Keeping consistent quality of marinated meat throughout the day in a restaurant
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course, this is not possible to have the meals served after three hours consistently to patrons. For example, if I place the meats in the marinade at 6:00pm and start serving at noon the next day, they will have one texture and taste. If I start them in the morning, 9:00am, they are ready at noon.
Bottom line, what is the best practice for a food establishment that serves marinated meats on the menu (chicken, pork, lamb) without having different tastes and textures for patrons?
Best Answer
Your question is actually a more general topic under food quality.
The concept is either called stock rotation or just-in-time(for manufacturing).
You simply need to anticipate the need for the item and prepare it ahead of time, multiple times throughout the day. If you need 10 portions an hour starting at 6pm, you need to begin marinating 10 portions at 3pm then 10 portions at 4pm and so on to satisfy your needs for the day. Your work day begins when prep time must begin, not when your restaurant is open for customers.
Many restaurants do this with any product that doesn't hold well. These items need to be prepared several times throughout service and rotation is a good way to do it.
Bakers don't go to work in the wee hours of the morning for no reason. They do it to ensure their products are served at their peak of quality.
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How do you preserve marinated meat?
Storing Marinated Meat in the RefrigeratorTransfer the marinated meat together with its marinade in an airtight container. Place it in the coldest area of your refrigerator. Avoid opening the container from time to time to avoid bacterial contamination.Does marinating meat keep it fresh longer?
Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study. The research, published in Food Microbiology,\u200b suggests marinating fresh meat in soy sauce or red wine based marinades can reduce microbe levels, and halt the development of rancid odours and flavours.Does marinating meat make it last longer in the fridge?
According to USDA, the most recommended time frame to keep beef marinated in the refrigerator is 6 \u2013 24 hours. While the marinated beef can stay safely in the refrigerator for up to 5 days. But if you are using strong marinades, after 2 days, it may start disintegrating the meat fibers, making them soft and mushy.Can you over marinate?
With both acid and enzyme marination, be careful not to over-marinate meat, as prolonged exposure to acid can cause it to become tough, or especially in the case of seafood, break down entirely.#1440 - AICOK Vacuum Sealer / How To Prepare \u0026 Marinate Meats to be Vacuum Sealed
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