In summer, the weather is hot and cannot be kept fresh in the refrigerator

That kind of food doesn't fit in the freezer.

1.Hot food should never be put in a running refrigerator.

2.The storage of food should not be too full and too tight, and there should be a gap to facilitate the convection of cold air, reduce the load of the unit, prolong the service life, and save electricity.

3.Do not mix raw and cooked food to maintain hygiene. According to the food storage time and temperature requirements, make reasonable use of the space in the box, do not put the food directly on the surface of the evaporator, but put it in the utensil, so as not to freeze on the evaporator and inconvenient to take out.

4.Fresh fish and meat should be sealed in plastic bags and stored in the freezer. Vegetables and fruits should be wiped dry on the outer surface, put them at the bottom of the box, and store them at a temperature above zero.

5.Do not put bottled liquid beverages in the freezer to avoid freezing and cracking the bottle. It should be placed in the refrigerator or on the door stall, and it is best to store it at a temperature of about 4.

6.Refrigerators for food storage should not store chemicals at the same time.

2.Fresh lychee Fresh lychee is left in the 0 environment for a day, the skin turns black and the flesh becomes flavorful.

3.Chocolate After chocolate is refrigerated in the refrigerator, once taken out, a layer of hoarfrost will form on its surface at room temperature, which is very easy to mold and spoil, and lose its original flavor.

4.Ham Ham is stored in the refrigerator at low temperature, and its moisture will freeze, fat will precipitate, the leg meat will clump or loose, the meat will become tasteful, and it is easy to spoil.

5.Bananas If bananas are stored below 12, they will turn black and rot.

What do you want to keep fresh?

What does this mean, landlord? Didn't get it.

First of all, remember to wrap the food in plastic wrap and then don't put too hot food directly in the refrigerator. Food that is too hot can easily cause the contents of the refrigerator to smell and at the same time, it will also cause the refrigerator to start frequently, causing a burden on electricity.

Second, when eating the food taken out of the refrigerator, pay attention to making the food as cooked as possible and cooked thoroughly. Because when the temperature of the refrigerator is usually around 20 degrees, bacteria will still grow, but they will grow a little slower. Therefore, when you heat up the food in the refrigerator, try to cook the food thoroughly.

Third, respect fruit habits and don't rely too much on the refrigerator. There are often some apples, pears and other fruits in the refrigerator, which is a normal thing, but Qingxun reminds everyone that some fruits are not suitable for long-term storage. For example, some tropical fruits such as jackfruit, mango, mangosteen, citrus, rambutan, etc., it is best not to store them in the refrigerator for a long time, which will not only cause nutrient loss, but also affect the taste of the fruit.

Fourth, it is best not to keep green leaf vegetables in large quantities in the refrigerator. You may have experienced that some green leaf vegetables stick to the side wall of the refrigerator, causing bacteria to grow. Therefore, it is recommended that you do not put a large number of vegetables in the refrigerator, and it is best to wrap plastic wrap.

Fifth, we must pay attention to vegetarian preservation, it is best to package cooked food plastic wrap, and then the cooked food should be placed separately from fresh things, which will also avoid cross-infection bacteria.

Sixth, the refrigerator should be disinfected regularly. Because there are too many things in the refrigerator and placed for a long time, bacteria breed frequently, which will lead to the things stored in the future will also be infected, and then there are too many bacteria, so you need to disinfect and empty the refrigerator regularly to avoid cross-infection.

Seventh, the food should be placed separately, some raw meat should be frozen and stored, it is best not to place it directly in the refrigerator, wrap it in plastic wrap, and then place it separately from cooked meat and vegetables.

Eighth, the refrigerator should not be "hibernated" for too long. The refrigerator is rarely used in winter, so some people reduce energy consumption and simply let him "hibernate", so that the plastic parts in the refrigerator may be fixed because they are not used for a long time, resulting in the refrigerator "sleeping for a long time". Therefore, be sure to open the refrigerator regularly.

Hot food can be stored directly in the refrigerator to keep it fresh. However, it should be noted that before putting hot food into the refrigerator, it must be covered with a layer of plastic wrap or covered with a plastic lid, so as to avoid the heat of the food and the frost on the refrigerator evaporator, so that the evaporator can transfer the heat in the refrigerator to the outside, and at the same time, it can also avoid other bacteria in the refrigerator from contaminating the hot dishes and hot meals.

