for trains are not very convenient - they fall off the tables when braking. So it’s better to take unbreakable mugs, metal ones, for example.

You can use a set of plastic containers in which you packed food as utensils. You can also serve food in them, and use the lids for slicing.

Do not forget!

jackknife
wet wipes
paper towels (they can be used both as napkins and tablecloths)
hand sanitizer
activated charcoal, some medications for the disorder and poisoning. Just in case.

What is better not to take?

tomatoes. They are easy to get dirty and can be crushed during transportation.
Boiled sausages and deli meats. They will only “stand” for the first few hours, and then there is a danger of poisoning.
chocolate and candies. They will melt and stain everything around. The only exception is chocolate dragees with colored glaze, those that do not melt in your hands.
You need to be careful with dairy products. They spoil very quickly on the train. Therefore, it is better to buy them in long parking lots and eat them right away.

How to preserve food longer on a train?

It's hot and there's little air - food on the train seems to spoil much faster than just in the kitchen without a refrigerator. To preserve it longer, you can take a regular thermal bag. And the cold accumulator is a plastic sealed box with a bluish liquid inside. It should be frozen in the freezer and placed in a thermal bag or cooler bag. This battery can store frozen food for about 5 hours in a tightly closed thermal bag. So you can count on 7-8 hours of cool atmosphere in a thermal package. After this time, it is better to eat perishable foods.

Use less plastic bags and more foil or wrapping paper for food packaging. Then the products will not suffocate.

Preserving frozen food on the go is no easy task. This is especially true for meat and fish - they are considered perishable products. How to keep meat and fish fresh without refrigeration? Let's figure out all the subtleties together.

Storage without refrigeration

Seafood and meat spoil very quickly without refrigeration. This is due to the fact that such products are saturated with various beneficial and harmful bacteria, which, without heat treatment, lead to spoilage of the taste of the product.

7 ways for meat products

Image	Instructions
	Method 1. Traditional drying Clean the product from excess fat and skins. Cut into thin slices along the grain. Hang the item on hooks to dry in the sun. Storing meat without refrigeration using this method will last up to 60 days.
	Method 2. Modern drying Warm the pieces in the oven for 15 minutes at 120°C. Then cut it into slices and place it in an electric dryer for 20 hours at 75°C. At the end, it is advisable to wrap the product in parchment paper. It is best to dry lean beef and chicken fillet, as they have the lowest fat content.
	Method 3. Dry pickling Mix salt and herbs in a container. Rub the cut pieces of meat thoroughly with this mixture. Place in a cool place for 48 hours to allow the salt to absorb moisture.
	Method 4. Wet salting Prepare a strong saline solution (10 tablespoons of salt per 2 cups of water). Place the product in brine and leave for at least a day. To add additional taste, you can add a little honey or cane sugar. Place the meat in jars. The salted product can be stored for up to 90 days.
	Method 5. Biltong Soak the product strips in 9% vinegar for 12 hours. Then soak the marinated meat in the saline solution from the previous method for 6 hours. Hang the meat on hooks to dry. This product is stored for 120-180 days in a cool place.
	Method 6. Hot preservation Sterilize jars and lids. Boil the product with salt and spices. Place the pieces in heated jars and pour broth on top so that there is a couple of centimeters left to the edge of the container. Roll up the jars with lids and place in a dark place. The photo shows an example of such conservation.
	Method 7. Cold preservation Cut the meat into portions. Place them in the jar one at a time, alternating with dense layers of coarse salt. Close the lids and, if possible, place in the sterilizer for 12-16 hours. Such canned food can be stored for 2-3 years. The price of sterilizers is quite high, so you can boil the jars for several hours in a steam bath.

4 ways for fish

Image	Recommendations
	Method 1. Nettle Fresh nettle leaves are placed in a bowl of cold water, and uncut fish is placed on top. This way you can keep the product fresh for up to 24 hours. Most often, this method is used to bring a treat home after fishing.
	Method 2. Salting Gut the fish and rinse under running water. Then use your hands to thoroughly rub it on all sides with salt. Place the products in a metal container and place in a cool place. The shelf life will be up to 4 days.
	Method 3: Drying Salt the fish using the previous method. Hang the product to dry in a ventilated place using hooks or sticks; Dried fish can be stored for up to 3 months
	Method 4. Marinating Cut the carcass lengthwise along the ridge and salt thoroughly. Wrap the workpiece in a piece of cloth soaked in a vinegar solution (3 tablespoons of sugar per 500 ml of vinegar). Place the product in a cool, ventilated place. The shelf life will be 7-10 days.

