Meat preservation method:
1, bought raw materials, wet cloth soaked in vinegar packaging can keep fresh for a day.
2. Slice the meat and fry what can be short-term.
3, put the prepared mustard noodles and meat on a plate, and then put them in a sealed container (such as a pressure cooker), which can be kept for a whole day and the meat is not bad.
4. Put the meat into the pressure cooker, steam it, then press the bottom button of the pressure valve cover and keep it for two days.
5. Boiled and cooled Zanthoxylum bungeanum can be soaked in salted meat for 23 days.
6, the pork is about 3 square inches, and then the chicken that is cut first and then queued is coated with honey. It can be stored in a ventilated place for a period of time, and the meat will taste better.
7, the meat is cooked, and the hot lard is forced to boil for many years, and the preservation time is long.
8. Cut the meat into thin slices with a thickness of 1 cm, blanch it in boiling water and cool it, with a large amount of salt, put it in a container, seal the gauze and put it in the shade, and it can be stored for 15-20 days in hot days.
9. Spray the meat with plastic and keep it for more than one month.
10, the meat is wrapped in double plastic bags, glucose solution bags or aluminum foil, and placed in the refrigerator, which can save half.
1 1, the shelf life of frozen boxed meat is two to three days, and it is wrong to have the opportunity to freeze it.
12, frozen meat should be placed in the freezer, saving time for 3 months.
13, canned meat should be put in the refrigerator; The shelf life of the meat floss can is about 10 days, but it is not placed in the freezer to prevent meat.
After the deterioration of 14, keep the freshness in the refrigerator for five days, and keep the frozen cooked meat for two to three weeks. When the meat is packaged in the store and preferably dipped in gravy, freeze it, otherwise the meat will become dry. After the water disappears, thaw it and eat it hard and then put it in the frozen storage refrigerator again. This method has many shortcomings:
First, reduce the freshness of food and the degree of greeting nutrients. From the frozen state, the frozen food will return to a low temperature above zero, which will seriously damage the cell membrane and lose a lot of cell fluid. Therefore, the freshness of the refreezed food decreased significantly compared with the original, the loss of many nutrients and the original flavor of the food.
Second, shorten the shelf life of food. Such as food freezing and thawing, temperature changes, such as the growth and reproduction of bacteria and molds, provide a good environment, and food spoilage is easier.
Third, produce toxic substances. The data show that if food is frozen and thawed again, carcinogens will easily occur. The heavier the freezing number, the higher the corresponding number, which will have a greater impact on human health. This should attract enough attention.
Therefore, in order to facilitate the freezing and storage of food, food should be cut into small pieces, packaged in small packages, and refrigerated, so that it can be taken out for dinner every time. Avoid repeated freezing and shortcomings.