Packing leftovers carefully
With the improvement of material life and the accelerated pace of life, people are eating more and more.
And with the increasing awareness of frugality, the good habit of “packaging” is becoming more and more popular.
But what should be paid attention to when packing and returning food?
Leftovers must be stored separately. It is best to use clean and closed containers.
Because microorganisms grow at different rates in different foods, storing them separately can avoid cross-contamination.
In addition, packaged food needs to be cooled before adding it to the refrigerator, because hot food suddenly enters the low temperature environment, and the food center is prone to qualitative changes, and the hot air brought in by the food can cause condensation of water vapor, causing mold growth, which will cause the entire refrigeratorMoldy food.
Packaged food must be returned to the pan. Food stored in the refrigerator must be returned to the pan after removal.
This is because the temperature of the refrigerator can only inhibit the proliferation of bacteria and cannot completely kill them.
If it is not heated before consumption, it can cause inadequacy after consumption, such as ulcers or diarrhea.
Before reheating, you can use the senses to judge whether the food is spoiled. If you feel abnormal, do not eat it again.
Heat the food to a temperature of at least 70 ° C.
The leftovers should not be kept for too long. The leftovers should not be left between meals. The leftovers in the morning are eaten at noon, and the leftovers at noon are eaten at night.
Eat it within 6 hours.
Because under normal circumstances, by heating at 100 degrees Celsius, most pathogenic bacteria can be killed within a few minutes.
However, if the food is stored for too long, the bacteria in the food will release chemical toxins, and heating will not help them.
Cold dishes should not be packaged because cold dishes are not heated during the production process, it is easy to be infected with bacteria, improper storage of themselves can easily lead to food poisoning, so try to eat cold dishes after meals.
In addition to the above-mentioned issues that need attention, there are a few things to watch out for when heating up, depending on the food you package.
Bacteria: Bacteria in fish-processed dishes are easily multiplied by heating for four or five minutes. The bacteria above can multiply every 8 minutes at a temperature of about 20, and one bacteria will become 100 million within five or six hours.
Such a large number makes your stomach uncomfortable.
Therefore, the packaged fish must be heated for four or five minutes.
But for too long, the high-quality protein, trace and rich vitamins contained in fish are beneficial to the nervous system of the human body, and will also cause losses.
Meat: Put some vinegar when heating. Meat and animal foods are packed back and heated again. It is best to add some vinegar.
Because these foods are rich in minerals, these minerals will overflow with water when heated.
Add some vinegar when heating, these substances will synthesize calcium acetate when it encounters acetic acid, and even improve its nutrition, which is also beneficial to our body’s absorption and utilization.
Seafood: add some shellfish when heating, seafood is best to add some wine, green onions, ginger and other ingredients when heating, so that it can not only improve the freshness, but also have a certain bactericidal effect, can kill the viceHemolytic Vibrio prevents gastrointestinal upset.
In particular, ginger has bactericidal and detoxifying effects (especially fish, shrimp, and crab poison) in Chinese medicine.
Starch: After eating packaged starch foods within 4 hours, it is best to eat them within 4 hours, because they are easily parasitic by Staphylococcus.
The bacterial toxins will not be decomposed under high temperature heating, which cannot solve the problem of deterioration.
Therefore, if you have n’t finished it in a short time, do n’t eat it even if it does n’t look bad in appearance.