In summer, high temperature and humidity, the growth and reproduction of bacteria is accelerated, and food is easily deteriorating. Therefore, it is very important to store and keep fresh foods in summer.
Grease preservation
It is advisable to use grease to purchase small packages. If it is a vat, after opening the package, a part of it should be periodically poured out into a clean, dry oil container, and the lid of the vat be tightened and stored in a cabinet that is not visible. The oil can also be placed in a cupboard, used when cooking, and then covered and put back, because ultraviolet light, light, heat, moisture will promote the oxidation of oil.
Food and legume preservation
Food and beans are fragile in the summer, and some people directly put them in cloth bags and put them in the freezer of the refrigerator, which means that they can extend the shelf life. As everyone knows, the cold room still absorbs moisture, and there is a danger of mold growth after a long time. In fact, raw food such as grains and beans can be stored in a dry place at normal temperature. It is best that rice is ventilated regularly and the flour and beans are sealed.
Preservation of vegetables
Under normal circumstances, vegetables suitable for refrigerator storage temperature between 0 °C ~ 10 °C, such as cucumber, bitter gourd, kidney beans and other thermophilic vegetables, suitable storage temperature at about 10 °C;
The most suitable storage temperature for most leafy vegetables is 0°C~2°C. It should be noted that green leafy vegetables must be packed in the refrigerator, not close to the inner wall of the refrigerator to avoid frostbite, and it is best not to store for more than 3 days;
Beans, eggplants, tomatoes, green peppers and the like can be stored at low temperatures for 4 to 5 days;
Potatoes, carrots, onions, white radish, cabbage, and the like can be stored in the refrigerator for a longer period of time, and can also be placed in a cool, ventilated place.
Fish and meat preservation
Fish and raw meat should be packed in advance to be ready for consumption once in a freezer. It is best to isolate seafood and livestock and poultry meat.
The preservation of milk
Fresh milk (Pasteurine) has a short shelf life, usually within one week. If you open the lid, drink it as soon as possible. Do not drink on the sealed refrigerator, but it is best to finish drinking in one day.
Fruit preservation
Do not wash frozen fruits. It is best to wrap it in a paper bag to prevent moisture from evaporating. If there is no plastic bag for the paper bag, it is necessary to have some small holes in the plastic tape to have a ventilating effect so as to prevent the moisture of the fruit from evaporating to become a source of microorganism breeding.
Preservation of dried fruit and nuts
Dried fruit is very easy to get wet in the summer and is also prone to insects. It's best to find a good weather, dry the fruit for a few hours, or use the microwave oven's lowest gear to remove the water vapor, and then place the thoroughly dried fruit in a sealed box. Put in the freezer for two weeks, and then remove it, it will not be easy to insects. Remember to turn it on at room temperature after it has been equilibrated to avoid moisture on the surface.
The main problem with nuts is moisture and oxidation. As long as you open the nut's pocket on rainy days, you will find it softens within a few hours, which is the absorption of water. Once the moisture rises, the mold will come to your door and prone to aflatoxins. Therefore, we must pay attention to the first time when the dry pack, or dry pack after baking. If the weather is wet, it is best to eat within an hour after opening the bag.
1
Storage time is limited
The frozen time of meat raw materials is generally 1 to 2 days, and fruits and vegetables are 3 to 5 days. The eggs are chilled in the refrigerator for up to 15 days. The eggshell must first be wiped, but do not wash it with water. After the green leafy vegetables are chilled for 5 days, even if they are not discolored, it is best not to eat them. In the freezer, it is best not to store fish for more than two months. If the meat is yellow, it means the fat has been oxidized and it is best to discard it.
2
Food has a particular stress
Food can not be placed too much, and there must be a gap between the wall of the refrigerator to facilitate air circulation; the leftover foods are cooked and cooked separately to avoid cross-contamination, generally cooked foods are on, and raw foods are on the ground. The temperature of the refrigerator compartment is low and high, so animal foods such as fish and meat should be placed on top, while fruits, vegetables, etc. should be placed below. In the freezer, the directly imported food such as cold drinks is placed on the upper layer, and the frozen fish is placed on the lower layer.
3
Regular disinfection is necessary
It is best to clean the refrigerator once a week in the summer to remove bacteria and disinfect. In addition to the conventional parts, it is necessary to pay attention to using a special disinfectant for the refrigerator to disinfect the interior of the refrigerator, such as drip trays, partition walls, and other blind corners. After the refrigerator wall and dead-end spray are completed, the refrigerator door should be closed for 5 to 10 minutes to allow the disinfectant to be fully sterilized and wiped clean with a rag.
4
Do not wash fruits and vegetables before leaving the refrigerator
In general, the surface of fruit and vegetables has a layer of wax, which protects it from microorganisms. After washing fruits and vegetables, especially after being cleaned with detergent, the waxy layer on the surface will be destroyed, and bacteria will easily enter the interior of the fruits and vegetables, resulting in deterioration and rot of the fruits and vegetables.
Some foods should not be put in the refrigerator
1 starch food
The starchy foods such as taro, Hanamaki, and bread are put into the refrigerator to accelerate their drying and hardening. If they cannot be eaten for a short time, they can be sealed and put into the freezer. Bread and biscuits should not be stored together. The moisture in the bread will be transferred to the biscuits to make the biscuits softer and the breads will become harder.
2 chocolates
Chocolate, such as put in the refrigerator, the surface prone to white frost, not only lost the original mellow taste, but also conducive to bacterial growth. If you are concerned that the weather is too hot chocolate, you can seal it with a plastic bag and store it in a refrigerator freezer.
3 tropical fruit
For some tropical fruits, such as bananas, pineapple, papaya, mango, etc., their optimum storage temperature is relatively high, as long as the room temperature is cool and stored. If the storage temperature is too low, it will cause the skin to dent or produce spots or browning.
4 herbs
Herbs on the refrigerator, not only a variety of bacteria easy to invade, more susceptible to moisture, destroy the drug. Therefore, some valuable medicinal materials, such as ginseng, pilose antler, gastrodia, codonopsis, etc., can be stored in a clean glass bottle for a long period of time, and then put in the right amount of glutinous rice. Seal the seal and leave it in a cool, ventilated place.
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