When using the refrigerator, be sure to use common sense, not only to extend the life of the refrigerator, but also to eat fresh and healthy food. Now collect some questions that need attention when storing food in the refrigerator. Which foods can not be put into the refrigerator? [Fruit] Bananas: If bananas are stored below 12°C, the bananas will be black and rot. Fresh lychee: If you leave lychee in a 0°C environment for a day, it will make the epidermis black, and the flesh will taste bad. Because tropical fruits are afraid of low temperatures, they are not suitable for refrigerators. If they are refrigerated, they will “frozen†their fruits, causing their skins to sag and dark brown spots, which will not only lose nutrition but also deteriorate. Unripe fruit, it can not put into the refrigerator, otherwise it is difficult to mature normally. The correct method is to store light in a cool, ventilated place. ã€Vegetables】 Tomatoes: When the tomatoes are frozen at low temperature, the meat is blister-like and appears soft and rotten, or spalling occurs. There are dark spots on the surface, uncooked, no umami, and serious rot. 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, and the suitable storage temperature for cucumber is 10°C to 12°C, the green pepper is 7°C to 8°C, so it should not be stored for a long time. Leaf vegetables Because it is relatively easy to rot after refrigerated. It is best not to put a refrigerator. 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. Snacks Chocolate: After putting in the chocolate in the refrigerator, the surface is prone to white frost, not only losing the original mellow taste, but also conducive to the proliferation of bacteria. Li Li said that the best temperature for storing chocolate is 5°C-18°C. When the room temperature in summer is too high, it can be sealed in a plastic bag and then stored in a refrigerator freezer. When you take it out, don't open it immediately, let it slowly warm to room temperature before eating. ã€Food category】 Ham: If the ham is stored in the refrigerator at low temperature, the moisture in the refrigerator will freeze, the fat will precipitate, and the ham will become agglomerated or loose. 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. Fish can not put too long 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. ã€other】 Traditional Chinese medicine: Should not be placed in the refrigerator, herbs in the refrigerator, and other foods mixed for a long time, not only a variety of bacteria easily invade medicinal herbs, but also easy to damp, destroy the medicinal properties of herbs, so for some valuable herbs, such as Ginseng, pilose antler, gastrodia, codonopsis, etc. For long-term preservation, they can be placed in a clean glass bottle, and then put in the right amount of glutinous rice, stir-fry until it's dark yellow, put it in for cooling, put the bottle cap tightly, and shelve it. In a cool and ventilated place. Moon cakes leftovers: Moon cakes are made from 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 lifeâ€), making the moon cake change Hard, bad taste. There are six taboos for storing and freezing food: 1. Hot foods must not be placed in a running refrigerator. 2, store food should not be too full, too tight, to leave gaps in order to facilitate the convection of cold air, reduce unit load, extend service life, save power. 3, food can 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. 4, fresh fish, meat and other food can not be processed into the refrigerator. 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. 5, can not bottled liquid beverage into the freezer to avoid freezing the bottle. Should be placed in the refrigerator or on the door, with a temperature of about 4 °C is best stored. 6. Refrigerators that store foods should not store chemicals at the same time.
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