How long can garlic be left out for no consumption, and how many days can garlic water be left out?

Garlic is a common ingredient in life, nutritious, spicy smell, many people like to eat, recently took a lot of garlic from their hometown, so how long can garlic be put before you can eat.

Garlic. Efficacy.

How long can garlic last before it can be eaten.

Depending on the situation.

Garlic is the underground bulb of the lily family Allium, rich in protein, oligosaccharides, polysaccharides, fats, minerals, crude fiber and other components, generally speaking, the nutrients can be stored for a short time, but the chemical components contained in garlic are very complex, with broad-spectrum antibacterial sterilization and anti-inflammatory effects, can be stored for a long time.

And garlic generally has a dormant period of about 2-3 months after harvesting, and in the case of good preservation, it will begin to sprout after the dormant period, but garlic is a plant that can be eaten after germination, so how long can garlic not be eaten, there is no specific time regulation, as long as there is no deterioration, it can be eaten.

What are the effects and functions of garlic.

Antibacterial, anti-inflammatory, anthelmintic.

The chemical composition of garlic is more complex, rich in sulfur-containing compounds, among which allicin has antibacterial, bactericidal, anti-inflammatory effects, has strong antiviral ability, and has a good killing effect on a variety of cocci, bacilli, viruses, pinworms, amoebas and other pathogenic bacteria and parasites.

Improves immune function.

The sulfur-containing compounds in garlic can inhibit the synthesis of substances harmful to the human body in the body, and also have a killing effect on harmful cells in the body, which can effectively prevent the occurrence of some diseases and improve the immune function of the human body.

Can you eat a part of the garlic if it's broken.

Can't eat. Although garlic has antibacterial ability, but the situation of spoilage, it means that the inside of garlic has been bred by a large number of bacteria and microorganisms, and the nutrients of garlic are decomposed to provide their own growth and reproduction, so that garlic loses its nutritional value, and at the same time, it will also produce toxic substances to the human body, so that garlic may cause food poisoning after eating, and cannot be eaten.

What to do if you eat bad garlic.

Depending on the situation.

Because garlic itself has a certain antibacterial ability, if the antibacterial substances of garlic have not been decomposed, plus the human body has its own immune system, has a certain ability to resist disease, after eating bad garlic, you can first self-observe, if the body is not unwell, you can speed up the discharge of harmful substances in the body by drinking more warm water, but if there is discomfort, it is recommended to seek medical attention in time.

If the weather is not too hot, the garlic water should be left for a week without problems, if the weather is particularly hot, it may spoil in one to two days.

Under normal circumstances, garlic water is not a problem to put it for two or three days at room temperature, but if the garlic fruit is put for too long, the taste is too big, and the blood lipids are not delicious, so if you say it, you can't can't eat it at room temperature.

In about half a year, after winter, it will sprout in a mesh bag and hang it in a ventilated place, which is a way. In addition, you can peel off the garlic skin, put one clove of garlic into a jar, soak it in salad oil, and place it in a cool place. In this way, it will not sprout and can be stored for a long time.

In addition, for excess garlic, you can also use soy sauce to soak it. In addition to soy sauce, it is best to soak it with a little sake for a better taste.

To be clear, this kind of thing is 24 hours at most, after all, it is plant. During the production process, it is exposed to a large amount of air, and it is easy to spoil and deteriorate.

How many days can garlic water sit out? I think garlic water is generally left for a day. Because garlic water will have an unpleasant smell if it is left overnight. It's not broken. It's that it doesn't taste good.

Don't eat garlic water overnight. Garlic will change color quickly after soaking and will give off an oxidized taste. So garlic water can only be eaten as a meal.

Garlic water is also going to spoil, try to use it on the same day.

Especially in summer, the air is full of bacteria, dust.

Garlic will oxidize and turn black 6 hours after mashing, so don't eat it after 6 hours. You've been in the fridge for a few days and throw it away.

