Features of catering during survival in an emergency, natural food, preservation and storage of products in the field.

Often a person, even experiencing severe hunger, refuses natural food due to its unusualness, unpleasant appearance or existing prejudices. Meanwhile, for some peoples, such food is traditional. 

Features of catering during survival in an emergency, natural food, preservation and storage of products in the field.

For example, residents of many countries of Asia and Africa willingly use locusts for food. In Burma, fried and baked cricket grasshoppers are considered a great treat. Danish polar explorer Knud Rasmussen talks about a very peculiar dish of Eskimos.

Helps the body maintain its tissue reserves longer. If it doesn’t get enough, the body is forced to replenish the fluid due to the internal reserves of metabolic water resulting from the oxidation of fats.

When fasting, you need to drink enough water, then the tissues break up less intensely, less decomposition products (urea, sulfates, etc.) are formed, and less fluid is needed to remove them through the kidneys. It is best to drink hot water, and to add a pleasant aftertaste and smell, add raspberry, currant, and mint leaves to it. It is advisable to prepare broth from canned meat of emergency stock, and pre-soak biscuits and crackers in hot water.

Signs of spoilage in the field.

In conditions of high temperatures, extreme caution should be taken in suspicious (stale) products. Any poisoning is dangerous, and in the conditions of waterlessness a hundred times more dangerous, since it causes (vomiting and upset bowel) a sharp increase in water loss by the body, which can not be replaced. The following fairly common symptoms do not indicate that the canned food has deteriorated.

Sauce leakage when opening a can.
Bluish-brown spots of sulphurous tin (usually on canned meat and fish) on the inner surface of the can.
Dark plaque on the back of the lid and on the corolla of the throat of a glass jar.
Small black particles pieces of sulphurous iron in canned vegetables, darkening due to oxidation of the top layer of canned vegetables and fruits.
White crystals of lactose and sucrose and dense protein-carbohydrate brown clots in condensed milk.

Any opened canned food should be used immediately, especially in the summer. It is strictly forbidden to store (even several hours) canned meat and fish in opened cans. If you need to preserve the half-eaten canned food, transfer them to a glass jar and place in the refrigerator (stream, pit in the ground, etc.). You can’t store boiled and fried meat, cooked sausages and other meat products (sausages, sausages, minced meat, etc.), dairy products, fish and other perishable foods for a long time..

Spoiled meat is dark or greenish, especially at the incision site, color, grease smeared, the surface is covered with mucus. If you press a finger into it, then the resulting fossa is aligned slowly and not completely. Spoiled meat has a sour, musty, unpleasant odor. In doubtful cases, you can stick a knife heated in boiling water in the meat and determine the freshness by smell. Sausage, if it has deteriorated, is covered with mucus, from under the folds and places where the sausage is tied with a rope, a putrefactive smell emanates, the color of minced meat in these places is grayish.

In spoiled fish, scales are covered with mucus, it becomes dirty in appearance and is easily separated from meat. Gills are covered with mucus, acquire a gray color. Eyes sink down, become cloudy. The abdomen swells. The pulp is easily separated from the bones and especially from the spine. Moldy bread has a greenish tinge, it smells sour. If the rot has penetrated shallow, it must be cut and dried bread.

Features of storage of products in the field.

Store food preferably in a safe, dry and protected from rain and direct sunlight. For example, put it in a backpack and tie it to a tree trunk at a height of 1-2 meters. Among other things, it will protect the products from destruction by mice and other terrestrial rodents. In the group it is necessary to appoint a person responsible for the safety and distribution of products. Leaving food stock unattended is undesirable. Once a day, and in hot weather more often, products must be carefully inspected, spoiled pieces removed.

It is necessary to cut off meat not only spoiled pieces, but also adjacent tissues, and it is advisable to wash the rest of the meat in a weak solution of potassium permanganate. Do not store products with different compositions in one package. Do not crush and lay heavy products on top of fragile ones. Glass jars must be wrapped in paper, a piece of cloth, bark of wood and the like protective material. Beginning to deteriorate or questionable foods are eaten first, good ones are left for later.

In winter, meat products, fish and other foods for long-term storage can be frozen or buried in the snow. In the warm season, lower it into flowing streams, springs, rivers, having previously packed it in a plastic bag or jar and tied it to a peg firmly stuck into the shore. In addition, meat and fish can be smoked, dried, salted, etc., to increase the shelf life. Bakery products must be dried if it is not possible to store them for a long time, for example, by spreading them out or hanging them on a thread in a sunny, wind-blown place. Crackers due to dehydration last much longer.

Based on the book Methods of Autonomous Human Survival in Nature.
Maslov A.G., Konstantinov Yu.S., Latchuk V.G..

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