How to store bacon so that it does not become moldy?

Introduction: I believe that at the Chinese New Year's Eve dinner, stir-fried bacon is indispensable, and the salty and umami taste is fully reflected to make people have a great appetite and want to eat more bowls of rice. But bacon is not stored properly and can easily become stinky, rotten, and moldy. So, how to store bacon so that it does not become moldy?

1. Continuous air-drying. You want to keep the bacon that you can't eat well to avoid mold. First of all, spray a little high-strength liquor on top of these bacons, but don't spray too much.

Failure to do so would put the cart before the horse. Liquor can sterilize the surface of bacon. On a sunny day, it is best to put the bacon in a cool place for ventilation, air dry for 7 to 10 days, and do not go out if the weather is not good.

2. Segmentation and packaging. Air-dried bacon can be cut with a knife to cut out the amount of bacon per meal. In this way, it is easy to take out at each meal and will not affect the taste of the bacon.

Then, take a plastic bag and seal all the bacon.

Bacon cannot be eaten regularly. The fat in bacon is saturated fat, unsaturated fatty acids are good for our body, saturated fatty acids are not good for our body, and many people will have diarrhea when they eat animal fat. If pork is made into bacon, it will lose a lot of nutrients, which is harmful to our body.

However, that's not to say you can't eat bacon, you should eat some bacon in moderation. Usually steam it when you eat it to reduce the salt content in it. Bacon is generally fresh and made with loose meat with skin.

Fatty meat contains a lot of fat, as well as protein, phosphorus, calcium, and iron, but lean meat is rich in protein, fat, vitamins, and minerals. Bacon has a lot of nutrient changes in cured meat, the salt content in it increases greatly after curing, and it contains nitrate, which is a carcinogen. Not only that, but it also contains cholesterol, which is relatively high.

Finally, it should be noted that bacon is actually not easy to spoil after smoking, so please be sure to keep it away from light when preserving. As soon as the bacon is exposed to the sun, the oil will be easy to turn into firewood, if the bacon is not protected from light. Then after being exposed to the sun for a long time, it will be so hard that you can't eat it anymore.

To avoid mold, bacon can be placed in a cool and ventilated place, and pay attention to the storage temperature should be as low as possible. Low temperature, coolness, and ventilation are the fundamental conditions to ensure that food does not become moldy.

Hang in a cool, ventilated place, out of direct sunlight, and keep it dry, or keep it in the refrigerator and in a plastic bag.

Just put the bacon in the refrigerator and store it, and the bacon itself is not easy to mold.

1.Bacon is a kind of food made of pork or pork belly as the main raw material, and then processed, pickled and air-dried, so it is also very delicious, and it is mainly meat ingredients. The overall texture will be more chewy, but the meat quality will not be lost.

How can bacon not get moldy? Bacon is kept in a cool and ventilated place, or in direct sunlight, and generally does not become moldy. It can also be kept fresh or refrigerated in the refrigerator, which has a better effect and can effectively prolong the storage time.

2.When the temperature is low, you can directly hang the bacon at home in a cool and dry place for preservation. It is necessary to prevent the bacon from being exposed to the sun, and at the same time to avoid the influence of humid air, which can prevent the bacon from becoming moldy.

If this method is properly preserved, bacon can generally be stored for about 3 months. Air-dried bacon can be sealed in a vacuum bag and put into the refrigerator, which can not only maintain the chewiness of the bacon, but also isolate the outside air, prolong the preservation time of the bacon, and if it is stored properly, it can be stored for half a year.

3.If you want to keep the bacon longer, you can keep it in the freezer compartment of the fridge. The low temperature inhibits the growth of bacteria and prevents the bacon from becoming moldy during storage.

The most suitable temperature for drying bacon is about 10 degrees, so try to dry it in a dry environment. Generally, it is dried until the color of the bacon begins to darken, the texture of the bacon begins to dry, and wrinkles appear on the surface. However, pressing firmly in the middle with your hand indicates that it is elastic.

This bacon jerky tastes delicious and makes people smell appetizing.

4.So when drying bacon, it can be judged according to this standard. In addition, when the weather is good, this process generally takes about 7-10 days, which can also be judged according to the time.

