In the summer, cold dishes are very popular and refreshing. Many people like to make their own cold dishes. Sometimes they make a big bowl and refrigerate it in the refrigerator if they can't finish it. The next day, they continue to eat it, which makes it cool and even more delicious. But do you know how long you can keep cold dishes?
How long can cold dishes be kept?
In the hot summer weather, bacteria multiply quickly. The storage time of cold dishes varies depending on the type and recipe of the dish. Generally, the storage time of dishes is inversely proportional to the temperature.
1. Marinated cold dishes can be kept for up to 6 hours if they have not been contaminated.
2. Vegetable cold dishes: Cold dishes made with only vegetables, such as smashed cucumber or cold tomatoes, are generally safe to eat within 2 hours of being prepared.
3. Cold dishes that have been sterilized by blanching or have ingredients such as garlic, ginger, and vinegar that have some bactericidal effect can be kept for about 4 hours.
Can cold dishes be eaten the next day?
It is best not to eat cold dishes the next day. Cold dishes are made by mixing various seasonings with ingredients, most of which have not been sterilized at high temperatures. If you eat them the next day, firstly, the bacteria count will be high, which is not good for the stomach. Secondly, overnight dishes are a shorter version of pickled vegetables. This kind of "quick pickling" has a short pickling time. If you eat them the next day or after a few days, a large amount of nitrite will be produced. Generally, the nitrite content in pickled food increases most rapidly in the first 7 days. Therefore, it is best not to eat cold dishes the next day. It is best to make and eat them fresh.
Can cold dishes be refrigerated?
Many people like to refrigerate cold dishes for a while before eating them. The cold temperature makes the dishes more refreshing. Some people even refrigerate them for a long time and eat them in multiple servings. However, this is extremely unhygienic. Although most pathogenic bacteria are halophilic bacteria that grow in warm conditions at 20℃~30℃, studies have found that Listeria monocytogenes can be present in the refrigerator. This pathogenic bacterium can multiply at the temperature in the refrigerator compartment. It can cause intestinal diseases similar to those caused by Salmonella, accompanied by pain similar to appendicitis or arthritis. Therefore, it is best not to refrigerate cold dishes for too long.
Precautions for eating cold dishes
1. The vegetables, fruits, and other ingredients used to make cold dishes must be fresh. Rotten and spoiled ingredients are strictly prohibited. The ingredients must be thoroughly cleaned, preferably washed with cold water first, then blanched with boiling water to kill pathogenic bacteria and parasite eggs.
2. It is not advisable to add chicken essence to cold dishes. Chicken essence only has a flavor-enhancing effect at 80~100℃. The temperature of cold dishes is low, and the monosodium glutamate cannot dissolve fully. It not only fails to enhance the flavor but also affects the taste due to particles adhering to the surface of the ingredients.
3. The knives, cutting boards, bowls, and plates used to make cold dishes must be washed and sterilized with boiling water before use.
