Associate Professor Zhang Zhengming from the Department of Food Science at National Ocean University said: "Refrigerator management is the first step in food safety." Different foods have their own suitable locations:
{99 99}The temperature is maintained -18℃, suitable for storing cold and unsealed ingredients. The principle is to put cooked food upwards and raw food downwards. But food will not be damaged if ice is in the cold storage. In cold storage with extremely efficient and almost non-open conditions, aquatic products can be stored for up to half a year, and meat products can be stored for half a year to a year.
Refrigeration tank:
The temperature is maintained between 0℃ and 5℃. The temperature of the refrigerated warehouse is slightly different. The higher the upper level, the higher the temperature, the colder and colder the lower level. The principle is that dry food is placed upwards and cold food is placed downwards.
Except for the vegetable food area (packed in seals and can be stored for up to about a week), the remaining space can be placed according to the temperature required for the ingredients to be cooked to avoid cross-dyeing. From top to bottom, it is: ready-to-eat food → seafood → whole piece of livestock meat (cattle, sheep, pig) → chopped fish meat and chopped livestock meat → poultry meat.
Ice Tank:
Commonly known for new multi-door refrigerators, usually the temperature is maintained at -5℃~-2℃. The purpose is to partially dissolve the ice in the dried food and partially ice it. It is suitable for cold food to decontaminate it so that it is easy to cut and shape during conditioning.
Refrigerator door:
is the place with the highest temperature in the refrigerator. It is suitable for placing ingredients and other things that are not easily damaged. Eggs and milk are not suitable for placing them here. It is suitable for storing foods with strong antibacterial properties, often eaten and good sealing properties such as cooking oils, sauces, undried juices, and beverages.
Grasp the 4 principles, and the refrigerator is refreshing1. First-in first-out:
After sorting out the ingredients you purchased, mark the date on the outsourcing, push the expiration date later, and move forward as soon as the expiration date is closer to the expiration date, forcing yourself to use the instant ingredients first.
2. Regular cleaning and defrost:
Regularly order ingredients that have not been eaten for a long time, and wipe the refrigerator with a small sour water to avoid stains, mold or bacteria. If you are an old refrigerator at home, you must defrost regularly to maintain refrigerator efficiency.
3. Sealing:
Any ingredients that are in the refrigerator should be sealed with a fresh box or a zipper bag to avoid cross-dyeing or adsorbing strange smells. Also sealed in the cold storage, otherwise it will easily become creamed and sintered (because the surface is dry and drained, causing oil oxidation and looks darker on the outside), affecting the taste and freshness of the food. For example: After the sauce is opened and stored, put it in a glass cassette. Cover cheese, cream and cheese with aluminum foil and put it in a fresh box to avoid deterioration after contacting the air. Raw meat or cut fruit should be refrigerated in a fresh box or a fresh film to extend the freshness. Before putting the flakes and bread into the refrigerator, you should first use a bag to seal the bag mouth.
4. Keep the refrigerator seven or eight out of 7:
Keep the outlet open and maintain the air circulation in the refrigerator smoothly. It is recommended not to fill the refrigerator, so that the refrigerator can be maintained.
Refrigerator organizes details to avoid sterilization in the refrigerator. The first step is to pay attention to food safety!
Advisor for this article: Associate Professor Zhang Zhengming from the Department of Food Science, Ocean Universitywas excerpted from "王子. The taste of peace of mind and happiness: 20 dining table stories, regaining the warmth and peace of mind of human feelings" Yonger Health Foundation