Storage of food 10, how to store food properly?

The storage of food is a common thing in people's lives, and various foods are used in different ways according to their nature and storage environment.

1. Storage of grain. The main ones are to reduce the moisture in the grain, as well as to control the temperature and humidity and kill microorganisms. The methods used in the household are mainly drying method, using heating equipment baking, hot air blowing, anthracite drying, sun drying and other methods.

2. Storage of meat. In the process of storage, in order to weaken the metabolism of meat protein and prevent the spoilage of fresh meat, cooling and freezing methods are mostly used to inhibit the growth of microorganisms. The cooling method is used for short-term storage, which can be up to 5-10 days at -1-1 and humidity 60-85%.

The freezing method is used for long-term storage at -10--18 and humidity of 96-100%, and can be stored for several months.

3. Storage of fresh eggs. At -2 and humidity 85-88%, it can be stored for several months. Frozen eggs can be stored for several months at -10 conditions, but they need to be cooled down gradually before freezing.

4. Storage of fish. The body temperature of the fish is often at 4-10, at this time the enzyme activity is strong, and the fish body surface is attached to a large number of microorganisms, and because of its soft tissue, large water content, so it is very easy to spoil, it should be put into 0-4 water immediately after fishing to cool, and then quickly freeze to -12--15, can be stored for 6 months.

Storage of fruits and vegetables. Generally, it can be used for short-term storage cellar or refrigeration at 5-10, at 0-1, humidity 90%-95%, and can be stored for 4-6 months.

The low-temperature storage method can inhibit the proliferation rate of microorganisms, and does not decompose proteins and fats when it is lower than 0, and the carbohydrate fermentation capacity of the Qiaozai section is also weakened. After all, refrigerated food is not "permanent", and care must be taken to grasp the shelf life. When placing food in the refrigerator, attention should be paid to cleanliness and hygiene, and raw and cooked food should be separated.

Here are a few ways on how to store your food properly and avoid food spoilage:

Temperature control: The temperature at which food is stored is very important, and different foods require different temperatures. In general, the refrigeration temperature is around 4 degrees Celsius and the freezing temperature is around -18 degrees. Choose the right temperature for different foods and storage methods.

Avoid cross-contamination: Avoid putting raw and cooked foods, meats and vegetables, etc., in the same container, which increases the risk of cross-contamination.

Separate storage: Storing large quantities of food in separate packages can reduce the exposure time of food after opening and reduce the chance of bacterial growth.

Keep it dry: Food needs to be kept dry because a humid environment helps bacteria grow and food spoils.

Seal when storing food: Food needs to be stored tightly to prevent bacteria and air from entering and maintain the freshness of the food.

Food classification filial piety storage: different kinds of food are stored separately to avoid cross-contamination of peculiar smells, such as meat, vegetables, fruits, etc. should be stored separately.

By storing food properly, you can maintain the freshness of your food, reduce waste, and keep it safe and healthy.

Food storage methods are stupid

1. Refrigeration method: When the food is buried at 20 25 degrees Celsius, it is the most suitable temperature for mold to grow, and 35 degrees Celsius is the most suitable temperature for bacteria to grow, so reducing the temperature can inhibit the growth of bacteria, and the storage time of food will be extended. Generally, vegetables and fruits should not be frozen, only refrigerated, and it is best to eat them within two days, and meat should be frozen if they are not eaten for more than two days.

2. Air-drying method: the moisture in the food is necessary for the growth of microorganisms, if the food can be dehydrated, it can achieve the purpose of inhibiting the growth of microorganisms, usually the shelf life of air-dried fish, air-dried meat, dried vegetables, etc. is longer than fresh.

3. Pickling method: Salt has the effect of sterilization, and its high permeability can dehydrate bacteria, so the food pickled with salt can be stored for a long time. than bends or such as salted meat, salted fish, pickles, etc.

4. Candied method: The candied method of preserving food is roughly the same as the method of salting and preserving food, and the same is that high osmotic effect can dehydrate bacteria to achieve the effect of inhibiting bacterial growth. For example, candied fruit shops, osmanthus sugar, etc. can be stored for a long time without deterioration.

5. Smoke method: The incomplete combustion of wood contains hundreds of compounds, such as formaldehyde, acetic acid, wood oil, etc., which are covered on the surface of food, which can prevent the formation of spores and the breeding of molds and bacteria. Heating dry food during smoking also inhibits bacterial growth.

For example, bacon, duck, fish, etc., but these foods usually contain carcinogens and should not be eaten more.

Here's how to store food:

1. Low temperature storage. Cryopreservation can inhibit the reproduction of organisms and slow down the rate of food spoilage, but it cannot completely kill microorganisms. When storing at low temperatures, it is important to pay attention to temperature control, generally speaking, the lower the temperature, the longer the storage time.

2. High temperature sterilization. Food is processed at high temperatures to kill most bacteria and enzymes. If it is treated with airtight, vacuum and rapid cooling, it can effectively delay the spoilage of food and prolong the storage time.

3. Dehydration and drying. Dehydration and drying is to reduce the moisture in the food below a certain limit, so that microorganisms are not easy to grow and reproduce, and the activity of enzymes will be inhibited. Common methods of dehydration in the home are sun drying, shade drying, heating evaporation, or freeze drying, among others. Impermeable.

4. Increase osmotic pressure. It may seem difficult to understand, but most people have used this method. For example, marinating food with salt or sugar. When the concentration of salt is 8%-1%, it can inhibit the reproduction of some microorganisms in Damo Muchang.