How long can braised food be kept?

Stewed dishes are also a common way of cooking in life, but stewed dishes are generally eaten as soon as possible after being cooked, because after being refrigerated, it is easy to produce bacteria and the taste will change. The more common stewed dishes in our lives are generally products such as tofu. Some people also use stewing when making cooked food. So how long can stewed dishes be kept?

How long can braised food be kept?

It is best to eat braised dishes on the same day. If you cannot finish them, you can put them in the refrigerator. They will not go bad if they are refrigerated for 3 to 4 days, but it is recommended not to keep them for that long. It is best to eat them on the next day. However, please note that you need to pay attention to the storage method of braised dishes. The storage container should be covered and sealed. If there is no lid, it should be sealed with plastic wrap to avoid contact with air to prevent odor transfer or loss of nutrients.

Can braised food be eaten overnight?

Bulk braised food should be consumed on the same day and cannot be left overnight. From a food safety perspective, this is unhygienic and it is best not to eat overnight leftovers if possible. Food experts remind that even food stored in the refrigerator is not absolutely "safe". Mold and psychrophilic bacteria are easily bred in the refrigerator.

How to preserve stewed food

1. Control the storage time: After purchasing bulk cooked food, the storage time should be minimized and it should be consumed in a timely manner. Cooked food that needs to be cut before eating should be cut immediately before eating and should not be stored for a long time after cutting.

2. Avoid cross contamination: Uneaten cooked food should be refrigerated. When storing, pay attention to placing raw and cooked food in layers (cooked food on top, raw food on the bottom), and store them in containers or wrap them with plastic wrap to avoid cross contamination during storage, retrieval and placement.

3. Reheat before eating: Avoid eating cooked food that has been left overnight or stored for a long time. Cooked food that has been stored for too long can easily breed bacteria. Even if you need to eat it, you should first use your senses to determine if the cooked food has gone bad, then heat it to a core temperature of over 70°C (cook through) and maintain it for about 3 minutes to kill any bacteria that may be in the cooked food through high temperature.

Brine storage and preservation

The longer the brine is kept, the better, that is, the brine is mature (for example, the brine in hotels, restaurants, and hotels is preserved forever). The brine should be properly preserved to ensure that it will not spoil over time and its quality will not be affected.

Therefore, attention should be paid to the preservation and storage of brine. When storing brine, avoid using iron barrels and wooden utensils. Instead, use earthenware, because pottery is thicker and can avoid the influence of external heat. Iron utensils are prone to rust, and wooden utensils have peculiar smell. There is a layer of floating oil on the brine, which protects the brine to a certain extent. However, everything has two sides. Too much floating oil can damage the brine.

Water can also play a damaging role. Therefore, properly handling oil spills is also a key to management. Practice has shown that the amount of floating oil should be appropriate, neither too much nor too little, so a thin layer of floating oil on the brine is appropriate. If there is no oil spill,

The aroma is easy to evaporate, the marinade is easy to spoil, and it is not easy to maintain a constant temperature in the pot during marinating. If there is too much floating oil, the heat of the marinade is not easy to dissipate and cool down, and the heat is trapped inside, causing the marinade to stink and bubble, and it is easy to mold over time.