Sell-by date for salads dressed with oil

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about the shelf life and storage conditions for salads with mayonnaise. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

On the refrigerator shelf

Storing salads with mayonnaise in the refrigerator will last longer if they are prepared from fresh ingredients. They are also in a plastic container with a lid. But they are stored for as long as possible in a vacuum, which is created inside the container using a vacuumizer.

The main reason that the shelf life of salad with mayonnaise is very short is the proliferation of various bacteria and oxidative reactions when the product interacts with oxygen. Therefore, if the dish is kept in a vacuum at a low temperature, it can last longer.

Dishes that contain mayonnaise sauce should only be kept in a container closed with a lid or film. Since they quickly absorb environmental odors and can also affect the quality of other products.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.12%

No, it is very dangerous and not useful.

37.57%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.31%

Voted: 1637

Correct storage technology

The main reason for the spoilage of salads with mayonnaise is the proliferation of bacteria, as well as the decomposition of protein ingredients. Therefore, it is important for everyone to know how long they are stored.

You can extend the shelf life of salads with mayonnaise by cooling and limiting the access of oxygen to the product.

In a refrigerator

Preserving salad for storage in the refrigerator works like this:

1. All salad ingredients are mixed and transferred to a container or glass bowl.
2. Cover the bowl with a plate or cling film.
3. Several holes are made in the film for air flow.
4. The container with the salad is placed in the refrigerator.

A salad without mayonnaise will last longer in the refrigerator than a salad dressed with mayonnaise. You should not place fresh tomatoes and apples next to the salad in the refrigerator, as they release acetylene, which accelerates the decomposition of egg and meat whites in the salad.

The best place to store salad in the refrigerator is on the top shelf near the back wall.

In the freezer

To properly freeze salad you need:

1. Mix the ingredients in a cup without adding salt.
2. Transfer the mixture into a resealable food bag.
3. Distribute the mixture in the bag so that its thickness is no more than 2 cm.
4. Place the bag in the quick freezing section.

After freezing, the bag becomes covered with frost from the inside, and it becomes difficult to determine its contents by eye. To avoid confusion when freezing several types of salads in one chamber, you can write the names of the salads on the bags with a marker or attach paper labels.

Instead of a freezer bag, you can use short plastic sandwich containers.

At room temperature

If it is not possible to put the salad in the refrigerator, you can store it in the kitchen at room temperature.

To do this you need:

1. Place the prepared salad in an opaque container.
2. Cover tightly with parchment paper (clean sheets of paper will do, but not newspaper).
3. Place in the coldest place in the apartment (on a window or balcony).

To improve the preservation of Olivier salad or vinaigrette in the room, you can lightly sprinkle them with a weak solution of vinegar.

The optimal container for storing salad in the room is a porcelain bowl covered with a plate, but not a plastic container.

See also: How to replace mayonnaise in “Herring under a fur coat”

Frozen storage

In principle, it is possible to store a salad with mayonnaise in the freezer, but after defrosting it will not change for the better. The sauce will separate into its components, and other components will lose their original structure and taste.

If freezing the salad is necessary, place it in a bag or container. Then remove as much air as possible from it and store frozen for 1 month.

Crab stick salad

The classic version of the dish includes eggs, crab sticks, canned corn and a fairly large amount of mayonnaise. Due to the presence of ingredients with a short shelf life:

• the dressed salad should be consumed within 48 hours;
• An unseasoned dish can be stored in a cold place for 3 days.

In winter, Olivier, mimosa and herring salads will remain edible for 24 hours if not seasoned. It is recommended to store salad with mayonnaise (dressed) for no more than 18 hours.

No more than 2 hours from 2-4 C.

Venigret - each vegetable (boiled beets, carrots) in a separate container, hermetically sealed with the inscription of the time and date of cutting.

