Thrifty is a trait inherent in both the real owner and the person. Unfortunately, there are not always conditions for long-term storage various cereals and other products in large quantities and for a sufficiently long time.
But turning to the old folk recipes you can find ways to store not only apples, potatoes or tomatoes, but also various kinds cereals, which are without a doubt one of the most consumed foods. As an example, we will prepare buckwheat, and instead of the basement, we use an ordinary balcony for this.
Usage freezer, even after three days it will not be able to guarantee the extermination of pests, therefore, in order to be completely sure of the result, it is better to use the oven. To do this, pour the cereal in an even layer on a baking sheet, and put it in the oven. But do not pour more than 1kg at a time. This is necessary in order for the buckwheat to warm up evenly, both in the middle and on top or bottom. We set the temperature to 150 degrees and, stirring as it is calcined, maintain it for 30 minutes. Some "craftsmen" use a microwave oven instead of an oven. It is categorically not recommended to do this, because almost immediately the cereal begins to burst like popcorn does.
So that the cereal does not become damp during long-term storage
We let the buckwheat cool on its own, after which we prepare a bag of napkins, in which we wrap 3 tablespoons of table salt.
If you do not want the bag to unfold and the salt to wake up, tie it with a regular thread, but do not forget that its size should be such that it can freely pass into the neck of the prepared bottle.
If you are afraid that the napkin may tear, replace it with a cotton flap or gauze, which must be rolled up in 2-3 layers.
Such a bag will absorb all the moisture, so that the cereal will be stored for a long time and will not become damp. For a full mince, tape more tape to an emergency storage container.
Our grandmothers as antiseptics for long-term storage of cereals often used garlic and Bay leaf by adding them to the container. They put a few cloves of garlic or a sprig of lavrushka in bags, and thus prevented the appearance of worms and other insects in them.
Each cereal has its own shelf life - how to store cereals at home?
Rice
More than 1.5 years is not worth it. Well, taking into account the fact that it is stored in warehouses and stores, this period is even shorter. You can store rice in tightly closed jars or special bags in a cool, dry place. To prevent bugs from starting, put a few metal bottle caps or garlic in it.
Millet
To cook delicious millet porridge, you only need fresh cereals. Without losing its taste properties, millet is stored for only 4 months. If your cereal is more than 4 months old, pour it with boiling water and soda (1 teaspoon per liter of water), rinse and dry.
Buckwheat
Semolina
The shelf life of semolina is 14 months. To improve it taste qualities, semolina, just like buckwheat, you can fry in a pan.
Oat flakes "Hercules"
Flakes disappear quickly. The optimal shelf life is 4-5 months. This is especially true of cereals with various additives.
These and all other cereals can be stored on the balcony, in cabinets or shelves, but always in a closed container. Otherwise, unexpected guests will start up in the cereal - bugs and worms.
Flour, cereals, pasta are not perishable products. However, when organizing their storage, it is necessary to create and maintain certain conditions.
Storage conditions for flour, cereals and pasta
Stores must be clean, so they are carefully cleaned before storing products for storage. At the same time, they carefully examine all the dark and warm corners where barn pests can accumulate. If infestation is detected, it is necessary to carry out disinfection, and then airing to remove the odors of insectofungicides.
Storage of flour, cereals, pasta can be carried out both in unheated and heated warehouses, but always dry. The relative humidity of the air in the room should not exceed 70%.
Long-term storage of these products is mainly carried out in unheated warehouses, so the temperature in them depends on the season. However, warehouses need to be sturdy, with doors and windows tightly closing to keep seasonal changes in indoor temperatures slow. Sudden temperature fluctuations can cause part of the product to sweat, self-heating and mould. Optimal for long-term storage is a low temperature that slows down biochemical processes.
As a rule, long-term storage of flour and cereals is carried out in the warehouses of the system of the Ministry of Grain Products. In trade, stocks of flour, cereals and pasta are stored at wholesale depots. Intended for retail flour and cereals usually come packaged in bags, pasta - in plywood or cardboard boxes. Each batch of product received for storage is stacked separately. The bottom row of sacks or crates is placed on solid wooden pallets to prevent sweat from coming into contact with the cold floor. The distance from the walls to the stack must be at least 0.5 m, and the passages between them must provide free access to each stack. The height of the stacks depends on the type of product, its humidity and season, and can vary from 8 to 14 rows of bags. The stability of the stack is ensured by stacking in a certain order (tee or five), always sewn inward, such a stacking order, as it were, “binds” it.
During long-term storage of products, the stack is shifted at least twice a year, paying attention to the fact that the upper and lower bags are interchanged. This is especially important for flour, which is more prone to caking than cereals.
