Rejecting waste is a traditional virtue of the Chinese nation. Going out to eat and packing the rest of the food is a good habit that we should promote. The following Xiaobian teach you a package of health methods, the health package home, go study together! It is becoming a habit of more and more consumers to pack leftovers when dining out. Experts reminded that the packaged leftovers should not neglect food safety issues, and both the storage and consumption of leftovers should be emphasized. Packaged dishes are best suited for reheating fish, meat, etc. Vegetables should not be packaged, it is best to eat when the meal is finished, because the nitrates in vegetables will repeatedly generate nitrite, causing harm to the body, and vegetables rich in vitamins will be quickly lost after repeated heating. The growth rate of microorganisms in different foods is different, and the leftovers are preferably packaged and stored separately to avoid food cross-contamination. Packaged foods should be stored in the refrigerator in a timely manner, preferably in 5 to 6 hours. When it is stored for a long time, the bacteria in the food release a lot of toxins during the breeding process, and heating does not completely destroy and degrade these toxins. Remind that the packaged food must be heated thoroughly to be eaten, and the food center temperature should be at least 70 degrees Celsius to prevent bacterial infection. Seafood is more likely to breed bacteria, but if the heating time is too long, the quality protein, fat and vitamins will also be relatively large loss, so the packaged seafood heating time is controlled in 4 to 5 minutes more appropriate. During the heating process, wine, ginger, garlic, etc. can also be added for sterilization. It is best to add some vinegar to the meat when it is heated again to reduce mineral loss and facilitate body absorption. First, what kind of leftovers may produce lethal poisoning Leftovers can eat? Many people hear the legend, leftovers can not be overnight, toxic; others have heard that leftovers nutrients will be a serious loss, eating is also useless. In fact, whether or not the leftovers can be eaten depends on what is left, how long they are left, under what conditions they are stored, and what conditions are used for reheating. There is really no way to summarize the question of whether they can eat. First, the leftovers are divided into two categories: vegetables, and fish, meat, and soy products. Second, leftovers leftovers storage conditions No matter what kind of food, the longer it takes to put it at room temperature, the later it takes to put it in the refrigerator, the bigger the “base number†of the microorganisms, and the less safe it is after storage. Into the refrigerator, the cooling rate is also very important. If the contents of the refrigerator are too full, the cooling effect is insufficient, or the size of the dishes is too large, the cold air is introduced slowly, and it is difficult to bring the dishes down for a long time. 1, fish, meat, soy products - be careful of toxic microorganisms Fish, meat and soy products only have the problem of microbial reproduction. The nitrite problem basically does not need to be considered. Compared with fish, meat and soy products, soy products are more prone to decay. Their common trouble is the possibility of breeding dangerous pathogens, such as the horrible Clostridium botulinum. This bacteria can produce the world's first poison "botulinum toxin", the toxicity is 10,000 times that of potassium cyanide. Toxins can be destroyed by heating for more than 100 degrees for a few minutes, but it is very dangerous if there is no heat penetration. 2, vegetables - careful nitrite Everyone often says that it may produce harmful substances overnight. It is actually talking about vegetables. Because vegetables contain high levels of nitrite, bacterial activity may gradually turn into toxic nitrite during storage. However, if it is only for one night in the refrigerator, the rise of this nitrite is far from reaching the level of food safety accidents. But no matter what, vegetable is not recommended to leave more than 24 hours, salad must be more careful. Third, the safe method of eating leftovers After understanding these basic knowledge, you can come up with countermeasures to save leftovers. 1, advance packing Knowing that this meal can't be eaten, it should be packed into different dishes when it is out of the pot. One of the dishes should be cooled slightly and then placed in the refrigerator so that the "base number" of bacteria in the dish is very low. The next day is even On the third day, there was no problem when it was hot and eaten again. If you have been outside for two or three hours, and everyone has flipped over with chopsticks, the shelf life will be shortened. At this time, it should be noted that it should be flattened and placed in the innermost layer of the refrigerator to allow it to cool to the temperature of the refrigerator as soon as possible. 2, completely heated It's okay to put the leftovers on the second meal, but it must be heated thoroughly. The so-called thorough heating is to heat the dish as a whole to 100 degrees and keep boiling for more than 3 minutes. Meat heating: If the meat is large, be sure to boil and steam for longer, or chop the meat and reheat it. It is a good idea to use a microwave to warm up the leftover food. It can make the inside of the food fully heated. However, in homes, it is often difficult to control the time for microwave heating, and it is also easy for food to splash into the interior of the microwave oven. You can consider using a microwave oven to heat for a minute or two so that the internal temperature of the food rises, and then use the pan to heat, or steaming on the steamer, it is easier to heat through. For leftovers that don't want too much soup, they can be heated by steaming or decoction. Bean products heating: Compared to meat, soy products are more prone to spoilage, so they must be more concerned about when heating. It is not a pity to cook a few more minutes, because the vitamin content of tofu is very low, and its rich in protein and calcium, magnesium, etc. is not afraid of heat, heating will not significantly reduce the nutritional value. Vegetable heating: vegetables are not suitable for long-term heating, you can consider using a steamer to steam, the heat transfer effect is better than direct heating with a pot, and less nutrient loss. Special reminder: It is important to note that the dishes must not be heated repeatedly. If you know that the second meal of fish can not be eaten, it will only heat half, and the rest will still be put back into the depths of the refrigerator. Even some cooked foods and soy products can be directly divided into small boxes and frozen in the freezer. Chengdu JRT is a world leader in the design and manufacture of highly accurate, precise and digital and analogue laser measurement sensors, including serial laser distance transducer,usb laser distance module,distance module ttl laser sensor rs232/RS485/Bluetooth. These Laser Distance Sensor products are widely used in many smart industrial precise measurement soluitons: robot,crane,etc. This laser distance measure technology, combined with the high speed, 1mm high resolution and accurate measurement, specially the micro laser sensor(41*17*7mm),will confidently and accurately solve your precision measurement problem. 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