Notice! Frozen food taboos

Hot food can never be put into a running refrigerator.

Store food should not be too full, too tight, to leave gaps in order to facilitate the convection of cold air, reduce the unit load, extend the service life, and save power.

Food must not be cooked and mixed together to maintain hygiene. According to food storage time, temperature requirements, rational use of space inside the box, do not put the food directly on the evaporator surface, to be placed in the container, so as not to freeze on the evaporator, inconvenient to remove.

Fresh fish, meat and other foods can not be put into the refrigerator without treatment. Fresh fish and meat are packed in plastic bags and stored in the freezer. Vegetables and fruits should be wiped dry on the outside surface, placed in the bottom of the box, to zero temperature storage is appropriate.

Do not put bottled liquid beverages in the freezer to avoid freezing the bottles. Should be placed in the refrigerator or on the door, with a temperature of about 4 °C is best stored.

Refrigerators that store foods should not store chemicals at the same time.

Bananas: Stored in an environment below 12°C will cause black rot.

Fresh Litchi: Putting it in an environment below 0°C for a day, its skin will turn black, and the flesh will become smelly.

Cucumber: Put in the refrigerator of O °C for three days, the epidermis will be immersed in water and lose its flavor.

Tomatoes: After being frozen, some or all of the fruits are soft and rotted, showing brown round spots.

Bread: During the baking process, the starch linear fractions in the flour have aged, which is why the bread produces elastic and soft structures. With the extension of the shelf life, the linear portion of the amylopectin in the bread slowly associates, and the soft bread gradually hardens. This phenomenon is called "changing." The speed of "changing" is related to temperature. At low temperatures (above the freezing point) the aging is faster, while in the bread freezer, the degree of hardening becomes faster.

Cucumber green pepper: cucumber, green pepper in the refrigerator for a long time, there will be frozen "injury" - black, soft, off taste. Cucumbers also grow long hair. Because the temperature stored in the refrigerator is generally about 4 °C to 6 °C, while the storage temperature of cucumber is 10 °C to 12 °C, green pepper is 7 °C to 8 °C. Therefore, it should not be stored for long.

Ham: If stored in the refrigerator, the moisture in the refrigerator can easily freeze, which promotes the oxidation of the fat in the ham. The quality of the ham can be significantly reduced, which greatly shortens the maintenance period.

Chocolate: In summer, the indoor temperature is usually around 25°C. If chocolate is taken out of the refrigerator, the chocolate surface will immediately be frosted. Over time, the chocolate will become moldy or wormy due to dampness.

Leafy vegetables: It's best not to put in the refrigerator, or it will be bad.

During baking, the amylose part of the flour has aged, which is why the bread produces elastic and soft structures. With the prevention of practice singing, the linear chain of the amylose part in the bread slowly associates, and the soft bread gradually hardens, and the phenomenon in the society is called "changing." The speed of aging is related to temperature. In the low-temperature greenhouse hardened faster, bread in the refrigerator than the traditional Chinese medicine put in the refrigerator at room temperature to speed faster, so if the short-term storage should be placed at room temperature, prevent the bread from hardening.

Chinese medicine should not be placed in the refrigerator, herbs in the refrigerator, and other foods mixed together for a long time, not only a variety of bacteria easily invade medicinal herbs, but also prone to moisture, destroy the medicinal properties of herbs, so for some valuable herbs, such as ginseng , Antler, Gastrodia, Codonopsis, etc., if you need long-term preservation, can be placed in a clean glass bottle, and then put a proper amount of glutinous rice, stir-fry until the dark yellow, wait until cool, add, seal the bottle, shelved in Cool and ventilated place.

Do not put moon cakes left in the refrigerator into the refrigerator. The moon cakes are refined with ingredients such as flour, oil, sugar and nuts, and are baked pastries. Baked foods should not be stored in the refrigerator. Although for some varieties of moon cakes, the refrigerator can extend the shelf life, but it will affect the flavor. This is because the starch in the raw materials of the moon cake is cured after being baked and becomes soft, and under the condition of low temperature, the matured starch will precipitate water and become aged (that is, “return to life”), making the moon cake change Hard, bad taste.

The type of mooncakes containing less fat and less water, such as the red color of old Beijing and the white moon cakes, are more pronounced. When placed in the low-temperature, wet environment of the refrigerator, it will not only harden quickly, but also be easy to use. mold. But for Cantonese-style moon cakes, their oil content is high, flour is less, and taste changes are relatively small.

The fish in the refrigerator should not be stored too long. The refrigerating temperature of the household refrigerator is generally -15°C. The best refrigerator can only reach -20°C. However, the aquatic products, especially fish, do not reach the storage temperature of -30°C. When the following, dehydration or other changes in the fish body will occur, such as long-term refrigerated carp, it is prone to fish rancidity, changes in meat quality, inedible. Therefore, the time for storing the fish in the refrigerator should not be too long.

Frozen foods should not be stored after thawing. Frozen foods bought from the market, such as meat, fish, chicken, duck, eggs, and frozen vegetables, should be processed and consumed as soon as possible after thawing. They should not be stored. If the storage time is too long, meat, fish, chickens, ducks, etc. will recover due to the activity of bacteria and enzymes, not only can quickly degenerate and degrade protein, but also produce toxic histamine substances. People can cause food poisoning when eaten. Frozen vegetables are stored for too long, not only discoloration, nutrient loss, quality decline, but also very easy to rot, deterioration, inedible. Frozen meat, fish, chickens, ducks, etc., due to the effect of water crystallizing during freezing, their tissue cells are destroyed. Once thawed, the destroyed tissue cells will seep out a lot of protein and become bacteria breeding nutrients. . Experiments have shown that freezing fresh fish for 1 day at 30°C for 6 hours results in a one-fold faster rate of corruption than fresh fish; when the thawed egg yolks are placed at 18°C ​​for 2 hours, the number of bacteria increases. About 2 times, after 8 hours, the number of bacteria increased more than 50 times; the frozen fresh eggs were placed at a temperature of 0-15 °C for more than 10 days, because the change of cold and heat temperature is too long, not only the egg membrane become loose Egg thin, but also the occurrence of sticky shell, scattered yellow, and even moldy, smelly, can not eat; frozen vegetables, especially in hot weather should not be stored, otherwise green leafy vegetables will soon turn yellow, vitamin C is also vulnerable to damage. When vegetables are placed at a temperature of 20°C, the decomposition of vitamin C is more than doubled when compared to a temperature of 6 to 8°C.

Cabbage, celery, onions, carrots and other suitable storage temperature is about 0 °C.

Suitable storage temperature for cucumbers, eggplants, tomatoes, etc. is between 7.2°C and 10°C.

Pumpkin is suitable for storage above 10°C.

Tomatoes and tomatoes, after being frozen at a low temperature, are blister-like and appear soft and spattered. There are dark spots on the surface, uncooked, no umami, and severe rot.

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