How to prevent everything from rotting

1. Vacuum packaging can be used.

2. It can be encapsulated with nitrogen or carbon dioxide.

3. Use low-temperature storage, such as in the refrigerator, which can greatly reduce the decay rate.

There are three commonly used methods.

4. After sterilization, it will be sent to space and will never rot. But then it becomes space junk.

The ingredient in acid rain is not aqua regia, it is sulfuric acid, not what you said"Everything is rotting", so you look up on the Internet what sulfuric acid can't rot, and then put that kind of thing on the thing, and it won't rot In addition, how to prevent the corpse from decomposing can sprinkle some kind of potion (such as an embalm) on the corpse, or you can freeze the corpse.

Soak it in honey, which is a natural preservative.

There is no such absolute solution!

At present, there are mainly these methods.

1. Low temperature storage: low temperature can inhibit the reproduction of microorganisms, reduce the speed of chemical reactions and enzyme activity in food.

Usually meat can be stored for 7-10 days at 0, and -10 can be stored for half a year; The freezing temperature of fish is -5 --30, and the freezing temperature of fruits and vegetables is 0-5.

2. High temperature sterilization and antibacterial: After high temperature treatment, food can kill most of the microorganisms and destroy food.

Medium enzymes. However, the magnitude of the effect on microorganisms depends on the temperature and the length of heating time. Most microorganisms.

It can be killed in 60 to 10-15 minutes, but bacterial spores and molds need higher temperatures or longer due to their strong tolerance.

3. Dehydration: The moisture in food is reduced to a certain limit, microorganisms cannot multiply, and the activity of enzymes is also inhibited.

Thus preventing food spoilage. The water content of dehydration and preservative should meet the following requirements: 8% for milk powder and 13% for whole egg powder

15%, skimmed milk powder 15%, beans 15%, vegetables 14-25.

4. Improve osmotic pressure: salting method and candied method are commonly used. The microorganism is in a hypertonic state of the medium, and the thallus is protoplasm.

Dehydration shrinks, detached from the cell membrane, and the protoplasm coagulates, thus killing the microorganism. Generally salted with a concentration of up to 10%, most.

Bacteria are inhibited, but candied at a concentration of 60 -65 m to be reliable.

5. Improve acidity: In view of the principle that most microorganisms cannot develop well below pH value 4 5, it can be used.

High concentration of hydrogen ions to prevent corrosion. Commonly used methods are pickling and sour fermentation, such as kimchi and pickled cabbage.

6. Use of chemical additives: commonly used food preservative additives include preservatives and antioxidants, and preservatives are used to inhibit or.

Kills spoilage-causing microorganisms in food, and antioxidants can be used to prevent rancidity in oils and fats.

7. Ionizing radiation.

8. Microwave. Low temperature refrigeration is the best, the healthiest, the most convenient, and the best for our use in life.

Chemical method: add preservatives biological method: fill it in the stomach physical method: fill it with carbon dioxide for protection and isolation method: freeze and disinfect the ice warehouse method: dry it in the sun, and then seal it to see if there is a suitable one, I think the biological method is the most suitable.

It is best to keep food in a low temperature state, you can put it in the refrigerator, but it is still not good after a long time!

Microorganisms need the right conditions for them to grow. If food is left in warm air for a long time, microorganisms will grow quickly, and the food will spoil or even rot. So to keep food fresh, you need to stop the growth of microorganisms.

The most common method is freezing, where microorganisms can stop growing as long as the temperature is low enough. In the refrigerator at minus 18 degrees Celsius, food does not spoil easily. Drying is also a common method of preserving food.

But dry food can also rot when it gets wet. Adding sugar, vinegar, salt or air to food can also prevent food from rotting. Irradiation with radiation kills microorganisms in food and also prevents food from rotting.

Store in pellet packs and eat if you don't have one.

Salte or keep it in the refrigerator, but not for long.