As a rule, stores store relatively small batches of flour, cereals, and pasta, which ensure an uninterrupted supply of the population for 10-45 days. These are usually heated rooms. The temperature is preferably not higher than 10-18°C. Higher temperatures drastically shorten the shelf life of food. In stores, it is necessary to strictly monitor the proximity of goods, excluding the joint storage of any odorous goods (soap, spices, fish, etc.). Grain processing products easily absorb and firmly retain foreign odors.
Features of physical processes occurring in grain processing products
There is a characteristic of grain quality changes during storage. In flour, cereals and pasta, the main focus of physical and biochemical processes the same as in the corresponding raw material. But their intensity under similar conditions is much higher, which is associated with a violation of the integrity of the grain. A certain influence on the rate and ratio of biochemical changes is exerted by technological processes when processing grain into flour and cereals.
Heat exchange plays important role in the storage of cereals and flour. Cereals and especially flour are characterized by a significantly lower porosity than grain, which significantly reduces the transfer of heat by convection. Therefore, the thermal and thermal diffusivity of these products is even lower than in raw materials. They keep the same temperature for a long time, which was when laying the stack, especially in its middle rows. If the storage of products is carried out in the winter season and they are cold, they can be stored for a long time. It is advisable to cool warm bags before laying the stack.
Mass transfer - sorption and desorption of moisture in flour is much faster than in grain. Moreover, layers of flour directly adjacent to the burlap (up to 10 cm) are actively involved in the mass transfer. In the center of the bag, the product retains the moisture with which it was packed for a long time. Therefore, dry products with a moisture content of 13.5-14.5% are suitable for long-term storage. According to N. I. Sosedov, excessively low humidity at a positive temperature also adversely affects the safety of flour and cereals - rancidity of fat is accelerated. The equilibrium moisture content of flour is always lower than that of the grain from which it is derived. In the process of long-term storage, it decreases by another 1-1.5% as a result of colloid aging. Therefore, flour can begin to mold and sour even at a relatively low humidity - 14.5-15% and a positive storage temperature, gradually leading to spoilage.
The sorption properties of cereals are closer to the original grain than flour. The equilibrium moisture content of millet is slightly higher than that of millet, and for other types of cereals it is slightly lower than for raw materials. The equilibrium moisture content of rice, millet, pea and buckwheat groats from unsteamed grains under the same storage conditions is always higher than that of oatmeal and quick-cooking kernels. With long-term storage, the equilibrium moisture content of all types of cereals decreases.
The mass transfer rate in cereals is somewhat higher than in flour, therefore, under unfavorable storage conditions, it is gradually moistened not only in the peripheral parts of the bag, but also in its middle.
The equilibrium moisture content of pasta is somewhat lower than in flour and cereals, and the mass transfer rate is much higher.
Gas exchange- the absorption of oxygen and the release of carbon dioxide in freshly processed products proceeds very intensively. According to N. I. Sosedov, this is a cumulative consequence of the activation of respiration in damaged grain tissues and activity aerobic microorganisms, as well as sharply accelerated oxidative processes. Gradually, the intensity of respiration and the amount of carbon dioxide released decrease.
It is not allowed to lay the goods on the floor, as the product may sweat.
Groats are stored in warehouses at a relative humidity of no more than 75% and an air temperature of no more than 25 ° C. Oat flakes"Extra" according to STB is stored at a relative humidity of no more than 75% and an air temperature of no more than 20 ° C.
Sudden temperature fluctuations can cause part of the product to sweat, self-heating and mould. For long-term storage, it is better to use low temperatures - about 0 ° C.
From the moment the cereal arrives at the warehouse, a systematic control is established over the storage conditions, the condition and quality of the stored products. Control:
The temperature in the warehouse (thermometers installed at a height of 1.5 m from the floor);
Relative humidity in the warehouse (hygrometers, psychrometers, hygrographs, electronic psychrometers, etc., installed at a height of 1.5 m from the floor);
The temperature of cereals (alcohol or electronic thermometers in a metal frame);
Taste, smell and color of cereals;
Pest infestation of cereals, equipment and storage facilities.
Free legal advice:
During storage of cereals, there is a change in organoleptic indicators, rancidity, souring. At proper storage in dry cereals, self-heating and molding do not occur, but the processes of aging of high-molecular compounds, hydrolysis and oxidation of substances proceed, albeit slowly. The aging processes affect, first of all, the consumer properties of cooked porridge (the ability of cereals to swell during cooking, the duration of cooking and increase in volume).
