Neben den Zutaten sind Sauberkeit, Hygiene und die richtige Lagerung besonders wichtig.
Hygiene During Food Preparation
- Wash your hands thoroughly with soap before cooking and after handling raw foods.
- Wash the fruits and vegetables thoroughly.
- Use drinking water that meets all hygiene standards.
- Store and prepare raw and cooked foods separately.
- Fleisch, Geflügel, Fisch, Eier und Tiefkühl-Beeren immer ausreichend erhitzen. Die Speisen sollten dabei für mindestens 2 Minuten eine Kern-Temperatur von 70 °C erreichen.
Proper Storage and Preservation
- Feed freshly prepared food as soon as possible.
- Cool the leftovers quickly and freeze them in portions.
- The optimal refrigerator temperature is between 1 and 5 °C.
- When frozen at a temperature of at least −18 °C, purees will keep for up to about 2 months.
- Food that has already been thawed should not be refrozen.
- Reheating multiple times should be avoided.
A Special Consideration for Nitrate-Rich Vegetables
Caution is advised when preparing homemade purees made from spinach or beets. These vegetables naturally contain higher levels of nitrate. Prolonged storage or repeated reheating can lead to increased levels of nitrite. Such purees should therefore be prepared as fresh as possible, consumed quickly, and not reheated repeatedly. They are suitable as complementary foods only occasionally, not on a daily basis.
