Posted on by TYPICAL MIND

      Due to the rapid development of society, people are increasingly demanding for food, and any food has a certain shelf life, so, when we want to eat a variety of food and need food to maintain a certain degree of freshness, we need to store food by means of refrigeration.
Pre-processing has a great influence on the shelf life of frozen food. For example, fresh fish can only be kept for 1-2 months without any treatment, but the shelf life can be extended to half a year after scientific treatment and then frozen. Poultry, seafood and river food should be cleaned and refrigerated, and other food and meat should be carefully cleaned before freezing to remove surface bacteria. In addition, all food in the freezer before should be divided into a single edible portion, with a fresh bag or film carefully packed to prevent moisture loss. It is best to label the outer package with date and name so that it can be used later.
      Secondly, the quality of refrigerators and our daily habits also have a great impact on the shelf life of food. Refrigerators should be made clear when choosing refrigerators, and the freezing chamber temperature should be below 18 degrees below zero. Nowadays, some products can reach 20 degrees below zero - 23 degrees below zero, which is more conducive to prolonging the shelf life. In addition to being cold enough, it is also important to keep the temperature stable. Temperature fluctuations can damage cells and cause nutrient loss. Therefore, when taking food should be as fast as possible, one time to finish, reduce the refrigerator open time and frequency, and pay attention, not to frequent power failure; processed food must be cooled and refrigerated; defrosted food should not be refrigerated again.

Different food refrigerated time

1. Green leafy vegetables are easy to snoring. To keep it fresh, it is a good idea to put the refrigerator, but the temperature of the refrigerator is best controlled between 0-4 degrees Celsius, and then put a fresh-keeping bag outside, or put it in the storage box. In order to achieve the preservation effect. Remember to wash before storage, the time should not be too long, otherwise, the dishes are easy to smash.

2. Tuber vegetables like potatoes, cucumbers, carrots, etc. are not so delicate, you can save them at room temperature, you don't need to put the refrigerator. It should be noted that tomatoes are not suitable for storage in the refrigerator. Because the tomatoes are frozen at low temperature, the meat will be blister-like, the umami will disappear, it will not be easy to cook, and it will be rancid and rot.

3. Not suitable for fruit stored in the refrigerator. There are also many fruits that are not suitable for storage in the refrigerator, especially berries, such as mangoes, persimmons, and bananas. The so-called berry fruits are those that can be peeled and the pulp is pulpy. Under low-temperature conditions, the berry fruits will fade and the skin will deteriorate. Citrus fruits should preferably be stored at room temperature around 15 degrees. Ready-to-eat fruits such as strawberries, red bayberry, mulberry, etc., it is best to buy ready-to-eat food. Putting it in the refrigerator will not only affect the taste but also be susceptible to mildew. Apples and watermelons can temporarily stay in the refrigerator for a short period of time and extend the shelf life.

4. The suitable storage temperature for cabbage, celery, onion, carrot, etc. is about 0 °C.
Suitable storage temperatures for cucumbers, eggplants, tomatoes, etc. are between 7.2 ° C and 10 ° C.
Pumpkins are suitable for storage above 10 °C.
After the tomatoes are frozen at low temperature, the meat is blistered, which appears soft and rotten, or has spallation. The surface has dark spots, uncooked, no umami, and severe rot.
If the banana is stored in a place below 12 °C, the banana will turn black and rot.
Fresh lychee If the lychee is placed in a 0 ° C environment for one day, it will darken the skin and the flesh will taste.

5. After the chocolate is refrigerated in the refrigerator, once it is taken out, a layer of hoarfrost will form on the surface at room temperature, which will easily become moldy and lose its original taste.

6. If the ham is placed in the refrigerator at low temperature, the water will freeze, the fat will precipitate, the ham will be agglomerated or loose, the meat will taste bad, and it will be easily spoiled.

7. During the baking process, the amylose fraction in the flour has aged, which is why the bread produces elasticity and soft structure. With the practice of preventing the singing, the straight chain of the amylose part of the bread slowly associates, and the soft bread gradually hardens, and the phenomenon in the society is called "changing Chen". The speed of aging is related to temperature. It hardens faster in the low-temperature greenhouse. The bread is placed in the refrigerator faster than the room temperature. Therefore, if it is stored for a short time, the bread should be placed at room temperature to prevent the bread from becoming hard.
Baked goods should not be stored in the refrigerator.