In conclusion

We found out that there are a lot of ways to preserve fresh meat and fish for a long time. It is important to choose a high-quality and fresh product without delaying the preparation of preparations. Watch the video in this article for visual instructions. If you know other methods for storing meat or fish products without refrigeration, share them in the comments.

How to transport frozen food without a refrigerator halfway across the country? Now I know, tested from my own experience!

Hello, friends! Again I abandoned the blog, and again I have a reason! We went to visit our parents in Stavropol for a week. Good reason, right?

First, a little background. My brother is an avid fisherman, and not only did he go fishing in Astrakhan for the week that we were staying in Stavropol, he had a plan, you see! Right on the eve of our departure back to Moscow, he arrived and brought a whole bag of fresh fish! Crucian carp, carp and I don’t know what else...

I must say that my mother and I scratched our heads on the topic of what to do with this fish?! Both my mother and brother really wanted us to take fresh fish with us to Moscow. But how?!

Sprinkle with salt? But then you won’t fry it, and I wasn’t going to dry it. Fry and transport the fried food? This option was eliminated immediately. And it was too late to fry, and then I didn’t want to eat fish that wasn’t freshly fried.

My daughter-in-law advised me to freeze it. But how to transport it? It takes us two days to travel; we usually stop for the night halfway through the journey. And this is what we came up with.

The fish was washed, cleaned and gutted. The heads were also cut off for two reasons. Firstly, so that it takes up less space in the freezer (my mother’s freezer, as always, was already full), and secondly, fish, as you know, spoils from the head, and we didn’t know how it would survive the road and decided on heads get rid of.

We put the fish, two or three at a time, into food bags and froze them. The main thing is that the fish freezes well!

The next morning we wrapped it in three more new bags, each separately, then in several layers in a paper towel, it holds the temperature very well, and again in a bag. That is, we create multi-layering.

Mom had a piece of fabric with padding polyester, which she cut off when she turned an old quilted coat into a country jacket, and did not throw it away. I knew it would come in handy!

If you don’t have such a successfully preserved piece, then you can use a jacket with padding polyester. Let me remind you that our journey was not 3-4 hours, but two days! That's why there are such problems with packaging.

So, we put our fish, already packed in bags and paper, in a synthetic “jacket”, tie it tightly so that warm air does not penetrate, and into the refrigerator! Just kidding... There is no refrigerator!

Luckily, we always have a thermal bag in our car, the kind they sell in Metro or Auchan, and many other stores. I highly recommend always having such a useful bag on hand. It happens that you buy groceries, but you don’t get home right away, due to traffic jams or other reasons. An irreplaceable thing, especially in summer!

The motel where we stayed overnight also had a refrigerator with a freezer. So our fish, not defrosted at all after a ten-hour journey, went back into the freezer. Without a “jacket” and a thermal bag, of course.

In the morning, having packed the fish again, we moved on. I thought that I would have to cook the fish on the same day upon arrival. However, the fish survived the second day of the trip just as well as the first. So, at home, I went back to the freezer. The frozen fish trip was a great success!

Now we know how to transport frozen food without a refrigerator over long distances. I really hope that this information will be useful to someone! After all, in this way you can transport not only fish, but also meat and other products that require freezing.

So, let us repeat, the main condition is multi-layer packaging! Several bags, paper, kitchen paper towels work very well. Thick fabric, preferably with synthetic padding and a thermal bag.

At home we have another useful thing in the freezer, a cold accumulator, which can also be bought in many stores.

It can also be placed in a thermal bag with frozen and chilled foods. But, unfortunately, we didn’t have it with us. However, they managed without it.

So, it’s possible to transport food over long distances without a refrigerator, it’s been verified!

Yes, let me clarify, it’s October now, the temperature in the car was about 21 degrees, in the trunk, probably a little less. But in thirty-degree heat, you probably can’t do without a refrigerator or at least a cold accumulator.

But I will tell you what I prepared from fresh Astrakhan fish in one of the following articles, don’t miss it.