For cereals, the following expiration dates are established from the date of manufacture:
Oat flakes "Extra" 6 months (STB);
Oat flakes "Hercules" and petal 4 months. (GOST);
Barley groats: pearl barley 18 months, barley groats 15 months. (STB);
Free legal advice:
Millet polished 9 months;
Semolina, corn, oatmeal 10 months,
Wheat groats (Artek, Poltava No. 3 and 4) 14 months;
Crushed rice, wheat Poltava No. 1 and No. 2 - 16 months;
Buckwheat, polished rice - 18 months;
Free legal advice:
Buckwheat, chopped split peas - 20 months;
Cereal storage
Store cereals in dry, well-ventilated, pest-free warehouses of grain stocks, observing sanitary rules. During storage, it is necessary to maintain a temperature not higher than 18 ° C (the optimum temperature is from -5 to 5 ° C) and a relative humidity of 60-70%, without sharp fluctuations. It is not allowed to store cereals together with pungent products. Storage time (in months): oatmeal and oatmeal - 4; polished millet - 9 (for southern regions - 6); semolina, corn, oatmeal - 10; barley groats - 15; wheat groats (Artek, Poltava No. 3 and 4) - 14; crushed rice, wheat Poltava No. 1 and 2 - 16; buckwheat, pearl barley, polished rice - 18; buckwheat, chopped split peas - 20; whole polished peas - 24.
The shelf life of imported quick-cooking cereals, depending on the technology and packaging used, can be from 6 to 12 months. The expiration date must be indicated on the packaging.
Free legal advice:
Cereal storage
Conditions and terms of storage and transportation of cereals
Groats are suitable for long-term storage, they can be used at the place of production or transported over different distances, including long ones.
In the practice of storing cereals, it is necessary to take into account the same properties as those of the grain mass. Storage of cereals is carried out at cereal factories, warehouses and bases of the Ministry of Agriculture and Food, less often - at bases, warehouses and trade and public catering enterprises.
Used to store cereals various ways. The oldest and most common is the method of storage in textile containers, sewn from various fabrics. Use linen, jute, cotton and mixed bags with a capacity of 1 kg. Also, cereals are packaged in small containers of 1-3 kg, stored in boxes or boxes on pallets or racks.
Storage of cereals can be carried out both in heated and unheated warehouses, but always dry, clean, well-lit and ventilated, grain stocks not infected with pests, separately from pungent and perishable goods. Optimal parameters of the environment: relative humidity%, temperature from 5 to 15 °C.
Transportation of cereals over long distances is carried out in railway cars and vehicles. When transporting by rail, it is necessary to use absolutely dry, clean wagons that do not have foreign odors for loading products. In wagons, bags are placed on pallets at a distance of 0.5 m from the walls, leaving a passage between the stacks.
Free legal advice:
During rail transportation, the natural loss of cereals should not exceed 0.09% for a distance of up to 1000 km and 0.13% for a distance of 1000 to 2000 km.
When transporting by road, it is also necessary to use dry, clean vehicles in which pungent-smelling substances have not been transported, soaking or contamination conditions must be excluded.
Transportation of cereals in containers is associated with high costs, packaging costs, the use of physical labor, and sometimes leads to spoilage and contamination of products. The transition to bulk storage and transportation according to the scheme: bagging bins of a groats plant -> wagon -> tank car -» receiving hopper of a packaging factory can provide greater savings and better preservation of cereals.
Packaging and labeling
Groats are usually packed in jute, flax-jute or cotton bags with a net weight of 65 to 70 kg. Each of them has a marking label made of paper or cardboard, which indicates the name of the product, its type, grade, net weight, production date and standard number. A significant part of the cereals are packaged directly at the groats factories in paper single-layer or cellophane bags of 900 g.
Free legal advice:
How to store cereals: rules and terms
Grains and cereals can be stored for a very long time. But if you don't comply the necessary conditions, they can become a habitat for small bugs, worms and other insects. To prevent this from happening, the hostess needs to know where to store cereals at home and how to do it correctly.
Capacity selection
Some inexperienced housewives store purchased bulk products in their original packaging. And this is their main mistake. Lack of tightness is the main reason for the appearance of insects. In addition, it is very inconvenient to store cereals in such containers. Over time, the package becomes unusable, and its contents may crumble.
To prevent bugs from starting, cereal stocks are best stored in glass jars or special containers with sealed lids. A wide variety of containers are sold on store shelves, and each hostess will be able to choose containers to her taste.