Garlic juice can be stored for a year in an environment of about one degree above zero, garlic juice is a condiment made of garlic, salt, light soy sauce, vinegar, edible oil, and chili powder. Garlic contains crude fiber, calcium, phosphorus, iron, saltic acid, ascorbemia, riboflavin, protein and other nutrients, of which the volatile oil is about 0.

2%, with spicy taste and special odor, and studies have found that the allicin contained in volatile oil has obvious bactericidal effect, and has been proved to have a preventive effect on infections caused by bacteria, fungi or pests.

Garlic preservation, in addition to being placed in a dry and ventilated place, may also be stored in the way of fried garlic, the method is to wash the garlic, go to the outer mold after the wind, put it in hot oil and fry it until golden brown, and after the oil drips, wrap it in a fresh-keeping mold and put it in the refrigerator, it can be stored for a long time.

<> garlic can be stored in a dry, low-temperature place for about 2 weeks. When storing garlic indoors, you can choose a well-ventilated and dry place as a storage site, when storing garlic, you can first break the garlic into a clove, and then put it in a fresh-keeping bag with a fresh-keeping bag, and at the same time you can put a little salt or a cigarette in the fresh-keeping bag, the cigarette has the effect of adsorbing oxygen, and can achieve the purpose of preserving garlic.

1. How long can garlic be placed

1. Garlic can be placed in a dry and low temperature place for about 2 weeks, and garlic can be stored indoors in a well-ventilated and dry place as a storage site, and a wooden or bamboo ladder frame can be placed in the storage place, and the shelf can be set up into a table shape and a cone, etc., in order to facilitate air circulation, and the garlic should not be too dense, pay attention to ventilation and prevent moisture.

2. When preserving garlic, you should first break the garlic into cloves, the garlic skin does not need to be peeled off, packed in a fresh-keeping bag, and then put a little salt in the fresh-keeping bag, and finally tie the plastic bag tightly, press out the air in the bag, and put it in a cool place or refrigerator.

3. You can also put a cigarette in the bag, tie the bag, press out the air in the bag, and then put it in a ventilated place, the tobacco has the effect of adsorbing oxygen, which can achieve the purpose of preserving garlic.

Second, the planting method of garlic

1. Dry the garlic in the sun for 2-3 days before sowing, which is conducive to loosening and separating the garlic cloves. Then remove the garlic skin, which can promote the garlic to absorb water and hair roots, soak in water for about 6 hours and then pick it up. The soil should be loose and fertile sandy loam.

2. Insert the germinated garlic cloves directly into the soil with the head facing up, cover the upper layer with 3-4 cm thick topsoil, and then water, water the second time after 5-6 days, and water the third time after the seedlings are ready. During the growing season, weeds in the field should be removed in time to prevent nutrient loss.

3. When planting garlic, the soil requirements are not strict, but the fertile loam soil rich in organic matter, loose and breathable, and strong water retention and drainage performance is more suitable. Garlic prefers cold and cool, and the suitable temperature is -5-26 °C. Garlic seedlings have a strong cold tolerance at the stage of 4-5 leaves.

Allicin is not present in intact garlic, and after garlic is cut or crushed, the alliin contained in its cells meets with allicin, and a catalytic cleavage reaction occurs to produce allicin.

The surface of the garlic clove has a protective film, and when the garlic is mashed, the protective film breaks and the garlic flesh oxidizes. Bacteria in the air invade the garlic meat because it is not blocked by a protective film, causing the garlic to turn green, so it cannot be eaten.

Therefore, to better preserve the active ingredients of garlic, it is recommended to cut or crush garlic and leave it for 10 minutes to 15 minutes before eating or cooking.

The main active substance in garlic is allicin, which has antibacterial, antiviral, improving immunity, lowering cholesterol, anticoagulation, inhibiting tumor cells, lowering blood sugar, liver protection, etc., and is also the main spicy taste of garlic. However, in morphologically intact garlic, the content of allicin is very low or non-allicin. This is because allicin is derived from the allicin decomposition of alliin in the cytoplasm by the allicin enzyme in the garlic cell wall, and in the intact state, these two substances cannot be contacted, and only after smashing and chopping, the cell structure of garlic is destroyed, and a large amount of allicin can be generated after the two substances are contacted.