Best regards, Galina

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8 life hacks to keep picnic food fresh - Tips

Whether you're having a picnic in the nearest park or heading to the country, you'll definitely need tips on how to preserve food without refrigeration in warm weather.

Wet foods (cheese sandwiches, washed lettuce, juicy vegetables) are usually the first to spoil. To preserve them longer, wrap them in parchment or foil rather than in bags. But in nature, you can place lettuce, dill and other greens in cold salted water - this way they will stay fresh longer and not lose their vitamins.
To preserve meats such as sausages, wrap them in food paper or parchment. These materials will prevent food from suffocating and absorb excess moisture and fat. In addition, paper is environmentally friendly and does not emit harmful substances into the atmosphere when burned.
To keep baked goods fresh longer, add a couple of slices of raw potatoes to them.
For fresh poultry and meat products, choose thermal bags. Keep everything in the refrigerator first, and before the trip, pack it in these bags - they perfectly insulate the food from heat. By the way, large pieces of meat will last longer than small ones. Do not store, for example, raw and heat-treated chicken next to each other - both will spoil.
If you need dairy products on a picnic, you should carefully prepare them for the picnic before leaving so that they remain fresh for as long as possible. Place sour cream or cottage cheese in an airtight container, close tightly, turn over and leave in the freezer for an hour. This creates a vacuum cushion - it will prevent bacteria from appearing. To keep milk in a package or bag longer, add salt (1 tablespoon per 1 liter).
Are you bringing soup to nature (for example, for the little ones)? To keep it hot, take a special thermal lunch box or a regular thermos and pour boiling water into it for a couple of minutes. Then drain the water and fill the container with hot soup. This way it will keep the temperature much longer.
Pre-chill the drinks you take with you and then place them in a cool bag. For example, cool bottles of Borjomi will come in handy at a picnic, especially after spicy, rich and meat dishes. It will perfectly help the body cope with an abundance of delicious food - and no heaviness, only lightness! Did you take a lot of alcohol with you and couldn’t resist during the feast, exceeding the norm? And here mineral water will come to the rescue in the morning. And over the next day, increase your drinking load - evenly distribute 1.5–2 liters of Borjomi without gas throughout the day. Such water-mineral prophylaxis perfectly relieves alcohol intoxication.
Just wash fruits and vegetables thoroughly, be sure to dry them and pack them in any way convenient for you, for example in plastic bags if the containers take up too much space. This, of course, does not apply to those products that can wrinkle and leak - for example, for tomatoes, it is better to prepare a durable container. Are you planning to bake potatoes in ash? You can wrap it in foil at home, after washing the peel with a stiff brush.

And two final bonus tips:

You can build a cooler bag yourself: just add bottles of frozen water to containers with food.

In general, the ideal option would be to put each product in a separate small container. And in order not to have to wash them later, use special containers made of thick foil (by the way, it also keeps food warm).

picnic.borjomi.com

How to store and transport food in the summer heat and maintain its quality in the summer

We all look forward to summer, but along with it another companion comes to visit us - the heat. Unfortunately, along with physical inconveniences, this integral component of summer carries the danger of food poisoning. During this period, it's time to think about the quality of food. After all, the risk of food poisoning during this period increases many times, since the heat creates favorable conditions for the proliferation of dangerous microorganisms, and food serves as an excellent environment for them.

Signs that food is affected by heat

So, food spoils much faster in hot weather than in cool weather. Here are the main signs that should alert you:

The color of the food changes: the egg becomes cloudy, the meat acquires an unpleasant greenish tint, the vegetables begin to darken - the process of rotting has begun.
Unpleasant smell. All products, and especially meat and eggs, when spoiled, emit an unpleasant smell of decomposition.
For some reason you don’t like the taste of the product, even if the sight and smell are not alarming. This means that the body itself gives you a signal that there is no need to eat this product.
Pay attention to the structure and consistency of the product; any changes should alert you. Signs of spoilage are the loose structure of the meat, the egg is “dangling”, the vegetables have become soft.

