Before the Spring Festival, whether it is in the bustling city or the quiet and distant countryside, you can feel the craze for hoarding New Year's goods. In the village courtyard, bacon, pickled fish, and various pastries have been prepared in advance; On the market shelves, a dazzling array of goods attracts people to choose; Every house, from the living room to the kitchen, is filled with a busy atmosphere of preparing for the New Year.
According to the Municipal Agriculture and Rural Committee, while stockpiling New Year's goods, we must also do a good job of keeping things fresh, reduce food waste, and ensure the freshness and nutrition of ingredients during the Spring Festival. While enjoying the festive food, we should pay more attention to food safety and spend the New Year in good health. How to classify and keep food hoarded at home, especially fresh agricultural products? See details for details
Which agricultural products can be stocked up in moderation, and which agricultural products are not suitable for stockpiling?
This should be explained according to different types of agricultural products, because the overall temperature during the Spring Festival is not high, generally rice, flour, beans and other grains are relatively resistant to storage, and the shelf life is also longer, so you can stock up on appropriate amounts; Among the vegetable agricultural products, root vegetables such as yams, taro, potatoes, carrots, and lotus roots are relatively resistant to storage, and can generally be stored for about 10 days. Tomatoes, cucumbers, peppers, eggplants and other fruit vegetables have good storage resistance, and can be stored for about 5 days; Comparatively speaking, green leafy vegetables are more difficult to store, easy to lose water and yellow, and the loss of nutrients is relatively fast, and the general household storage amount should not exceed 3 days; There are also some special vegetables, such as bamboo shoots, edible fungi, etc., the shelf life is relatively short, and it is easy to cause problems such as tissue fibrosis, browning and rot, so it is best to buy them back and eat them as soon as possible to avoid nutrient loss and rot and deterioration.
Refrigerator space is limited, is there any better way to keep agricultural products fresh in addition to putting them in the refrigerator?
The refrigerator provides an ideal low-temperature environment for the preservation of our agricultural products, except for some bananas, mangoes and other cold-sensitive fruits and vegetables, most of the fruits and vegetables can be stored in the refrigerator, but the refrigerator space is limited, you can store the purchased fruits and vegetables in a cool place at home, store them in a ventilated and humid environment, and for some green leafy vegetables that are easy to lose water, you can humidify them by spraying cold water to improve the environmental humidity. However, due to the large temperature change in the external space, it is necessary to frequently look at the discoloration and deterioration of fruits and vegetables during storage.
Why are the same vegetables and fruits still fresh when they are kept in the cold storage for a long time in the market, and they change color after two or three days when I buy them and put them in the refrigerator?
The whole process of fruits and vegetables on the market from harvest to table has storage and preservation planning, involving harvesting standards, pre-cooling, preservation environmental control and packaging, shelf life management and other links, the storage temperature is relatively stable, there is a corresponding preservation technology guarantee, so the shelf life is relatively long. But it is difficult for us to do this in our own home, the refrigerator is switched on and off many times a day, resulting in large fluctuations in temperature, unstable humidity, and too many types of fruits and vegetables stored in the refrigerator, resulting in mutual catalytic accelerated aging and other problems, which is the main reason for the short shelf life of fruits and vegetables in their own refrigerators.
The freshness of vegetables is important, how should we store vegetables to extend their shelf life?
There are many types of vegetables with different characteristics, and their storage methods depend on the characteristics of the specific variety. For leafy vegetables (such as spinach and oily wheat lettuce), they can be removed and cooled in a cool place as soon as possible after harvesting, and the heat in the field can be removed. Do not refrigerate after washing, which is easy to cause the quality deterioration and nutrient loss of green leafy vegetables, and cause rot and deterioration. Green leafy vegetables are prone to internal heat and yellowing, and need to be treated in time to avoid losses.
Root vegetables (such as carrots, potatoes) are best placed in a cool and ventilated place, the ambient humidity is not too high (too high can easily cause rot), but remember to check regularly, if the potatoes sprout, they should not continue to eat, their germination will produce solanine and other toxic substances to harm the body. Due to the fact that there will be a lot of soil particles on the surface of rhizomes during the harvesting process, some consumers will store them after washing, and they need to be dried in cold air or dried in a cool place after cleaning to avoid decay and deterioration.
The storage and preservation of edible fungi (such as enoki mushrooms, mushrooms, shiitake mushrooms) is more complicated, edible fungi as microorganisms, are prone to problems such as water loss and wilting, discoloration and decay, hydration and deterioration after harvesting, and the edible fungus tissue is fluffy, the tissue compactness is not high, and the cap is easy to be damaged and fragmented; It is best to put the edible fungus in a refrigerated environment after being moistened and heated, and packaged in a plastic bag for freshness, but because the humidity of the edible fungus is too large, it is not conducive to preservation, and the fresh-keeping bag needs to be pierced with a few holes to improve the ventilation and moisture permeability. Some straw mushroom varieties are not resistant to low temperature storage, do not place them in refrigeration for freshness, otherwise they are more likely to rot and deteriorate.
Spring Festival hospitality, fruits are indispensable, if you want to have a rich variety, you will buy a lot of them every time, how to prevent them from spoiling too quickly?
As mentioned earlier, different fruit categories have different characteristics, and different fruits have different storage requirements, especially between different fruits will ripen each other, such as apples and pears can be placed together in the refrigerator. However, some fruits are ripening and need to be stored separately, such as bananas and kiwifruit, apples and mangoes, etc., which will accelerate the ripening of fruits. Citrus fruits need to be stored at room temperature, not placed in the refrigerator, which is prone to cold injury. If the fruit is cut, don't store it anymore and eat it as soon as possible.
In our daily life, we often see some mutual ripening phenomenon, which has advantages and disadvantages, for example, apples or pears and persimmons are stored together and found that the persimmons quickly deastringent, softened and ripened, which is much shorter than its natural ripening time, which is a favorable aspect. However, if the apples and mangoes are put together, it is found that the mangoes turn color and ripen quickly, and the storage and shelf life is significantly shortened, which is not good for mango preservation. Therefore, different types of fruits need to be isolated and stored separately, and mixed storage in a closed environment is not conducive to storage and preservation.
How are meat and seafood stored to stay fresh?
Meat and seafood are both high-protein foods, which are perishable and need to be stored properly to prevent bacterial growth. Fresh meat should be wrapped in plastic wrap or placed in an airtight container, placed in the refrigerator, and the storage time should not be too long. If you want to preserve, you should clean it and pack it in plastic wrap or sealed containers, put it in the refrigerator and store it in the freezer, take it out and thaw it before eating, and cook it as soon as possible to avoid breeding bacteria and repeated freezing and thawing after a long time, and the quality will deteriorate.
What are the precautions for the storage of dry goods and grains?
Dry goods such as shiitake mushrooms and fungus need to be moisture-proof and insect-proof, and it is best to keep them in a dry and ventilated place or in a sealed jar. Grains such as rice, flour, etc. should be kept intact in their original packaging and placed in a dry place.
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Editor: Ning Pingying.
*Please indicate that it is from the official account of Shanghai Xuhui.