The optimum storage temperature of pickled food is 3 ~ 8℃. If it is stored in the freezer of refrigerator (-6 ~-12℃), the water in pickled food will easily freeze and condense into small ice crystals, thus promoting the oxidation of fat in food, greatly accelerating the oxidation reaction of fatty substances, and causing the quality of pickled food to decline.

Generally, it is placed in a cool and ventilated place to avoid direct sunlight or high temperature baking, which can achieve the purpose of preventing fat oxidation;

If it needs to be placed in the refrigerator, it should be wrapped and sealed with plastic bags and placed in the refrigerated room.

Extended data

Edible guide

To remove the salt from cured meat, it is generally dissolved by rinsing with clear water, but in fact, rinsing with clear water can not achieve the purpose of removing salt.

The correct way is to rinse the excess salt on the cured meat with salt water. The concentration of salt water should be lower than that of salted meat. After several rinses, the salt on salted meat will gradually dissolve, and finally it can be eaten after washing with light salt water. Under normal circumstances, it can be cleaned three or four times repeatedly.

Reference to play: Baidu Encyclopedia-Pickled Products

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