What to do if the wooden cutting board is easy to blacken What to do if the cutting board turns blac

In the long-term use of the wooden cutting board, and there is a high probability of water adhering to the inside of the wooden cutting board after use and cleaning, it is particularly easy to mold and blacken, and it is easy to breed a large number of germs, so it is scientifically recommended that the cutting board should be replaced in about 1 year. Because the cutting board is in direct contact with the food, so you should be strict with the quality when buying, now the quality of many bamboo and wood cutting boards is very bad, especially bamboo, many cutting boards are even composed of chemical glue to glue the bamboo together, this kind of cutting board will continue to infringe on your food with toxic substances when used. Wooden cutting boards are resistant to cutting, but after a long time, it is inevitable that they will become moldy and black.

Plastic cutting boards are not as resistant to bamboo and wood as they are cut, and good plastic cutting boards are indeed very convenient, at least they will not be moldy, but inferior plastic cutting boards are unsafe in their own right, and they are inevitably unsafe when they are in use.

There are many antibacterial cutting boards on the market, but organic antibacterial cutting boards may also be unsafe, such as antibacterial cutting boards containing triclosan, which will react with some substances in natural water and may cause cancer. Inorganic is better, but it's higher than organic.

I myself use plastic, out of the time for a long time, the problem of knife marks, other okay, I bought more than 100 pieces, the quality is really good. There are also high-end and expensive wood and bamboo cutting boards, and there are even tempered glass cutting boards.

What should I do if the cutting board is easy to get moldy? Teach you a little trick, pour it on the cutting board, and use it for a lifetime without mold and cracking.

The most common methods used for sterilization and disinfection of cutting boards are as follows:

Scrape and sprinkle with salt. After each chopping of vegetables, scrape off the residue on the board and sprinkle a layer of fine salt on the board every week, which can not only sterilize, but also prevent the cutting board from drying out.

Wash with boiling water. Rinse with a stiff brush and water, then scald with boiling water.

Disinfection of medications. Soak the cutting board for a quarter of an hour with five kilograms of water and two bleaching powder tablets.

Cutting board hygiene:

The cutting board is an excellent place for bacteria to hide, and the uneven knife marks on the board are full of nutrients, dark and damp, which is suitable for the survival and reproduction of bacteria. Someone looked at it with a microscope and found 2 million staphylococci and tens of thousands of coliform bacteria and other bacteria per square centimeter of cutting board.

The vast majority of families in China are accustomed to cutting lettuce and cooked vegetables with the same cutting board, and cutting cooked food on these cutting boards full of bacteria will naturally be stained with a lot of bacteria, and then the population enters the gastrointestinal tract, causing the occurrence of digestive system and other system diseases. Therefore, paying attention to the hygiene of the cutting board is an important part of doing a good job in food hygiene.

Moldy and blackened because it is not properly placed after use. The used cutting board is often damp, so it should be wiped with a cleaning cloth first, and the cutting board should be placed on a bowl-like utensil, with a small contact surface to support the cutting board. This way your cutting board will never get moldy again.

If the cutting board has old mold, you can put the cutting board in rice washing water or put detergent to scrub it, then wash it with water, and put it in a ventilated place to dry. Brush with a steel wool ball,Frequently scald with boiling water, or put in the sun to sterilize.

After the cutting board is used up, it can be scalded with boiling water, which can have a sterilization effect to a certain extent and remove the bacteria on the cutting board. This method is convenient and simple, but it is necessary to wash the board in advance.

When cleaning the cutting board, you can also pour salt on the cutting board, and then wipe it with a clean scouring pad to reduce inflammation and sterilization.

In fact, the chopping board, like clothes, needs to be well maintained.

The blackening of the wooden cutting board is due to the mushroom fungus, and it is recommended to disinfect the wooden cutting board in several ways: first, expose it to the sun, but some wood will crack because of this; second, scald with boiling water, and then take it to a dry place to dry; Third, use disinfectant, but there will be residues; Fourth, scrub with salt.

Use a steel wool ball brush, often scald with boiling water, or put it in the sun to sterilize. Spray white vinegar on the cutting board, let it sit for half an hour and then wash it, which can not only sterilize, but also remove odor.

Put it upright, and don't accumulate water underneath.

In fact, the chopping board, like clothes, needs to be well maintained.

I used to buy it with mold, but now this one is very good because I pay attention to maintenance. However, there may be a difference in quality.