8. The fish in the refrigerator should not be stored for too long, the refrigerating temperature of the household refrigerator is generally -15 ° C, the best refrigerator can only reach 8.-20 ° C, while the aquatic products, especially the fish, do not reach the storage temperature - When the temperature is below 30 °C, dehydration or other changes will occur in the fish tissue. If the squid is refrigerated for a long time, the fish body is prone to rancidity and the meat quality changes and is inedible. Therefore, the fish stored in the refrigerator should not be too long.

9. Frozen foods should not be stored after thawing. Frozen foods bought from the market, meat, fish, chicken, duck, eggs, frozen vegetables, etc., should be processed as soon as possible after thawing, and should not be stored. If the storage time is too long, meat, fish, chicken, ducks, etc. will recover due to the vitality of bacteria and enzymes, not only can quickly degenerate and decompose proteins to cause deterioration, but also produce toxic histamine substances, which can cause food poisoning when eaten. Frozen vegetables are stored for too long, not only a color change, nutrient loss, quality decline, but also very easy to rot and deteriorate, cannot be eaten. When frozen meat, fish, chicken, duck, etc. are frozen, the tissue cells are destroyed by the action of water crystallization. Once thawed, the destroyed tissue cells will ooze a large amount of protein, which becomes nourishment for bacterial reproduction.

Cautions for Refrigerator

1. In the hot season, do not use the refrigerator to open the door to reduce the indoor temperature. This is wrong and will cause adverse effects.

2. Since the conversion efficiency of the refrigerator is low, the cooling capacity is lower than the heat dissipation. If the door is opened, the cold air will run away, affecting the cooling effect.

3. Foods that can not be stored in the refrigerator should not be placed, so as not to freeze the bad food, or affect the nutritional content of the food.

4. If it is not used for a long time, unplug the power plug and take out the food in the refrigerator to avoid wasting power and affect the life of the internal parts of the refrigerator.

5. In the event of power outages, try not to open the refrigerator, if you know in advance that you can adjust the temperature regulator to the highest level, to fully cool, after the power outage, close the door to extend the food preservation time.

6. In order to save electricity, we must minimize the number of times the refrigerator is turned on, to avoid damage to the refrigerator door due to frequent switching.

      Due to the rapid development of society, people are increasingly demanding for food, and any food has a certain shelf life, so, when we want to eat a variety of food and need food to maintain a certain degree of freshness, we need to store food by means of refrigeration.
Pre-processing has a great influence on the shelf life of frozen food. For example, fresh fish can only be kept for 1-2 months without any treatment, but the shelf life can be extended to half a year after scientific treatment and then frozen. Poultry, seafood and river food should be cleaned and refrigerated, and other food and meat should be carefully cleaned before freezing to remove surface bacteria. In addition, all food in the freezer before should be divided into a single edible portion, with a fresh bag or film carefully packed to prevent moisture loss. It is best to label the outer package with date and name so that it can be used later.
      Secondly, the quality of refrigerators and our daily habits also have a great impact on the shelf life of food. Refrigerators should be made clear when choosing refrigerators, and the freezing chamber temperature should be below 18 degrees below zero. Nowadays, some products can reach 20 degrees below zero - 23 degrees below zero, which is more conducive to prolonging the shelf life. In addition to being cold enough, it is also important to keep the temperature stable. Temperature fluctuations can damage cells and cause nutrient loss. Therefore, when taking food should be as fast as possible, one time to finish, reduce the refrigerator open time and frequency, and pay attention, not to frequent power failure; processed food must be cooled and refrigerated; defrosted food should not be refrigerated again.

Different food refrigerated time

1. Green leafy vegetables are easy to snoring. To keep it fresh, it is a good idea to put the refrigerator, but the temperature of the refrigerator is best controlled between 0-4 degrees Celsius, and then put a fresh-keeping bag outside, or put it in the storage box. In order to achieve the preservation effect. Remember to wash before storage, the time should not be too long, otherwise, the dishes are easy to smash.

2. Tuber vegetables like potatoes, cucumbers, carrots, etc. are not so delicate, you can save them at room temperature, you don't need to put the refrigerator. It should be noted that tomatoes are not suitable for storage in the refrigerator. Because the tomatoes are frozen at low temperature, the meat will be blister-like, the umami will disappear, it will not be easy to cook, and it will be rancid and rot.