Storing and transporting food in hot weather

Milk sold in stores is pasteurized; this procedure eliminates the presence of bacteria in the product. But even then, it can be stored for no more than three days, and opened for 24 hours. Boiling kills germs and increases the shelf life of milk. At home, it is better to keep milk in the refrigerator in a glass container. Spoiled dairy products are a source of increased danger; if there is the slightest doubt about their quality, they should be subjected to heat treatment or completely abandoned.
To protect meat products from spoilage, you need to pack them in food parchment. This is an environmentally friendly material and does not emit harmful substances into the atmosphere when burned. Parchment keeps sausages and deli meats fresh and prevents products from suffocating by absorbing excess fat and moisture.
Large pieces of meat last longer than those cut into small pieces.
Meat separated from the bones is stored longer because the bone is a conductor of germs and bacteria.
You cannot store raw and thermally processed meat in close proximity, otherwise both will be spoiled.
Don't eat leftover food from your picnic. Long exposure to the sun makes them more dangerous to health than ever.
In order to preserve eggs longer, you need to wrap each one with a cloth soaked in a solution of acetic acid.
Butter spoils and melts right before your eyes. To preserve the oil longer, you need to wrap it in parchment and place it in cold salted water.
Heat has a very negative effect on vegetables. Lettuce, spinach, dill and other greens quickly wither in the heat, losing their taste and vitamins. To preserve greens, keep them in cold, salted water. You can store zucchini in the same way.
To save food from the heat, you can use a thermal bag. It will keep refrigerated food warm for two hours. You can enhance the properties of the thermal bag by placing a frozen bottle with ice in it. For long trips in hot weather, you can use a cooler bag.

Heat has a very negative effect on the quality of food products; they become a favorable environment for the proliferation of pathogenic bacteria. Under no circumstances should you buy food from counters that are not equipped with refrigeration equipment. Perishable products must be selected especially carefully. When purchasing, be sure to look at the production date, shelf life and storage conditions. If the product turns out to be spoiled, do not hesitate - take it back to the store.

www.poedim.ru

Food on the train. How to eat deliciously and safely on the road | Nutrition and diets | Kitchen

See: What to take with you on the train →

What products can I take?

chicken. What would it be like without her? You can grill the chops or fry them with a little oil, but add more pepper - it slightly extends the life of the meat in the heat. And the chops can be placed on bread - very convenient.
boiled meat. Better veal. You can use mustard, it will also extend the shelf life by a couple of hours.
potato. It can last a day or even two. Everyone makes boiled potatoes in their jackets, but in fact, potatoes baked in their skins are stored better. Just bake it without oil, and you can add salt on the train.
boiled eggs. They, of course, have a specific smell, but almost everyone takes them - so there will be no complaints from neighbors. To preserve them longer, eggs can be boiled for more than half an hour, like at Easter.
cucumbers Both fresh and lightly salted.
bread. Yeast-free does not go stale for a long time, just wrap it in paper or foil, and not in a bag, then it will not become moldy. A good option is thin pita bread. You can wrap meat in it so as not to get dirty when eating.
smoked sausage. It can last until the second day, but only raw smoked. It is best to take the slices in vacuum packaging.
cheese. Melted lays well. - children's vegetable purees and meat pates. They last longer than regular vegetables and meat, and adults also like the taste.
nuts and dried fruits. But only dried fruits must be washed thoroughly.
if the trip is expected to be long, then you cannot do without a supply of instant cereals, various cereals and soups from a package.
water. Plain unsweetened water and fruit juices are best. Because sweet soda makes you want to drink even more.

Dishes

You can use a set of plastic containers in which you packed food as utensils. You can also serve food in them, and use the lids for slicing.

Do not forget!

jackknife
wet wipes
paper towels (they can be used both as napkins and tablecloths)
hand sanitizer
activated charcoal, some medications for the disorder and poisoning. Just in case.

What is better not to take?

tomatoes. They are easy to get dirty and can be crushed during transportation.
Boiled sausages and deli meats. They will only “stand” for the first few hours, and then there is a danger of poisoning.
chocolate and candies. They will melt and stain everything around. The only exception is chocolate dragees with colored glaze, those that do not melt in your hands.
You need to be careful with dairy products. They spoil very quickly on the train. Therefore, it is better to buy them in long parking lots and eat them right away.

How to preserve food longer on a train?

Use less plastic bags and more foil or wrapping paper for food packaging. Then the products will not suffocate.

