Storage Tips: How Long Does Chicken Keep if Freeze Dried?

With advances in food preservation technology, freeze-dried chicken is gaining popularity. But how much do you know about its shelf life?

How long does freeze-dried chicken last?

If stored properly, freeze - dried chicken can last for twenty to thirty years.

Actually, the secret is: Keep it dry. I usually suggest looking at the packaging first. If it originally came in an unopened aluminum foil bag, simply put a black cloth bag over it to block light and place it deep inside a kitchen cabinet.

The problem usually occurs after opening the package. Once the moisture in the air gets in, the chicken is likely to become soft and spoil. At this time, find an airtight container with a silicone seal. Line the bottom with desiccant, take out only the amount you need each time, and close the lid tightly immediately after taking. If you don't have an airtight container at home, you can also use a plastic wrap bag and clip the opening tightly with a clip as a temporary solution.

Normally, avoid storing it in these places: beside the stove, near the window, or in the refrigerator's fresh food compartment.

If you smell an odd smell similar to rancid oil or the chicken surface becomes sticky, don't be reluctant to throw it away. By the way, if you bought homemade freeze - dried chicken, its shelf life is shorter than that produced by factories. It's best to consume it within two years.

Does freeze-dried chicken need to be refrigerated?

It doesn't need to be refrigerated. What freeze - dried chicken fears most is humidity, not room temperature. As long as the package is unopened and intact, storing it in a cool and dry cabinet is safer than putting it in the refrigerator. The humidity in the refrigerator's fresh food compartment is high, and frequently taking the package in and out can easily cause condensation on the bag's surface and make it damp.

Pay special attention to two situations:

• When unopened: The original aluminum foil bag has its own moisture - proof layer, and it can be stored at room temperature. Some people mistakenly think that low temperature can extend the shelf life, but the freeze - drying process of factory - produced products has already taken care of that, and low temperature has no additional benefits.

• After opening: If the indoor environment is humid, you can put it in an airtight container with two packages of food desiccant, but it still doesn't need to be put in the refrigerator. If you're really worried, it's better to divide it into small portions and store them in vacuum - sealed bags.

What's the best container to store freeze-dried chicken?

The most recommended container is a glass jar with a silicone sealing ring. This kind of jar has the best moisture - proof effect, and the transparent material allows you to see the remaining amount at a glance.

I usually unpack the large package and repackage the freeze - dried chicken into jars of about 400 ml. Place a layer of food desiccant in each jar and add a moisture - proof paper inside the lid.

Here are some other useful containers:

Aluminum tea cans: Lightweight and completely light - proof, suitable for humid areas in the south. After filling the can to about 80% capacity, remember to attach a label indicating the shelf life.

Vacuum - sealed food containers: Suitable for frequent use. Check whether the rubber ring has aged or deformed before opening each time.

Food - grade PET sealed bottles: More shatter - resistant than glass jars, but don't choose the transparent ones. Wrap the outer layer with dark tape twice to block light.

Never use ordinary plastic food containers or plastic bags for long - term storage.

How can you tell if freeze-dried chicken has gone bad?

You can tell in the following ways:

Darkening color: Normally, it is pale yellow or off - white. If there are dark yellow patches or the whole turns brown, it has basically oxidized.

Obvious rancid smell: When you get close and smell it, there is a rancid smell similar to that of nuts left for a long time, and it may even have a slightly sour taste.

Slightly damp feeling: Good freeze - dried chicken will break crisply when pinched. If it feels elastic or sticky to the touch, it means it has gotten damp.

Abnormal packaging: If an unopened bag bulges or there is frost inside, it may be that the seal has failed and water vapor has gotten in.

What's the difference between frozen and freeze-dried chicken storage time?

Actually, the differences between the two are quite significant:

Ordinary frozen chicken can be stored in a household refrigerator for at most one year. If it has been thawed in the middle or the temperature in the freezer is unstable, it may start to turn yellow and develop an off - taste in just three months.

However, if the freeze - dried chicken remains unopened, it can be stored in a dry cabinet for twenty or thirty years without any problem.

The main differences in the preservation of these two kinds of meat lie in three aspects:

Firstly, consider the moisture content. Frozen meat only freezes the water, while freeze - dried meat has all the moisture completely removed, making it impossible for bacteria to survive.

Secondly, look at the environmental requirements. Freeze - dried meat is afraid of moisture but not heat. It can be placed casually in a cool and shady place. However, frozen meat will spoil if it is left out of the freezer for just half a day.

Thirdly, consider the ease of use. Every time frozen meat is thawed, its umami flavor will be lost. Freeze - dried meat can regain its elasticity after being soaked in water for five minutes.

How do you rehydrate freeze-dried chicken?

Just pour boiling water directly over the chicken pieces. You don't need a lot of water; just enough to cover the surface is fine.

Wait for three to five minutes, then use a chopstick to poke and check if the center has become soft. If you're short on time, I would break the chicken into smaller pieces before soaking, as it absorbs water faster that way.

Sometimes when making curry or stew, I'd be lazy and not soak it in advance – just throw the freeze - dried chicken into the boiling soup pot, turn off the heat, cover the pot and let it sit for seven or eight minutes. When fished out, it has a similar texture to fresh chicken.

If making a salad in summer, soaking with cold water makes the chicken more firm. Remember to squeeze out the water before mixing with the sauce.

A little reminder:

Don't put the soaked chicken back in the original dry environment, as it's likely to get damp and affect the unused part. If you've soaked more than you need, add a little soy sauce and sesame oil, mix well, and it can be stored in the refrigerator as a side dish for half a day without issue.