Cooked eggs: refrigerated for 6~7 days.
Fish: refrigerated 1~2 days, frozen 90~ 180 days.
Beef: refrigerated 1~2 days, frozen for 90 days.
Steak: refrigerated for 2~3 days and frozen for 270 days.
Sausage: refrigerated for 9 days and frozen for 60 days.
Chicken: refrigerated for 2~3 days and frozen for 360 days.
Extended data:
Storage method of meat:
1, according to the eating plan: raw meat and cooked meat should be stored separately, with cooked meat on top and raw meat on the bottom. If you plan to eat all the meat you bought in a few days, you can put it in the refrigerator and freezer in a lower temperature area. If you want to keep it for a long time, you should put it in the freezer of the refrigerator.
2. Cut into pieces, package and store: For fresh meat, the whole meat can be divided into appropriate small pieces in advance and put into a covered food box or a double-layer (two-layer) plastic fresh-keeping bag. Eating on demand does not affect other foods, but also improves the freezing speed of meat and ensures good meat quality.
3. Quick-frozen storage is more fresh-keeping: Quick-frozen can keep the original freshness and taste of meat food and prolong the shelf life. Of course, the premise is that the refrigerator has good freezing ability, fast freezing speed and large freezing space.
The refrigerator will perform centralized cooling on the freezer for 2 hours and then automatically turn to the original set temperature. In this way, a large number of foods, especially fish, can quickly pass through the ice crystal area of-1~-5 degrees in a short time, so as to avoid the cell membrane from being punctured by ice crystals, and maintain the taste and nutritional components of meat to the greatest extent after thawing.