In fact, food is more critical than us. Some businesses will find that the stored things are hard and taste worse, and they can only deal with it at a loss. Store food carefully, find the right temperature, not only have a long shelf life, get the best nutrition, but also get the best taste experience.
Between -25°C and -18°C, the quality of quick-frozen food will be relatively stable. If it is higher than this temperature, the shelf life will be shortened and the taste will change.
The best refrigerating room temperature for fresh fish is -3°C. The fish will not deteriorate easily at this temperature and its umami taste can be guaranteed, but it must be eaten as soon as possible.
What needs to be reminded is that fish cannot be stored in cold storage for too long. If you want to store it for a long time, you must ensure the conditions of deep freezing and quick freezing, otherwise the fish will easily become rancid and the meat quality will change.
Meat, such as pork and beef, should be stored in an environment of -18°C, so that the integrity of cell membranes can be better maintained, which is conducive to water retention. If refrigerated at 0°C~4°C, meat can be stored for up to one week. Refrigerated display cabinet
Green vegetables should be stored in a low temperature (not lower than 0°C) environment. If the temperature exceeds 40°C, the chlorophyllase contained in it will separate chlorophyll from protein and be lost. If the temperature is lower than 0°C, chlorophyll will be damaged by freezing.
The most suitable storage temperature for bananas is around 13℃; oranges are 4℃～5℃; apples are -1℃～4℃; mangos are 10℃～13℃; papaya is 7℃; lychees are 7℃～10℃, so lychees Not suitable for storage in the refrigerator.
Ice cream at -13℃～-15℃ tastes the most enjoyable. At this temperature, putting ice cream in your mouth will have the best taste and will not strongly irritate your stomach.
Purchasing refrigerated cabinets is based on one's own needs and comprehensively considers many factors. One-sided emphasis cannot be placed on a certain aspect of the function, which leads to the loss of the other.