The reason why hot food should be stored in the refrigerator is because when the temperature of the food drops to 60, bacteria will begin to multiply, and when it drops to 40-30, the bacteria will accelerate the reproduction, and the food will gradually rot and stink. Therefore, when food is left at room temperature for a longer time, the more microorganisms will multiply, especially in summer, when food is easily stored at room temperature and spoils faster.

Therefore, it is recommended to divide the prepared food in advance and place it in plastic wrap or plastic bag on the first layer of the refrigerator where there is no other food. If the hot dish is placed in the refrigerator for more than 24 hours, it is recommended not to eat it again.

Garlic, green onions, etc. are bought, tied up with small ropes, the roots are facing down, and placed in a basin of water, so that they will not dry out or rot within two or three days.

Evenly apply a layer of cooking oil on the shell surface of fresh eggs to prevent the evaporation of carbon dioxide and water in the eggshell, and prevent external bacteria from invading the egg.

In summer, tofu is easy to get rancid, you can put salt in cold boiled water according to the ratio of 500 grams of tofu to 50 grams of salt (the amount of boiling water should be able to submerge the tofu), and then put in the tofu, which can be kept for one to two days without spoiling.

After buying live fish, pour a few drops of white wine into the fish's mouth, put it in a basin of clean water, cover it with a breathable lid, and put the basin in a cool and dark place, even in summer, the fish can live for several days.

Wrap the fresh meat in a clean napkin moistened with vinegar to keep it fresh and not mildew overnight. Because vinegar inhibits the growth of bacteria.

Mix the mustard and place it in a small dish and place it in an airtight container with fresh fish or meat. At normal room temperature, meat can be kept for two or three days.

Put a washed fresh celery stick in a plastic bag of bread and put it in the refrigerator to keep the bread soft and fresh without being contaminated by the smell in the refrigerator.

Bananas: When stored in an environment below 12, it will make it black and rotten.

Cucumber: If left in the refrigerator for three days, the skin will become water-soaked and lose the flavor it holds.

Tomatoes: When frozen, some or all of the fruit will be soaked in water and soft and rot, showing brown round spots.

Bread: During the baking process of bread, the starch linear parts in the flour have aged, which is why the bread develops an elastic and soft structure. As the bread is left for a longer period of time, the amylopectin in the bread slowly associates, and the soft bread gradually hardens, a phenomenon called "aging".

The rate at which "aging" is temperature dependent. It ages faster at low temperatures (above the freezing point), while bread hardens faster when it is stored in the refrigerator.

Cucumber and green peppers: Cucumbers and green peppers that have been stored in the refrigerator for a long time will cause frostbite "injury" - blackening, softness, and taste. Cucumbers also grow sticky hair.

Because the temperature stored in the refrigerator is generally about 4 to 6, while the suitable storage temperature for cucumbers is 10 to 12, and green peppers are 7 to 8. Therefore, it is not suitable to exist for a long time.

Ham: If stored in the refrigerator, the moisture in it is easy to freeze, which promotes the oxidation of the fat in the ham, and the quality of the ham will be significantly reduced, so that the shelf life is greatly shortened. �

Chocolate: In summer, the indoor temperature is generally around 25, at this time, if the chocolate is taken out of the refrigerator, the surface of the chocolate will immediately frost, and after a long time, the chocolate will become mildew or insects due to moisture.

Leafy vegetables: It is best not to put them next to the refrigerator, otherwise they will rot.

Beer. Liquid preparations: generally refer to cough syrup, anti-allergic syrup, antipyretic and analgesic solution or cold syrup, these syrup preparations generally do not need to be stored in the refrigerator after opening the bottle, as long as they are stored at room temperature.

This is because most liquid formulations at too low temperatures may reduce the solubility of the drug, resulting in a concentration that does not correspond to the original label.

After isolating the food, put it in the water.

Cool water, or an air-conditioned room.

Eat it as quickly as possible.

1. Try to place the refrigerator in the shade to avoid direct sunlight. Because of the fridge around the dao

For every 5 degrees increase in temperature, the internal power consumption will increase by 25%.

2. A gap of about 10mm should be left between the food stored in the refrigerator and the wall of the box, and between the food and the food. The middle layer of the refrigerator should not be too full, which should be conducive to the circulation of cold air, which is not only conducive to saving electricity but also conducive to the preservation of food.