Plastic containers are light, practical and convenient. When using them, the load on the locker will be minimal. Metal cans are beautiful and durable, but they have one significant drawback: rust spots can appear in them. Similar products made of stainless steel do not have this drawback, but they are also more expensive than other containers. Glass containers are convenient and beautiful, have a variety of designs. The best containers for storing cereals are ceramic containers. They are airtight, practical, pleasing to the eye with an attractive design. However, it is up to you to decide which container to give preference to.
Shelf life
Each cereal has its own shelf life. Stocks of rice should not be kept for more than 1.5 years. Keep it in closed jars or linen bags in a cool, dry place. And so that bugs do not start in the cereal, put 2-3 metal bottle caps or garlic in a container.
Free legal advice:
The shelf life of quick-cooking cereals depends on the packaging and production technology and ranges from 6 to 12 months.
Millet does not lose its taste for only 4 months. If the cereal is stored longer, then before preparing the porridge, pour it with a solution of boiling water and soda (1 tsp of powder is needed for 1 liter of water), rinse thoroughly and dry.
It is advisable to use buckwheat in 20 months. To get the most out of it, roast it in a frying pan or in the oven beforehand.
The shelf life of semolina is 14 months. If after a long storage it has lost its taste, try frying it. Habitual semolina will be transformed.
Oatmeal does not have a long shelf life. They must be used up within 4-5 months. Especially if the cereal contains additives: fruits, berries, spices or cereals.
Free legal advice:
The shelf life of quick-cooking cereals depends on the packaging and the technology of their production and ranges from 6 to 12 months.
Rules
- Be sure to pour purchased bulk products into special food containers.
- The storage location should be dry and dark with good ventilation.
- Optimal storage conditions - temperature from -5 to +5 ° C and humidity 60-70%. Make sure that the maximum temperature does not exceed +18 °C.
- Do not keep strong-smelling foods (smoked meats, spices, etc.) near cereals.
Folk tricks
Keep stocks of cereals in proper quality will help people's ingenuity. So that bugs and other insects do not start in bulk products, be sure to calcine them in a frying pan after purchase or keep them in the freezer for a day directly in the packaging from the manufacturer.
Some housewives prefer to put garlic cloves, bay leaves or lemon peels in containers with grains for the same purpose. Others, instead of pungent odors, use pieces of foil or ordinary tablespoons. It is enough to put them in the grits, and the bugs will bypass your stocks.
To protect the rice from the musty smell that can come from long storage, put a pod of red hot pepper in a container.
Free legal advice:
In the winter season, bulk products can be transferred to the balcony. Low temperatures not only protect them from bugs, but also significantly extend the shelf life.
Take the above tips into service, and then uninvited guests will never start up in your stocks. Remember: in order to properly store cereals at home, you need to clearly know where and at what temperature it is better to keep them, what are the expiration dates for each type of grain.
How to properly store cereals
Not so long ago I wrote that it is very important to have a supply of food at home. This applies to absolutely everyone, regardless of material well-being, but especially economical people.
Home "bins" will save you from spontaneous trips to stores and insure in difficult times for the family.
Free legal advice:
It is important to remember that this "strategic" stock should not only be replenished when used, but also updated from time to time, as each product has its own expiration date. Today we will discuss the question of how to properly store cereals.
Speaking about the expiration dates of cereals, or, as we used to say, “bulk” products, it is important to remember that we are talking about the expiration dates subject to storage conditions.
If the conditions are not met, then the shelf life, of course, is reduced.
Three storage conditions for bulk products
For cereals, flour and sugar, no special storage conditions are required.
There are only three of them. The place where you are going to store your supplies should be:
Free legal advice:
The last condition is the most difficult, since in modern standard apartments there are no cool closets or any cellars suitable for storing food, and the lower the temperature, the longer the shelf life. The packaging usually indicates a temperature regime of no more than 20 degrees. Therefore, when looking for a place to store cereals and other products, you should try to find the coolest place in the house.
The container in which the products are stored also plays an important role. It should never be plastic bags. In them, cereals grow moldy and prey.
There are better options for storage. This:
- Paper bags
- Linen bags boiled in a strong saline solution
- Rigid containers - glass or plastic jars which are tightly (preferably hermetically) closed. It is convenient to store cereals in plastic bottles. They are hermetically sealed and it is very clearly visible what exactly is there and how it “feels”. Depending on the capacity of the bottles, you can choose the appropriate packaging (preferably pack in small portions)
Since we never know exactly how the cereals were stored until they were packaged, we cannot know with complete certainty whether they are not infected with some unpleasant living creatures.
Therefore, to be sure that no "kutska" will gobble up your stock, calcine the cereals in the oven or freeze them for 2-3 hours in the freezer. This will disinfect them.
