How to sterilize and disinfect the vegetable cutting pier used in the kitchen

You can sprinkle salt on the cutting board, salt also has the effect of sterilization and disinfection, on the other hand, you can also sprinkle baking soda, because baking soda and white vinegar can soften stains, but when encountering white vinegar, it will produce a violent reaction to remove stains and sterilize and disinfect.

If you use a wooden chopping mound, then this is not easy to sterilize, because some of it has penetrated into the wood. For example, if you want to make yourself healthier, buy some white steel cutting boards, which are hygienic and safe.

The vegetable pier used is usually sterilized and disinfected, you can spray some alcohol, or you can brush him with warm boiled water.

The chopping pier used in the kitchen, how to sterilize and disinfect it usually, I think the chopping mound used in the kitchen. It is usually cleaned every day. Or take it in the sun and dry it every day, so that it can be sterilized and disinfected.

If you use the chopping pier at home for a long time, there will be bacteria on it, and I usually brush the vegetable pier with salt water at home. If possible, you can use a large pot to cook the dishes.

The vegetable piers used in the kitchen can be sterilized with high temperature sterilization or ultraviolet sterilization. It all works very well.

The vegetable cutting pier used in the kitchen, how to sterilize and disinfect the vegetable pier at ordinary times The vegetable pier is placed in a large bucket, filled with water, and the vegetable pier is soaked in water, and the soaked and previous clothes are washed.

Eh, it's best to prepare two pieces, one cooked and one raw, which is more hygienic, because raw bacteria are afraid of affecting the cooked food that is directly ingested.

Also, wash it well with dish soap every day, and then put it in a ventilated place to air dry, because damp cutting boards are more likely to breed bacteria.

Can be cleaned with dish soap. Blanch it with boiling water.

Dear, hello, I am happy to answer for you: how to disinfect the kitchen cutting board in the restaurant Answer: The disinfection method of the cutting board in the kitchen of the restaurant is as follows:

1. Salt disinfection method: After washing the cutting board with dish soap and water, sprinkle the salt and let it stand for a while, then use a dish washing cotton, preferably a cleaning ball to scrub the cutting board sprinkled with salt, and then rinse it with water. Or cut half of the lemon dipped in salt, rub the cutting board with Mu Zhenhe, and then wash it with water, which not only sterilizes the pie, but also prevents odor. 2. White vinegar disinfection method.

Every time you cut the meat food, how to clean the cutting board still has a fishy smell, then pour white vinegar on the cutting board, scrub it with a dish sponge, and then rinse it with water. It is also suitable for disinfection of plastic cutting boards.

1. First wash the cutting board with an iron brush, and then wash it again with boiling hot water.

2. After using the cutting board, scrape the cutting board with a knife, and then sprinkle salt on the cutting board once a week to disinfect it.

3. Put the washed and clean cutting board into the steam cabinet or box, so that when the temperature rises to 100, it can be disinfected for 5-10 minutes.

A cutting board, or cutting board, is a wooden board that is placed on the table to prevent damage to the table when chopping vegetables. The spoken language is called the cutting board, and the written language is called the cutting board. In the past, cutting boards were mainly made of wooden blocks, but because they are easy to wear out, most of them are now cast from plastic.

In order to avoid cracking caused by improper storage, the cutting board should not be soaked in water and exposed to sunlight for a long time. It is also not easy to put it in a ventilated place for a long time, and it should be taken back indoors after air drying. It can also be used after scrubbing with a clean rag, and then dry with a dry rag before storage.

Every time you cut the vegetables (especially after chopping the minced meat), you should scrub them with water, preferably scraping off the surface. After finishing with clean water, it is best to scald the cutting board with boiling water after a week of use, and then soak it in concentrated salt water for a few hours, and take it out to dry, which can not only kill bacteria, but also prevent the cutting board from drying out and prolonging its service life.

Washing and scalding method, brush the cutting board with a hard brush and water every day, the germs can be reduced by one-third, if you scald it with boiling water again, there are very few remaining germs; After each use of the cutting board, scrape the residual juice on the cutting board and keep sprinkling salt on the cutting board once a week; Ultraviolet disinfection, exposing the cutting board to the sun for more than 30 minutes; Chemical disinfection, add one kilogram of water to soak the cutting board in 50 ml of Xinjieerze for about 15 minutes, and then rinse it with clean water.

Eh, it's best to prepare two pieces, one cooked and one raw, which is more hygienic, because raw bacteria are afraid of affecting the cooked food that is directly ingested.

Also, wash it well with dish soap every day, and then put it in a ventilated place to air dry, because damp cutting boards are more likely to breed bacteria.