Which foods should not be stored in the refrigerator

Don't put leftover mooncakes in the refrigerator.

Don't put leftover mooncakes in the refrigerator, they are baked pastries made with ingredients such as flour, oil, sugar and nuts. Baked goods should not be stored in the refrigerator. Although for some varieties of mooncakes, putting them in the refrigerator can extend their shelf life, it can still affect their flavor.

This is because the starch in the raw materials of mooncakes is matured and softened after baking, while at low temperatures, the ripened starch will precipitate water and become old (that is, "reborn"), making the mooncakes hard and taste worse.

Varieties of moon cakes with less oil and moisture, such as the red and white moon cakes in old Beijing, have a more obvious hardening phenomenon, and if they are placed in a low temperature and humid environment in the refrigerator, they will not only harden quickly, but also be prone to mold. However, for Cantonese mooncakes, their fat content is high, the flour is less, and the taste change will be relatively small.

The fish in the refrigerator should not be stored for too long, the refrigeration temperature of the household refrigerator is generally 15, and the best refrigerator can only reach 20, and aquatic products, especially fish, when the storage temperature does not reach below 30, the fish body tissue will be dehydrated or other changes, such as crucian carp refrigerated for a long time, it is easy to appear rancidity of the fish body, changes in meat quality, and inedible. Therefore, the fish stored in the refrigerator should not be stored for too long.

Frozen food bought from the market, meat, fish, chicken, duck, eggs, quick-frozen vegetables, etc., should be processed and eaten as soon as possible once thawed, and should not be stored. If stored for too long, meat, fish, chicken, duck, etc. will be restored due to the vitality of bacteria and enzymes, which can not only quickly multiply and decompose proteins and cause deterioration, but also produce toxic histamine substances, which can cause food poisoning when people eat them; If frozen vegetables are stored for too long, not only will they change color, lose nutrients, and their quality will deteriorate, but they will also be easily spoiled and inedible. Frozen meat, fish, chicken, duck, etc., due to the action of water crystallization when frozen, its tissue cells are destroyed, once thawed, a large amount of protein will be exuded from the destroyed tissue cells, which becomes the nourishment for bacterial reproduction.

Experiments have shown that fresh mackerel that has been frozen for 1 day and placed at a temperature of 30 for 6 hours has a spoilage rate 1 times faster than that of fresh fish; When the thawed egg yolk is placed at a temperature of 18 for 2 hours, the number of bacteria increases by about 2 times, and after 8 hours, the number of bacteria increases by more than 50 times; Put the frozen fresh eggs at a temperature of 0 15 for more than 10 days, because the cold and hot temperature changes for too long, not only the egg membrane becomes loose, the egg white is thin, but also sticky shell, yellow, and even mildew, smelly, inedible; Frozen vegetables, especially in hot days, should not be stored, otherwise the green leafy vegetables will quickly turn yellow and vitamin C will be easily destroyed. Vegetables at 20 degrees Celsius lose 2 times more vitamin C than at 6 8 degrees Celsius.

Bananas: When stored in an environment below 12, it will make it black and rotten.

Cucumber: If left in the refrigerator for three days, the skin will become water-soaked and lose the flavor it holds.

Tomatoes: When frozen, some or all of the fruit will be soaked in water and soft and rot, showing brown round spots.

Bread: During the baking process of bread, the starch linear parts in the flour have aged, which is why the bread develops an elastic and soft structure. As the bread is left for a longer period of time, the amylopectin in the bread slowly associates, and the soft bread gradually hardens, a phenomenon called "aging".

The rate at which "aging" is temperature dependent. It ages faster at low temperatures (above the freezing point), while bread hardens faster when it is stored in the refrigerator.

Cucumber and green peppers: Cucumbers and green peppers that have been stored in the refrigerator for a long time will cause frostbite "injury" - blackening, softness, and taste. Cucumbers also grow sticky hair.

Because the temperature stored in the refrigerator is generally about 4 to 6, while the suitable storage temperature for cucumbers is 10 to 12, and green peppers are 7 to 8. Therefore, it is not suitable to exist for a long time.

Ham: If stored in the refrigerator, the moisture in it is easy to freeze, which promotes the oxidation of the fat in the ham, and the quality of the ham will be significantly reduced, so that the shelf life is greatly shortened. 

Chocolate: In summer, the indoor temperature is generally around 25, at this time, if the chocolate is taken out of the refrigerator, the surface of the chocolate will immediately frost, and after a long time, the chocolate will become mildew or insects due to moisture.

Leafy vegetables: It is best not to put them next to the refrigerator, otherwise they will rot.

15 foods to put in the refrigerator: 1 banana; 2 fresh lychees; 3 cucumbers; 4 tomatoes; 5 loaves; 6 green peppers; 7 hams; 8 chocolates; 9 leafy vegetables; 10 Chinese medicines; 11 leftover mooncakes; 12. Fish should not be stored for a long time; 13. Frozen food after thawing; 14 eggplant; 15 pumpkins. For the sake of your health, be sure to remember.