Free legal advice:
The flour must be sifted.
Before, in times Soviet Union when they were created strategic reserves, steel wire or steel nails were laid in cereals. Thanks to this, cereals were stored for decades. A very simple and affordable way that you can adopt for storing cereals at home. To prevent the nails from rusting, you do not need to wash them, but simply wipe them thoroughly with a soft cloth.
Additionally, as a safety net, in a container where cereals are stored, you can put chestnuts from moths and garlic cloves (not peeled) from larvae.
The larvae do not live in sugar, but ants can start. Dry orange peels placed in bags will help scare them away.
To keep the cabinets where cereals are stored dry, you can lay out bay leaves and small containers of salt in the corners, which absorb moisture very well and have disinfectant properties.
Free legal advice:
Sugar dries out very quickly, you need to take special care of it. In no case should large bags be placed on the floor, a pallet is required. Make sure there is no source of moisture nearby.
If lumps still form in the sugar, it can be made crumbly again by heating these lumps in the microwave. Time 30 seconds, maximum temperature. At the same time, be sure to put a glass of water nearby, otherwise the sugar in the stove will simply burn.
By following these simple rules, you are much more likely to keep your stocks usable for the entire shelf life.
It is important to know that it is different for all products, so study the table below.
Table of shelf life of "bulk" products
Free legal advice:
Even if outwardly the products do not change in any way, after the expiration of the shelf life they may become unusable, bitterness may appear.
Therefore, it is so important to follow all of the above rules. Stick stickers on the containers with the date of laying the product in order to use those cereals or flour in time, whose expiration date is coming to an end.
Well, if you overlooked something, and moth, mold or bugs started up - throw it away without regret - health is more expensive! Don't skimp on health! Feed the birds or pass it on to your friends who have chickens in the village.
But it’s better to prevent spoilage, control your stocks and update them on time.
Be healthy and economical.
And here are some other interesting articles of the site - read:
2 comments: How to properly store cereals
Please use in good health)
Free legal advice:
What container should you store flour in? Also in a plastic bottle?
Add a comment Cancel reply
Site search
Tatyana - blog author
How to get what you want without spending too much?
Conditions and terms of storage of cereals
In this article, we will address the following questions:
- Types of pests;
- How to choose cereals, the shelf life of cereals;
- Types of storage containers;
- How to store cereals, proven storage secrets;
- Bugs in flour, cereals and how to deal with them.
It’s not worth talking about the benefits of cereals, there are many known amazing recipes cooking the most different dishes from cereals familiar to us: rice, buckwheat, semolina, oatmeal, pearl barley, wheat, corn, barley, etc.
Free legal advice:
We are familiar with the taste and useful properties variety of dishes of them since childhood. Many types of cereals are produced from various cereals and legumes. Which one gets on your table is a matter of your taste and preferences.
Many manufacturers show dishonesty, and sellers are often unscrupulous or too economical and are completely unwilling to rid their counters or store shelves of goods that have expired or for any other reason that they do not allow them to be eaten.
As a rule, insects in cereals start as a result of non-compliance sanitary control at the factory: unscrupulous manufacturers often do not produce the necessary heat treatment products, as well as improper storage. And even if you buy bulk products exclusively in vacuum bags, there is no guarantee that they do not contain living creatures.
Bugs in cereals can also start due to the wrong neighborhood - they can simply move from dried fruits, pasta, flour, tea, coffee, or even hot spices bought by weight and not immediately processed from possible pests.
Therefore, you should not blame yourself and doubt your own housekeeping and cleanliness if you have bugs.
Free legal advice:
The most common way to get into the apartment is food and packages from the store. During production, the conditions, methods of packaging and transportation are often violated. All this leads to the appearance of bugs. It is very difficult to see insects in cereals at first sight, because they are small in size.
When buying cereals, try to monitor the quality of the purchased goods. Packaging with cereals should not be cloudy, especially dirty or with visible insects.
There are several types of kitchen insects found in flour, nuts, dried fruits, cereals, spices:
The most tenacious, prolific, voracious and unpretentious pests. It takes a lot of effort to get them out. These are small beetles (1.8-3.7 mm long) of a cylindrical shape from light brown to red-brown in color, covered with short silky hairs. Often in a dwelling where grinders are wound up, living or dead insects can be seen on the windowsills.
They like to eat dry products of animal and vegetable origin: various cereals, grains, tea, coffee, flour products, crackers, animal feed, biscuits, dried fruits, nuts, dry medicinal plants(even poisonous!) and tobacco.