How to bring ice cream home in hot weather?>>>

When planning a trip, you need to decide how to store food on the road without a refrigerator. For owners of car refrigerators, thermal bags and bags, this is not a problem. You just need to take spare cold storage batteries with you. With the help of such small-sized elements, the time required to maintain the required temperature regime is significantly extended. Spare batteries allow you to turn off the car refrigerator for up to four to five hours or make a couple of stops with cool drinks and food from the thermal bag. You just need to try to open thermal bags and bags less often. With each portion of warm air, the temperature inside the containers gradually increases.

Car refrigerator

With the help of a compact auto-refrigerator, you can perfectly preserve food. The refrigerator is connected to the cigarette lighter. It is powered from a 220 V network using its own wire or a special adapter. Baby food, milk, water, butter, cheese, sausage - the container is small, but you can stock up on a little food. A car refrigerator is quite expensive; it is not only bought for travel. Without worrying about how to keep it cold without a refrigerator, they use it at the dacha, on a hike, and wherever refreshing drinks are needed.

Cooler bag

An inexpensive way to keep the cold out for a couple of hours is to use an insulated bag. The car refrigerator creates cold when connected to the car cigarette lighter or to an electrical outlet. The capabilities of an insulated bag are nothing more than solving the problem of how to keep the cold on the road. In this case, cold accumulators are needed. The price of such a bag is small; you can buy several bags and put food into different bags for several stops on the road.

Homemade box

You can make a box that saves heat from insulation. You need to take a bag made of dense material. In accordance with the dimensions, you should cut out the parts from the insulation. The insulation has good flexibility. The edges of the box can be glued together using foil tape. The length of food storage depends on the quality of work. Batteries help keep things cold. They are usually stored in the freezer. Until you purchase them, you can use plastic bottles
or a heating pad with frozen water. If frozen food is wrapped in paper, a thermal insulation effect will be created. The next opening of the box takes away the cold.

Thermal insulation bags

It's simple, quick, but not very effective to store food in insulated bags. The low temperature remains for three to four hours. Having bought several bags and laid out the products separately, do not open the same container repeatedly. Having placed the bags in a box, we solve the problem of how to store frozen food on the road, on a family trip.

icehelp.by

How to preserve meat in the summer heat?

Summer is in full swing. Almost every person tries to spend their free time in nature, outside the city, which entirely applies to visitors to this resource, fans of hunting or fishing. And, unfortunately, there is not always a refrigerator where we relax. And, it is known that in the heat food spoils much faster. How to preserve food in hot weather and how to preserve meat without refrigeration? Read below.

Fresh meat should be stored in large pieces. Clean it with a knife to remove dirt and place it in a clean bowl, adding a little salt. Remember: meat should never be washed. It will spoil instantly in the heat.
Meat can be preserved for a long time if you cover it with nettle leaves and wrap it in a damp towel.
You can rub the meat with salt or sugar, then it will stay fresh longer.
For 1-2 days, the meat can be poured with raw milk or doused with slightly salted boiling water.
Meat will be stored longer if you first wrap it in thick paper and then in linen cloth soaked in a strong saline solution.
Meat that is rubbed with cut lemon and left open in a cool and ventilated place will stay fresh for several days in the hottest heat. In addition, lemon juice will repel flies.
If the ham is a little dry and weathered, place it in a plate with cold milk for half an hour.
Sausage can be protected from mold by dipping it in a strong salt solution.
The cut edge of the sausage will not weather if you brush it with egg white or fat.

Everything would be much easier if you had special equipment with you. In the modern world, shrink equipment helps keep food products fresh and marketable. Moreover, it has already gained popularity all over the world, thanks to its excellent characteristics of materials that are suitable for heat shrinking: the cost of such packaging is not at all high, in addition, shrink film made of PVC and polyethylene have high strength and elasticity, providing both the presentation of the product, and its protection against bacteria. In addition, handling shrink equipment is simple and easy.

fresh, chilled, frozen cattle meat; porkfresh, chilled, frozen; lamb, goat meat,meat in carcasses (that is, the body of an animal with or without a head), half-carcasses (obtained as a result of longitudinal cutting of carcasses), quarters of carcasses, pieces, mclear offal and fine and coarse flour from meat or meat offal; fine and coarse flour;- By-products used primarily for human consumption.

