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Ask everyone, what can you cook with a sealed can?
Food preservation methods include low temperature preservation, high temperature preservation, dehydration preservation, increasing food osmotic pressure, increasing food hydrogen ion concentration, irradiation preservation, air isolation, adding preservatives and antioxidants. Most of them use refrigeration, which is a way to preserve food, but this method will not kill microorganisms, but will only inhibit their reproduction. The lower the refrigeration temperature, the longer the food will be preserved. The temperature of the cold storage room is generally controlled between 17 degrees, which can prevent food from rotting in a short time. Food must be frozen before use. Most frozen foods can be stored at 17 for one year and at 28 for two years.

Refrigerating fresh food can only inhibit food decay, but it can't ultimately prevent food decay. Refrigerating the destination room slowed down the rate of food decay. In the temperature range of 18, the lower the temperature of the cold storage room, the slower the growth of microorganisms and the slower the biochemical reaction that deteriorates the taste, color, tissue and nutritional components of food. It is very important that food should not be contaminated by knives before refrigeration. Lowering the temperature of food to this temperature range can reduce the risk of poisoning.

Pudding and canned foods, such as honey grapefruit tea and honey lemon tea, refer to foods that meet the requirements of commercial sterility by processing, blending, canning, sealing, sterilizing, cooling or aseptically filling raw materials. The product can be stored at room temperature for a long time without preservatives. After sealing and disinfection, canned food can be divided into meat, poultry, aquatic products, fruits and vegetables. Canned food has the advantages of retaining the nutrition of fresh raw materials, environmental protection and energy saving. When buying cans, you should choose cans produced by well-known enterprises, and the procedures from raw materials to processing are very standardized. The outer packaging of high-quality cans is clear and tidy. The actual value depends on the actual vacuum degree of your vacuum equipment. You can't say that your jar is not bad. We can make that acid. Both sour radish skin and pickled cabbage can be made.

The chemical stability of glass is relatively good, just compared with some chemical solvents such as hf and ammonium molybdate solution, but these are also things that we usually don't use. Therefore, glass containers are more suitable for home storage and sealing. At the same time, it should be noted that most glass containers are transparent, so when placing containers, be careful not to place them in direct sunlight, which may easily cause heating reactions such as fermentation. Pasteurized fresh milk should not be packaged in transparent glass bottles.