Rules for storing, preparing and serving vegetable salads

Storage of semi-finished vegetable products

Peeled and chopped vegetables cannot be stored for long periods of time. In order for them to retain their taste and color, they must be immediately sent for heat treatment. The maximum shelf life of peeled vegetables is 2-3 hours at a temperature of 12 °C. Raw peeled potatoes are stored in water to prevent them from darkening. Potatoes treated with sodium bisulfite (sulfated) can be stored in air at a temperature of 15-16 ° C for 24 hours and at 5-6 ° C for up to 48 hours. Peeled carrots, beets, parsley, parsnips and celery are stored on baking sheets or trays covered with a damp cloth in the refrigerator at 0-4 °C for no more than 12 hours. Parsley, celery, leeks, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated areas. Peeled cabbage is stored in refrigerators at a temperature of 0-4 C and in an unheated room with a temperature not lower than -3 ° C. Salads are prepared from raw vegetables, raw and pickled fruits. You can add boiled corn and soybeans to a number of salads by reducing the amount of vegetables. Salad yield: 100, 150 and 200 g. Salads are seasoned with hot, spicy, sweet and sour dressings, mayonnaise, and sour cream; Spicy soy sauces and aromatics can be added to sour cream. The taste of salads depends not only on the taste of the main products that make up the salad, but also on the dressing. Salads are served as independent dishes; Salads of greens and vegetables are also served as side dishes for cold and hot vegetable, meat and fish dishes. Before preparing salads, store each type of vegetable in a separate container in a cold place (refrigerator, cabinet, etc.). The shelf life of vegetables in the cold (up to 7°) is 12 hours, and in the absence of cold - 6 hours.

Dress and prepare salads no earlier than 30 minutes before serving. To decorate salads, lettuce leaves, parsley and celery, green onions, green peas, and products that are part of the salad and have a bright, beautiful color are used: tomatoes, radishes, cucumbers, carrots, eggs, fruits. Place vegetables very carefully. When designing salads, they strive to show more fully the main products included in them. Pour mayonnaise or sour cream over the decorated salad so that the products placed as decoration are visible and not covered in sauce. The main condition for obtaining good-quality cold dishes is the use of high-quality raw materials for their preparation. In salads, vegetables must maintain the appropriate cut shape. The consistency of raw vegetables is elastic, while cooked ones are soft. When serving, salads are laid out in the form of a low mound, decorated with herbs and vegetables - fresh, not darkened. A blue tint is unacceptable in red cabbage salad. The taste, smell and color of salads must correspond to the products they contain. When decorating salads, wilted greens and bruised vegetables are not allowed. Cold dishes and snacks are prepared before use, stored at a temperature of 6 C until serving, semi-finished products for dishes - at a temperature of 0 - 6 ° C.

Rules and nuances of storing fruit and vegetable salads

These dishes cannot be stored at all. They should be consumed as soon as possible after preparation. But even with this approach, the composition can lose its original attractiveness in just a few minutes. This will not happen if you remember the following points:

• During the work, you need to use only thoroughly dried ingredients without the slightest trace of moisture. The same applies to mixing containers and working tools.
• Canned additives, eggs and dressings are added last. Best just before serving.
• If you need to organize the storage of a ready-made dish, line the salad bowl with a paper towel. We cover the container with it, and then wrap it in cling film. We update these products every two hours. In the case of using gas station, this approach does not work!
• The salad will last much longer if each chopped component is first placed in a colander, getting rid of excess juice.
• Ingredients that tend to darken should be sprinkled with lemon juice after cutting. This will allow them to remain fresh and attractive, no matter how much time it takes to process the remaining components.

How long can salads with mayonnaise and other dressings be stored?

Depending on what composition was used as a dressing, the shelf life of the salad may vary slightly. Additionally, you need to familiarize yourself with important nuances, ignoring which can negatively affect the quality of the dish:

• With the advent of mayonnaise, sour cream for salad dressings began to be used much less frequently. On the one hand, this is even good, because the component at room temperature begins to slowly sour after half an hour. Therefore, it is better to place it on the table in a special container with a lid and a clean spoon, rather than adding it directly to Olivier or vegetable mixtures.

Tip: Don’t trust the expiration dates on the sour cream label too much. Once the container is opened, the product should be used within 6-8 hours, no matter what temperature it is stored at or how securely it is closed. If liquid appears on the surface of the composition, it does not need to be drained, it is better to mix the mass and use it as quickly as possible.

• Salads dressed with mayonnaise can be kept on the table for up to 6 hours and, on average, about 12 hours in the refrigerator. It does not matter how long the composition spent at room temperature, as long as the recommended indicators were met.
• Vegetable oil is a high-quality and reliable preservative only if used to season seaweed. By triggering chemical processes, it accelerates the souring of components in salads, especially if they are fresh vegetables. After introducing this dressing, you can count on the freshness of the dish for no more than 1-2 hours. The same effects are observed when using lemon juice, balsamic vinegar, and soy sauce.

It is clear that traditional Olivier and herring under a fur coat are loved by many, but you should not get hung up on them. Today, the Internet contains many original recipes for dishes of this type, which are distinguished by their excellent taste and are not so difficult to store until serving.

How to store in the freezer

The lack of time to prepare many dishes for the celebration forces us to prepare and cut the ingredients in advance. In this case, freezing will help preserve the edibility of food. Boil and chop meat, fish, eggs, vegetables and place the salad bowl in the freezer.

