To summer food becomes bad speed How

to make the food safety for the summer?

The Beijing morning post

In the summer, food go bad speed unusually fast, it also has brought people not a lot of trouble, stay, food has put so long, to have even a little gone sour; Threw it, good big of a pack of, waste things was a pity. According to the British, a survey of family food waste rates as high as 30%. Here the overdue, including corruption, stale, snake, mildewy etc all kinds of conditions. How to make the food safety for the summer? Let's listen to China agricultural university institute of food nutrition and food safety is associate professor FanZhiGong Suggestions.

Grease save the point: avoid light

Oil to buy small package is advisable. If is the VAT, open the package after, should be regularly poured out part of dry clean oil or YouHu, and put the lid of the VAT to tighten, not stored in the cabinet of the light. Pour the oil into YouHu, as far as possible to eat in a week; VAT of oil, as in within 3 months after eating. Otherwise, peroxide value index is easy to exceed bid. The oxidation of the oil on the body, may also not not only promote aging.

YouHu weekdays don't put it on windowsill and hearth, should put in ambry, cook it to come out with, finished to cover cover put back. Ultraviolet light, light, heat, moisture will promote the oxidation of grease. YouHu to regular cleaning, drying, can't again after experimented with is not clean.

Food save the point: the bottle

Food, beans summer, some people afraid of bad directly into the bag in the refrigerator, the cold storage, thought this could extend the shelf life. Little imagine, cold storage is still will absorb the water. This is because all kinds of food moisture balance will happen, the refrigerator of fruits and vegetables, from among the leftovers, transfer to a dry food of beans. And, to the low temperature of cold tolerance mold, time is long also have mouldy dangerous. If the cold storage really have the space, also can put must first food, beans loaded into impervious of sealing bag, then into the refrigerator.

Even freezer, also have absorption of moisture problem, because in the frozen state, ice can be directly for steam, water vapor or volatile will contact with food. This is why frozen food, they often see surface is the cause of the frost. From cold box or refrigerator take out food, to produce the water surface, if not airtight state, but absorbing moisture quickly.

Suggest to buy food, beans in the priority, buy a vacuum in the small package. Corn and rice are yellow aspergillus like food, but vacuum condition, mold is hard to activities. To clear and dry weather in the open the vacuum packing food bag packing. Taking the advantage of dry, hurriedly packing into short time can eat a small bag. A bag of in a two weeks after eating, other the bags are out of the air, and then quickly clamping bag, put the shade storage, or in the cold box.

A lot of families like the food and beverage bottle with preservation of beans. This is a good method, the provinces also pretty neat. Only, want to ensure that food is dry, and in dry weather bottles, then hurriedly tightened the lid. If it's not too trust, can join a few grain of prickly ash, the aroma killing insects role, the premise is you don't care about cooking has slightly prickly ash aroma.

Dried fruit, nuts, save the point: dry

Dried fruit in summer, also easy to damp easily born worm. Had better find a good weather, put the fruit do bask in a few hours, or spread out in a microwave oven, the most cheap among them of water vapor, then put away completely dry fruit dry placed into the seal box. Put in freezer two weeks, and then removed, will not let breeds insect. Remember must be in room temperature balance again after temperature, lest produce steam open surface.

Nuts's main problem is damp and oxidation. As long as YinYuTian open nuts in pocket, you will find it in a few hours to become soft, become "skin", this is bibulous. Once the water rise, mold will seek to come, easy to produce the yellow aspergillus toxin. So, must pay attention to the first dry repacking, while dry or separated after. Each bag mouth seal, at least in a very tight clamps. If the weather is wet, had better open the bag in one hour after eating. If found that has a slightly stale, or have not fresh smell, will firmly away.

Leftovers save the point: refrigeration

Summer food left to be very careful in slight heat, high water season, great heat food just four hours or so, likely due to bacteria breeding let food deterioration. Especially those who are rich in starch and protein food, infinite love, bad bacteria up faster. Such as green bean soup, rice, milk, soya-bean milk, gravy, bean curd, etc.

So, if feel may eat, ought to be in when it right away a food packaging in clean box and cool to room temperature immediately in the refrigerator, so can safe storage until the next day. When have dinner, won't eat the rest of the part, also should throw away in immediately after a meal in the fridge. This does not guarantee the safety of more than 24 hours, but the next meal hot ate is possible.

Steamed bread, and the bag eats not over, shall be divided into a can finish eat of the packaging, to be put on the cold storage temperature, then seal, in the freezer compartment frozen up. Take a pack of, after every time in micro "HuaDong" file HuaDong 1 to 2 minutes, it is ok. Need to remember is, 10 million don't use "high fire", "fire" in such files to heating steamed bread, pasta, bread or other as pasta will become "skin", very strong, very not good toughness. (ZhangLiangRu morning paper reporter)