Golden Rule For Food Preservation In Hot Season

In the summer, food is susceptible to spoilage, spoiling due to high temperatures that are difficult to preserve. So, this article will give you the golden rules for preserving food during the hot season.
Cooked food
Care should be taken to re-boil the leftovers and allow to cool before storing in the refrigerator. Separate each type of food, use a plastic wrap to cover the refrigerator. Ideally, food containers with tight lids should be used so that uneaten leftovers do not mix

. It must be boiled again before using these dishes again and should be eaten only once later.
Nutrition experts also give advice, the soup only to fridge for about 24 hours. Salty, stocky items should not be refrigerated for more than 3 days Many housewives have a habit of putting lots of leftovers in the fridge and forgetting for many days afterwards.



You can record the date on the lid of the box to avoid too long and avoid confusion, whichever is longer to eat first.
Each type of food will have different ways and storage times
Fried foods, tilapia, etc. should be filled with oil when refrigerated so that the dish does not dry out. If you want to store food in the fridge, it's best to boil it, let it cool and then store it, don't leave food outside for more than 2 hours before putting it in the fridge.
If the family does not have a refrigerator or during power outages, you can store leftovers in the ice box or place the leftovers in a food container and place ice around the box. Refrigerate as soon as possible. Never use food that has a rancid odor or the color changes abnormally
Frozen foods
For families who go to the market one day to spend a lot of days, it is advisable to clean the fresh foods that need to be stored immediately after returning to the market, to limit the possibility of food affected by hot weather.




You should close each type of food bag separately before storing in the refrigerator
Keeping fresh meat and fish in the freezer is the safest way to preserve it. In order to avoid repeated defrosting, which can cause contamination of frozen food, meat and fish should be divided into small portions suitable for each family meal. Note that food containers must be completely sealed so that the liquid contained in food does not flow into the refrigerator. Fish meat should be cleaned, washed and drained before being placed in the freezer.
For green vegetables, you need to remove the root, deep leaves, leaves and wash it, then put in a food bag (you can use a foam bag), fasten the mouth of the bag before storing in the cool compartment. Vegetables, leafy greens, etc. should not last longer than a week, preferably within three days of purchase.
In principle, fresh food can be stored for up to a year if frozen from -180 to -300, frozen at -360 to preserve for up to 18 months.



However, nutritionists recommend that, when left long, some enzymes in the food will decompose and metabolize, making the food more or less lose some nutrients, soluble fat ...
Therefore, the maximum storage time in the freezer for beef, sheep and goats is from seven to 10 days; Pork, chicken, duck for about seven days. Particularly for fish, it should be used within three days of storage in the freezer to keep the fish fresher.
Two of the 10 golden rules are always recommended by the Department of Food Hygiene and Safety (the Ministry of Health) to carefully cover food after cooking, not to mix cooked food and raw food together..

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