Low-temperature storage can be divided into refrigeration method and freezing method according to its temperature, and the refrigeration temperature is above freezing point. The foods that are refrigerated mainly include vegetables, fresh meat, fresh fish, fruits, dairy products, cooked products and semi-finished products. Freezing method is to freeze food in an environment below freezing point, which is suitable for storing animal food. Freezing can keep food for a long time without spoilage. However, after long-term storage, although the quality of food has not changed much, the moisture content is reduced, its back-nourishing value is reduced, and it tastes bad. In addition, when more than two kinds of food are stored in the same freezer, they should be sealed and isolated with non-toxic food bags. Prevent odor from polluting each other. At the same time, it can also reduce the loss of water in food. The method is to boil or steam the food thoroughly, take it out or soak it in the original soup. Put it in a cool and ventilated place without stirring to prevent the food from being contaminated again. Ventilation storage method is mainly suitable for preserving grain, dry food and food that needs air drying. Their characteristics are fear of mildew and covering. Pickle products include spiced kohlrabi, pickled cucumber and pickled cabbage. Pickle products include pickled cabbage, pickled pepper and pickled eggplant. However, after processing and cooking, it has a strong fragrance and excellent taste. This method of storing food is simple and easy, and it is widely used in the catering industry.

1, low temperature storage method. Low temperature storage is a common method to store cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms through low temperature, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food. Low temperature storage can be divided into refrigeration method and freezing method according to its temperature, and the refrigeration temperature is above freezing point. The foods that are refrigerated mainly include vegetables, fresh meat, fresh fish, fruits, dairy products, cooked products and semi-finished products. Freezing method is to freeze food in an environment below freezing point, which is suitable for storing animal food. Freezing can keep food for a long time without spoilage. However, after long-term storage, although the quality of food has not changed much, the moisture content is reduced, its back-nourishing value is reduced, and it tastes bad. In addition, when more than two kinds of food are stored in the same freezer, they should be sealed and isolated with non-toxic food bags. Prevent odor from polluting each other. At the same time, it can also reduce the loss of water in food.

2. High temperature storage method. High-temperature storage is a common method for food storage in catering industry. Because microorganisms have weak tolerance to high temperature, they can effectively kill microorganisms and destroy the activity of enzymes when the temperature increases, which can prevent the influence of microorganisms on food and achieve the purpose of food storage. The method is to boil or steam the food thoroughly (reaching a high temperature above 111 degrees), take it out or soak it in the original soup. Put it in a cool and ventilated place without stirring to prevent the food from being polluted again. This method can keep food from spoiling for a long time. This method is suitable for the preservation of finished and semi-finished products of animal foods, as well as dried foods such as water.

3. Ventilation storage method. Ventilation storage method is mainly suitable for preserving grain, dry food and food that needs air drying. Their characteristics are fear of mildew and covering. For example, rice, flour, peanuts, vegetables and other foods need ventilation during storage, which can make mold difficult to grow, maintain the original ingredients of food and reduce mildew.

4. storage methods of salting, pickling, sauce and soaking. In this method, salt, sugar, vinegar, sauce and five spices are generally added into food according to a certain proportion to make the food absorb a certain concentration. To inhibit the growth of microorganisms and achieve the purpose of long-term preservation of food. For example, pickled products include salted radish strips, salted beans, sweet and sour garlic and so on. Pickle products include spiced kohlrabi, pickled cucumber and pickled cabbage. Pickle products include pickled cabbage, pickled pepper and pickled eggplant. Generally, the nutritional value of foods treated by salting, pickling, dipping, dipping, etc. will be reduced, because some vitamins and inorganic salts in foods are destroyed and lost, especially the fibrous muscles of animal foods will become hard and difficult to be absorbed and digested by the human body. However, after processing and cooking, it has a strong fragrance and excellent taste. This method of storing food is simple and easy, and it is widely used in the catering industry.

5. Smoked storage method. Smoking is a method to smoke and bake food with the smoke generated by incomplete combustion of materials such as sawn leaves and loose branches. The smoked food not only reduces the moisture inside the food, but also wood tar and creosote with bactericidal and antiseptic effects are attached to the surface of the food, which can prevent the growth of bacteria and thus achieve the function of antiseptic storage. Generally, common smoked products include smoked fish, smoked chicken and bacon.

6, vacuum sealing preservation method. Vacuum sealing preservation method is a method to keep food in a vacuum state without contact with microorganisms in the air, such as canned products and vacuum packaging products. This method is suitable for the preservation of various foods.