Shelf life of vacuum-packed buckle bowl

Generally, cooked food is packed in vacuum, and it can be kept fresh for about 15 in winter and spring, and it can only be kept fresh for 4 days to 1 week in summer and autumn, so it is best to refrigerate it.

Different kinds of food have different storage time at room temperature after vacuum packaging. Generally speaking, fresh agricultural and sideline products or slightly processed meat products can be preserved for 2 days at room temperature, and can be extended to 6 days after vacuum packaging, and some can be extended to 18 days; Dried fruits are taught for a long time, even more than twelve months; Cooked food is shorter. The use of food vacuum packaging bags can ensure that food can avoid microbial infection and prolong the shelf life.

Buckling bowls is a special dish in Sichuan, Henan and other places. There are many ways to buckle bowls, and the taste is even more wonderful. Nowadays, most of them are meat raw materials, which are generally fried first and then steamed. Kaifeng has the largest number of buckle bowls, including steamed pork ribs, braised chicken, elbow, mustard meat, kelp meat and so on.

The way to buckle the bowl in Chongqing, Sichuan: First, spread the sliced meat on a pottery bowl without porcelain in sequence, with six pieces facing the length direction and the other two pieces on both sides. Then put a piece of potato or sweet potato on the paved meat. After steaming, buckle the bowl and it looks like braised pork with plum vegetables. Verbs lock two bowls together, mouth to mouth.

There are dozens of ways to buckle bowls in Henan. In particular, Kaifeng, as a border town in the Song Dynasty, has a variety of ways to buckle bowls, and the taste is even more wonderful! The most common are crispy meat, mustard meat, fermented bean curd, meatballs and so on. Vegetarian dishes include lotus root, tofu and vegetarian meatballs.