Storing sugar in cans is a very common storage method. However, after a long time, you will find that the sugar will form lumps, and it is really inconvenient to use a large piece. Here I want to teach you A few tricks can quickly loosen the sugar into small pieces. How to break up the agglomerated sugar

1. Put it in the freezer:

Put the agglomerated sugar into the freezer together with the container, take it out after about 2 hours, and let it rest Leave it at room temperature for about 30 minutes, and the fine sugar will return to its original shape, as soft and easy to dig into as it should be when unpacked!

2. Bread absorbs moisture:

As the moisture is lost, the sugar The molecules it contains will join together and begin to clump, so sugar that loses moisture will become very hard. As long as you put fresh toast into the container of sugar, the sugar will absorb the moisture of the toast and it will become loose again in about two days.

3. Use orange peel:

After washing the orange, let it sit to dry or dry the peel with a paper towel, peel off the orange peel and put it in a container with sugar. After about 6 hours, after taking out the orange peel, the sugar will return to its scattered shape!

4. Low-temperature baking:

Moist sugar When it becomes hard, you can put it in the oven to dry and remove the moisture. Bake it at a low temperature below 70 degrees Celsius for 15 to 30 minutes. Take it out and break it up with a spoon. The baking temperature should not be too high to avoid burning the sugar.

5. Microwave heating:

Microwave ovens can also solve the problem of sugar agglomeration. Put the sugar into a microwaveable container and heat it gradually in a few seconds. Since the situation of sugar agglomeration is not the same as the size of the agglomeration, you should always pay attention to the changes in the sugar lumps when heating to prevent the sugar from melting.

6. Use apples:

Cut the washed apple into a small piece with a knife, put it in the sugar bowl, cover it, and after 3 hours, a small amount of water in the apple will , enough to loosen dry and clumped white sugar. Of course, if there is a lot of sugar in your sugar bowl, leave the apple slices overnight. The sugar will definitely be better the next morning. If you are in a hurry, you can also add a few more apple slices, cover the lid, and it will be ready in about 2 hours. In addition to apple slices, carrot slices, and celery segments, they can also solve the problem of sugar agglomeration.

7. Use a wet cloth:

Prepare a soaked cloth, wring it out slightly and cover it on the mouth of the sugar bottle. After a period of time, the sugar will slowly absorb moisture. Come back soft.

This is the correct way to store sugar

Prevent moisture:

Sugar easily combines with water and becomes sticky, so it must be stored in a sealed jar or bag. , and be careful to keep it dry and avoid high temperature or humid environments to prevent moisture and deterioration.

Prevent moisture loss:

In a sealed sugar bowl, put a piece of fresh toast or tear it into small pieces. The sugar will absorb the moisture of the toast and keep the sugar at a certain level. Humidity makes it less likely to clump. The same principle is used when adding orange peels, allowing the orange peels to provide moisture to the sugar and avoid clumping. Therefore, you can also store the orange peels in a jar together.

Mixing large granulated sugar or cubed sugar into general fine sugar at a ratio of about 5 to 1 can also prevent the fine sugar from hardening.

Storage environment:

First of all, the indoor relative humidity should not exceed 70%, and the surrounding sugar storage environment should not be lower than 0℃. Below 0℃, sugar will freeze due to freezing. piece. The sugar storage environment in summer should not be higher than 35°C. If the temperature is too high, the sugar will melt. Secondly, do not store food with water that easily evaporates or food with bad odor next to the sugar. In addition, it is necessary to prevent rats, flies, insects, moths, etc. from invading sugar. Put the sugar into a porcelain jar or glass dish, cover it tightly and place it in a cool, ventilated place to prevent moisture. Do not expose it to the sun or get close to hot things.

Storage in tin boxes:

Ordinary candies can be stored in tin boxes, and the storage time should not exceed half a year, while candies containing more fat and protein can also be stored in iron boxes. It can be placed in an iron box for no more than three months. If it becomes damp or goes rancid, it must be thrown away.

Low-temperature storage in glass bottles:

Candies are afraid of heat and moisture, so they can be put into glass bottles and stored indoors in a low-temperature, non-humid place.

Tips: Candy cannot be placed in a place exposed to sunlight, nor can it be stored together with food containing too much moisture. Whether it is stored in an iron box or glass, you need to pay attention to it.

Vacuum packaging:

For uneaten dried fruits, try to use vacuum packaging to remove as much oxygen as possible from the bag. This can isolate oxygen to a certain extent and prevent the dried fruits from being damaged. The oxidation of medium fat inhibits the growth of bacteria.

Packing in separate bags:

Dried fruits that cannot be eaten in a short period of time should be packed into small bags and placed in moisture-proof packaging bags to prevent them from getting damp and changing their taste.

Discard damaged dried fruits:

Compared with intact dried fruits, damaged dried fruits have a shorter storage time and are more likely to return to moisture. When storing, damaged dried fruits should be picked out. , so as not to affect the storage of other dried fruits.