Proper use of refrigerator (freezing)

Compared with refrigeration, microorganisms cannot grow and reproduce under refrigeration conditions, and the speed of chemical reactions will become slower, which is conducive to the preservation of food.

Why is it quick freezing, not slow freezing?

But for those foods with high moisture content, Icing is not a good thing for what. Because the ice crystals are sharp, Will puncture the cells, Causing the cell juice to flow out after thawing, The texture is soft and collapsed. At very low ambient temperatures, Under the condition of high-efficiency cooling transfer, Through the process of freezing as soon as possible, Let the water in the food not have time to form large ice crystals, but form many tiny ice crystals, so as not to puncture the cells, so that after thawing, it is not easy to lose juice and the texture is soft and rotten. This is the meaning of [quick-frozen food]. No one is willing to produce [slow-frozen food], because its quality must be very poor. How low is the appropriate temperature in the freezer? Low temperature makes the chemical reaction speed decrease, while freezing will make the chemical reaction speed increase. Which of the two processes is more powerful? It depends on how low the temperature is. If the temperature is particularly low, below-18 degrees, the overall effect is to make the food more stable. However, if the food is stored at minus several degrees, the cooling effect is not large enough to offset the freezing effect. As a result, the storage effect of the food is not as good as that in the zero-degree fresh-keeping refrigerator. Therefore, it is necessary to adjust the freezing chamber to a low enough temperature. And it must not be overburdened, Too much frost, Otherwise, the cooling effect decreases, The storage effect will become worse. These foods are suitable for freezers except for all kinds of meat and fish you are familiar with. And ice cream that can only be preserved below zero, These foods have unexpected advantages in putting them in the freezer. 1. Tea leaves tend to lose their aroma when kept for a long time. It can be divided into small packets, Wrapped tightly in impermeable packaging, Then put it in the freezer. In this way, Take it out the next year and drink it. The taste is still fresh as before. 2. Bread and other foods rich in starch. Any of various cooked staple foods, It will dry and harden over time. Whether rice, steamed bread, noodles, cakes, This is a process called starch aging retrogradation. This process occurs at room temperature. But at the temperature of the refrigerator, It happens faster, So steamed bread cakes are put in the refrigerator. It will still harden, And because mold can withstand cold storage temperatures, It will mould after a long time. However, In the case of freezing, The process of aging and regeneration is almost impossible. The freezer is a unique way to store all kinds of cooked pasta. For example, I bought one-get-one-free bread that is about to expire in the supermarket. Big bags of steamed buns and flower rolls can’t be eaten again, so you can split them into small bags and freeze them, so you are not afraid of expired problems. Under frozen conditions, mold will never grow. Take them out and thaw them in microwave oven, soft and fresh as before! Thawing heating time is better short than long, The final temperature of heating can reach room temperature. 3. Beans and dried fruits beans, nuts, dried fruits, etc. are easy to get worms. Especially delicious raisins and dates, Often grow some annoying meat worms. If they are divided into small bags that can be eaten in advance, The bag is sealed and then placed in the freezer. Freeze for two or three weeks, Eggs naturally carried in natural foods cannot germinate normally, Sealed agricultural products can be stored longer. Freezing compartments should also be layered. 1. Raw fish, raw meat, seafood, raw tofu, These raw foods that need to be fully heated can be placed in the lower layer. 2. All kinds of cooked pasta, pastry and other starchy staple foods, All kinds of homemade frozen foods, such as homemade frozen dumplings, homemade frozen peas, frozen Toona sinensis, frozen beans, frozen strawberries and mulberries, are placed in the middle layer or on the upper layer together with frozen staple foods. In any case, they must be separated from fish and seafood. What is homemade frozen food? Many of the new refrigerators have quick-freezing compartments, It is the extremely thin and flat drawer at the top of the freezer-but most families are not idle. It is only used to freeze ice cubes. Fresh fruits and vegetables have a large seasonal difference. Even some seasons are not available at all. If you make quick-frozen fruits and vegetables at home, Such as making quick-frozen strawberries, quick-frozen mulberries, quick-frozen peas, quick-frozen Toona sinensis, etc. It can keep more delicious food for the family. The way to freeze various vegetables is very simple. It usually requires pre-cleaning, trimming, Then put into the refrigerating chamber for precooling, Finally, it is sealed and stored in the freezer. It can be saved for 1-2 months. However, Before freezing, To make adequate preparations, Split into bags, To cut flat or small pieces, Pre-cooled to about 0 degrees in the refrigerator, Then put it in a quick-freezing compartment to freeze. Whether dumplings or fruits and vegetables, Whether or not a quick-freezing cell is used, When frozen, it must be flattened or tiled. Finally, it is suggested that the freezing chamber is the same as the refrigerating chamber. All need regular cleaning, It is recommended to clean it once a month. Wipe it clean. Defrost it at the same time. You can’t distinguish between raw and cooked quick-freezing compartments. It is recommended to clean it every time you use it. For foods with high moisture content, Stay in the freezer for a long time, Although not corrupt, However, long-term growth will also lead to a decline in quality, In particular, fat oxidation, poor protein texture and lower vitamin content. Therefore, even if frozen food can be stored for 12 months without corruption, it is best to eat it within two months. Otherwise, it is not worth it to spend the price of fresh food, eat food with reduced nutrition and unpleasant taste, and pay a lot of electricity bills.