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Easy Ways to Prepare Food Ingredients to Stay Fresh and Durable

Easy Ways to Prepare Food Ingredients to Stay Fresh and Durable, BUYING and preparing food, both wet and dry, for a period of three days to a month is one tactic that can reduce the risk of contracting Covid-19 in the community.. Although a number of cities in Indonesia have relaxed the Large-Scale Social Restrictions (PSBB), The risk of contracting Covid-19 remains high.

There are no indications that are convincing enough that new transmission cases will soon decrease. On the contrary, what happens is the opposite. Therefore, Limiting activities outside the home and crowds, including reducing the frequency of purchasing groceries, is the right step to prevent transmission of the virus in the community.

The government guarantees that during this pandemic the availability and access of food ingredients remains safe. Traditional and modern markets and vegetable vendors are still operating. Even, some sellers use technology both e-commerce and social media to sell vegetables and fruit online.

Food Preparation for food ingredients to last longer Consumption of vegetables and fruit is important in the current situation to maintain a healthy body.

The results showed that vegetables and fruits contain flavonoid compounds that can improve the immune system in both healthy people and people with certain diseases.. Get information, inspiration and insight in your email.

Register email With a strong immune system, Minimize the risk of contracting Covid-19. Under normal conditions, people usually buy fresh food, especially vegetables, on the same day as cooking time. This aims to maintain the freshness and nutritional value contained in it. As a form of support for social distancing and physical distancing, people should buy vegetables and fruit within a certain period of time, for example once a week. Can the freshness of the ingredients last up to a week?? The answer depends on the type of material and storage conditions.

How to store food, good raw, half cooked, or cooked in the refrigerator for use within a period of three days to a month is known as food preparation or food prep. By applying food prep, shopping becomes more measured and saves time when cooking because preparation is only done at the beginning of the period. At the time of the pandemic, food prep can be a solution to reduce the frequency of going out if it is not possible to shop for vegetables and fruit online.

The application of food prep begins with shopping for food for a period of time. Fresh food items that will be stored raw are cleaned first. Then throw away the inedible parts, and cut into pieces.

Furthermore, each type of material is placed in a closed container, then stored in the refrigerator. If this material is cleaned by washing, before storing must be drained and make sure it is dry. Storage of semi-cooked or cooked ingredients is usually applied to protein sources (onion).

Cooked ingredients can be stored in one-time servings and just warmed up when serving. Meanwhile, vegetables are usually stored in raw form. The key to the success of food prep Although refrigerated storage is known to extend the shelf life of vegetables and fruit, This process will not be effective if other conditions during storage are not observed, the presence of microorganisms, reaction by enzymes, and metabolic activity.

sourceMicroorganisms are one of the factors that cause spoilage in vegetables and fruit. Because of that, Its presence needs to be controlled by washing and removing damaged parts before storage. Personal hygiene and the tools used from cleaning to storage also need to be considered. Cutting ingredients into small, ready-to-cook pieces in food preparation is actually a problem in itself because it can trigger the activity of the polyphenol oxidase enzyme which causes a browning reaction., give off unwanted odors, and even reduce the nutritional content of these ingredients. Minimizing cutting can be one way to reduce damage from enzyme reactions.

Storing food based on respiration and transpiration rate Physiologically, Vegetables and fruits that have been harvested are still carrying out a metabolic activity called respiration (breathing) and transpiration (evaporation).

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