storage management of food raw materials

storage management of food raw materials also has a decisive impact on the quality and cost of catering products. Storage is usually a continuous action after the purchase. When the inspector completes the formalities of checking the purchase, he must put the goods in the storage room correctly, and sometimes send a specific item directly to use.

(1) methods of food raw material storage

generally speaking, food raw material storage can be divided into two parts, namely, dry storage and cold storage. The warehouse is used for dry storage of dry food raw materials that do not need low-temperature preservation, and the freezing and refrigerating equipment is used for storing frozen food raw materials and refrigerating fresh food raw materials.

① storage of dry raw materials

the following items should be noted in the storage of dry raw materials:

a, avoid bacterial infection caused by placing items on the ground. Articles are at least about 25 cm from the ground and 5 cm from the wall. B, don't put things near the sewage pipe or ditch.

c, store toxic items, such as pesticides, soaps and detergents, separately from food. D. Store the unsealed articles in a sealed and marked container.

e, clean the storage room regularly. F, put frequently used items on the bottom shelf near the entrance and exit.

g, put the heavier items on the bottom shelf. H, when purchasing, record the purchase date of the food, and clear the inventory. First in first out? For the principle.

② Refrigeration of food raw materials

The main purpose of using food raw material refrigeration equipment is to inhibit the growth and reproduction speed of microorganisms and bacteria in fresh raw materials at low temperature, maintain the' quality' of raw materials and extend their shelf life. The commonly used cold storage equipment in restaurants includes various kitchen refrigerators and cold storage rooms often connected with ice warehouses.

The food raw materials that need to be refrigerated are generally all kinds of fresh seafood, meat, fresh fruits and vegetables, eggs and dairy products, as well as all kinds of processed finished or semi-finished food raw materials, such as lettuce, fruits, desserts, seasonings, soups and so on.

Different food raw materials have different refrigeration temperature and humidity requirements, so it is ideal to refrigerate all kinds of raw materials separately. Usually, 11℃ ~ 49℃ is the most suitable for bacterial reproduction, which is called? Danger zone? . Therefore, the temperature of all refrigeration equipment must be controlled below 11℃. See? Table of requirements for cold storage temperature and relative temperature of various food raw materials? .

too high relative humidity is beneficial to the growth of bacteria and accelerates the qualitative change of food, while too low relative humidity will cause the food to dry up. In dry storage warehouse, when the relative humidity is too low, you can use a basin to hold water and evaporate it to increase the moisture in the air, but this method is not effective in the cold room, and you should cover the food with a wet cloth to prevent it from drying.

The following points should be paid attention to in the storage of frozen foods:

A. Check the temperature of the cold storage room frequently. The suitable cold storage temperature of all kinds of foods is as follows: fresh vegetables -7℃ or below; Milk and meat -4℃ or below; Seafood -11℃ or below.

b, don't put food directly on the ground or base. C, arrange a regular cleaning schedule for the cold room. D, at the time of purchase, record the date of purchase of the food, and clear the inventory. First in first out? For the principle.

e, check the fruits and vegetables for damage every day. F, separate dairy products from foods with strong smell, and separate fish from other foods. G, the establishment of refrigeration equipment maintenance plan.

③ freezing of food raw materials

Generally, the frozen storage of food raw materials should be between-23℃ and-18℃.

The faster the raw materials are frozen, the better, because under rapid freezing, the ice crystals in food are fine and difficult to damage the structure.

Any food raw material can't be stored indefinitely, and its nutrition, flavor, texture and color will be gradually lost and reduced with time. Even in the freezing environment below zero, the chemical changes in food continue to occur; For example, at -12℃, raw materials such as peas and green beans will turn yellow and lose their fragrance in less than two months. There is a rule that the shelf life of frozen food will be shortened by half for every 4℃ increase in the temperature of the freezer, so the safe shelf life of food should also be paid attention to (see table? Safe period of food refrigeration and freezing? )。

The following points should be noted in the storage of frozen food:

A. Store frozen food in a space at -18℃ or lower immediately. B, often check the freezing room temperature. C, put a stamp on all food containers. D, frozen food package, avoid food dehydration and freezing phenomenon.

e, defrost if necessary to avoid accumulation of thick frost. F, schedule the time to open the freezer to avoid wasting cold air in and out many times.

g, when purchasing goods, record the purchase date of the goods, and when clearing the food, use? First in first out? For the principle. H, always keep the shelves and the ground clean.

I. establish a maintenance plan for refrigeration equipment. J, frozen food thawing should also pay attention to the appropriate methods. ;