Ways and principles that can prolong the storage time of food.

1. Drying and dehydration.

This preservation method is to prevent mold by removing water from the food. The purpose of fermentation bacteria and bacteria growth. For example, fruits can be dried in the sun for the purpose of preservation. Now, a variety of equipment can be used to properly dry food by controlling the temperature of the air.

2. Quick freeze drying.

This is a dehydration process and the food does not need to be preserved or refrigerated. When food absorbs water, it returns to its original state and taste. This method can be used for the preservation of a variety of food products.

Freezing food in a freezer, extracting the air from the cabinet and vaporizing the ice is called freeze drying.

3. Cooling and freezing.

Refrigeration is a method of preserving food, but it does not kill microorganisms, only inhibits their reproduction. The lower the refrigeration temperature, the longer the food will be preserved. The temperature of the refrigerator is generally controlled between 1 and 7 degrees, which can prevent food from rotting in a short time.

Food products must be stored in a deep-frozen manner before use. Most frozen foods can be shelved for one year at 17 degrees and 2 years at 28 degrees.

4. Quick freezing. Quick freezing is to put the food in a shallow box, put it on the hollow shelf, squeeze it through the low-temperature refrigeration restaurant, and stay in the freezing room for 60 to 90 minutes according to the size of the food to achieve food freezing. The spray freezer, also known as low-temperature cold junction, uses liquid nitrogen or carbon dioxide and is a method of freezing food at very low temperatures, which freezes faster than any method.

5. Cool cooked food.

The food is cooked according to the standard cooking method, and then placed in an air cooler to reduce the temperature of the food to 3 degrees, and stored in the refrigerator at this temperature. When taking out cooked food from cold storage, it only needs to use a specially designed plated stove for 12 to 20 minutes to make the temperature meet the requirements for use.

Hello dear, here are some ways to store food for a long time:1Vacuum sealed:

Placing fresh or processed food in a vacuum-sealed bag or bottle to expel air can extend the shelf life. 2.Frozen:

Freezing food in the freezer or freezer can maintain the freshness of the food, and generally the food can be stored for 3 months to 1 year. 3.Dehydration:

Removing water from food through air-drying, sun-drying, drying, etc., can maintain the quality of the food, and can keep the manuscript clear for a long time. 4.Smoked:

Smoking with natural substances such as charcoal and wood chips can not only increase the taste and aroma of food, but also sterilize and preservative. 5.Sterilization:

The use of high temperature and high pressure sterilization can effectively kill the bacteria in the food, making the food safer and more shelf-stable. It is important to note that regardless of the method used, it is best to clean, handle and disinfect the food thoroughly before storing it to avoid the growth of bacteria and mold.

Hello dear, glad you asked. Here are a few common ways to store food for long periods of time:1

Adopt a vacuum-sealed bag: Put the food into a vacuum-sealed bag, exhaust the air, and then seal the mouth of the bag, which can effectively prolong the preservation time of the food. 2.

Frozen storage: Freezing food in the refrigerator or freezer will prevent it from spoiling, rotting, or spoiling. Generally speaking, the longer the freezer is stored, the more the quality will deteriorate and be detected, so it is necessary to pay attention to the quality when eating.

3.Dry storage: Dry or tumble dry the food and then put it in a dry, airtight container, which can effectively prevent the food from spoiling and rotting, and prolong the preservation time of the food.

4.Salted storage: After salting food with salt, it is placed in an airtight container, which can effectively prevent food from spoiling and rotting.

However, it is important to note that salted food may be salty and needs to be processed before consumption. It should be noted that different foods need to be stored differently, and factors such as temperature and humidity of the storage environment also need to be considered. When storing food, it is necessary to ensure the safety and quality of food and avoid eating foods that have spoiled.

<><The storage time of common hailstones is enough to read this article1.Milk can be refrigerated for up to 7 days.

2.Eggs can be refrigerated for up to 50 days.

3.Hard-boiled eggs can be refrigerated for up to 5 days.

4.Yogurt can be refrigerated for up to 15 days.

5。Vegetables and fruits can be refrigerated for up to 7 days.

6.Fish can be refrigerated for up to 48 hours and frozen for up to 180 days.

7.Pork can be refrigerated for up to 72 hours and frozen for up to 270 days.

Refrigerator, freezer, hehe. When there is not, I use the following soil method.

1. Fumigation.

Smoked foods can be stored for a longer period of time and have a palatable taste, such as bacon, chicken, fish, etc. Dried or air-dried, food can also be preserved for a long time. If you catch a fish in the wild, you can use the drying method to dry the fish into dried fish for preservation or consumption, and the method is as follows:

Cut the backbone of the fish and the head (do not cut off the belly of the fish) into a piece, remove the internal organs and wash it, smear salt on both sides of the fish, use bamboo slices or wooden sticks to prop up the head of the fish, hang it or spread it flat in the sun, and dry it into dried fish after a few days, which can be eaten for a long time.

2. Air-drying method.

Air-drying meat and poultry is also a method of food preservation, and air-dried mutton and air-dried beef, which are foods that Tibetans like to eat, belong to this kind of food.

In the autumn of each year, the beef is hung in the shade, by the dry wind, the moisture in the meat is removed, and the air is dried and eaten, generally this kind of air-drying method is not suitable for use in areas with large moisture content in the air in the interior, and can only be used in areas with dry air and low humidity in the Qinghai-Tibet Plateau and the northwest. As the name suggests, air-dried food is dried by hot air and should never be dried in the sun. Another way to prepare food is to rub the food with salt and other condiments, or soak it in soy sauce, and hang it at the tuyere until the meat is hardened.

For example, wind eel, wind chicken, wind herring, wind *, beef and other wind foods, the meat should not be too thick (too thick and not easy to dry), too salty.

Cook the wind-cooked food when serving.

Perishable food can also be sealed in plastic bags and stored in flowing river water during field activities.

We enclose the mutton in a three-layer plastic bag and put it in the glacier, press it with stones, and take it as you eat, which can keep the meat without changing color and taste for 20 days. Do not put the meat directly into the water without sealing, the blistered meat, the nutrients are lost, and the sediment in the river water is stained on the meat and cannot be eaten.