Free legal advice:
Traces of the presence of grinders can also be found in book bindings, herbariums, where they leave many passages, laying their waste products in them.
The special insidiousness of bread grinders lies in the fact that with a slight infection, their stay in the food substrate is secret - they do not show up. But with a high population density, pests can be found on windows, walls and on the floor indoors. The use of products in which bread grinders are wound up, especially without heat treatment, is harmful to health!
These are small (1.5-2.5 mm long) coleopterous insects of a rusty-yellow color, covered with small silky hairs with long, widely spaced antennae.
They make their way into apartments with poorly dried food and high humidity. If the room has good ventilation and a normal level of humidity, then pests cannot survive. Red flour-eaters, as a rule, live in industrial enterprises - mills, bakeries, feed mills.
The taste preferences of these bugs are rather limited - flour eaters do not damage products whose moisture content is less than 15-17%, they are mainly content with rotting flour or cereals (most often corn) and dry animal feed. Dry cereals and flour do not touch. Gathering in groups in products, flour-eaters increase their humidity, pollute them with excrement and shells from larvae. A characteristic sign of the presence of a flour eater is the flour sieves gnawed by it.
Insects have a characteristic elongated nose, and most often start up in pasta, flour products, rice, Greek. Sometimes they eat legumes.
Small, reddish-brown beetles, only 3-3.5 mm in size, with short antennae, rounded sides and small wings (however, they cannot fly). These insects enter the kitchen from the brought bags of starch or flour, from where they spread throughout the territory, crawling into cracks, latches, loosely covered containers with dry products. Especially these beetles "respect" flour, rice, buckwheat, semolina, Artek cereals, millet and dried fruits. Under favorable conditions, flour beetles reproduce well, bringing up to four generations a year. Food damaged by the beetle becomes lumpy and, of course, unsuitable for food. Their use is fraught with the appearance of allergic reactions, indigestion or even poisoning.
Simple rules will help you not to make a mistake in choosing cereals:
- A categorical no "loose" or non-factory packaging. Groats in bulk are at least unhygienic. It is best to choose a transparent factory packaging, through which you can clearly see whether all the grains are equally whole and whether there are impurities. In addition, in sealed packaging, cereals are stored longer.
- No lumps. Make sure that the cereal is not caked - this is the result of improper storage - next to water, as a result, the cereal gains moisture and the taste becomes worse.
- Pay attention to the smell! There should be no foreign smells in the cereal, each cereal has its own aroma, but none should smell of dampness or mold. If you smell honey, then there are ticks. Any cereal, if it is fresh, tastes sweet and only oatmeal can be slightly bitter.
- There should be no husks and bugs in the cereal, and crushed grains should not come across among whole grains - this may indicate that pests have already settled there.
- Try to always pay attention to the date of manufacture, because the longer the cereal lies, the more likely it is that it has begun to deteriorate. Remember that in the first half of the year, before harvesting, we buy cereals that have already lain at least since last year. And in old grits moths and bugs can start up, and it starts to taste bitter, this is especially true for millet.
Shelf life of some cereals in months:
wheat, rice and barley -12,
Of course, so that the cereal does not deteriorate, you need to store it properly.
Containers with tight lids, in dry pantries or boxes without foreign odors, are best suited for this. It is better not to store cereals at home in the manufacturer's cellophane packaging or in fabric bags. Ideal in glass or ceramic dishes with tight fitting lids.
It will also be good for cereals in a plastic container, especially if it is equipped with rubber gaskets for a tighter fit of the lid.
Metal boxes for storing cereals and flour quickly rust and do not provide the necessary tightness.
It is not worth storing cereals and other types of groceries for a long time. Over time, the fats contained in the cereal become rancid, the taste deteriorates, and the nutritional properties are reduced.
Containers should not be placed in direct sunlight. Hide them in the closet - so your cereal will be whole. For greater safety, you can put a couple of cloves of garlic, chili pepper or bay leaf in a container with cereals, which bugs do not like very much. A bag of salt, which protects the cereal from moisture, will not be superfluous.
But keep in mind that even perfectly “packed” cereals cannot be stored forever.
After the purchase, some housewives recommend frying the cereal in the oven. This will not harm the quality of the cereal, but it will be possible to get rid of the larvae of the bugs, if they are still in the cereal. Others advise keeping cereals in the freezer. There is logic here - the cold is fatal for both bugs and larvae. You don’t need to keep cereals in the freezer all the time, 48 hours is enough. If it happens in winter, take the cereal to the balcony - it's more convenient, because there is more space and the freezer will be free.