It can be seen that the garlic is not sliced for oxidation, but for the contact between the alliin enzyme and alliin, but there is no need to wait for 15 minutes, just wait for a while.

At the same time, allicin enzyme is not heat-resistant, and studies have proven that when garlic is microwaved for 60 seconds, this enzyme will be completely destroyed. When allicin is destroyed, allicin cannot be formed. If boiled at 100 degrees Celsius for 20 minutes, garlic will also lose its antifungal, antioxidant and anti-cancer effects.

Therefore, the health care effect of eating raw garlic is stronger than that of cooked food.

Generally, it's okay to leave it for a month.

Look at the storage environment, it is no problem to dry and ventilate in an ordinary environment for 2 weeks, and it is no problem to be green if it sprouts, and don't eat other colors, and the garlic will become soft when it grows over time.

Garlic can be stored for a long time, if it is new garlic, do not put it in an airtight container (such as a plastic bag), at room temperature, it can be stored for more than half a year.

For the family of Tun garlic, so much garlic can not be eaten for a while and a half, so garlic in storage also needs a certain method, pay attention to many aspects, so that garlic is not so easy to deteriorate and rot, and it is not easy to sprout, what are the specific methods? Everyone must be as eager as I am to know what the fairy method is! We usually buy garlic and put it directly in the refrigerator, although the refrigerator can extend the shelf life of fresh garlic, but after a long time, it can not avoid garlic rotting and moldy germination.

Today, I will share with you a few practical tips! In fact, garlic is not difficult to preserve, just master these tips! Take it away without thanks!

1.Prepare a clean paper towel on the cutting board first, put a spoonful of salt and a spoonful of baking soda on the paper, then wrap the paper towel, put this paper bag into the bag, tighten the plastic bag, and empty the air in the bag, so that the garlic can be kept fresh and not spoiled, and it will not mold or sprout. How does this work?

Mainly because baking soda contains calcium carbonate, which can act as a desiccant, and putting it in the middle of the garlic can absorb the excess water in the garlic. Garlic stays dry all the time. In addition, we all know that salt can play a role in sterilization and anti-inflammatory, so garlic will not become moldy and spoiled.

2.The second method introduced to the use of ginger preservation is to use ginger to preserve garlic. Cut the ginger into thin slices, also wrapped in a piece of clean toilet paper, and place in a plastic bag of garlic.

It still acts as a desiccant, the ginger will slowly dry out, and the ginger will also absorb a lot of water in the process, which is also a more practical method! 3.Save cigarettes with cigarettes, which most families have!

Take out two cigarettes, put them in a garlic bag, empty the air in the bag, seal them well, and put them in a dry and ventilated place, so that the garlic can be stored for a longer time and will not sprout! This is because the large amount of nicotine in cigarettes can effectively prevent garlic from rotting.

The fresh garlic bought now is generally braided, first hang it in a cool and ventilated place, take off the garlic after drying, and then use the following method to preserve:

The method of home preservation is very simple, just put the garlic head in a plastic bag, and then seal the mouth of the plastic bag tightly and put it in a cool place. Because this can make the carbon dioxide released by the garlic in the bag unable to be released, the oxygen in the bag is relatively reduced, and the water is also blocked from entering, so that the garlic seeds are in a suitable dormant state. If you can put it in the refrigerator again, it can be stored for a longer time in a low temperature environment.

Another way is to put the garlic head in a ceramic jar or jar, don't overfill it, don't close the mouth, and then put it in a cool place. In this way, the garlic can not only be stored for a long time, but also does not sprout, does not grow, does not spoil, and does not dry out. I also learned it from a computer, and I tried it, and it was really good.

Can you give it a try?