What are the ways to store food?

1, cold storage method: 35 degrees Celsius is the most suitable temperature for bacterial growth. Lowering the temperature can inhibit the growth of bacteria and prolong the storage time of food. Air-drying method: food dehydration can achieve the purpose of inhibiting microbial growth. The shelf life of air-dried fish, air-dried meat and air-dried vegetables is longer than that of fresh ones. Pickling method: salt has bactericidal effect, and its high permeability can dehydrate bacteria. Food preserved with salt can be preserved for a long time.

2. Rheumatism: External fire of food is necessary for the growth of slightly cooked food. If food can be penetrated by fire, the growth of slightly cooked food can be inhibited. Usually, the shelf life of rheumatic fish, meat and wet vegetables we eat is shorter than that of novelty.

3, pickling method: salt is used for sterilization, its soaking can make coarse bacteria wear fire, so the food pickled with salt can be preserved forever. Such as bacon, salted fish and pickles.

4. Sugar pickling method: The sugar pickling method is basically the same as the salt pickling method to make the round shape of pickled food. The same thing is that soaking can make coarse bacteria wear fire to achieve the purpose of inhibiting the maturity of coarse bacteria. For example, candied fruit, sweet-scented osmanthus sugar and so on. Can be kept for a short time without deformation.

5. Smoke method: How many hundreds of chemicals are exposed when the wood is not completely burned, such as formaldehyde, acetic acid, wood oil, etc. The cage is covered on the surface of food, which can prevent the composition of chaotic cells and the ripening of mold and coarse bacteria. When smoking, cooling dry food can also inhibit the growth of coarse bacteria. For example, bacon, duck and fish, but those foods are usually exposed to carcinogens and should not be eaten more.

6, pseudo-empty packaging: pseudo-empty packaging food because it does not contain oxygen, and is in a sparse state, coarse bacteria and pseudo-bacteria can not get in, aerobic breathing coarse bacteria are not cooked, so the time to ensure the quantity will be relatively less.