In any case, freshly bought cereals should be checked. Although measures are taken in production to prevent insect contamination of cereals, troubles happen quite often. Even in seemingly clean cereals there may be larvae. So important advice housewives - do not neglect to check the newly purchased cereals and, from time to time, your containers and cabinets with cereals.
How to get rid of bugs in flour?
Small portions of spoiled cereals do not have to be thrown away. First, they should be sifted on a fine sieve, then dried in an oven, heated to 110 ° C.
How to get rid of flour bugs and pests in semolina?
Spoiled products are placed on the balcony (in the winter season) or in the freezer for 48 hours. Then they are also sieved. It is flour and semolina that do not change their taste after such processing.
What to do if insects are wound up in peas or legumes?
Pour the cereal with salted water and leave for 5-10 minutes. After that, drain the liquid with emerging insects and their larvae, and dry the products.
Large quantities of cereals, where pests are wound up, are better to be completely thrown away. The waste products of pests are dangerous and cause significant harm to humans.
With the current availability of cereals, the easiest and most reliable way to get rid of pests is to throw away the affected cereal. If some cereals were stored in leaky packaging, then it is highly likely that the bugs made their way into all open packages. Even if there are no visible insects, they could lay eggs. Therefore, the main advice is to clear the cabinets of all cereals that were stored in leaky containers. And those products that were stored correctly should be carefully checked and it is advisable to carry out preventive treatment.
If for some reason you do not want to get rid of all leaky bags and containers, you can follow the tips described above and try to deal with pests yourself. Important. If the degree of damage to the product is high, it must be discarded.
If bugs are found, it is imperative to get rid of them not only in products, but also in furniture
They can be destroyed only with the complete elimination of larvae and laid eggs. Empty the cabinets from containers and bags, sweep out all the spilled flour, cereals, and wipe all the shelves with a solution of vinegar (one spoonful per liter of water). You can exterminate pests in cracks and hard-to-reach places with boiling water. Containers from cereals and flour are also thoroughly washed and poured over. hot water. It will be sufficient to wash the containers in the dishwasher.
On the shelves of cabinets where cereals are stored, you can put small fabric bags with Persian chamomile or lavender (you can search in pharmacies), it is harmless to humans, and poison to bugs.
But the best pest control is prevention. Maintain cleanliness in food storage cabinets, use airtight containers. Periodically check the cereals for pests, and wipe the cabinets with a solution of vinegar and water.
Don't buy groceries. Buy bulk materials in small portions, but more often. Then, in any case, the bugs will not have time to settle in your products.
Try to keep the kitchen always dry and warm, high humidity is the best environment for various harmful insects.
Check the expiration date when buying.
For information on how to get rid of food moths, read the following publications.
I. Tikhonov "The Big Book of Soviet Economics". Moscow, AST, 2016
Bogatyrev S.A. "Technology of storage and transportation of goods"
Millet made from millet grains. Once this cereal was very popular in Russia, and millet was highly valued. Not a single festive or ceremonial table could do without a dish prepared from the “golden grain”, and in everyday cuisine, millet was given a significant place. Porridges, stews, soups and kuleshi were prepared from millet, pies and cabbage rolls were stuffed with it, casseroles were made, beer and kvass were brewed. Now the popularity of millet, like many other cereals, is not great. But let's take a closer look at this product.
Composition, useful and dangerous properties of millet.
calories millet is 348 kcal per 100 g of dry product.
It is believed that millet grains are inferior to other cereals in terms of the content of mineral substances. Perhaps this is so, but millet has many advantages.
Millet rich in protein(about 11.5 g per 100 g of dry product). In terms of the quantity and quality of protein, millet is quite comparable with wheat groats, millet proteins contain essential amino acids and are well absorbed by humans.
In count vegetable fats(3.3 - 5.5 g per 100 g of dry product) millet groats are inferior only to oatmeal. It is the high fat content that is the reason for the short shelf life of this cereal. Fats quickly rancid, which gives millet a characteristic bitterness. Scalding the already washed cereals with boiling water or frying the grains in a dry frying pan helps to get rid of bitterness.
Carbohydrates- about 66.5 g per 100 g of dry product, of which, depending on the degree of grain purification, about 1.19-1.33 g is sugar, and 59.4-61.09 g is starch.
Millet is rich in B vitamins (especially B1, B2, B5) and PP. The beneficial properties of millet are determined by the content of a sufficient amount of potassium and magnesium, substances useful for of cardio-vascular system, silicon and silicic acids, substances responsible for healthy skin, hair and nails, phosphorus, which helps strengthen cell walls and the proper formation of the protein and lipid layer.
