Common food preservation methods

March 8, 2023
"People are food", food is the basis for maintaining normal human life, in order to prevent food spoilage, insects, here to share some of my more common methods of preserving food for the little ones.

Cold storage method

Food in 20-25 ° C is the most suitable temperature for mold growth, about 35 ° C is the most suitable temperature for bacterial growth, so reduce the temperature can inhibit the growth of bacteria, food preservation time will be elongated. General fruits and vegetables should not be frozen, only refrigerated, and it is best to eat within two days, meat and other foods should be frozen if not eaten for more than two days.

Air-drying method

The water in food is necessary for the growth of microorganisms, if you can dehydrate the food, you can achieve the purpose of inhibiting the growth of microorganisms, usually we eat air-dried fish, air-dried meat, dried vegetables, etc. shelf life is longer than the fresh.

Curing method

Salt has a bactericidal effect, and its high osmosis can dehydrate the bacteria, so the food cured with salt can be preserved for a long time. For example, salted meat, salted fish, salted vegetables, etc.

Candied method

Sugar canning method to preserve food, and salt pickling preservation method is roughly the same principle, the same high osmosis can make bacteria dehydration, in order to inhibit the role of bacterial growth. For example, candied fruit store, cinnamon sugar, etc. can be preserved for a long time also does not deteriorate.

Smoking method

Incomplete combustion of wood contains hundreds of compounds, such as formaldehyde, acetic acid, wood slip oil, etc., covered in the surface layer of food, can prevent the formation of spores and the growth of mold, bacteria. Heating and drying food while smoking can also serve to inhibit the growth of bacteria. For example, bacon, preserved duck, preserved fish and so on, but these foods usually contain carcinogenic substances, should not eat more.

Vacuum packaging

Vacuum-packed food because there is no oxygen, and in a sealed state, bacteria fungus can not enter, aerobic respiratory bacteria can not survive, so the shelf life will also be relatively long.
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