- Boiling, high temperature treatment
- Kill microorganisms part
- The food lasts longer
- When the temperature returns to the greenhouse, microbial re-growth
- Save for shorter time periods
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- All of the air out of the package and sealed
- Microorganisms can not grow in the absence of air environment
- Suitable for vacuum packaging to preserve food including rice, tea, maize and peanuts
- Dry storage
- The food in the sun to dry or air-dry method
- Reduce or eliminate the food contained in the water
- Saved longer
- With dry storage foods are dried chili, dried shrimp, dried squid, dried mushrooms, etc.
- You can also put the food in the oven, where food dehydrator dehydration
- These appliances made of dried fruit, dried vegetables, meat, etc.
- It does not adhere to the dust, the more health, but also easy to carry
- Cans and bottles mounted
- Is the more common method of food
- Food can be isolated from contact with the air and microbes
- Some of the food nutrients will be destroyed
- Salted
- Put a lot of salt
- Salt can allow water to penetrate the food contained in it
- Attached to the surface of the food to kill microorganisms
- Pickled
- Inhibit microbial growth
- Vinegar, sugar can prevent the growth of microorganisms
- Frozen
- Microorganisms can not be active at low temperatures
- Refrigerated
- You can slow the growth of microbes
- Waxing
- Wax on the surface of fruits and vegetables form a protective film can be isolated from the air
- Pasteurization
- The food is heated to about 60 degrees Celsius to 82 degrees Celsius to kill most microorganisms, and then cooled immediately
- To preserve the taste of food nutrients
- Smoked
- Smoke was incomplete combustion of wood that are produced by the smoke to food dehydration
- Attached to the surface of the food containing smoke components to prevent the growth of microorganisms
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