First, seafood and fish.
Seafood products are not only fresh and sweet, but also nutritious and suitable for all seasons. However, seafood is also a hotbed for the growth of Escherichia coli. Studies have shown that 1 E.coli will multiply 1 100 million times after 6 hours at the temperature below 20℃. Therefore, it shouldn't be too long to take the leftover fish or seafood home and put it in the refrigerator. When eating, it must be fully warm, and it is best to add more seasonings such as wine, onion and ginger, so as to maintain freshness and have certain antibacterial effect.
Second, fruits and vegetables.
This kind of food is not suitable for packing, because boiled vegetables and fruits are rich in sodium nitrite. After overnight alkali treatment, the content of sodium nitrite will continue to increase.
Third, dinner.
Dinner is easy to be infected by fungi, and bacterial endotoxin is not easy to dissolve and destroy even if it is heated at high temperature. Therefore, starchy foods are most suitable for eating within 4 hours, and should not be eaten every other meal, and lunch is early and late. Otherwise, even if you look at it from the outside, the food is still not rotten and moldy, and you can't eat it.
Four. FREQUENTLY ASKED QUESTIONS
1. Cold dishes are not suitable for packaging because they have been stored for some time after cooking.
2. Packaged dishes should be put into the refrigerator quickly, and eaten as soon as possible, not for a long time.
3. Packaged cooked meat products must be thoroughly cooled before entering the refrigerator, otherwise the heat flow brought by food to the ground will cause water vapor condensation, which can promote the growth and development of bacteria and make all meat products in the refrigerator moldy.
4. Packaged cooked meat products with fat in the refrigerator must be returned to the pot after being taken out. The temperature in the refrigerator can only inhibit the reproduction of bacteria, but can't completely destroy them.