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There is a general problem for many families, with each pack of tumblers and purchase of tumblers being held up more than once, and the rest stuffed into freezers or freezers. Everyone agrees that the cooler locks up fresh food, and it's not bad in the tatters。
But the truth is that the twigs are just naked in the fridge, and they don't look bad, but they're completely destroyed。
Three or five days is fine. Once more than a week, it'll heat up, the old soft radish rice will become dry and hard, the hair of the twigs will break, the twigs will get sour, the soy sauce of the soybean, whether the water is boiled or the pot is evaporated, won't restore the taste that just happened。
Many people think that the sting is a normal phenomenon of natural ageing for too long and can only be eaten. In fact, it is not a question of the time of storage at all, it is simply a matter of the wrong method of preservation. The special starch structure of the rice, especially in the fear of freezing and freezing, accelerates the return of the starch, the loss of moisture and the immediate disposal of the good tatters。
Many people keep their stings, their years are bad, their food is wasted and their money is wasted. Today, you will be able to share with us the method of preservation of the scavengers, which has been measured and commonly used in pastries, which can be operated at home in a few steps, with no more than 30 days of proper storage, as soft and sweet as heated and fresh pots, with no rigidity, no odour, no constant quality。
At the same time, we'll sort out the high-frequency error zones where you're saving your stings, the freezer accuracy period, the exclusive preservation of different tatters, and the unheated heating techniques of frozen stings, all of which are practical dry and no longer waste a sting。
First, let's get one thing straight: why does a squirt go straight to the fridge, it's gonna be hard
If you want to save a sap, you need to understand the bottom principle and avoid all invalid saving methods. The main raw material for the stun is rice, which is completely different from the normal rice starch structure, with the core composition being chain starch。
Freshly boiled saplings, rice with full water paste, grains with sticky grains of rice and sufficient moisture are also key to the sweetness of the sip. However, the rice has a lethal characteristic, with a high probability of starch returning to life。
Many people don't understand the principle, simply saying that cooked rice, in unstable cold conditions, the starch molecules are re-arranged, the water that was locked is quickly lost, and the grains go back from soft to rigidity. This rigidity, once formed, makes normal heating difficult to reverse。
In addition to this, there are three fatal problems with direct nudity in refrigerators, which are at the core of the problem of the deterioration of the sting。
First, the water drys fast. The inside of the refrigerator is an environment of continuous wind-dry circulation, naked stubbles, surface moisture is quickly drained, leaves are fractured, the inside of the rice is lost in water and wood, and people eat and choke。
Second, the severe odour deterioration. The fridge contains a variety of foods, such as vegetables, meat, leftovers and ginger onions, which are extremely adsorbing, and are stored naked so that they absorb the smell of the smell in the fridge, the smell of which is strange in a few days。
Third, repeated frosts unfrozen. Direct piles of shrubs, each time the refrigerator is switched and the temperature is slightly volatile, the surface is frosted with water, after repeated cycles, the rice structure is destroyed by ice crystals, the material is susceptible to oxidation, fresh meat is susceptible to acidity and sweetness is prone to decay。
Data from the food conservation industry show that hotly boiled tungstens, which are frozen in the freezer directly naked, show a slight recovery to harden in 7 days, a marked deterioration in the taste of 15 days, 30 days of basic dry hard block and a total loss of appetite。
This is also the underlying reason why many people have frozen their tungstens and look at them intact, while heating them up is difficult to swallow。
Ii. Correct universal preservation: one step in place, 30 days remaining soft
This is a long-standing conservation method for commercial pastry shops. It is suitable for all ripe saps, fresh meat, soybean sand, honey date, groceries, simple operations, zero thresholds, which can be replicated by ordinary families. The process is complete, the air is isolated, the water is locked, the smell is eliminated, and the rice is perfectly avoided from rejuvenation。
The whole four-step thing