Preparing meat for transportation.Chilled meat:The temperature in the thickness of the muscles cools to a level close to the freezing of tissue fluid and does not exceed +4°C. Transportation of chilled meat is possible, but over short distances.Frozen meat:It is more stable for storage than chilled, since the surface layer, weighing up to 25% of the entire carcass or half-carcass, is partially frozen. Delivery of meat in this form is very problematic, since at the slightest increase in temperature it defrosts.Frozen meat:To exclude microbiological spoilage, meat is frozen to -8°C in the muscle mass. It is permissible to transport meat in refrigerators, which will take place without compromising its quality.In order to transport as much meat as possible, it is sometimes cut into special meat blocks. Such transportation of semi-finished meat products, as well as all transportation of meat, has its own rules.Transportation of meat blocks is carried out:a) by rail - according to the current instructions of the Ministry of Railways;b) by water transport - according to the current rules for the transportation of perishable goods by water transport;c) by road transport - in the warm season in special vehicles with machine-cooled bodies, and in the cold season - in uncooled vehicle bodies covered with tarpaulins or other waterproof fabrics.

Transportation process

Chilled meat, smoked meats and smoked sausagesIt is not allowed to be transported together with other types of products.Transportation of frozen goods together with chilled or cooled ones, as well as chilled meat with chilled ones, is not allowed.Frozen cargo is stacked in the body in dense stacks with the greatest use of body volume.Laying of cooled and chilled meat products packed in containers must be done in such a way as to ensure air circulation, while the distance between the ceiling and the top row of the load must be at least 30-35 cm and there should be no gap between the last row of the load and the back wall bodyIn cases where the length of the boxes is not a multiple of the length of the body, conditions must be created to prevent the movement of cargo; the materials necessary for this must be provided and installed by the shipper.

Source: http://www.znaytovar.ru/s/Transportirovanie-myasnyx-produ.html

Chilled and cooled beef, pork, lamb, horse meat and veal are loaded into the body only by hanging on hooks used transport - carcass carriers, or in rack-mounted pallets belonging to the shipper or consignee. In rack pallets, beef is transported cut into quarters, pork - into half carcasses, lamb is transported in carcasses. Loaded refrigerated vehicles, vans must be sealed Loaded refrigerated vehicles, vans and milk tanks must be sealed by the consignor.

Meat products and raw materialsAnimal products are accepted for transportation only if there are veterinary certificates issued by veterinary and sanitary inspection authorities.

Cattle meat, frozen. Carcasses of cattle and other large animals. Cattle meat, fresh or chilled.For the purposes of determining the forequarter and hindquarter, the following apply: provisions: a) the back and cervical part are defined as the muscular part of the neck with seven cervical halves of the vertebrae;b) the spinal edge of the scapula is defined as the part of the front leg that includes the scapula, humerus, radius and ulna, as well as the muscles surrounding them;c) sirloin is defined as the tenderloin and sirloin portion of the carcass; wherein the rump may or may not include the posterior edge of the muscular layer of the abdominal wall.must be cut into longitudinal half carcasses or quarters;

Pork, fresh, chilled or frozen, pig carcasses - for longitudinal half-carcasses or whole carcasses without heads;

lamb and small animal meatmust be presented for transportation as whole carcasses without heads. Carcasses must be thoroughly dressed and cleaned, free of bruises, bruises, and contamination with blood, gastrointestinal contents, or any foreign matter; not have fringes in the neck, as well as on the inside and outside of the carcass; do not contain remains of internal organs (lamb and goat meat are allowed for transportation with the presence of kidneys and perinephric fat). Ice and snow are not allowed on the surface of the carcass.

Frozen meat blocks must be wrapped in parchment, sub-parchment, glassine, cellophane and other transparent films and packaged in corrugated cardboard containers or boxes.

Meat that has been cooled for at least 6 hours is transported in a cooled state.and having a surface covered with a drying crust, with a temperature in the thickness of the muscles from +4 to +12°C.
Chilled meat must have a dry surface with a drying crust, without traces of mold, slime or moisture.

Smoked meats, sausages transported in boxes with gaps.Loin and brisketcovered with a protective layer, transported in thick boxes.

Bacon transported in packs of three to six halves each, lined with strong burlap and tied on both sides with strong soft rope. The packs are stacked in the back of the truck, one on top of the other, in three or four tiers.