Selecting information about millet, you will find many indications that millet groats help to remove antibiotics and other harmful substances from the body, as well as that millet does not make you fat, but on the contrary, millet helps to remove fats from the body, and even eat diets based on millet porridge.
Millet grains also contain iron, gold, fluorine, zinc and other trace elements.
However, despite all the benefits, there are contraindications for the use of millet. In large quantities, millet porridge should not be consumed with low acidity of the stomach. During pregnancy, you should also limit the presence of this cereal in your diet. There is an opinion (as well as objections on this matter) that millet contains substances that prevent the absorption of iodine by the pancreas and substances that adversely affect potency. You can find evidence that millet should be limited to people prone to constipation, and at the same time, there is evidence that millet contains a record amount of coarse fiber, which just helps to avoid constipation. In any case, measure is good in everything, and if you have any health problems, be sure to discuss nutrition and the presence of various foods in your diet with your doctor.
Millet in baby food.
In terms of nutritional properties and the presence of certain minerals, millet is inferior to buckwheat, oatmeal and other cereals. And the presence of coarse fiber makes porridge from it difficult for the crumbs' digestive system. It is believed that this product can be introduced into the child's diet immediately after the baby has met gluten-free cereals (rice, buckwheat, corn), since millet is the least allergenic of all gluten-containing cereals. But more often there are recommendations on the introduction of millet porridge into the diet of a child after a year or even two, when millet is already able to bring maximum benefit to your child and a minimum of heaviness in his tummy.
Types of millet groats.
The most common millet groats on the shelves of our stores are polished millet. During the production of such millet, the nucleoli of millet are freed from flower films and most of the grain shells, as well as from the germ. To the touch, the polished grain is rough and does not have a very bright color and gloss. This grain has good nutritional properties and is absorbed more easily than another type of millet groats, millet-grain. From polished grain, wonderful crumbly cereals and casseroles are obtained.
Millet-dranets- these are millet kernels, peeled only from flower films. Such millet has a bright, saturated color and a characteristic luster. Due to the fact that the grain undergoes less thorough cleaning, more useful substances, but also more coarse fiber, which makes this product more difficult for digestion. And the presence of the germ increases the nutritional value and fat content of cereals. In the same time, vegetable fat, contained in the germ, oxidizes very quickly and the cereal acquires a bitter taste characteristic of millet. When purchasing millet-dranets, look especially carefully at the production time, since rancid millet no longer has bitterness, but pronounced bitterness and an unpleasant odor.
In the production of polished grain and grain millet, they also receive crushed millet. It is best suited for cooking liquid cereals.
How to choose millet.
So, summarizing the above, I would like to note that in order to choose millet, you need to pay attention to the following points:
- expiration date - this is especially true for millet, since, unlike most other cereals, millet is poorly stored, quickly rancid, acquiring an unpleasant odor and a bitter taste.
- millet color - although millet comes in white, gray, and red, traditionally yellow, golden kernels are the most delicious. The color of the cereal should be saturated, and fading often indicates that the cereal has expired or was stored in improper conditions. Also pay attention to the fact that there is no dirt and impurities in the millet (and if you manage to smell it, then the cereal should not have an unpleasant smell).
- millet type - if you plan to cook crumbly cereals, casseroles, pie fillings, dishes for children, choose polished grain; crushed grain is good for liquid porridge and soups, and if you are looking for variety, and you have no contraindications to eating millet, try dranets.
How to store and cook millet.
Store millet in a dry, airtight closed jar in a dark, cool place. The less light and air access to millet, the longer it will retain its beneficial properties and will not go rancid. The shelf life of millet is limited, so do not stock millet for future use.
During the production process, millet is quite heavily contaminated. It must be washed in cold water until the water runs clear, sometimes 6-7 times. Last time rinse the millet hot water or scald with boiling water. This will help get rid of a slight millet bitterness.
If you plan to cook milk porridge, then first the millet should be boiled until half cooked in in large numbers water. This first water will need to be drained (such an operation makes the porridge more tender and helps to get rid of bitterness), and the porridge is cooked with milk. The milk should cover the millet by about two fingers, and the porridge should be cooked over low heat until the milk evaporates and the millet is fully cooked. If you would like to receive crumbly porridge then put the millet in boiling water. If you need gruel, then pour the cereal into cold water, bring to a boil, cook until half cooked, but then still drain the first water and add milk to the porridge.
Millet porridge goes well not only with milk, but also with other dairy products, so you can add yogurt, cottage cheese, curdled milk to it, of course, butter. Millet porridge with pumpkin is considered a classic. You can add fried onions and bacon. Experiment!