If the volume of the freezer does not allow you to place containers with food in it, you can take semi-finished snacks to the balcony in winter. Before storing the dish, cover it with cling film. This will protect the food from getting debris and absorbing foreign odors.

Remember that freezing fresh and boiled foods worsens the taste of finished dishes. Before serving, frozen ingredients must be removed in advance to allow them to thaw at room temperature. Be prepared for liquid to form at the bottom of the pan. It needs to be drained.

How to properly store salads in the refrigerator?

First of all, you need to stop treating refrigerators as miracle devices. Even at low temperatures, the process of souring salads does not stop for a minute, but only slows down slightly. Not everyone understands that not only salads with mayonnaise have a short shelf life, but also all dishes that contain canned ingredients, boiled eggs, even potatoes. Based on this, experts have formulated a number of simple rules, the observance of which will help avoid damage to the product:

• If the dish contains only components that have not undergone heat treatment, and there are no preservatives (peas, corn), and vegetable oil is used as a dressing, it can be transferred to a glass jar and closed with a lid. By placing the preparation on the top shelf in the refrigerator, you will be able to keep the salad absolutely fresh for 2-3 hours. And if you do this with the ingredients for Olivier (without mayonnaise) or herring under a fur coat, then the shelf life of the mass will be at least 12 hours.
• In the summer months, both the salads themselves and their individual components cannot be stored for more than 6-8 hours. Due to the penetration of warm air from the environment into the refrigerator chamber, food cannot be kept at a stable desired temperature. Because of this, Olivier, mimosa or herring under a fur coat, even if they do not turn sour, the level of pathogenic bacteria in them will exceed all norms. And this is fraught with indigestion or poisoning.
• It is correct to store salad ingredients and ready-made dishes not in the usual aluminum basins, but in plastic or glass containers. Otherwise, the components will begin to react with metal elements, which will cause the composition to sour.
• In winter, the shelf life of most mixtures without fresh vegetables, but with preservatives (Olivier, Stolichny, herring under a fur coat, crab) is up to 24 hours. If they are already seasoned with mayonnaise, then no more than 18 hours.
• Dishes based on meat and fish components are stored according to special rules. They should absolutely not be seasoned if they are not served immediately. The workpiece can be kept in the refrigerator for about 16 hours, at a temperature not exceeding 4ºC.

Absolutely all salads - from seaweed to multi-layered structures - are strictly prohibited from being placed in refrigeration units with sub-zero temperatures or on a cold winter balcony, no matter how long it is planned to keep them there. Although this will increase the shelf life, the taste of the dish will suffer too much from such exposure.

Despite the fact that there are many recipes combining vegetables and fruits, they are not suitable for long-term storage (more than an hour). The tastes of the components mix and the overall impression loses its expressiveness.

How long and how can you store salad with mayonnaise, sour cream, olive oil?

Despite the fact that on average the shelf life of salads with different dressings is approximately the same, some points may affect how much and where to store the product:

• Sour cream, even natural, begins to sour after half an hour at room temperature. In the refrigerator this period does not increase much. For this reason, Olivier salad, herring under a fur coat, and even fresh vegetables can be seasoned with this ingredient only after the preparation has been laid out on plates. Whatever the consumption period is indicated on the product packaging, after opening the container it is reduced to 6-10 hours, and when transferring the sauce to a new container - to 3 hours.
• In the case of mayonnaise, the time period increases slightly, but still does not amount to more than 6 hours. The mass can be stored longer without risk to health, but its taste properties will noticeably suffer.

A little trick - and the salads are delicious and last longer

To ensure that your treats are tasty and harmless for more than one day in the refrigerator, try using this advice:

• cut the ingredients so that the cutting board is washed and wiped dry after each cutting of the next ingredient; • package all chopped ingredients in separate bags (more convenient with sliders) or in containers; • place your preparations on the shelves of the refrigerator, with the lowest temperature; • coat salads before serving, taking into account the number of people.

Shelf life of seaweed salad

In the case of seaweed salad, no rules apply, even if we are talking about a ready-made dish. The main thing is to carefully read the instructions for use, the date of manufacture of the product, and recommendations for storage temperature. It is strictly not recommended to purchase formulations with preservatives; seaweed fibers do not need them. Such components do not so much extend the shelf life of products as they neutralize useful components.