3. Not suitable for fruit stored in the refrigerator. There are also many fruits that are not suitable for storage in the refrigerator, especially berries, such as mangoes, persimmons, and bananas. The so-called berry fruits are those that can be peeled and the pulp is pulpy. Under low-temperature conditions, the berry fruits will fade and the skin will deteriorate. Citrus fruits should preferably be stored at room temperature around 15 degrees. Ready-to-eat fruits such as strawberries, red bayberry, mulberry, etc., it is best to buy ready-to-eat food. Putting it in the refrigerator will not only affect the taste but also be susceptible to mildew. Apples and watermelons can temporarily stay in the refrigerator for a short period of time and extend the shelf life.

4. The suitable storage temperature for cabbage, celery, onion, carrot, etc. is about 0 °C.
Suitable storage temperatures for cucumbers, eggplants, tomatoes, etc. are between 7.2 ° C and 10 ° C.
Pumpkins are suitable for storage above 10 °C.
After the tomatoes are frozen at low temperature, the meat is blistered, which appears soft and rotten, or has spallation. The surface has dark spots, uncooked, no umami, and severe rot.
If the banana is stored in a place below 12 °C, the banana will turn black and rot.
Fresh lychee If the lychee is placed in a 0 ° C environment for one day, it will darken the skin and the flesh will taste.

5. After the chocolate is refrigerated in the refrigerator, once it is taken out, a layer of hoarfrost will form on the surface at room temperature, which will easily become moldy and lose its original taste.

6. If the ham is placed in the refrigerator at low temperature, the water will freeze, the fat will precipitate, the ham will be agglomerated or loose, the meat will taste bad, and it will be easily spoiled.

7. During the baking process, the amylose fraction in the flour has aged, which is why the bread produces elasticity and soft structure. With the practice of preventing the singing, the straight chain of the amylose part of the bread slowly associates, and the soft bread gradually hardens, and the phenomenon in the society is called "changing Chen". The speed of aging is related to temperature. It hardens faster in the low-temperature greenhouse. The bread is placed in the refrigerator faster than the room temperature. Therefore, if it is stored for a short time, the bread should be placed at room temperature to prevent the bread from becoming hard.
Baked goods should not be stored in the refrigerator.

8. The fish in the refrigerator should not be stored for too long, the refrigerating temperature of the household refrigerator is generally -15 ° C, the best refrigerator can only reach 8.-20 ° C, while the aquatic products, especially the fish, do not reach the storage temperature - When the temperature is below 30 °C, dehydration or other changes will occur in the fish tissue. If the squid is refrigerated for a long time, the fish body is prone to rancidity and the meat quality changes and is inedible. Therefore, the fish stored in the refrigerator should not be too long.

9. Frozen foods should not be stored after thawing. Frozen foods bought from the market, meat, fish, chicken, duck, eggs, frozen vegetables, etc., should be processed as soon as possible after thawing, and should not be stored. If the storage time is too long, meat, fish, chicken, ducks, etc. will recover due to the vitality of bacteria and enzymes, not only can quickly degenerate and decompose proteins to cause deterioration, but also produce toxic histamine substances, which can cause food poisoning when eaten. Frozen vegetables are stored for too long, not only a color change, nutrient loss, quality decline, but also very easy to rot and deteriorate, cannot be eaten. When frozen meat, fish, chicken, duck, etc. are frozen, the tissue cells are destroyed by the action of water crystallization. Once thawed, the destroyed tissue cells will ooze a large amount of protein, which becomes nourishment for bacterial reproduction.

Cautions for Refrigerator

1. In the hot season, do not use the refrigerator to open the door to reduce the indoor temperature. This is wrong and will cause adverse effects.

2. Since the conversion efficiency of the refrigerator is low, the cooling capacity is lower than the heat dissipation. If the door is opened, the cold air will run away, affecting the cooling effect.

3. Foods that can not be stored in the refrigerator should not be placed, so as not to freeze the bad food, or affect the nutritional content of the food.

4. If it is not used for a long time, unplug the power plug and take out the food in the refrigerator to avoid wasting power and affect the life of the internal parts of the refrigerator.

5. In the event of power outages, try not to open the refrigerator, if you know in advance that you can adjust the temperature regulator to the highest level, to fully cool, after the power outage, close the door to extend the food preservation time.

6. In order to save electricity, we must minimize the number of times the refrigerator is turned on, to avoid damage to the refrigerator door due to frequent switching.