Eat!!! Just eat it!

It's best to put it in the refrigerator!

Put it in the refrigerator or eat it as soon as possible!

Where there is no water, it will not rot and be dried!

Different foods have different methods of preserving.

Place in rice, or in a place with a strong seal.

Separate foods and store them according to their characteristics.

After wrapping the fuse, put it in the refrigerator.

Bother to prevent rotting, it is better to eat as much as you want, buy as much as you want, fresh.

Food decay is mainly due to the effect of microbial fermentation, but whether it is anaerobic bacteria or trophrophilic bacteria, they need to rely on water, and it is impossible for us to kill all bacteria. If this is not possible, only chemicals can be used for microbial isolation.

1. Put it in the sun for dehydration.

2. Put in a desiccant, such as quicklime.

3. Use preservatives, but this method usually harms the human body, so it is not recommended.

4. Dehydration with salt, salt is a good natural preservative.

5. Add vinegar and salt, and store in isolation from air.

The sugar upstairs cannot be preserved, because sugar is an absorbent substance, although the sugar itself will not deteriorate, but it cannot be preservative, a big reason is that it cannot keep food dry.

Decay is the presence of microorganisms.

If you want food not to rot, just separate the food from the microorganisms.

The methods are:1Sugar or salt. Sugar packets, braised pork all fall into this category. Sugar can form a protective layer, 2Vacuum-packed.

3.Low temperature inhibits microbial growth.

4.It won't rot after eating it.

Something that becomes high osmotic pressure, such as adding a high concentration of salt or sugar, is the reason why pickled food, candied fruit does not spoil.

If you don't have a fridge, put it on a plate, cover it with a clean, wet towel, and put it in a basin with water!

Note: Do not get water into the plate; Towels should cover the food, be careful not to touch it (think of some small ways); Soak the ends of the towel in water and place it in a ventilated place.

You can just put it in the refrigerator.

When some bacteria degrade organic compounds in food, they make food rot? Rotten food tends to become unpleasant or unpalatable, making you feel nauseous? So, people have long thought of ways to slow down food decay?

Do they heat up the food? Freeze? Dry?

Salted or smoked? Do these methods stop the growth of rotting bacteria inside the food, thus favoring the preservation of the food?

Bacteria that live in the soil are decomposers who break down the larger organic matter in the dead organism into smaller ones; Decomposers act as "natural recyclers" that return basic compounds to the environment so that they can be reused by other organisms?

It is important to emphasize that "food is not spoiled" is not the same concept as "food is not spoiled". "Spoilage" usually refers to the growth of bacteria or mold, while "spoilage" also includes other conditions that lead to deterioration of food quality, such as oxidation of oils, loss of inherent flavor, deterioration of taste, etc.

Because spoilage is closely related to food safety, it is more concerned, and only this change will be discussed here.

Spoilage occurs due to the growth of microorganisms (bacteria or molds), which require nutrients, moisture, and conditions such as proper temperature and acidity. Generally speaking, most foods are not deficient in nutrients, and only a few such as liquor and salt cannot support the growth of microorganisms. Water is a prerequisite for the growth of bacteria and molds, and this condition is not an intuitive "water content", but "water activity".

It is not only related to the water content of the food, but also to the state of the water and the food. To put it simply, when the water content of food is low enough, bacteria and mold cannot grow. For example, sugar, honey, dehydrated vegetables, instant noodles, etc., are all difficult to perishable because of their low water content.

Temperature and acidity are the environmental conditions for microbial growth. In general, the higher the acidity (the lower the pH), the more difficult it is for microorganisms to grow. The temperature in particular needs a suitable range, too high or too low.

In addition, microbial growth also requires some "seeds", so if the "seeds" of microorganisms can not come into contact with the food, even if there is a suitable environment for bacteria and molds to grow, the food will not spoil.

Even if there is a suitable environment for bacteria and mold to grow, the food will not spoil.