Seaweed salad that has been opened or prepared using dried ingredients must be consumed within 3 months. At the same time, it is better to store it in the refrigerator at a temperature of 3-4ºС. Before opening, it is correct to keep the canned mixture at room temperature, and preserves in the refrigerator. After opening in both cases, the seaweed dish must be consumed within two days. Storage in the freezer can extend this period to 1 month.

How to properly store salads in the refrigerator - main points

Some housewives consider refrigeration units to be a salvation from all problems and fearlessly chop up entire bowls of salads or their components, leaving them without dressing. In fact, in dishes such as Olivier salad and herring under a fur coat, not only mayonnaise, but also eggs, cucumbers, peas, and fish act as a perishable component. Even potatoes turn dark after a few hours, and pathogenic microflora begins to multiply rapidly in all components.

To reduce the risk of poisoning or indigestion to a minimum, when storing prepared salads or their components in the refrigerator, you must adhere to the following rules:

• A dish of foods that have not been heat-treated or preservatives, seasoned with oil, can be placed in a glass jar, closed with a lid and placed on the top shelf. Then the salad will retain its freshness and original appearance for 2-3 hours. It is recommended to do the same with components intended for Olivier or herring under a fur coat. The manipulation will extend the freshness and shelf life of the components to 12 hours.
• In the summer, it is recommended to keep undressed salads even in the refrigerator for no more than 6-12 hours. Environmental conditions are such that although the components will not turn sour during this time, the activity of pathogenic bacteria will be quite high. This is enough to cause indigestion in a child or an elderly person.
• It is recommended to use glass or plastic containers to store ingredients or prepared dishes in the refrigerator. In some cases, you can get by with stainless steel products. Aluminum is absolutely not suitable in this case; it reacts with products, causing them to spoil.
• In the winter months, salads such as mimosa, Olivier salad and herring under a fur coat can remain in the cold for up to a day. Refilled product – no more than 18 hours.
• Meat and fish dishes, provided that they have not been seasoned with mayonnaise, are stored for no more than 16-18 hours at a temperature not exceeding 4ºC.

Experts recommend giving up the habit of keeping the product on the balcony with sub-zero temperatures. Such an approach will indeed significantly extend the shelf life of the composition, but will negatively affect its taste and decorative properties. The juicy components will freeze completely, and when they thaw, they will release liquid that can ruin the texture and appearance of the mixture.

To assess the quality of the salad, you need to inspect it and move it to one side of the container. If the appearance, smell and texture have not changed, and liquid has not appeared on the vacated part of the container, the dish can be tasted and served.

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Signs of a spoiled salad

So, the holiday is over, and the next day you take out from the refrigerator everything that was not eaten yesterday, including salad dressed with mayonnaise. Smell it. We tried it. Everything seems to be in order, you can eat. But it is not always the case.

Although the dish does not look and taste spoiled, after 24 hours bacteria have already begun to multiply in it. They are the ones that can cause, at a minimum, indigestion, and at a maximum, poisoning. Such residues are especially dangerous for children and the elderly.

Advice. To check the freshness of the salad, push it to the side with a spoon. If there is liquid left at the bottom, it is no longer worth eating.

Spoiled mayonnaise differs from fresh mayonnaise in appearance. A yellowed top layer indicates that the sauce has separated and deteriorated.

A clear sign of a spoiled product is an unpleasant odor. If the salad tastes sour or rotten, it is definitely spoiled.

The dangers of expired salad with mayonnaise

Under no circumstances should a spoiled product be eaten. The pathogenic bacteria that develop in it cause indigestion, indigestion, and poisoning.

You should be especially careful when purchasing salads dressed with mayonnaise in supermarkets. You cannot be sure that it is made from fresh ingredients and has been stored correctly. Better yet, refuse such a purchase.

Extending shelf life

You can extend the shelf life of mayonnaise salad by several hours if you make it from exclusively fresh ingredients and prepare them correctly.

The development of harmful bacteria slows down compliance with the following rules:

• all mixed ingredients must be at the same temperature;
• Before mixing, each chopped component is placed in a separate container so that the juice comes out of it;
• containers and utensils used for cooking should not be wet;
• washed fruits and vegetables are also dried before slicing.

If the finished salad is going to be stored for several hours, it is better not to add the sauce to it right away . The prepared products are placed in a container with a paper towel placed on the bottom (to absorb moisture). Then the container is wrapped in cling film and placed in the refrigerator.

How long can you keep undressed salad in the refrigerator? No more than two days. In this case, mayonnaise is added immediately before serving.

However, it is best not to mix all the ingredients at once. Ingredients chopped and placed in different containers are stored in the refrigerator for 3-4 days. You can mix them and add sauce before eating.