On the new year's eve, families are prepared for a lot of stings. A lot of people are used to overpacking them at once, or their relatives and friends send them a lot of dumplings, which they can't eat at all. The practice of the vast majority of people is simple: when the tatter is cold, it is thrown directly into a plastic bag into the freezer. A lot of people think it's just cold and fresh, and it's safe to keep it。
After half a month and a month it's heating up, the problem becomes clear. Skin dry and hard-cut wood, rice stubbles hard, mouth-sniffing slags and leaf tights on rice are hard to tear; the fat of meat is distilled, the scent is lost and the soybeans dry bar is not sweet. It's not bad, but it's a bad taste, and it's a bad sting。
A lot of people can't figure it out, and it's also freezing. Why is the long-sheltered tatter still soft in the outside shop, and the twigs kept in their own house quickly get dry and hard? The core reason is not the inadequate temperature of the refrigerator, but the significant error in storage patterns. Direct, bare and random bags of cold are the underlying causes of the deterioration of the tasting。
Today, the correct storage method of the stuns is fully shared, distinguishing between ripeness and different preservation techniques, avoiding common errors, mastering simple and practical methods of sealing, storing it for 30 days in freezing, again heating the styling, and not losing the fragrance of the raisins。
First, let's see what's wrong: what's wrong with the freezer
A number of families routinely use the wrong methods to store their saps, while long-term pedals do not know what to do, first to sort out the major disadvantages of direct freezing。
First, there is a massive loss of moisture and the rejuvenation of the rice. The rice is a chain starch, which is cooked and sweet, but at low temperatures it is easily aging. If the shrubs are not sealed, the air is flowing in the fridge and the water inside the shrubs is evaporating. The rice loss of moisture and its rapid hardening, which is the sense of dregs that you often encounter。
Second, it's a lot of smell, and it destroys the original flavor of the stinger. Refrigerator freezers store meat, pasta, food items of all kinds and smell mixed. The fragrance is so powerful that it is stored directly and unsealed that it is easy to smell fish, garlic, etc., while eating it with a strange smell and the fragrance of the leaf is completely gone。
Number three, dry and sticky leaves. Long-term exposure to dry and cold air, rapid loss of water to clean, tight to the surface of the rice, difficult to strip after heating, accidentally tearing apart the skin and dispersing the rice。
Fourth, fatty oxidation, poor meat fragrance. It contains animal fat, bare storage, slowly oxidizing the fat, smelling of halamas, greasy eating and losing fresh incense。
Many feel that food will not be bad as long as the temperature is below zero. In fact, there are two levels of food material, one to prevent corruption from degenerating and the other to lock away the original sense of taste. Pure temperatures can only avoid deterioration, and in order to retain a soft taste, sealing off air is essential。
Ii. Standard storage steps for pre-corruptia, with 30 days of soft assortment
Most of the day-to-day stores are boiled stings, focusing on the three key points of cooling, disassembly and sealing, which are simple steps and can be operated by households。
First step, complete cooling and eliminating excess hot water。
Don't freeze the bag while it's hot. The high-temperature condensation contains a large amount of heat, followed by sealing of water condensed into beads and water in bags. For long periods of time, the rice has become sour in its water that it can also breed frost。
The right approach: boiled crotch spreads and is naturally cooled to temperature at ventilation. Don't put it in a closed container. It's suffocated. Remember not to place room temperatures longer than four hours and avoid bacterial reproduction when temperatures are high。
The second step, drying the surface water, separate and separate assembly。
When the twilight is cooled, the water beads condensed from the outside of the twilight leaves are removed with a clean kitchen paper towel. This step has been overlooked by many, and the surface is frozen and the outer layer is prone to thick ice。
Priority is given to a single sling in a fresh bag, to squeeze out all the air inside the bag and to seal it tight. Sufficient conditions allow for the use of vacuum bags, which work best. Why do you suggest separate parts? Every time you want to pick up a single sling, you don't have to unfreeze the whole bag. Foods are repeatedly unfrozen, starch ageing is doubled, and tastes are rapidly deteriorating。
Step three, double seal, put in the freezer。
Separately sealed slings can be placed in a sealed box, or in a large and thick sealed bag, again sealed. The two seals contain the air to the greatest extent possible to prevent moisture loss and adsorption. It was then placed in the freezer room, with temperature stability set at 18°c。
Under this method, it is perfectly safe to keep the tungsten frozen for 30 days, which can be stored for two months or more, with minimal changes in taste。
Iii. Many people don't know the difference between the birthing and the ripening
Some of the families are prepared early, are not cooking for the time being and eat in groups. It is absolutely impossible to replicate sophisticated preservation patterns, and there is a clear difference between the storage requirements and the risk of deterioration。
Don't wash the leaves when you've got a baby. As soon as possible, the air will be pumped out into the freezer. Stolls are not recommended for cold storage, cold temperatures are not sufficient to contain bacteria, and millet is easily fermented with acid。
Caution: when frozen, it is taken out without the need to unfreeze and boiled directly into the water. If it is unfrozen early, the rice is overdosed, and it is easy to boil out softy。
