How to keep food fresh in the refrigerator

After many people buy food home, they will throw them into the refrigerator. Whenever you turn on the fridge, it's always messy. In fact, the food code in the refrigerator is enlarged and learned. If the position is wrong, the temperature will be wrong, and the quality of the food will be greatly affected.

In general, the temperature at the door of the refrigerator is the highest, and the temperature near the rear wall is the lowest; the upper layer of the refrigerator is warmer and the lower layer is cooler; the crisper is rarely turned and is near the lower layer, so the temperature is lowest there. Therefore, we may wish to divide the refrigerator and freezer into 6 areas in accordance with the temperature order: the refrigerator door frame, the upper door, the upper back wall, the lower door, the lower back wall, and the crisper.

1. Suitable for putting on refrigerator gantry: foods that have been packaged but opened and will not be damaged in a day or two, such as tomato sauce, salad dressing, sesame paste, seafood sauce, cheese, butter, jam, juice, etc. Eggs, salted duck eggs and other egg foods.

2. It is suitable for placing on the upper floor at the door: cooked foods, yogurt, desserts, etc., at the entrance. When storing these foods, avoid low temperatures and prevent cross-contamination of raw and cooked foods, so it should not be placed on the lower floors.

3. Suitable for placing on the back wall of the upper layer: leftovers, leftover milk, packaged bean products, etc. Since these foods are prone to bacterial growth, temperatures below 0°C are most suitable.

4. It is suitable for placing on the lower level by the door: all kinds of vegetables, apples, pears and other temperate fruits, and it should be packed in fresh bags to avoid freezing due to the low temperature.

5. It is suitable for being placed in the back wall of the lower layer: foods that are not cooked properly but need to be preserved at a low temperature, such as water tofu, salted kelp, etc., as well as foods that are tightly packaged without fear of cross-contamination, and foods that are slowly frozen. , suitable for storage in the coldest place, such as the lower back wall.

6. Suitable for storage in crisper: row of frozen meat, semi-frozen fish, shrimp and other seafood. Since bacteria in aquatic products are often resistant to low temperatures, a slightly higher temperature can easily accelerate their reproduction. The crisper can not only play a role in isolation, avoid cross-contamination, but also has a heat-insulating effect, avoiding frequent fluctuations in the temperature of refrigerator doors. In addition, if there is a special temperature-adjustable crisper, it is best to place the meat in a crisper at -1°C to 1°C.

Cookies, candy, honey, pickles, yellow sauce, preserved fruit, powdered foods, dried foods, etc., are not required to be placed in the refrigerator. They either have very low moisture content and the microorganisms cannot reproduce; or the sugar and salt concentrations are too high, the osmotic pressure is high, there is little free moisture, and the microorganisms cannot reproduce.

Putting honey in the refrigerator will cause it to crystallize out of glucose. This change does not affect the safety of honey, nor does it affect its nutritional value. It only affects the uniformity of the taste. Some families therefore thought that honey was corrupted, throwing away a bottle of honey, wasting electricity, and wasting food. It was a pity!

For another example, dry products such as tea, milk powder, and coffee are placed in the refrigerator. If the seal is not tight, the taste and moisture in the refrigerator will be brought into the food, affecting the flavor and causing mildew.

Everyone in the refrigerator has it. Everyone can use it, but some precautions may not be known to everyone. When chocolate is put into the refrigerator for a long time, the crystal form of fat crystals is prone to change. Although it will not deteriorate, the taste will gradually become rough, and the surface will be longer and smoother. It's even worse when it's in the freezer. In fact, chocolate is suitable for room temperature of ten to twenty degrees.

There are also some fruits that cannot be placed in refrigerators, such as tropical fruits such as mangoes and bananas. They are suitable for storage at around 12 degrees, usually in a cool place at room temperature. If you put them in the refrigerator, they will be chilled and deteriorate in advance. If starchy foods such as taro, Hanamaki, and bread can not be eaten at one or two meals, they can be stored at room temperature. In the refrigerator, it will speed up the drying and hardening of these foods. If you want to store more than 3 days, it is best to pack into the freezer, take out microwaved frozen for 1-2 minutes, taste fresh as ever.

There are also some foods that can be temporarily put into the refrigerator, such as various drinks, beer and so on. However, they do not actually need to be stored in the refrigerator. The refrigerator is only for the sake of lowering the temperature and the taste is cooler when you drink it. Let's store it at room temperature on weekdays and put it in the refrigerator half an hour before drinking. This saves a lot of power and space.

In general, when buying food, be sure to look carefully at what the packaging temperature is. If you buy it from room temperature, and the packaging does not specify the need to store it at a low temperature, then there is no need to keep it in the refrigerator.

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