As soon as the festival arrives, the refrigerator becomes the "big warehouse" and "Recycle Bin" where the cook and the cook store their food. The disease enters from the mouth, so the refrigerator becomes a storage room reflecting the health of the family.
When many people buy food home, they throw it all into the refrigerator. Whenever you open the refrigerator, it's always messy. In fact, the food code in the refrigerator has knowledge. If the location is not right, the temperature is not right, and the quality of food will be greatly affected.
Generally speaking, the temperature at the refrigerator door is the highest, and the temperature near the back wall is the lowest; the upper layer of the refrigerator is warmer, and the lower layer is colder; the fresh-keeping box is seldom turned, and it is near the lower layer, so the temperature there is the lowest. Therefore, we might as well divide the refrigerator room into several areas according to the order of temperature: refrigerator door frame, upper door, upper back wall, lower door, lower back wall, fresh box. At present, the fresh-keeping refrigerator in the multi temperature zone is developed for the problem of fresh-keeping food in different areas.
1. Suitable for putting on the refrigerator door frame: the packaged but unsealed food, such as tomato sauce, salad sauce, sesame paste, seafood sauce, cheese, butter, jam, juice, as well as egg, salted duck egg and other egg food, will not deteriorate in one or two days.
2. It is suitable to be placed at the upper door: cooked food, yoghurt, dessert, etc. When storing these foods, the temperature should be avoided to be too low, and the cross contamination of raw and cooked foods should be prevented, so they should not be placed in the lower layer.
3. It is suitable to be placed on the back wall of the upper layer: leftovers, leftover soybean milk, packaged bean products, etc. Because these foods are easy to breed bacteria, a temperature slightly lower than 0 ℃ is the most suitable.
4. It is suitable to be placed near the door of the lower layer: all kinds of vegetables, apples, pears and other temperate fruits, and should be packed in fresh-keeping bags to avoid freezing due to low temperature.
5. It is suitable to be placed on the back wall of the lower layer: foods that are not cooked but need to be preserved at low temperature, such as water tofu, salted kelp silk, etc., as well as foods that are tightly packed and not afraid of cross contamination, as well as foods that are waiting to thaw slowly, which are suitable to be stored in the coldest place, such as the back wall of the lower layer.
6. It is suitable for putting in the fresh-keeping box: acid discharging and cold storage meat, semi frozen fish, fresh shrimp and other seafood. Because the bacteria in aquatic products are often resistant to low temperature, and the temperature is slightly higher, it is easy to accelerate its propagation. The fresh-keeping box can not only play an isolation role, avoid cross pollution, but also have the function of heat preservation, and avoid the temperature fluctuation caused by frequent opening and closing of the refrigerator door. In addition, if there is a special adjustable temperature fresh-keeping box, it is better to put the meat in the fresh-keeping box of - 1 ℃ - 1 ℃.
Recently, experts have carried out classification tests on vegetables, fruits, meat, eggs, milk and other foods. Experiments show that the traditional refrigerator has a wide range of temperature control, which affects the adaptability of different foods to temperature, and can not guarantee that all foods can be in the best state of preservation. For example, the optimal storage temperature of apple is 0 ℃ ~ 1 ℃, while that of cucumber is 7 ℃ ~ 8 ℃. If these two kinds of food are stored together, they will lose one thing or another. When consumers eat them into their mouths, most of the nutrition has been 'stolen' by the refrigerator Therefore, some foods can't be put into the refrigerator.