Storing food in the campaign
The large number of products in the campaign does not mean that the starvation of its participants is not exactly threatening. Food must not only prepare, but pack it properly and store during the trip. Save products in good quality is not too difficult if you follow some simple tips:
I. Meat, fish and poultry:
In the hot fresh meat can be stored no more than 2-3 days, fresh fish is stored and less.
Storage: put the meat or fish in a sealed package and put in a flowing water (stream, river, etc...). As meat, fish or poultry can be soot. Distinguish hot (at a temperature of 70-130 ° C) and cold (at temperature 35-40 degrees) smoking. Longer not spoiled products that were bloated second method. Before smoking meat or fish need to pickle: 1 kg of meat requires about 50 grams of salt. The fish can also dry up or jerk.
How do you know that the product has deteriorated:
1. Meat. Spoiled meat is dark, greasy fat. The fovea, which is formed when pressed with your finger on the meat, leveled slowly and incompletely. Odor sour, unpleasant. In cases of doubt, to determine the high quality of meat can stick it in boiling water heated knife - a knife and smell determined by the freshness of the meat.
2. Fish. Scales tainted fish is covered with mucus, it gets dirty and can be easily separated from the meat. Gills become gray, eyes sunken, muddy. The flesh is easily separated from the bones, especially the spine.
II. Vegetables and berries:
The best conditions for the preservation of vegetables - low temperature. Therefore, they can, for example, buried in the cold wet sand. In the cold can freeze vegetables, but it is worth remembering that when frozen, they lose the lion's share of their nutrients. What can not be said about the frozen berries. Even after the most deep-frozen cranberries, cranberries, blueberries remain the same useful. "In the summer collected berries are best stored in a birch-bark container." III. Sausages and cheeses:
Please note that a hike should not take the first available sausage. Food lovers will be delighted, animal welfare advocates are disappointed, but the most nutritious and dolgohranyaschayasya sausage - horse. Cheese longest smoked cheeses are stored in original sealed packaging. But those and other products may become unusable, getting them under the hot rays of the bright mountain sun. Therefore, put them closer to the back of a marching backpack can vertically. So you will reduce the likelihood of them crush, and at the same time the contents of the backpack absorbs heat from the sun, and the products will be stored with minimal temperature fluctuations.
The same way to store the sausage and cheese, use in cold weather. Can you put them close to the embers, to till the morning the water is not frozen in the products of the winter night. Although turning into ice, products persist longer, but absolutely lose their flavor and nutritional value to a certain extent.
How do you know that the product has deteriorated:
1. Sausage. Surface spoiled sausage covered with mucus. Putrid odor emanates primarily from the places where the sausage has folds, or corded. Color stuffing in these places grayish.
IV. Chocolate and cookies in the campaign:
Chocolate in field conditions it is desirable to store as well as sausage and cheese - inside a backpack. Chocolate often take with them in the alpine hiking or in the cold season. Otherwise it will melt from the heat and become not suitable for human consumption. Cookies should also be put in a backpack on top, above all things. The only way you can bring it to a halt. V. flour, cereals, pasta:
Before laying on storage of flour, cereals, pasta should be well dry, put in fabric bags or paper bags.
Before you use canned food, you must ensure that they are benign. First, it is recommended to inspect the bank - sometimes there are rust, dents, stains, that may be a sign of leakage. For leak testing (if there is doubt) to the bank for 5-7 minutes immersed in water heated to 70-80 ° C. If the above seem canned air bubbles, it means they can not be eaten.
Cans of canned food should not be inflated bottoms - bombazh. This comes from the accumulation of gases in the result of the activity of harmful microbes. These canned goods, especially meat and fish - are dangerous. Please be aware that sometimes the cover swell during canning freezing at the time the winter or alpine tours. Following their thawing bombazh disappears. This so-called physical bombazh which can be benign and canned. at the height of the outflow sauce with canned food is opened due to the pressure difference, and not the fact that canned foods are damaged, as tourists think.
You can find some canned quality defects, safe for health and do not reduce the nutritional value of the product. Thus, on the inner surface of canned food cans (mostly fish and meat), protein-rich, you can see the bluish-brown stain of tin sulphide. Sometimes there is the dark coating on the inner surface of the cover and in the corolla throat of glass jars. Darkened layer is best removed in order not to spoil the appearance of the food. In some canned vegetable formed black fine particles - pieces of iron sulfide. In these cases, before eating vegetables should be washed in water. The vegetable and fruit canned darkens the top layer - is the result of oxidation products at their contact with air remaining in the pot after canning. In banks with condensed milk can be found white crystals - the result of crystallization of lactose and sucrose. None of these changes should be no doubt in the purity of canned food - all of them are not dangerous to health. Opened cans should be used immediately, especially in summer, when the warm air to accelerate the processes of oxidation products and microbial growth.
VII. Bread, biscuits:
Good maintained mean temperatures, but at elevated temperatures, especially at high humidity when they tackle sealing packing occurs musty odor and taste. Well preserved in plastic bags.