Cooked meat food should not be stored in the refrigerator for more than four days, and which vegetab

Refrigerated storage of food is an important way to extend its useful life. But this is just an extension, and it's important to know how long different foods can be safely stored in the fridge to keep your diet safe. After the general safe period, it is best not to eat the food even if it does not look bad.

<> refrigerators are divided into refrigerated and frozen, with the refrigeration temperature generally being 4 degrees Celsius and the freezer compartment generally being minus 18 degrees Celsius. Foods that can be eaten for a short period of time should be refrigerated, and foods that cannot be eaten for a long time should be frozen.

Raw meat, as well as cooked meat, can be safely stored in the refrigerator for 2 days or up to 3 days. If you put it in the refrigerator: generally speaking, beef for 3 months, chicken for 12 months, fish for 3-6 months, animal offal for 3-4 months, fish with less fat for 6 months, and fatty fish (such as salmon) for 2-3 months, these foods are not recommended to be frozen for more than the above time.

Fresh eggs can generally be stored for 1-2 months, milk can be refrigerated for 5-6 days, and yogurt can be slightly longer for 7-10 days.

If you don't eat vegetables for a while after purchase, you can prioritize putting root vegetables such as radishes in the refrigerator, because they have a relatively long shelf life in the refrigerator, 1-2 weeks. Cauliflower, beans and green peppers can be stored for up to 5 days. Onions, garlic, and potatoes should not be kept in the refrigerator.

Steamed buns, bread rolls, and other starchy foods can be wrapped in plastic wrap and placed in the refrigerator so that they don't become dry and hard.

Generally, cooked food, whether it is vegetables or meat, can not be stored for too long, one is easy to spoil, and the other is that the nutrients in it have been lost for a long time, and there is no point in eating it again!Fruits like strawberries, grapes, etc. can't be left for a long time, so you should buy less and keep things fresh!

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The common refrigeration temperature for food in the refrigerator is 4 to 8 °C, in which the growth rate of most bacteria slows down. However, some bacteria are cold-loving, such as Yersinia and Listeria can grow and multiply rapidly at this temperature, and if you eat food infected with these bacteria, it will cause intestinal diseases.

Lotus roots, bamboo shoots, onions, etc. can be stored in the refrigerator for 4 to 5 days. Potatoes, sweet potatoes, carrots, white radish, etc. can be stored at room temperature for a long time, and can be placed in a ventilated and cool place at home.

Refrigerator storage raw and cooked separately. Leftovers, fruits and vegetables that you can't eat should be packed in plastic wrap or sealed boxes before being put in the refrigerator.

When I rush to the vegetable market to buy a bunch of vegetables, I often worry about how to store them. Especially during the Spring Festival, fresh vegetables can quickly rot due to improper storage. These problems plague housewives very much. Here, I'll teach you a few tips for storing vegetables.

1.Eggplant. Eggplant is a common vegetable on the table and is very popular.

There will be a layer of wax on the surface of the eggplant. If it is damaged, it will not protect the eggplant. Microorganisms can easily get into the eggplant and cause it to rot.

Before storing the eggplant, make sure that the eggplant has not been washed and that the surface is intact. Then put the eggplant in a crisper bag, sealed and kept in a cool and ventilated place.

2.Carrot.

Carrots are nutritious and especially loved by mothers. Carrots have a special flavor that can be seen in many dishes. Carrots bought at home can be stored indoors for a day to allow the moisture on the surface of the carrots to evaporate, then remove the roots of the carrots, put them in a plastic bag, and seal them in the refrigerator.

3.Tomato. When storing tomatoes, wipe off the surface of the water or soil, and never rinse with water, as this will damage the surface of the tomatoes.

After that, put the processed tomatoes in a crisper bag, tie them tightly, and place them in a cool, ventilated place. During storage, remember to open the bag every day for ventilation. If there are water droplets in the bag, dry it promptly.

Experts also suggest that some vegetables, such as pumpkin, may rot from the inside at first, and that the pulp can be dug up first and then preserved in plastic wrap. The fresher the bamboo shoots, the better they taste. For storage, you can put some salt on the cut surface and store it in the pantry.

Mushrooms can be soaked in 1% salt water for 10-15 minutes, drained after removal, and put into a plastic bag to keep fresh. In conclusion, there are many types of vegetables, and the reasons for the spoilage of different vegetables are also different. Correct analysis and find the right way to store vegetables for a long time.

Put it in a cold place, put the bag directly in the refrigerator, put it outside the yard, put it in a cool place, cover it with plastic wrap, and cook it directly.

