Many families like to “store food”, whether it is online purchase or on-site selection, they may buy a pile of inventory at once. However, improper storage will greatly reduce the freshness and nutritional value of the ingredients. Different ingredients have different storage methods in order to extend the shelf life of the ingredients.
◎ Vegetables: Vegetables are mainly divided into leafy vegetables, rhizomes, melons, mushrooms, etc. The storage temperature of different varieties varies.
Leafy vegetables are easy to rot, and most leafy vegetables are cool, and the suitable temperature is 0℃-2℃, not less than 0℃. Pack it and put it in the refrigerator, do not close to the inner wall of the refrigerator, to avoid frostbite, the best storage is not more than 3 days. The water content of rhizomes is relatively small, and it is easier to preserve, such as potatoes, carrots, white radishes, onions, cabbage, etc. Clean up the surface dirt, cover with plastic wrap and put it in a cool or ventilated place in the refrigerator or at home. It can be kept for about 7 days. Melons, such as tomatoes, eggplants, green peppers, etc., can usually be stored at a low temperature for 4-5 days. Tomatoes are best not to be kept in the refrigerator. Peas, lentils, etc., are prone to spoil if there is moisture on the surface. It is best to air dry the surface moisture and put them in the refrigerator to refrigerate. Cucumbers, bitter gourds, cowpea and pumpkin and other warm vegetables, the suitable storage temperature is about 10 ℃. Such vegetables are not suitable for refrigerators, and the shelf life is about 5 days. Fresh mushrooms have a short shelf life, and are stored in the refrigerator for about 3-4 days. Note that it is best to dry the water on the surface of the mushrooms before storage.
◎Fruits: Most fruits need to be put in the refrigerator compartment. At room temperature, strawberries and grapes can be kept for a day or two, and apples and citrus can be kept for more than a week. Tropical fruits, such as bananas and mangoes, do not need to be put in the refrigerator to prevent frostbite. It is recommended to put them in a cool environment.
◎Fish and raw meat: When stored, it should be packed into a quantity that can be eaten at one time and put into the freezer. Seafood and livestock meat are best separated and not scattered. It should be reminded that frozen fish, shrimp, turtles and shellfish are best consumed within 4 months.
◎Rice, flour, beans: can be stored in a dry place at room temperature. Rice is best ventilated regularly to dissipate heat; flour and beans should be sealed. If stored improperly, it is susceptible to moisture and mildew.
Improper food preservation not only accelerates spoilage and destroys nutrition, but also breeds harmful substances. In daily life, you may make these mistakes:
Mistake 1: Green leafy vegetables are placed in the refrigerator after being sealed
Vegetables stored in water can easily breed bacteria, especially leafy vegetables with high physiological activity, too tightly sealed, too much water, more likely to rot and deteriorate, and drop leaves.
Suggestion: After buying green leafy vegetables home, let the surface water dry first, then put it in a special food bag and put it in the refrigerator. The bag does not need to be completely sealed. Because green leafy vegetables also need to breathe. Before storing, pierce the bag with several ventilation holes to ensure its good permeability.
Mistake 2: Put unripe fruits in the refrigerator
The study found that fruits that have not been ripened and put in the refrigerator to refrigerate will continue to be immature due to low temperature and cold damage. Even if they are moved to room temperature, they will spoil quickly. When you buy the fruit, you should restore the state of the purchase as soon as possible. The fruit is iced at the time of purchase, indicating that it has been refrigerated. It should be placed in the refrigerator as soon as possible after you buy it. If you buy it at room temperature, you must wait for heat to mature. Then refrigerate.
Mistake 3: Large pieces of food are not disassembled and stored
Many families buy meat that can’t be eaten at once. They are used to freezing the rest, cutting a piece after the next thaw, and putting the rest in the refrigerator to freeze. Such repeated thawing will cause loss of flavor and nutrition of the meat, which will easily lead to the growth of microorganisms and aggravate the deterioration of the meat.
Suggestion: Divide large pieces of food into several portions that can be eaten at one time, wrap them separately and store them, and only need to thaw the amount that can be eaten each time.
Mistake four: mixing all fruits and vegetables together
Whether it is stored at room temperature or refrigerated, it should be noted that different fruits and vegetables should be kept at a certain distance. Because many fruits and vegetables will release ethylene, such as apples, pears, papayas, bananas, etc., ethylene will accelerate the ripening and aging of fruits and vegetables. If other fruits and vegetables are put together with such fruits and vegetables, they will easily rot early.
Recommendation: Different types of fruits and vegetables are packed and placed separately. When storing bananas, wrap them with plastic wrap to reduce the release of ethylene and delay deterioration.
Mistake five: dry goods, food, nuts are not sealed
Dry goods, grain, nuts, etc. are often considered to be storage-stable, but this is not the case. If it is not sealed and stored, dried goods such as vermicelli and yuba are easily deteriorated, rice, flour and grains are prone to mold and insects, and nuts such as almonds and pistachios will be oxidized to produce a pungent taste.
Suggestion: Dry goods and grains should be kept in an opaque container or bag and sealed; nuts should be sealed in the bag and eaten within half a month.