However, the pre-cooked thaws do not need to be unfrozen earlier, and water insulation is the best heating method and direct cooking is not recommended。
Iv. It's not the right way to heat the tatters, and the best storage is white. Fees
A lot of people kept their twigs very well and ended up breaking up the heating chain. Refrigerated thaws are heating, deciding directly on the final taste, and several methods of heating are contrasted。
1. Insulation vapour (preferred)
Refrigerated thawers do not need to be unfrozen and are placed directly into the steam pan, with the water evaporating for 15 to 20 minutes. The steam is slowly immersed in the rice, fully relents, maximizes the soft aroma, retains the fragrance of the leaf and does not have dry hard conditions。
2. Cooking of water (non-recommended for long-term freezers)
They are boiled directly into the water, the leaves are sewn into the water, the rice absorbs a large amount of moisture, the tastes fade, and the smell of meat is diluted. Sometimes fresh saps can be boiled, and frozen stings can be avoided as much as possible。
Microwave heating (emergency use)
Frozen stun surfaces are sprayed with a layer of clean water, covered with a microwave-manufacturing film, with small holes and three to five minutes of heat in the middle fire. The disadvantage is that it is difficult to control time, easily dry the skin and suitable for short-term storage。
It is important to remind us not to eat cold thaws directly without heating, not only with a hard mouth, but also with food safety concerns。
Five or four types are not suitable for long-term cold storage
Not all saps are suitable for storage for a month, different from the pie, and there is a wide gap in conservation capacity, which is stored as needed。
1. Fresh meat: the fat is rich, although it can be frozen for 30 days and the longer it is stored, the lighter it is, it is recommended that it be eaten in 20 days。
Bean sand and date sweetness: high sugar fractions, which can be stored in seals for long periods of time, with care to prevent drying out of water。
Pyramid: the yolk is oily and long-term freezes can produce oily and odours, with maximum control over consumption within one month。
4. Fresh and clean water: rice is not protected from the material, is more aging and hard, and is best eaten within six months。
In addition, the addition of new stings, such as fresh fruit and cream, is not suitable for long-term freezing and is to be finished within as many days as possible without recommending hoarding。
Six, five error zones are common for storage
Mistake 1: the screech is left in the freezer for long-term preservation。
Refrigerated temperatures typically range from 2°c to 6°c and can only be stored for a short period of two to three days. The fermentation of fermentation and deterioration of the pate beyond time are only suitable for short-term turnover and not for long-term conservation. To be stored for more than a week, it must be frozen。
Mistake 2: a bag is loaded with multiple tatters, taken repeatedly and unfrozen。
Each time the bag is opened, the air enters, and the remaining stings continue to lose water and smelt. Repeated defrozen, the rice quickly returned to life and hardened, and the mouth was cut off from the cliff. Separated, available science。
Zone 3: the membrane is simply wrapped around and put in the freeze。
Common membranes are weak in sealing, air insulation is poor, prolonged freezing does not prevent evaporation and only temporary short packages are not suitable for long-term storage. Priority is given to the use of thicker sealed bags。
Zone 4: when the stun is hardened, the temperature is thawed and heated for a long time。
Long hours of room temperature unfrozen, increased surface temperature of the sting, and the bacteria were proliferating and susceptible to deterioration. Best practice: there is no need to unfreeze and to steam directly。
Zone 5: frozen leaves are removed and only frozen rice cores。
The loss of leaf parcels, the direct exposure of the rice to air, the doubling of the rate of loss of moisture, the loss of aromatics and the ease of smell. Complete storage of leaves, equivalent to a natural layer of protection。
Vii. Short-term storage techniques: 3 days to finish without freezing
If you can finish it in the next two or three days, you don't have to put it in the freezer. The tumblers are cooled and sealed and placed in a freezer. Note that cold storage should not exceed 72 hours. Pre-eating is fully hotted and boiled, and once it smells sour and the rice is sticky, it is thrown away and does not continue. Temperature above 25°c is not recommended to rely on cold storage。
At the end
A little squirt, there's a lot of learning in it. Many have worked hard to wrap their tatters, but have wasted their food because of simple and brutal storage. Many mistakenly thought it would be easy to put it in the fridge, ignoring the details of seals, water vapours, partitions, and, finally, the stings were hard to eat。
The core know-how sums up the following: well-run ventilation, dry moisture, independent sealing, double protection and cooling; scaffolding, directly sealed, unfrozen, directly cooked; and heating priority insulation. In this way, 30 days of cold storage, the twilight is still soft and sweet, and the twilight is perfect。
Learn this simple method, so that in the future, you don't have to be afraid to eat too much, you can store it rationally and you can eat fresh meat at any time。
Topical interaction
Do you usually freeze or freeze? Have you ever had a dry-and-scrambling situation after the thaw? Welcome to the comment section on your conservation trick. I would like to know more about home-based food conservation techniques and would welcome continued attention to accounts。
Disclaimer
This food storage method is used only for everyday household purposes, and the food is used for long periods of time, influenced by the temperature of refrigerators, the type of pie, and is smelly and adhesive。
