Using stock (chicken/veg/beef) as an ingredient
Started by paulkaye, Aug 15 2010 09:02 AM
Hi,
I'm looking at starting a small business making and delivering food products. I will be pre-preparing chicken, vegetable and perhaps beef stocks in larger quantities and freezing them in 1 litre portions. I intend to use these stocks as ingredients in the foods I'm preparing, thawing them as required.
Is there anything wrong with doing this? How should I consider the stocks once they're reheated? Can I consider them as fresh ingredients? Is there any problem with consumers freezing the finished products at home (i.e. have they already been 'reheated')?
Many thanks in advance,
Paul
I'm looking at starting a small business making and delivering food products. I will be pre-preparing chicken, vegetable and perhaps beef stocks in larger quantities and freezing them in 1 litre portions. I intend to use these stocks as ingredients in the foods I'm preparing, thawing them as required.
Is there anything wrong with doing this? How should I consider the stocks once they're reheated? Can I consider them as fresh ingredients? Is there any problem with consumers freezing the finished products at home (i.e. have they already been 'reheated')?
Many thanks in advance,
Paul
Water as an ingredient?
Average Shelf Life of Beef Primals Frozen Vacuum Packed
Ingredient risk assesment
Mock Recalls - Seafood and Beef
Eating raw chicken experiment instagram!
[Ad]
BUMP for Paul.
Water as an ingredient?
Average Shelf Life of Beef Primals Frozen Vacuum Packed
Ingredient risk assesment
Mock Recalls - Seafood and Beef
Eating raw chicken experiment instagram!
Ingredient List Question (FDA, USA)
Non-food grade ingredient
What is the requirement for damaged ingredient bags in dry storage area?
Fully cooked chicken zone decision
Packaging of pre cook chicken already approved by USDA