You should cook bacon before eating it because it contains a lot of salt and nitrite. Cooking bacon once can dilute some of the salt and nitrite, and the bacon will taste better and taste healthier. In addition, bacon has a hard texture, and cooking it once can make it soft in taste.

Bacon may become moldy during the preservation process, you can choose to dry it for storage, so that you can avoid mold, try to choose some dry and cool places to replay, or you can choose to put it in the refrigerator.

Of course it will be moldy. Usually, when storing bacon, you must wrap it in plastic wrap and put it in the freezer of the refrigerator, not the refrigerator, so that it will not become moldy.

Probably the bacon can be directly put in the refrigerator, or it can be hung directly in the cellar, as long as it is ventilated frequently, it will not cause mold.

It depends. If the bacon is just beginning to become moldy and the mold is not serious, the moldy parts are cut off, cleaned and boiled at high temperatures before being eaten. However, if the bacon is moldy, or even rotten or has a pungent smell, this bacon can no longer be eaten, otherwise it will pose a certain threat to health.

How long can bacon be stored at room temperature in vacuum packaging.

Half a year to about a year.

If the prepared bacon is vacuum-packed and placed at room temperature, it can generally be stored for about half a year to a year, and it is recommended to eat the bacon as much as possible within half a year. Because the longer the bacon is placed, the more the water in the bacon will evaporate, and the harder the bacon will taste. In addition, the longer the bacon is left out, the nitrite in it.

The higher the content, the higher the risk of digestive tract cancer after consumption.

Is there a white spot on the surface of the bacon because it is moldy?

Not necessarily. White spots on the surface of bacon do not mean that the bacon has become moldy, bacon needs to be marinated before making, and the salted bacon contains a lot of salt, and these salts may become white crystals and precipitate on the surface of the bacon during the later storage process. In this case, the white spots on the surface of the bacon are not moldy.

However, if there are a lot of white spots on the surface of the bacon, and there are white hairs, it means that the bacon has become moldy, and this moldy bacon will smell more pungent, and it is not recommended to continue to eat this kind of bacon.

How to deal with bacon before eating.

1.Prepare a basin of hot water and soak the bacon in hot water for about 10 minutes. Hot water can help dissolve substances such as grease and soot on the surface of bacon.

2.Then use a steel wool ball to scrub the surface of the bacon, if it is smoked bacon, you need to use a steel wool ball to brush the soot on the surface of the bacon.

3.Then put the cleaned bacon into the rice washing water.

Soak it for a while and wash it.

4.Finally, rinse the bacon with clean water, then slice it and cook it.

Look at what mold, some molds can be killed at 50 degrees, but like Aspergillus flavus is very heat-resistant, and only through long-term high temperature (100-120) action, such as autoclaving and calcination, can most of it be inactivated. The important thing is the toxin, once something grows mold, the toxin produced is impossible to disintegrate by high temperature.

Therefore, there are many methods, and we can fully combine our specific circumstances to choose for different people and different situations. This can naturally help us solve this storage problem, so we must pay attention to it, only in this way can we make this delicious food last longer. Actually, it's not that complicated and difficult, but we can solve this problem with a little attention, so I hope you can pay attention to it.

First of all, after we have done the bacon, we can seal the bacon first, without any air, and then put it in a cool place, so that there will be no problems.

After the bacon is ready, it needs to be hung on the eaves or in a ventilated and cool place, and then stored after it is incorporated into the natural air drying, so that it will not become moldy.

At this time, you can put the bacon in a vacuum package, and then put it in the freezer of the refrigerator, and when you are ready to eat, you can put it in the microwave and cone it for about 20 minutes.

Keep it in a dry place, or in the cellar, or in the refrigerator, these methods are not easy to cause mold.

Because the climate is different between the south and the north, there is also a difference in preservation, and here I am talking about outdoor preservation, excluding the so-called cryopreservation.

Cryopreservation has no climatic restrictions and can be stored for a long time. We wrap the bacon in plastic wrap and put it in the freezer of the refrigerator to freeze it, and when we want to eat it, we can take it out and cut it into a piece and eat it.

