How to store barbecue charcoal? How do you keep the barbecue so it doesn t go bad?

How is charcoal preserved?

1. The warehouse can be made of brick, concrete or steel, must have good ventilation, and in the event of a fire, all sides can be opened so that the fire scene can be approached easily and quickly. There should be no intermediate pillars between the spans of the roof, and the roof is preferably covered with galvanized sheet, or with an asbestos wrench. The ground can be brick, stone, concrete, or even compacted earth.

Water hoses are prepared in different places, but in the event of a fire, the best thing to do is to use a tractor equipped with a shovel to pull the unburned charcoal out of the warehouse.

2. The transit warehouse must be large enough to be able to store a large amount of charcoal in the rainy season or under abnormal conditions such as insufficient railway transportation capacity. The storage warehouses are separated by walls, and the volume of each is about 2000 rn3. Each room should be covered and sufficient equipment should be maintained to load and unload the charcoal easily and quickly.

Charcoal is unloaded into the warehouse by means of wooden or metal chutes outside the house, while charcoal is loaded onto railway wagons and trucks by hand-operated wooden or gold-chip trap doors. Trucks are not allowed to enter the warehouse due to the truck's built-in engine and the fact that the driver smokes cigarettes, which can easily cause fires. Conveyor belts can also be used, but the level of mechanization must be kept to a minimum to avoid increasing costs.

3. In order to avoid spontaneous combustion, the stacking height of charcoal should be less than 6m. The smaller the fall distance of the newly transported charcoal (the maximum is not more than 2m), the better, in order to avoid the increase of charcoal particles. Charcoal should be unloaded on naturally occurring charcoal slopes, and the number of charcoal particles produced should be minimized each time it is loaded.

Pack in a mesh bag and place in a cool, dry place

Avoid placing in a damp place and try to concentrate as much as possible.

Keep in a dry place and do not touch the ground.

1. It can be heated in the microwave, it is easy to get cold after the barbecue, and the taste of the barbecue will decline after it gets cold, in order not to affect the taste of the barbecue, the barbecue needs to be heated, and the microwave oven can be used to heat the barbecue in life, because the time for the microwave oven to heat the food is relatively fast and convenient, and secondly, the barbecue can also be placed in the oven for heating, and it can be heated for about 2-3 minutes.

2. It can be heated in the oven, directly put it on the grill in the oven, and generally heat the meat at 120 degrees for about 20 minutes, and the vegetables can be shortened according to the situation.

3. You can go back to the pot to fry and heat, put a little oil in the pot, stir-fry after the oil is hot, or add some cumin and onion to make the flavor more intense.

4. Roast directly over the fire and bake it on the stove.

5. Add some water to the pot, and then put the barbecue on top to steam over the water. However, this method can only be heated for a while, and the taste is not as fragrant as the roasted one.

6. If there is really no condition, you can also wrap the barbecue, then soak it in boiling water, and heat it with boiling water. But the temperature will not be particularly high, so I can only say that it is warm.

Grill to save. Barbecue is easy to breed bacteria and microorganisms under the condition of room temperature and lead to deterioration, in the low temperature condition of the refrigerator, it can help to inhibit the breeding of bacteria and microorganisms of the barbecue, prolong its shelf life, and have certain benefits to human health, so the barbecue can be stored in the refrigerator.

Although the barbecue can be stored in the refrigerator, it should be noted that the storage time should not be too long, generally it is best not to exceed 24 hours, and in the process of preservation, it needs to be sealed well to avoid cross-smelling.

a. Direct barbecue.

Put the ball charcoal on the barbecue charcoal rack **.

Put the vegetables and meat on the grill net** and grill them directly.

b. Indirect barbecue.

The ball carbon is ignited and placed at both ends of the carbon frame.

Meat and vegetables are placed in the middle of the grill.

Cover the stove lid, adjust the heat with a damper, and cook the food by simmering.

The best choice of fuel is charcoal, try not to use chemical charcoal. The special flavor of charcoal-grilled food comes from the aroma of grilled food when the charcoal is hot, so choosing good charcoal is the basis for enjoying the deliciousness. The charcoal fire generally burns for a long time and the fire is good.

It is best to choose the branch part of the charcoal, and do not use the whole tuber, otherwise it will not be easy to ignite. At the time of ignition, put 5 grains in a packet of 5 seeds at a time. When the surface of the charcoal has not burned through, do not rush to roast, as it is easy to stain and blacken.

There are two types of direct roasting and indirect roasting.

Direct baking is divided into open fire and dark fire, and indirect baking is also divided into iron plate, stone plate, copper plate and so on.

The requirements for charcoal are also different, and there are three kinds of charcoal suitable for barbecue in China. First, log charcoal, two, mechanism charcoal, three, industrial coke, log charcoal is also divided into fruit wood and miscellaneous wood, fruit wood is, apple, pear, hawthorn and other hard wood barbecue taste better, and miscellaneous wood including poplar, acacia, pine and other cork barbecue taste general.

Abstract: Whether it is barbecue, spicy or crockpot simmering soup industry, it is inseparable from dealing with various raw materials. The following is a brief introduction to the six preservation methods of raw materials: low-temperature preservation, high-temperature preservation, dehydration preservation, sealing and encapsulation method, pickling and smoking preservation method, and modified atmosphere preservation.

How to store raw materials.

Whether it is purely for barbecue, spicy or crockpot soup industry, it is inseparable from dealing with various raw materials. Let's briefly introduce how to store raw materials.

One. Low temperature preservation method: It is the most common and common method of storing cooking ingredients. Because low temperature can effectively inhibit or kill the growth and reproduction of microorganisms, and can also delay or stop the biochemical process of the internal tissues of raw materials.

Two. High temperature preservation method: because the resistance of microorganisms to high temperature is weak, when the temperature leakage exceeds 80 degrees, the physiological function of microorganisms is weakened and gradually dies, which prevents the influence of microorganisms on raw materials.

Three. Dehydration preservation method: It is a method to reduce the water content of raw materials through a certain drying method, so as to inhibit the growth and reproduction of microorganisms to achieve the purpose of preserving raw materials.

Four. Sealing and encapsulation method: It is a method of sealing the raw materials in a certain container to isolate them from sunlight and air to prevent the raw materials from being polluted and oxidized.

Five. Pickling and smoking preservation method: on the one hand, it is a method of processing and making food, which can increase the flavor characteristics of various foods; On the other hand, it can serve the purpose of preservation for a long time.

Six. Modified atmosphere preservation method: It is an advanced method of preserving raw materials, which preserves food and cooking raw materials by controlling the gas composition in the storage, and is mostly used for the preservation of fresh vegetables and fruits.