Pork is a food that can be processed into many diverse dishes for the family. To save time going to the market, housewives can preserve pork properly while still ensuring quality and health safety for users.
Make sure to be careful right from the preliminary processing, classification to packaging and choosing the right storage temperature to keep the meat fresh when stored in the freezer.
Wash and prepare
Careful meat preparation is the first important step to note. Accordingly, housewives should wash the meat thoroughly with water to remove dirt and debris from the slaughter or transportation process. Then, drain the water completely to avoid affecting the quality of the meat when freezing.
Some housewives can wash the meat with diluted salt water or ginger water to deodorize. However, make sure the meat is dried with towel or absorber paper before moving on to the next steps.
Classify and pack packaged separately
Classifying pork and packaging it separately in portions will help housewives easily take it out and use it according to their daily needs. The meat can be divided into parts such as lean shoulders, pork belly, ribs, buttocks... Dividing each part will help prepare different dishes as well as the processing process is faster.
Each portion of meat should be stored in plastic boxes or specialized zip bags to preserve fresh food. To easily recognize and control, you can label each box or bag with a name. Do not mix multiple types of meat in the same box or bag to avoid causing chaos and not ensuring food quality.
Choosing storage temperature
Depending on the needs of use, pork can be stored at cool temperatures or in the freezer. If you plan to use it for 1 - 2 days, housewives can keep it in the refrigerator at a temperature of 0 - 4 degrees Celsius. For pork that needs to be preserved longer, freeze it to -18 degrees Celsius to ensure food safety.
To avoid freezing the meat and making it dry or tasteless, you should use containers with a sealed lid or vacuum bag. Avoid opening the refrigerator many times to limit sudden changes in temperature that affect storage quality.
Moisturize properly before use
Before using meat to prepare dishes, defrost slowly by moving from the freezer to the cooling compartment for 6-8 hours and leaving it outside. Absolutely do not soak the curd directly in hot water or leave it at room temperature for too long, as this is a favorable condition for bacteria to thrive.
Properly sauteing pigs not only helps the pork retain its natural sweetness but also ensures food hygiene and safety when preparing dishes for the family.
