During the outbreak prevention and control period, I believe many people will stockpile ingredients to reduce the chances of going out and reduce the possibility of coming into contact with the virus. So, how should we store these foods scientifically? There are different ways to store different types of food, and some are even inconvenient to store, so please take note.
What are the types of food that can be stored in the fridge? How do I store them?
For the food that can be stored in the refrigerator, we can put it in the refrigerator, but we need to pay attention to the storage method, and at the same time pay attention to the storage can be set on the preservation bag.
When buying food, the priority is to buy small packages that are vacuumed. Maize and rice are foods that are susceptible to aflatoxin, but under vacuum conditions, the mould activity is weak. Open the vacuum packs of grain bags on a sunny, dry day and divide the rice into small bags that can be eaten within a week or two while the conditions are dry. Then extract the air from the bag, clamp it shut and store it in a cool place or in the fridge.
Cooked meat products can be preserved in food storage containers for two or three days, while bacon and sausages can be kept in a dry, cool place outside the fridge. Raw meats need to be portioned out in advance into quantities that can be eaten at once and placed in the freezer. When defrosting, remove overnight in advance and place in the freezer. This avoids loss of nutrients, reduces microbial growth and improves food safety; it also keeps thawing evenly and maintains flavour and texture. Fish in the fridge should not be stored for too long. The refrigeration temperature of the home refrigerator is still too high relative to the freshness of the fish, so the fish tissue can become dehydrated or otherwise changed. Some fish are prone to souring and changes in flesh quality after prolonged refrigeration and should no longer be eaten. For fish, it is best to buy and eat it as it is.
The vitamin C and active substances contained in vegetables are easily broken down. The higher the storage temperature, the faster they break down. Keeping them in the fridge will slow down the degradation of the vitamins, but it will not stop this trend. Therefore, the best solution is to store the fresh vegetables you buy in the morning in plastic bags according to the amount you eat at a time in the fridge, being careful not to put them close to the inside of the fridge to avoid frostbite. For vegetables such as onions, potatoes, taro, sweet potatoes, lotus roots and burdocks, the fridge is often not the best place to store them. It is better to store these vegetables in a dry cardboard box and then in a cool, backlit place. These ingredients can easily become perishable if kept in the fridge due to the moisture in the fridge.