Freezing frozen vegetables is the easiest and quickest way to ensure they stay fresh. However, the process of freezing and thawing can damage the texture of the vegetables. It's also worth remembering that freezing doesn't kill all bacteria, and many just stay dormant until they are thawed.

It's best to blanch the vegetables before freezing them before putting them in the freezer.

1. Cucumber: If you put it in the refrigerator for three days, the skin will be soaked in water and lose the flavor it holds.

2. Tomatoes: After freezing, some or all of the fruits will be soaked in water and soft and rotten, showing brown round spots.

3. Cucumber and green pepper: Cucumber and green pepper stored in the refrigerator for a long time will cause frostbite "injury" - blackening, softness, and taste. Cucumbers will 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.

4. Leafy vegetables: It is best not to store them in the refrigerator, and it is best to eat them as you buy them.

It is best not to keep vegetables in the refrigerator at all.

Vegetable fridge storage tips. Green leafy vegetables are easy to wilt, to keep it fresh, putting it in the refrigerator is indeed a way, but the temperature of the refrigerator is best controlled between 0 4 degrees Celsius, and then put a fresh-keeping bag outside, or put it in a fresh-keeping box for storage, in order to achieve the fresh-keeping effect. Remember not to wash it before storage, and it should not be left for too long, otherwise the dish will be easy to rot.

Tuber vegetables like potatoes, cucumbers, carrots, etc., are not so squeamish, and they can be stored at room temperature and do not need to be kept in the refrigerator. It is important to note that tomatoes are not suitable for refrigerator storage. Because after the tomatoes are frozen at low temperature, the flesh will be blister-like, the umami will disappear, it is not easy to cook, and in severe cases, it will be rancid and rotten.

Fruits that are not suitable for refrigerator storage. There are also many fruits that are not suitable for refrigerator storage, especially mangoes, persimmons, bananas and other jam fruits. The so-called sauce fruits are those fruits that can be peeled and the flesh is paste-like, and berry fruits will lose their flavor and deteriorate the skin under low temperature conditions.

For example, we all know that bananas are easy to turn black and rot when placed below 12, and fresh lychees will turn black and the flesh will change flavor if they are placed in an environment of 0 for a day. Citrus fruits such as oranges, lemons, and oranges, in the case of low temperatures, the oil from the skin is easy to penetrate into the pulp, and the flesh is easy to bitter, so it is not suitable to put it in the refrigerator, and citrus fruits are best stored at room temperature of about 15 degrees. Ready-to-eat fruits such as strawberries, bayberry, and mulberries are best bought and eaten immediately, and putting them in the refrigerator will not only affect the taste, but also be easy to mold.

Apples and watermelons can be temporarily stored in the refrigerator for a short period of time to extend the shelf life.

The suitable storage temperature for cabbage, celery, onions, carrots, etc. is about 0.

Cucumbers, eggplants, tomatoes, etc., should be stored at a temperature between 7 2 and 10.

Pumpkins should be stored above 10 °C.

Tomatoes After the tomatoes are frozen at low temperature, the flesh is blister-like, soft and rotten, or there is a phenomenon of spallation, there are black spots on the surface, undercooked, no umami, and in serious cases, it is rotten.

If the banana is stored in a place below 12, it will make the banana black and rotten.

If the fresh lychee is left in a 0 environment for one day, the skin will turn black and the flesh will become flavorful.

Beans After the beans are frozen, they are hard to eat.

I don't think you can put fresh vegetables.

Some vegetables with more water, such as spinach and cabbage.

Precautions for using the refrigerator for storing and freezing food.

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

2. The storage of food should not be too full or 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. Food should not be mixed together raw and cooked 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, meat and other foods should not be put in the refrigerator without processing. Fresh fish and meat should be sealed in plastic bags and stored in the freezer. Vegetables and fruits should be dried with moisture on the outer surface, put them at the bottom of the box, and store them above 0 degrees Celsius.

5. Do not put bottled liquid drinks into the freezer to avoid freezing and cracking the packaging 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. The refrigerator for storing food should not store chemicals at the same time.

Five common food freezing contraindications.

Bananas: If bananas are stored in a place below 12, they will turn black and rot.

Fresh lychee: If the fresh lychee is left in an environment of 0 for one day, the skin will turn black and the flesh will become flavorful.

Tomatoes: After tomatoes are frozen at low temperature, the flesh is blister-like, soft and rotten, or there are black spots on the surface, undercooked, no umami, and in severe cases, they are rancid and rotten.

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

Chocolate: After chocolate is frozen 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 deteriorate, and lose its original flavor.

If you have a lot of vitamins, try to eat it in time, and don't store it for too long.

Green leafy vegetables, bananas, cucumbers, tomatoes.