Step one: complete cooling and drying of surface water min
Freshly boiled tatters must not condensate in the heat of the refrigerator, and the heat of the high temperatures condensate in large quantities of water, which is between the leaves and the rice, and which is stored in a few days, will be moldy, acidic, bacterial, and will accelerate the return of starch。
The boiled tatters are laid in the ventilation area, naturally cooled to full room temperature, and feel little heat. It then drys out the beads on the surface of the leaf with clean kitchen paper, which ensures that the body is dry and free of water。
Note here: do not wash water, do not soak cold water, avoid leafing, and accelerate deterioration in storage。
Step two: a single independent, sealed water
This is the most critical step, and it is the core of the sting。
Preparation of high-temperature preservative film for food grade, each of which is packaged in isolation, without cracks or air. The corner position is surrounded by two layers and completely sealed。
There are two main effects of a single package: to lock up the internal moisture of the rice, to prevent the dryness of the wind and the loss of water, and to prevent the hard delivery of wood from its root causes; and to isolate the air from the refrigerator, to completely eliminate the odour, to preserve the fragrance of the scorpion, and to avoid the thawing of each other。
Step three: disaggregated sub-assembly, empty air
Packed stings are grouped according to the amount of one meal, i. E. Two meals per meal and three meals per meal, and are packed in thick food-seated bags or sealed boxes。
When installed, the interior air was completely emptied and closed by pressing the pressure bag with the hand. Air is the agent of the oxidation of food products, the regenerative deterioration, the complete emptiness of air and the maximum length of conservation。
Step 4: date indicated, classified in cabinet
The bag is marked with a mark of the date of storage, the pallet, to facilitate later differentiation and to avoid being stored too long for food。
After three days of cold storage, more than three days of direct freezing, which is best at below 18°c。
The stings stored under this method are sealed off, insulated from oxidation, with almost no difference in the sense of 30 days ' mouth, soft, non-symmetrical, rigid, and almost the same after heating and fresh cooking。
Iii. Distinguishing between refrigeration and refrigeration, precise control periods, and not wasteful mass
Many people do not know whether to freeze or freeze, or to store them at will, either in a bad way or in a bad way, and here there is a clear distinction between precise storage times。
Refrigerated storage (0-4°c)
Suitable: zips that can be eaten in three days
Advantages: no need to freeze, unfrozen, ready to heat, fresh taste
Note: refrigerated humidity is high, bacteria reproduce faster than freeze and are stored for up to three days, with no delay. For more than three days, even if it does not look bad, a large amount of bacteria is produced inside the rice, which is not recommended for consumption。
Refrigerated storage (-18°c)
Suitable: snacks that need to be stored for long periods of time, which can't be eaten
Security period: domestic refrigerators are stable and frozen, and can be stored for 30 days with the best taste; no more than 90 days are recommended
Focus: on the internet, it says that tungsten can be frozen for six months, one year and is not suitable for domestic refrigerators. The frequent opening and closing of domestic refrigerators, constant temperature fluctuations, prolonged storage leading to oxidation of the material, aging of the rice, reduced taste and safety, and recommended that they be eaten within as many as 30 days。
Four or three wrong ways to save it. 90% of the people are doing it. Change it
The daily storage of stuns, many of which appear to be normal operations, is in fact a wrong practice and directly destroys the taste and quality of the stun, and must be avoided in three high-frequency error zones。
Zone one: hot crotch right into the fridge
It is the most traumatic and degenerative practice of fresh hot air and cold air. The high-temperature turquoises are cold, the temperature drops sharply, and the starch starch returns rapidly and becomes hard. At the same time, thermal condensed water is enclosed in the interior, and the high temperature and humidity are highly susceptible to fungus, with acid deterioration in just a few days。
Zone 2: all piled together and frozen unsealed
All the skulls were put into the freezer room, with no film, no seal, and bare storage. Not only does it smell fast, but it freezes into pieces between the twigs, which can only be unfrozen when they want to eat. They fear repeated thawing, once unfrozen, again frozen, and the rice is completely aging and will never be saved。
