How to preserve preserved fish and bacon? What is the preservation method of preserved fish and bacon?

Many families will buy new year's goods. Preserved fish and bacon are very common. Preserved fish and bacon are made of fresh materials and then air-dried. Generally, it is preserved for a long time, and the taste of preserved fish and bacon is unique, so you can eat it slowly afterwards. How to preserve preserved fish and bacon? What is the preservation method of preserved fish and bacon? Let me introduce it to you.

1, bacon shouldn't last long.

In winter, the temperature is generally low and the humidity is not high. If you plan to eat it in two weeks, and the indoor temperature is below 20 degrees Celsius and the humidity is below 60%, you don't need to put it in the refrigerator, just put it in a ventilated and cool place. If it needs to be preserved for a long time, it can be further baked and dried, and one portion can be put in a fresh-keeping bag and stored in the freezer, which can generally be stored for six months.

But even so, I suggest you eat as soon as possible. Bacon needs a dry environment, so it is not suitable for storage in the refrigerator. There are often vegetables, fruits and other foods in the refrigerator, and the humidity is high, which is easy to cause bacon to be moldy. If there is only a little mildew on the surface of bacon, it can be cleaned with warm water and dried in a ventilated place; If there is more mildew, it is not recommended to eat.

Bought back bacon also has a particular storage method. "In general, the low-temperature and dry environment is suitable for the preservation of bacon." The shelf life of bacon is generally 3-6 months, which varies according to the moisture content of bacon itself, environmental temperature and humidity. If it exceeds 6 months, the quality will be difficult to guarantee.

2. Other preservation methods of bacon

(1) Dried bacon soaked in vegetable oil can be preserved for one year.

(2) Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a layer of white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or toilet paper. Then mix the mud with salt water and seal it. It can be preserved for one year without leakage.

(3) Put the air-dried bacon into the pottery, cover it with cloth, cover it with wooden boards, spread 6 ~ 7 cm of quicklime in the dry place, and press the jar on the lime, so that the drying period of the bacon can be extended to more than 4 months.

(4) wrap the bacon pieces in paper, put them in a laundry basket or carton, spread a layer of straw ash or wheat straw ash on each floor, cover the basket with wooden boards and put them in a dry and ventilated place, which can generally keep fresh for more than half a year.

3, bacon should not be eaten often.

1, the nutritional value of bacon is very rich. Of course, there is also a lot of evidence that saturated fat and cholesterol in bacon are harmful factors leading to hyperlipidemia. Of course, bacon is high in fat. Studies have proved that100g bacon contains 50% fat and high cholesterol. The production of bacon is a serious damage to vitamin trace elements, so all vitamins used in bacon are zero, not at all!

2. Of course, long-term consumption of bacon and excessive intake may have an impact on the increase of blood pressure. It should be noted that people with hypertension should not eat too much bacon, otherwise it will be harmful. Pay attention to your own health and the health of people around you.

Not only that, it is also very important for people with hyperlipidemia to pay attention to bacon. Eating a lot of oil is very harmful to their health. Of course, don't choose not to eat oil, which is also undesirable. Proper selection of fatty acid vegetable oil, such as vegetable oil, is also helpful to reduce bad cholesterol and improve cholesterol. Don't eat multiple sets of oil a day, just control 20-25 grams a day.

Bacon is the favorite of most people in life, and it tastes good. However, bacon is a kind of pickled food, which can't be eaten often and every meal, which greatly increases the salt content of the human body and is harmful to the health. Bacon is rich in nitrite, which is an important substance in carcinogens. This is worth noting!

Bacon is mainly made of pork. According to different parts of pigs, tenderloin with the least fat meat also contains 55 mg cholesterol per100g, while fat pork contains 109 mg cholesterol per100g. High content of cholesterol will precipitate and accumulate in bile to form stones. In addition, animal fat is not easily absorbed by the human body, and excessive consumption of bacon will increase the risk of fatty liver.

6. From the point of view of nutrition and health, bacon, especially for patients with hyperglycemia, hypertension, hyperlipidemia, chronic diseases above grade 3, or the elderly, is simply an inappropriate food, which is a kind of harm to the elderly and also a kind of harm to the stomach and duodenum. The patient must fast! It is harmful to these people.