Du Guixiang

With the improvement of material and cultural living standards, refrigerators have quietly entered every family and become a good helper for housewives. However, how to use it scientifically is very important to human health and should attract enough attention and attention.

Choosing a reasonable freezing method is the first condition to maintain nutrition. When frozen fish, frozen meat and other foods are frozen at low temperature, their cell membranes are seriously damaged and a large amount of cell fluid is lost. Therefore, the freshness of refreezed food is much lower than the original state, and more nutrients are lost, which affects the original freshness and flavor of food. In order to meet the human body's demand for nutrients, we should pay attention to avoid the destruction and loss of nutrients in the freezing process of food.

Avoid affecting the shelf life of food. After repeated freezing and thawing, the cell membrane of food is damaged, the juice is lost and the temperature rises. This provides a good environment for the growth and reproduction of bacteria and molds, and food is prone to spoilage. Therefore, every time it is thawed and then frozen, the shelf life of food will be shortened by several days, which invisibly affects the shelf life of food.

Harm to human health The thawed food is easily contaminated by bacteria and mold. According to the research data of relevant medical departments, food is easy to produce carcinogens after freezing and thawing, especially after repeated freezing and thawing. Moreover, the more times of refreezing, the higher the concentration of carcinogens, and the greater the harm to human health.

Therefore, reasonable freezing methods can improve the frozen quality of food. In order to facilitate the freezing and storage of food, it is advisable to cut the food into small pieces before freezing, and it is best to freeze it in small packages. It is not advisable to take as much as you want every time, and then put it in the refrigerator after thawing. This method can also improve the utilization value of food.

People's Daily Overseas Edition (June, 2006, edition 1 2, 5438+08)

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Common food freezing taboos

Banana: Banana will turn black and rot when stored below 12℃.

Fresh litchi: When fresh litchi is left at 0℃ for one day, the peel will turn black and the pulp will turn sour.

Tomatoes: After low-temperature freezing, the flesh of tomatoes bubbles, appears soft and rotten, or peels off, with dark spots on the surface, immature and tasteless, and in severe cases it is rancid and rotten.

Ham: If ham is stored in the refrigerator at low temperature, the water in it will freeze, the fat will precipitate, the leg meat will agglomerate or loosen, and the meat will become stale and perishable.

Chocolate: once the chocolate is refrigerated in the refrigerator, once it is taken out, it will form a layer of frost on its surface at room temperature, which is easy to go moldy and deteriorate and lose its original flavor.

1, hot food must not be put into the running refrigerator.

2. The food should not be too full or too tight, and there should be a gap to facilitate cold air convection, reduce the load of the unit, prolong the service life and save electricity.

3. Food should not be mixed raw and cooked to maintain hygiene. According to the requirements of food storage time and temperature, the space in the box is reasonably utilized. Don't put the food directly on the surface of the evaporator, but put it in a vessel to avoid freezing on the evaporator, which is inconvenient to take out.

4. Fresh fish, meat and other foods cannot be put into the refrigerator without treatment. Fresh fish and meat should be packed in plastic bags and then stored in the refrigerator. Vegetables and fruits should be dried on the outer surface, placed at the bottom of the box and stored above zero degrees Celsius.

5. Bottled liquid drinks should not be put into the freezer to avoid freezing and cracking the packaging bottles. It should be stored in the refrigerator or on the door, preferably at around 4℃.

6. Refrigerators that store food should not store chemicals at the same time.

1) Banana: Storage below 12℃ will make it black and rotten.

(2) Fresh litchi: If it is placed in an environment below 0 degrees for one day, the peel will turn black and the pulp will turn sour.

(3) Cucumber: After three days in the refrigerator at 0℃, the epidermis will be soaked in water and lose its flavor.

(4) Tomatoes: After freezing, some or all fruits will be soft and rotten in water, showing brown round spots.

5] Beer: If the temperature is lower than 0℃, the appearance is turbid and the taste is not good. Therefore, beer should not be stored in the refrigerator in any season.

[6] Bread

How long can food be kept in the refrigerator? ...

Fresh eggs: refrigerated for 30~60 days

Cooked eggs: refrigerated for 6-7 days.

Milk: Refrigerate for 5~6 days.

Yogurt: refrigerated for 7~ 10 days.

Fish: refrigerated 1~2 days, frozen 90~ 180 days.

Beef: refrigerated 1~2 days, frozen for 90 days.

Steak: refrigerated for 2~3 days and frozen for 270 days.

Sausage: refrigerated for 9 days and frozen for 60 days.

Chicken: refrigerated for 2~3 days and frozen for 360 days.

Canned: Refrigerate for 360 days without opening cans.

Peanut butter and sesame paste: opened and refrigerated for 90 days.

Coffee: opened and refrigerated 14 days.

Apple: refrigerated for 7~ 12 days.

Citrus: refrigerated for 7 days

Pear: refrigerated 1~2 days.

Cooked tomatoes: refrigerated 12 days.

Spinach: Refrigerate for 3~5 days.

Carrots and celery: refrigerated for 7~ 14 days.

The food in and out of the refrigerator is very particular.

First of all, cooked food should be thoroughly cooled before being put into the refrigerator. If the food is not sufficiently cooled and suddenly enters the low-temperature environment, the hot air brought by it will cause water vapor condensation, which can promote the growth of mold and lead to moldy food in the whole refrigerator. Reminder: Don't put unwashed raw eggs in the refrigerator. Bread should not be put in the refrigerator. )

Second, the cooked food taken out of the refrigerator must be returned to the pot. The temperature in the refrigerator can only inhibit the reproduction of microorganisms, but can't completely kill them.

Third, food should not be put into the refrigerator after thawing. Repeated freezing will cause the loss of food tissues and nutrients.

Four, frozen food should be naturally thawed at room temperature, not with tap water shower or hot water shower to thaw food.