A, low-temperature storage method
Low-temperature storage method is the storage of cooking food level commonly used methods. Its main principle is to effectively inhibit the growth and reproduction of microorganisms through low temperature, reduce enzyme activity, weaken the chemical reaction within the food, better maintain the original flavor and nutritional value of food.
Low-temperature storage can be divided into refrigerated method and frozen method according to its different temperature.
The main foodstuffs that use refrigeration are vegetables, fresh meat, fresh fish, fruits, dairy products, as well as cooked and semi-finished products and other foodstuffs. The freezing method involves freezing food in an environment below freezing point and is suitable for storing animal foods, etc. The freezing method allows food to be kept for a longer period of time without spoiling. However, when stored for a long time, the quality of the food does not change much. However, the moisture will be reduced, its nutritional value will be lowered, and the taste of the food will not be good. In addition, more than two kinds of food stored in the same freezer, to use non-toxic food bag sealed isolation. Prevent odor contamination. At the same time can also reduce the loss of food moisture.
Two, high-temperature storage method
High-temperature storage method is often used in the catering industry to store food, because microorganisms on the ability to withstand high temperatures is weak, when the temperature is increased can effectively kill microorganisms. And destroy the enzyme activity. It can prevent the influence of microorganisms on food and achieve the purpose of storing food. The method is to first cook or steam the food through boiling water (to reach a high temperature of more than 100 degrees), remove or still use the original soup soak on. Place in a cool, ventilated area without stirring to prevent the food from being re-contaminated. Using this method can keep food from spoiling for a longer period of time. This method is suitable for preserving finished and semi-finished products of animal food and foods such as dried aquatic products.
Three, ventilation storage method
Ventilation storage method is mainly suitable for preserving food, dry food and need to air-dry food. They are characterized by the fear of mold, afraid of covering. For example, rice, noodles, peanuts, vegetables and other food, in the storage of all need ventilation. This can make the mold is not easy to grow, to maintain the original composition of the food, reduce mold.
Four, pickling, dipping, sauce, soak storage method
This method is generally used salt, sugar, vinegar, sauce and five spices, in accordance with a certain proportion of the method of adding food, so that the food absorbs a certain concentration. To inhibit the growth of microorganisms. To achieve the purpose of long-term preservation of food. For example: pickled vegetables products are salted radish, salted bean curd, sweet and sour garlic. Soy sauce products have soy sauce five spices big head cabbage, soy sauce cucumber, soy sauce eight treasures and so on. Pickle products are pickled cabbage, pickled pepper, pickled eggplant and so on.
By pickling, dipping, sauce, soaking and other treatment of food, the general nutritional value will be reduced, because part of the food vitamins, inorganic salts are destroyed and lost. Especially the fiber muscle of animal food will become hard. Not easy to be absorbed and digested by the body. But after processing and cooking, the aroma is strong and the taste is excellent. This method of storing food is simple and easy to use, and is widely used in the catering industry.
Fifth, smoke storage method
Smoke is a saw, pine shoot branches and other materials, in the case of incomplete combustion of the smoke produced by a method of smoked food, smoked food not only reduces the water inside the food, and smoke has a bactericidal and antiseptic effect of the wood tar, creosote, etc. attached to the surface of the food. Can prevent the growth of bacteria, so as to achieve the role of antiseptic storage, generally common smoked products are smoked fish, smoked chicken, smoked meat and so on.
Six, vacuum sealing preservation method
Vacuum sealing preservation method is to make the food in a vacuum state, not in contact with microorganisms in the air. A method of sealing food preservation, such as canned products, vacuum-packed products. This method is suitable for a variety of food preservation.
With the continuous development of science and technology, there are more and more ways to store food, such as nuclear radiation storage method, gas conditioning
method are more advanced methods, their main principle is to control or kill the growth of microorganisms in the food, to slow down the metabolism of raw materials and internal tissues, so as to prolong the preservation of food time, improve the quality of the storage, to achieve the preservation of the purpose.