Lamb or goat meat, fresh, chilled or frozen.Corned beef and lamb and salted tongues epresented for transportation in barrels with a salting period of at least 10 days.

Rabbit carcasses are transported only in a frozen state, packed in boxes. Carcasses must be without skins, heads and internal organs, with the exception of kidneys, and free from traces of mold, mucus and moisture.
Edible offal of cattle, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen.By-products (heads, tongues, etc.) very much, kidneys, brains, lips, legs, heart, lungs, ears, tails, stomachs) transported only in a frozen state, packed in clean boxes or cardboard boxes, in bags made of Kani or kraft paper, or matting coolies. Offal must be fresh, clean and without signs of spoilage.

Edible offal of cattle, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen

Poultry meat and edible by-products.Broken bird transported frozen and refrigerated, packed in boxes. Refrigerated semi-gutted and gutted poultry transported in boxes with gaps.
Game transported in plumage only in a frozen state, packed in boxes. Broken poultry with signs of mold, mucus, a sour smell and a moistened surface are not allowed for transportation.

Source: http://www.znaytovar.ru/s/Transportirovanie-myasnyx-produ.html

Rules for transporting meat by road and sea. The legislative framework.

Transport for transporting meat products across Russia must have a sanitary passport issued by the territorial departments of Rospotrebnadzor or authorized organizations for each vehicle for a period of no more than 6 months.According to paragraph 1 of Section 13 of the “Rules for the transportation of perishable goods by road in intercity traffic, the Rules for the transportation of perishable goods by rail,” meat products are classified as perishable products.

Transportation of meat by road

Transportation of animal meat (including sea meat) by road outside the region is allowed only in a chilled, frozen or cooled state (subjected to cooling for 6 hours, with the formation of a crust drying out ); transportation of a pair ordefrostedmeat is prohibited.

Vehicles, including special refrigerated vehicles, intended for transporting meat, must be appropriately equipped and have a sanitary passport issued by the local sanitary inspection.

Transportation of cooled and chilled meat in non-specialized transport is permitted only in special chests (boxes), lined inside with tinplate or galvanized iron, or other material permitted for this purpose, and with a tightly closing lid.

Is it possible to transport meat in bulk?When transporting cooled and chilled meat (except for poultry carcasses) over a short distance, within the same populated area, it is allowed to load it in bulk, but not more than in two layers. In this case, the floor of the car body must be washed, covered with a clean tarpaulin, and then with sheets. The top of the meat should also be covered with clean sheets and then with a tarpaulin.

Frozen meat transported in vehicles with an open body is allowed to be stacked, which must also be covered with clean sheets, as indicated above.

Poultry carcasses must be placed in boxes.

It is strictly prohibited for loader workers or other persons to be in the back of a vehicle along with loaded meat or meat products, unless there is a special place for people in the back of the vehicle for this purpose.

Meat is allowed for transportation subject to the following conditions:

a) meat carcasses must be cut in accordance with established requirements (cattle carcasses and other large animals - into quarters, pig carcasses - longitudinal half-carcasses or whole carcasses, lamb and meat of other small animals - whole carcasses), without heads;

b) carcasses must not have mechanical damage, bruises, bruises, traces of blood, contents of the gastrointestinal tract, etc., as well as fimbriae on the neck, internal and external surfaces, remains of internal organs;

c) frozen carcasses covered with ice or snow are not allowed for transportation, as well as combined transportation of frozen, chilled meat, etc.;

d) frozen meat blocks may be transported wrapped in parchment or other material used for this purpose and packaged in appropriate containers;

e) each carcass of meat and individual parts (half carcasses, quarters) must have a clear, established stamp of veterinary and sanitary inspection.

During the warm season, the duration of transportation of meat in open vehicles should not exceed the time during which it can be delivered to the recipient without spoilage. Responsibility in this case rests with the shipper.

Transportation of meat, both chilled and frozen, in vehicles whose body is saturated (and contaminated) with petroleum products or other odorous substances, or together with other products containing acute-specific smell is prohibited.

When transporting cooled, chilled and frozen meat in special refrigerated vehicles, it is necessary to comply with the technical conditions (order of laying or hanging meat, temperature conditions, operation of the cooling system, etc.) established for this type of transport.

Vehicles used

Cars, including special refrigerated vehicles designed fortransportation of meat must be appropriately equipped and have a sanitary passport,