In fact, many people pack uneatable meals home when eating in restaurants. However, not all foods are suitable for packaging. So what kind of food is suitable for packaging, and how should you take it after packaging? What is important here?

Let me introduce it to you.

Fish and seafood are nutritionally comprehensive and are seedbeds for the breeding of Escherichia coli.

Under conditions of about 20°C, one Escherichia coli will reproduce 100 million times in 6 hours.

Therefore, leftover fish or seafood need to be completely heated after being brought back, and more wine and condiments such as onions and ginger should be added, which not only can keep them cold, but also have a certain antibacterial effect.

Recommendations on how to pack leftovers so that no little bits of food are left behind. Very easy to use.

Vegetables and fruits are not suitable for packaging because cooked vegetables contain sodium nitrite.

After the vegetables left overnight are pickled overnight, the nitrite content will further increase.

Recommendations on how to pack leftovers so that no little bits of food are left behind. Very easy to use.

Dinner is easy to be infected by fungi. The endotoxin of the bacteria is not easily dissolved and destroyed even if it is heated to high temperature. Therefore, it is best to eat starchy food within 4 hours. It is most suitable to eat it without skipping meals. Eat leftovers in the morning and lunch.

Leftovers for dinner.

Otherwise, even if viewed from the outside, the food has not gone bad and cannot be eaten.

Recommendations on how to pack leftovers so that no little bits of food are left behind. Very easy to use.

Frequently asked questions: 1. The cold dish ingredients are not suitable for packaging because they have been left for a period of time after cooking.

2. Packaged dishes should be placed in the refrigerator immediately and consumed as soon as possible. Do not store them for a long time.

3. Packaged cooked meat products must be cooled thoroughly before entering the refrigerator, otherwise the heat flow brought by the food will cause water vapor to condense, which can promote the growth of mold and cause the entire refrigerator meat product to become moldy.

4. Packaged cooked meat products stored in the refrigerator must be returned to the pot after being removed.

The temperature inside the refrigerator can only inhibit the growth of microbial strains, but cannot completely eliminate them.

Recommendations on how to pack leftovers so that no little bits of food are left behind. Very easy to use.