Saiba como armazenar alimentos por anos utilizando esta simples técnica

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Sabe aquele receio de comprar um pacote de arroz ou feijão a mais, que está na promoção, por medo de estragar ou ‘dar bicho’? Você não precisa conviver com isso. Pode aproveitar o bom preço dos alimentos, porque hoje você vai aprender uma técnica simples e barata de armazenamento de grãos, farináceos e outros produtos secos. E eles podem durar anos.

Antes de mais nada, é necessário que sejam comprados produtos de qualidade, para garantir a integridade dos alimentos. Os alimentos são armazenados in natura e devem estar dentro do prazo de validade – preferencialmente, estoque-os o quanto antes. É preciso fazer uma seleção ou ‘triagem’ do produto. No caso dos grãos, retirar os imperfeitos ou qualquer impureza e sujeira. Para ingredientes em pó, como farinha de trigo, aconselha-se peneirar.

Outro passo importante, é garantir que os ingredientes não contenham umidade. Se os dias forem quentes e secos, basta colocá-los em uma assadeira sob o sol, cobertos por um pano de prato. Caso contrário, aproveite o calor do forno após ter assado algum alimento.

Feito isso, você vai precisar de recipientes previamente limpos e totalmente secos. Para cada produto, uma embalagem diferente pode ser utilizada. Garrafas pet de tamanhos diferentes, potes plásticos com boas tampas e vidros de conservas podem ser empregados no armazenamento de alimentos.

E, claro, antes de lidar com os alimentos, lave bem as mãos e, se possível, utilize máscara.

Vamos ao armazenamento de alimentos

A técnica consiste em acondicionar os alimentos de forma a diminuir ao máximo o oxigênio presente dentro dos recipientes e adicionar produtos – conservantes naturais utilizados como tempero, que previnem a proliferação de insetos e organismos. Tais produtos podem ser alho, folhas de louro, pimenta do reino, cravo, canela, etc.

Após ficarem guardados, quando for utilizar, vai notar que o alimento absorveu o odor do produto utilizado para conservação. Não se preocupe. O odor desaparece após a preparação do prato.

Esta técnica tem sido empregada e ensinada há anos por A Igreja de Jesus Cristo dos Santos dos Últimos Dias. Membros e não membros da organização aprendem os procedimentos como meios de autossuficiência.

Após a seleção e redução da umidade dos alimentos, escolha o melhor recipiente para o alimento e o tamanho ideal para a sua necessidade. Após guardar os produtos, feche bem e sele a tampa para impedir a entrada de oxigênio. Ao final, ponha etiqueta no recipiente com data do armazenamento, o alimento, a quantidade e outras informações que julgar necessária.

Grãos armazenados adequadamente em garrafas pet podem durar anos.Grãos armazenados adequadamente em garrafas pet podem durar anos.

Confira as dicas abaixo de como armazenar cada tipo de alimento.

Arroz e feijão

Recipiente indicado: garrafa pet de 2 litros
Quanto cabe: aproximadamente 2 kg
Validade: arroz, mais de 5 anos; feijão, até 3 anos
Como fazer: coloque 3 ou 4 dentes de alho com casca no fundo da garrafa pet devidamente limpa e seca. Com a ajuda de um funil grande, coloque uma quantidade do alimento que preencha até a altura de 4 dedos (aproximadamente de 6 a 10 centímetros) e adicione 1 ou 2 dentes de alho. A cada adição de arroz ou feijão, bata o fundo da garrafa sobre a mesa ou base onde está trabalhando, para acondicionar os grãos. Isso diminui a quantidade de oxigênio dentro da garrafa e assenta melhor o produto. Repita o passo até preencher toda a garrafa e termine colocando um ou 2 dentes de alho na boca da garrafa. Feche com a tampa original da garrafa e sele preferencialmente com parafina derretida ou fita crepe para impedir a entrada de umidade e oxigênio.

Todos os grãos, por exemplo: grão de bico, ervilha seca, lentilha, pipoca, etc. podem ser armazenados desta forma.

O tempo de armazenamento recomendado para o feijão é menor porque, quanto mais velho, mais difícil de cozinhar ele fica.

Selar as tampas com parafina derretida evita a entrada de umidade e oxigênio.Selar as tampas com parafina derretida evita a entrada de umidade e oxigênio.

Macarrão

Recipiente indicado: garrafa pet ou pote plástico que acondicione o tipo de macarrão a ser armazenado
Quanto cabe: depende do recipiente
Validade: 1 a 2 anos
Como fazer: acondicionar o macarrão dentro do recipiente, preenchendo o máximo possível. Coloque cerca de meia colher das de café de pimenta do reino moída. Tampe bem e passe fita crepe para impedir a entrada de oxigênio e umidade.

Farinha de trigo

Recipiente indicado: potes plásticos de XX ml de volume
Quanto cabe: aproximadamente 1 kg
Validade: 2 anos
Como fazer: para armazenar farinha ou qualquer outro farináceo, como fubá, o produto empregado é a folha de louro. Posicione algumas folhas no fundo do pote e adicione uma quantidade de farinha já peneirada e seca. Bata o fundo do pote contra a mesa ou base onde está trabalhando para acondicionar e compactar o alimento. Coloque mais folhas de louro e repita o processo colocando farinha e folhas de louro até preencher totalmente o pote. Com o auxílio da tampa, pressione a farinha para compactá-la o máximo possível. Se necessário, coloque mais farinha para não deixar espaço de ar. Finalize com algumas folhas de louro, tampe e passe fita crepe na borda do pote para selar e impedir a entrada de oxigênio e umidade.

Farinha de trigo e aveia armazenadas em potes plásticos. Farinha de trigo e aveia armazenadas em potes plásticos.

Aveia

Recipiente indicado: potes plásticos
Quanto cabe: depende do recipiente
Validade: aproximadamente 2 anos
Como fazer: assim como a farinha de trigo, realize o processo de secagem do produto, colocando-o no sol ou no forno levemente quente. Como não é possível peneirar a aveia, dê preferência para boas marcas. Para este grão que pode ser consumido cru – e similares, como linhaça, chia, gérmen de trigo – utilize cravos e/ou pedaços de canela em pau. Faça camadas de cravo e canela e aveia, terminando pelos temperos, acondicionando, tampando e vedando bem.

Açúcar e sal

Recipiente indicado: potes plásticos
Quanto cabe: depende do recipiente
Validade: aproximadamente 3 anos
Como fazer: realize o processo de secagem do produto, colocando-o no sol ou no forno levemente quente. Não é necessário utilizar outros produtos para o armazenamento do sal ou do açúcar, pois eles próprios já agem como conservantes de outros alimentos. Apenas certifique-se de que esteja bem compactado, com o mínimo de oxigênio e umidade. Tampe e passe fita crepe para impedir a entrada de oxigênio e umidade.

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