3. Minimize and shorten the time and frequency of door opening. Think about what you want to take and what else you need to put in before opening the refrigerator, and do it all at once. Because every time the refrigerator is opened, the temperature in the box has to be restored, and the compressor has to work.

4. After a power outage in the hot summer, it takes a long time for the refrigerator to restart. You can freeze some water into ice cubes in a small plastic bag and keep it in the freezer all the time, so that the temperature in the refrigerator does not rise too quickly in the event of a power failure.

5. The temperature is low at night, which is conducive to the heat dissipation of the condenser. So if you want to freeze ice cubes or make cold drinks, it's best to make them at night.

The correct use of the refrigerator in the hot summer is very important, and the following are the things to pay attention to to save power and prolong the life of the refrigerator:

1. Try to place the refrigerator in a well-ventilated place. In this way, the heat emitted by the outer shell of the refrigerator will be dissipated smoothly. Reduced compressor load.

2. Minimize the number of times you open and close the refrigerator door. This effectively reduces the operating frequency of the compressor. It saves electricity and keeps food fresh.

3. The food is placed in an orderly manner (some refrigerators have signs in the freezer), and there is a small gap between the foods. In this way, it will be convenient to find when taking out the food, and it will also avoid freezing together and not being able to take it out, and not being able to close the refrigerator door in time for a long time.

4. If there is a refrigerator with a winter compensation switch (in the refrigerator), turn it on to the off position.

Reduce the number of times the refrigerator door opens and closes, saves time to open the door, and does not leave gaps when closing the door.

Try to open the refrigerator door as little as possible to save a lot of electricity.

In the middle of summer, because there is no refrigerator, there are several ways to store food for a long time:

First, the dehydration method.

In the middle of summer, food will be easily parasitic by microorganisms because of its high moisture, certain sugar and starch substances, resulting in food spoilage, so as long as the necessary conditions for microbial growth and reproduction are destroyed, the contamination and growth and reproduction of microorganisms can be effectively prevented.

The use of dehydration method, can make the food get a good preservation effect, practice has proved that as long as the water content of the food is strictly controlled at about 13%, the microorganisms will lose the parasitic conditions, not to mention the possibility of growth and reproduction. There are several ways to dehydrate food:

1. Use a dehydrator for dehydration.

The use of mechanical centrifugal equipment to dehydrate food, in high-speed operation, water will be separated with centrifugal force, to achieve the purpose of dehydration, this equipment is generally equipped in a more professional vegetable factory, due to the dehydration effect is good, save labor and time, so, this equipment is favored by professionals.

2. Use natural sunlight for dehydration.

In the height of summer, abundant natural sunlight is the easiest and cheapest way to dehydrate food. Because of the abundant sunlight resources, the dehydration speed of food exposure is fast and excellent, but it needs to be manually turned over, which will be a little troublesome compared to machinery. But after one or two natural days of exposure, the moisture in the food will reach less than 13%, and the food can be best dried and preserved.

Second, the pickling method, through the intolerance of salt to microorganisms, so that the food can be effectively preserved, because the high concentration of salt has a direct killing effect on microorganisms, therefore, the general microorganisms can not survive in the high concentration of brine, so it will achieve the purpose of long-term preservation of food.

The use of pickling method requires a low degree of dehydration of the food before pickling, generally the water content of the food will be controlled at about 55% and then use 4% salt (weight ratio) for pickling, after an interval of one day to turn over the food again, and add 2% salt to the marinated water again, if possible, use a Baumé meter to measure, generally reach 18 degrees of Baumé.

III. Conclusion. In the middle of summer, in the absence of refrigerators, it is very difficult for food to be contaminated by microorganisms, and the proper use of the growth environment that destroys microorganisms can achieve the purpose of preserving food, and the use of drying and pickling methods can make food be preserved without being contaminated by microorganisms.

The image below shows a microbial electron microscope in the summer**:

Make a tap switch on the side of the basin so that the water can flow out, catch it with a container, and buy a small pump to fill the water back into the basin. And so on and so forth. Once the food is served, put it in the basin and fill it with tap water. Twenty-four hours should be fine.

Put it in a cool and ventilated place, if there is an underground cistern at home, use a hanging basket to fill the food and put it on the water level! If it is an animal soup, do not stir it with any utensils after eating it and boil it, because a layer of oil film will be formed on the food after boiling, which can also play a role in preservation!