Zone three: direct cold storage of the stings
A lot of people, in order to save their lives, have bought raw nuts to freeze the fridge. The raw rice moisture is unstable and the structure of the frozen rice grains will be damaged by ice crystals, which will be boiled loosely, softly and softly, with a very poor taste. The right way to have children is to boil, cool, seal and freeze。
V. Different materials, special conservation techniques, targeted conservation
The stings of different materials, with different characteristics, and different preservation focus, are stored in a targeted manner that preserves the greatest degree of taste。
1. Fresh meat, yolk meat
They contain grease, meat and are the most vulnerable to oxidizing acids and bacteria and are not suitable for long-term release。
Priority short-term food is given and the need for refrigeration must be completely sealed to eliminate grease oxidation. It is recommended that they should be finished within 20 days, with the best taste and safety, and that long-lived meat dumplings can produce oil and abated scent。
2. Bean sand, date, sweet milk
Sweet sugar is high, it's wet, it's easy to return to the tide, block, mold。
The focus of the storage is on being completely dry and completely sealed to avoid tide. Refrigeration should not exceed three days, and 30 days of freezing would be perfectly fine, and sealing would not smell or be lumpy。
3. Cereal, white water
Pure, non-specified rice, groceries, and high starch content make it easier to return to hard。
It must be kept strictly in a single package, sealed out of air, and must never be frozen naked, as long as it is sealed, it remains soft for 30 days。
Vi. The correct heating method for frozen tungstens, not stale, not hard, not flowing water
Many people keep it safe, but they're destroying the heating chain. Refrigerated shrubs are boiled directly, steamed in flames, and can easily become soft in the outer layer, caught in the centre, or hotter and harder。
I teach you how to heat zero failure
Steam pans are burned with water, frozen thaws are not thawed in advance and are placed directly in the steambox, and the fire steams for 15 to 20 minutes。
Principle: waterproof vapours are heating up, heated evenly, softened to regenerate rice, locked into internal moisture, drying up, and non-compression。
Avoid two heat-heated error zones:
1. Do not boil cold tungsten in a cold water pot. The temperature is too slow, the rice is ageing and the mouth is hard
2. Do not heat the microwaves directly, lose water quickly, dry and hard and have a very poor taste。
If it's a cold storage, it's 8 to 10 minutes after the water starts steaming, it's hot enough to eat, it's fresh and soft。
Vii. A hardened sting, a simple attempt to save, and restore a soft sting
A small trick can be saved without throwing away the tatters that were not properly preserved before。
Prepare a steaming pan, spray a thin layer of water on the surface of the hard scavenger, place it in the steam closet, and steam the fire for 20 minutes. Do not open the cap immediately after steaming, turn off the flask for five minutes so that the rice fully absorbs the vapour moisture and the starch is fully softened。
Most of the processed stings restore a soft taste, do not dry wood and avoid the waste of food。
Summary of text
The central truth of the preservation of the scorpion is never simply stuffed into the fridge, but locking water, insulating air and preventing a return to life。
Directly freezing and freezing will make the starch aging fast, dry the water, spoil the stench, and make it harder and harder to eat good. Just remember the core four-step approach: a complete cool drying, a single membrane package, a group sealed empty, a date-marked classification repository。
In this way, it is still soft and sweet for 30 days, with no waste, no quality, no taste。
At the same time, it avoids hot cold, naked, unfrozen error zones, with the right combinations of water evaporation and heating, and easily solves all the problems of hard, hot and odouring。
With simple home-based conservation skills, food can last forever and no longer be wasted with heartache。
Topical discussion
How do you keep the tarts you usually eat? Have you ever seen a thaw with a cold and a bad taste? What else do you have to do to keep them fresh and hot? The sharing of experiences in the comment area and the fact that practical home-based goods can be of interest is welcomed, as is the continuous updating of simple and useful life skills。
Disclaimer
This is a home-based food product, which is stored for long periods of time and with the influence of the condition of the refrigerator, the condition of the food, and is used only for daily household purposes。
