How to store red caviar at home, increasing the period of its consumption?

Thinking about a festive menu, almost every hostess plans to purchase various delicacies, including red caviar. However, not everyone knows how to store red caviar if it was purchased long before the solemn event or simply had to stock up with this useful product for everyday use. Since red caviar is a product of primordially Russian, and the traditions of its consumption have long-standing roots, the experience of storing delicacy has accumulated considerable.

How to determine the quality when buying?

It is not in vain to this product always shows increased attention of consumers. A great source of easily digestible protein, essential amino acids and vitamins - red caviar combines the properties of a dietary product and a delicacy simultaneously. Development and restoration of muscle tissue, cell regeneration, strengthening of the skin, hair, nails - very few product has such properties in such a concentrated form.

Since the main place of storage of red caviar is a refrigerator, it must be remembered that it retains the beneficial properties of the products embedded in it, but is not able to return the already lost freshness. That is why the quality of the acquired caviar is given such attention, especially since it belongs to the category of perishable goods.

For the storage period, the following factors affect:

• the period between the extraction of fish and its cutting;
• the amount of time taken to process and conserve caviar;
• compliance with sanitary standards during all technological operations;
• is the optimum temperature regime that is observed when transporting caviar from the producer to the consumer.

advice If you want to determine the authenticity of the purchased product by eye and exclude the possibility of mixing artificial roe: turn the container with delicacy upside down for a short time - natural red caviar is not so easy to shake out of it.

Caviar having high gastronomic merits must be moist and transparent, each egg is integrity, and damaged caviar shells are practically not observed. In the bank there should be no excess liquid - this sign indicates that the product has already been frozen.

Turbidity of eggs, a bitter taste during meals - evidence that the oxidation of fish oil began, the decomposition of the shells and the decay of animal protein. Such a product poses a great danger to health.

Optimal temperature and shelf life of the delicatessen

The best storage temperature for this whimsical product is 4-6 ° C.At this temperature and provided that the container with caviar is closed hermetically, that is, there was no contact with the air, you can expect 12 months of shelf life. If the package has lost its integrity or the caviar has been stored for some time at a temperature above the optimal temperature, its shelf life is rapidly declining.

Tip

Caviar, in a small amount left in the jar, can be kept fresh by placing it in a glass container, scalded with boiling water, and putting 2-3 lemon slices on top.

In the above way, you can store the product for a week. To be faithful, it is necessary to sprinkle the surface with vegetable or olive oil. If you leave caviar without such treatment, then it should be eaten for two days.

How to store the product, prepacked in cans?

The main reference point for the suitability of pasteurized caviar is the production date indicated on the package and the shelf life. It is worth paying attention to the fact whether the manufacturers used any preservatives. Most often it is:

• vegetable oil;
• ascorbic acid;
• urotropine( E239).

The last preservative should be avoided, as it is forbidden to use, and when used together with the product it can cause food poisoning. It manifests an unusual bitter taste, it would seem, quite fresh in terms of the shelf life of the delicacy.

Having opened the tin packing, it is necessary to immediately transfer its contents to glass or earthenware. Tin in the home immediately starts to oxidize, and the products, if they are not transferred in time, in such a bank quickly deteriorate.

Advice

Before you transfer the delicacy, you need to pour a container of salty boiling water.

It is necessary to consume such a canned product within 3-4 days, it will not be possible to save it longer. You can take caviar only with a clean spoon in order to avoid getting microbes and developing a pathological process in it.

Storing caviar

In the market and in the store, you can buy loose eggs. To keep it as long as possible without losing quality, you need to put the delicacy in a glass sterilized dish, gently compact, put a sheet of paper moistened with vegetable oil on the neck and close the container.

Advice

Storage of such a package should be provided on the shelf of the refrigerator with the lowest temperature, pushing it as close as possible to the rear wall.

If all the conditions are met, you can expect that the shelf life of this delicacy will not be less than a week. In order to extend it even more, you can place the container in the dishes, on the bottom of which the pounded ice is poured - as it melts it periodically needs to be updated. In plastic containers it is not recommended to store caviar, because delicacy can acquire an extraneous smell.

Freezing as a way of storing

Often, before caviar lovers, the question arises - how to store red caviar for a fairly long time? The best way to do this is to store it in the freezer of an ordinary refrigerator. Experts believe that with this extreme method, the quality of the product deteriorates, but this option is still possible.

Advice

Before freezing at home, it is necessary to lay eggs in batch containers, since a second freeze will no longer apply.

Before placing the product in the freezer, it is necessary to seal the container tightly with a lid or food film. Defrosting caviar, you do not need to get it right into the room with room temperature. It is better to do this gradually by placing the product on any shelf of the refrigerator. So useful properties will be kept to the maximum extent. In the frozen state, the shelf life of the delicacy is about a year, it will be possible to store it for future use.

Preservation as a storage method for

This method can not be called a 100% canning, but its use allows to extend the shelf life of caviar to half a year.
The technology consists of the following steps.

1. The container is sterilized or hot-boiled.
2. The interior of the container is lubricated with vegetable oil( preferably olive oil).
3. Caviar is carefully and densely packed.
4. Everything is covered with a thin layer of vegetable oil to stop contact with air, closed with a cap cap.
5. The product is placed in the coldest place in the refrigerator, where it can be left for up to six months.

Applying a wide variety of storage technologies at home with red caviar, one must be sure of the quality of the initial product and that all hygiene requirements are met.