The wooden cutting board is all primary color, and will not be coated with paint and other harmful substances. The most common methods for sterilization and disinfection of cutting boards are as follows:

1. Scrape the board and sprinkle salt. After each cutting of vegetables, scrape the residue on the board and sprinkle a layer of fine salt on the board every week, which can not only block the mold for sterilization, but also prevent the cutting board from drying and cracking;

2. Wash and blanch with boiling water. Rinse with a stiff brush and water, then scald with boiling water.

3. Drug disinfection. Add two pieces of bleaching powder to five kilograms of water and soak the cutting board for a quarter of an hour.

The wooden cutting board is all primary color, no harmful substances such as paint, and there will be no fading. The most common methods for sterilization and disinfection of cutting boards are as follows:

1. Scrape the board and sprinkle salt. After each chopping of vegetables, scrape off the residue on the board and sprinkle a layer of fine salt on the board every week, which can not only sterilize, but also prevent the cutting board from drying out.

2. Wash and blanch with boiling water. Rinse with a stiff brush and water, then scald with boiling water.

3. Drug disinfection. Add two pieces of bleaching powder to five kilograms of water and soak the cutting board for a quarter of an hour.

Some processors make the wood color of the cutting board look good; Dye the cutting board with iron powder; The reasons for the black color of the cutting board are: first, the ink stamp; Second, the cutting board will be blackened when it encounters rust for a long time; Fading method; Soak the cutting board in hot water for four or five days to fade with two or three taels of oxalic acid; Then soak it in water for a day or two to remove the sour smell of the grass and then use it; If the color does not fade, use coarse water sandpaper to rub together with water, or ask the carpenter to use an angle grinder sandpaper to grind off.

Summary. Kiss! The wooden cutting board you just bought will fade, it is very likely that you bought the wrong one, bought a fake, some unscrupulous merchants will dye it, of course, it is just possible, and some good cutting boards will also be discolored, and they will be decolored after a long time, such as ironwood cutting boards, which have been colored, and will fade after a long time, so they should be moisturized for a long time, wash them after they are used up, and lay a wet towel for maintenance.

Kiss! The wooden vegetable hall beam board that I just bought will fade, it may be that you bought the wrong one, buy a fake, some unscrupulous merchants will dye the age, of course, it is only possible, and some good cutting boards will also be discolored, and they will be discolored after a long time, such as the ironwood cutting board, which is colored, and it will fade after a long time, so it should be moisturized for a long time, wash it after it is used up, and spread a wet towel for maintenance.

Kiss! The new cutting board is all primary color, will not be painted and other harmful substances, will not have the color of the situation, this cutting board fades to indicate that the coating of the forest beam limb chemicals. For the sterilization and disinfection of cutting boards, the most common methods used for slag are as follows

1. Scrape the board and sprinkle salt. After each chopping of vegetables, scrape off the residue on the board and sprinkle a layer of fine salt on the board every week, which can not only sterilize, but also prevent the cutting board from drying out. In this life.

2. Wash and blanch with boiling water. Rinse with a stiff brush and water, then scald with boiling water. 3. Drug disinfection. Add two pieces of bleaching powder to five kilograms of water and soak the cutting board for a quarter of an hour.

Ironwood cutting boards are colored.

Kiss! If it's an ironwood cutting board, it's colored! Since the ironwood cutting board is colored, it will slowly oxidize when placed in the air, resulting in color fading;

Kiss! The maintenance of the ironwood cutting board needs long-term moisturizing, shouting brightly and after each use, it must be washed and dried in imitation, and a wet towel is spread on it to moisturize in order to prevent fading; Ironwood cutting boards are prone to cracks and are difficult to remedy, so they should be well maintained to avoid causing discoloration of related parts.

Do you know what material to choose when buying a cutting board? Now there are wooden cutting boards, plastic cutting boards, bamboo cutting boards, rice husk cutting boards, glass cutting boards, ceramic cutting boards, for so many material cutting boards? Which is the best and healthiest to use?

Today, the honeypot ant will give you a detailed introduction to the advantages and disadvantages of the 6 major materials cutting boards in China.

1. Wooden cutting boardPros:

The advantage of the wooden cutting board is that there are many varieties, the most used in China is the wooden cutting board, various types of wooden cutting boards, ironwood, ebonywood, ginkgo wood, rubber wood and other materials are still very much, there are expensive and cheap, wooden cutting boards are varieties, and they are widely used, almost all ingredients can be used.