The other is to hang and preserve, in fact, I think this, or a little climate restrictions, I said that I am a southerner, after coming to the north my mother will always send me bacon, one year I hung the bacon on the balcony outside, and found that one winter and summer, the bacon is wilted, and it is extremely hard to eat.

Later, when I asked how to store the bacon, my mother replied that the local room temperature was lower than 20 degrees Celsius, and the humidity in the indoor air was less than 60%, and the ventilation in the shade could be stored for 3 months, but this method can only be used for short-term storage.

As for other methods, I have not tried it myself, but I can mention here that I asked people in Yunnan, and they also have a way to bury it in the ground and preserve it, wrap the bacon in film, wrap it in yellow mud on the film, and then bury it in the soil, which can be stored for a long time.

I haven't tried this method myself, and I can persuade my mother to try it next time, but the premise is, remember to bury it in **, otherwise I forgot it after a while, and it would be bad to turn over the ground.

In addition, the subject asked about mold, I told you secretly, I used to eat moldy bacon, at that time it was always snowing in winter, and then the bacon was stained with water and moldy, but my mother washed it, and ate it when it was cooked, anyway, I am still alive and have no diarrhea.

Finally, I would like to remind you that bacon is not easy to spoil after smoking, and it must be kept away from light when preserved, because bacon is easier to produce oil and become firewood under the sun.

1. The climate in central China is suitable, and it is a good place to make bacon, but as long as you master a good method, you can do it in the first place, but you must do it in the coldest weather after the beginning of winter. If it is in a place where the humidity and dryness are suitable, such as Chongqing and Hubei, you can hang it directly in a cool and dry place, but you must not see the sun.

2. In the case of relatively wet, bacon and sausage should be air-dried first, and where the climate is too humid, it needs to be smoked and dried.

3. The sausages made of bacon have generally been air-dried, and the sausages at this time only need to be hung in a cool and dry place. However, it should be noted that the storage time of bacon should not be too long, if the weather becomes hot, then the surface of the bacon will begin to produce oil, and then you need to put the bacon in the refrigerator to preserve.

4. Bacon sausages can not be cleaned during the preservation period, if you feel dirty, you can wipe them with kitchen paper. The bacon is cut into small pieces before freezing so that it is easy to separate when eaten.

5. In the very dry north, it is not possible to hang bacon and sausages, and if they are hung outside, they will become dry firewood. In the north, bacon and sausages should be vacuum-packed and frozen in the freezer compartment of the refrigerator.

6. If the bacon has been smoked, several layers of sealed bags should be set when preserving, and even if it is vacuum packed, several layers should be wrapped to avoid flavor in the refrigerator.

How to preserve the bacon at home, teach you this method of preserving bacon, try it at home! Life Tips, Life Tips, Life Tips, Life Tips.

The first is to expose the bacon to the sun, and then put it in a sealed box, which must not be opened, and if we want to eat bacon, we must not use our hands to take it, so that it can become very clean and keep it for a long time.

We can soak it in salt water for a day and then seal it up in a plastic bag and put it in a cool place so that it can be kept from mold.

Freeze in the refrigerator.

The bacon is air-dried first, then put it in a fresh-keeping bag, and then the bacon is stored in the fresh-keeping cabinet of the refrigerator, which can keep the bacon for two years without spoiling. But it is better not to store it for that long, otherwise the bacon will also lose its taste.

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Hang to save. String the bacon with a string and then hang it on the cantilever to prevent the bacon from getting wet, so that it can be stored for two days without spoiling. But be careful not to be stolen by cats.

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Soak in wine.

Put the bacon in a sealed glass jar, and then pour in an appropriate amount of wine, the alcohol can sterilize, so that the bacon can be stored for a longer time without spoiling.

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Soak in cooking oil.

Put the bacon in a sealed glass jar, and then pour in the appropriate amount of cooking oil, which can also keep the bacon for a longer time without spoiling.

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Seal the altar and preserve. Put the bacon in the jar, then pour in the appropriate amount of cooking oil, and then seal the mouth of the jar, which can also keep the bacon for a longer time without spoiling.

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Buried soil preservation. The bacon is packed into plastic film, and then wrapped in several layers of plastic film, and then buried in the soil for storage, which can also be stored for a long time without spoiling.

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