How to pack leftovers? How should the leftovers be packaged?

Many relatives and friends often eat out and order a lot of dishes every time, but they can't finish them in the end. Food is hard to come by, so you should know how to cherish it. If you have endless food, you can pack it and take it away, eat it at night, or take it home to people who haven't eaten yet. Then how should we package food? You can't mix everything together. Let's see how to pack leftovers.

1, how to pack leftovers?

Meat, vegetables and staple food should be packaged separately. Chicken, duck, fish, meat, seafood and other leftovers should be packaged separately. After returning home, it is best to choose glass or ceramic utensils with covers for sub-packaging to prevent cross-contamination and cross-contamination.

Cold salad and leafy vegetables are not packaged. Cold salad is not sterilized by heating and is easy to deteriorate. Fresh vegetables generally contain different levels of nitrite. During transportation, storage and cooking, nitrate will be converted into nitrite. Excessive intake will turn hemoglobin in human blood into methemoglobin with anaerobic function, which will lead to poisoning symptoms such as dizziness, headache, nausea, vomiting and palpitation. Therefore, try not to cabbage.

Cool the leftovers thoroughly and put them in the refrigerator immediately to reduce the contamination of food by bacteria. Food that is not completely cooled should be put into the refrigerator after it is completely cooled, otherwise hot food will suddenly enter the low temperature environment and easily deteriorate. Moreover, the hot air in the food will also cause the condensation of water vapor, promote the growth of mold and make the food in the refrigerator moldy.

Eat it while it is hot, because the temperature in the refrigerator can only inhibit and slow down the reproduction of microorganisms, but can't completely kill them. Therefore, the cooked food in the refrigerator must be returned to the pot after being taken out, boiled for a period of time, and steamed before eating.

Microwave heating is preferred. In order to avoid food splashing, you can first heat it in a microwave oven for 1-2 minutes, then heat it in a pot or steam it in a steamer and heat it thoroughly.

When heating seafood, add some ingredients such as vinegar, wine, onion and ginger, which are not only delicious, but also bactericidal.

2. Preservation of cereals and beans

Moisture-absorbing rice flour is easy to mildew and produce carcinogen "aflatoxin". In sunny and dry weather, it is unpacked and dried in the sun. When it is dry, put it into a small bag and you can eat it in a short time. After eating one bag in a week or two, drive the other bags out of the air, then clamp the bags and store them in the shade. Many families like to put food and beans in drink bottles. This is a good method, which saves space and is neat.

3. Preservation of grease

It takes a week to pour it into the oil pan and three months to eat it in the vat. After unpacking, regularly pour a part of the vat of oil into a clean and dry oil bottle or oil pot, re-tighten the lid of the vat and store it in a black box. Pour the oil into the oil pan and eat it within a week; Try to finish the oil in the vat within three months. Otherwise, the peroxide value will easily exceed the standard. Oxidized oil is not only useless to the body, but also may promote aging.

How to preserve leftovers in summer? You can't throw them all away, which is not only not environmentally friendly but also a waste of food. Therefore, in order to eat healthily, you should know the correct way to preserve food and pay more attention to health care.