Food preservation can be said to be a major “question†in modern life. A busy life makes it impossible for people to have time to go to the market to purchase fresh foods, so the refrigerator has become a good helper for people. In general, meats and fish can be stored in the freezer and stored for a long period of time without deterioration, but care must be taken not to thaw repeatedly. Therefore, fresh meat should be divided into small portions that can be eaten at one time and placed in bags. Stored inside. The moisture content of fresh vegetables is high, and it is not properly preserved. It often rots and deteriorates. In order to help readers understand the preservation technology of vegetables, the following is a list of related materials:
Cryopreservation will have a certain effect on the quality of food. Fat is prone to rancidity in cold storage. After 10 weeks at -12°C, the peroxide content of fat will increase significantly, which means that it will produce a "Hala Flavor." Carbohydrates seldom change in cold storage, only part of it converts to sugar, but it has no effect on nutritional value. Minerals In the food refrigerating process, as long as the food sap does not flow out, there is virtually no loss. Vitamin B1, vitamin B2, and vitamin A have minimal losses in cold storage. The lower the temperature of vitamin C in vegetables and fruits, the smaller the change, and it does not decrease below -20°C for a long time, but it can be reduced by more than half at -9°C for 6 months. The freshness of the refrigerator is closely related to the temperature. If the storage temperature is lower than the temperature described in the table, it will increase the storage time. In addition, the preservation capacity of the refrigerator is also closely related to the storage conditions of the food in the refrigerator. Such as air circulation, storage quantity, humidity of vegetables and other factors. Before vegetables are put into the refrigerator, the rotten parts should be removed, placed neatly in a plastic bag, and the bag mouth should be fastened and then placed in the refrigerator. Using this method can generally keep vegetables fresh for 10 to 15 days. Pay attention to the fact that fresh vegetables must be inspected after a certain period of time in the refrigerator. It is advisable to use 3-5 days. If signs of rot are found, they should be removed immediately.
Name Refrigeration Temperature (°C) Storage Time Name Refrigeration Temperature (°C) Storage Time Cucumber 10-13 10-14 Days Pumpkin 10-13 4-6 Days Tomatoes 7-10 4-7 Days Potatoes 3-10 May-August (Cooked Thoroughly)
Round peppers 7-10 2-3 weeks Green beans 4-7 7-10 days Sweet potatoes 13-16 April-July Asparagus 0-2 2-3 weeks Celery 0 1-2 month lettuce 0-1 2-3 weeks cauliflower 0 2-4 weeks eggplant 7-10 7-10 days onion 0 1-8 month carrot 0 5-9 September celery 0 1-2 month garlic 0 6-7 month pea 0 1-3 week corn ear 0 4-8 Days of spinach 0 10-14 days of mushrooms 0 3-4 days
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