Cons:

Although there are many types of wooden cutting boards, wooden cutting boards are made of wood, which is the most prone to mold, so wooden cutting boards need to pay more attention, usually dry more, and often clean and boil water, so that it is easy to kill bacteria and mold.

2. Bamboo cutting boardPros:

Bamboo cutting board is made of bamboo, bamboo cutting board ** is also relatively cheap, some bamboo cutting boards are much cheaper than wooden cutting boards, this kind of bamboo cutting board can be used at home, convenient and cheap, and it is also relatively light.

Cons:

After all, most of the bamboo cutting boards are spliced with bamboo, which need to be bonded with glue, and it is important to pay attention to the environmentally friendly type of bamboo cutting boards when buying.

3. Plastic cutting board.

Pros:

Most of the plastic cutting boards are made of PE material, this low-density polyethylene material, if you buy a good material, it is indeed environmentally friendly, not easy to mold, it is also convenient to cut vegetables, and it is not expensive.

Cons:

The most important thing to worry about about plastic cutting boards is the material, and some plastic cutting boards are made of inferior materials, not only the smell is unpleasant, but also various harmful substances, so you should pay more attention when buying.

4. Rice husk cutting boardPros:

If the rice husk cutting board is mixed with other materials with real rice husk, the biggest advantage of this cutting board is that it is more environmentally friendly, and some rice husk cutting boards add anions and have antibacterial effects.

Cons:

The rice husk cutting board is a more fashionable cutting board, but this kind of cutting board is not easy to distinguish between real and fake, some are real rice husk cutting boards, and some are fake rice husk cutting boards, everyone should pay attention to distinguish when buying.

5. A glass cutting board

Pros:

The glass cutting board is relatively smooth and easy to clean. The pattern is more beautiful, ** is not expensive, many people buy a cutting board and choose a glass cutting board to cut fruits.

Cons:

Glass cutting board is an uncommon cutting board, most families rarely use, most of them are made of tempered glass, this kind of attention needs to be careful not to break.

6. Ceramic cutting board

Pros:

Ceramic cutting boards are light to use, ceramic cutting boards are generally used with ceramic knives, most of them are sets, ceramic cutting boards are more environmentally friendly, suitable for infant food.

Cons:

The disadvantage of the ceramic cutting board is that the product is relatively simple, and it is generally only suitable for children's supplementary food or fruits, which are used together with cutting boards and knives.

If you want to spend less money to buy a cutting board with wheat straw, the only bad thing about wooden cutting board is that it is easy to breed bacteria.

The natural rubber wood cutting board is made of selected natural rubber wood splicing, which is moderately soft and hard, not easy to hurt the knife, not easy to deform, and not easy to burst; No wood chips are produced when used; Moisture-proof and mildew-proof; Natural sterilization, easy to clean; Tough, heavy, beautiful, and durable, it is a type that can be considered.

Stainless steel is the best, because stainless steel is not easy to deform and mildew, and will not turn black.

1. Blanch the blackened cutting board with boiling water first.

2. Then put a flat cutting board, pour salt, wipe with a scouring pad, salt has the effect of anti-inflammatory and sterilization, scrub many times, and rinse with water.

3. Pour the white vinegar into a bowl, then add double the baking soda, and wait until the baking soda is all dissolved in the white vinegar.

4. Place the cutting board in the vegetable washing basin. Scrub the cutting board with the prepared white vinegar baking soda solution, scrub it many times, and then rinse it with clean water.

What is the best material for cutting boards, which is not easy to blacken?

Hello dear! 1.Oak cutting board Oak cutting board is not used much in daily life, mainly because it is relatively expensive, but it is expensive.

Oak cutting boards are relatively hard, so they can usually be used to chop vegetables, fruits, meat, and bones, no problem. Moreover, the density of oak is large, and it is not particularly resistant to water absorption, so it is not easy to breed bacteria, which is more healthy and hygienic, and durable. Therefore, if Qingzheng chooses to use an oak cutting board, it is still better, but the expensive ** often makes people sigh and fight.

2.The texture of ironwood cutting board ironwood is very hard, and it is also relatively healthy and hygienic, and it is very good for cutting meat, including chopping bones. However, ironwood is more expensive, so it is not recommended to buy it by ordinary people.