Various methods of food preservation.

Some foods do not keep up will be faster. Especially in hot, humid climate.
Perishable food will shrink soon as the meat, vegetables or fruit ripening and spoilage of food.
Because of the tissue in the treated water from the environment, such as vegetables evaporates.
The vegetables wilt. Microbes in the air. The meat is spoiled rotten. Food spoilage. Cause harm to consumers until the death of food purchased from the market. It should be kept on the floor.
Refrigerator or freezer. But no matter wherever you store food. There will be a hot, dry and clean.
Will be made. Make sure that food is in good condition spoilage is not edible.
Different foods have different storage methods, as follows.


Storage of meat.
If the house has a refrigerator and a lot of meat should be washed thoroughly before. It was cut into pieces.
Or cut into small pieces and wrapped in plastic or paper bag. Put under the ice pick. Time to eat, so they put out the amount that a home is the refrigerator, then remove meat from sheep.
Of the bag and then hang it in a ventilated place. Or a combination, cut into pieces for cooking.
In the next meal is.


Storage of foods, fruits and vegetables.



Fresh vegetables are bruised. Rot and wilt easily. To keep a long time to eat vegetables.
Should be kept as a natural way. Vegetables to rot and the condemned them to wash vegetables thoroughly.
For example, morning glory, and root vegetables with parsley. Root vegetables soaked in cold water. The root vegetables are stored in the basin.
Arranged by the root vegetables in water. Then use a white cloth dampened with water to cover, twist the top of the vegetables. Water to wet the carpet.
Placing the indoor occasionally and blow a lot of store in the refrigerator for a vegetable.
The left to rot and disease. Soaking vegetables in water mixed with a little salt. Rinse with clean water again.
Then I went to water the vegetables in a colander. Vegetables in a plastic bag with holes for ventilation and a bag of vegetables.
Stored in the bottom of the refrigerator should be the vegetables in the cold. Because of the cold.
Perishable fruits, vegetables and whole. Eating fruit and guava, jujube fruit, like apple store if it is not good.
Scratch bruise easily. Spoilage and much more. We need to keep them separate from the fruit peel.
Such as orange, mango, banana before eating or storing the containers in a cool temperature.
The drain as well as a vegetable.


Storage of fatty foods.
Oil should be stored in sealed containers, Tin. To prevent rancidity. Used oil is stored for use again.
Should filter out food particles out of the sticky oil. Since then there should not be used.
The food may be harmful to the body butter and cheese. Plastic box.
Keep refrigerated In a cooling medium. The cold butter is too hard.
The time to wait for the butter to soften.


Storage of food, rice and flour.
It was stored for a long time without waste and prevent the smell is always packed rice.
Container in the sun. Then stored in closed containers to prevent dust and insects. Starch, like rice.
To keep out moisture and store salon bottle tightly closed.


Of dry storage.
Dried foods such as fish flour, fish sausage, salted fish, salted radish should be kept in the open so they do not.
The mold, or if stored in the freezer. Be longer than the other way. I should put a plastic bag.
Tie tightly sealed box or coriander, cumin, pepper, dry type, such as dried shrimp should be stored in clean, dry jar with a lid and sealed container. The onion and garlic.
Store in a dry place. Dry and well ventilated. I kind of kept dry.
It should be taken out of the sun. The moisture occasionally.


Storage of foods, condiments, food coloring and flavoring.



MSG, sugar and salt in a dry container. Cover tightly and vinegar, fish sauce and other sauces.
When used to close the lid tightly to prevent evaporation of the scent. And insects or microorganisms.
Stored in a dry place. The chili sauce, tomato sauce and store in refrigerator or packed in opaque bottles. To avoid discoloration, which is not appetizing aroma of food coloring and food additives.
If the food coloring in the bag to keep it clean and dry jar with the lid closed. The liquid food coloring.
Store in a dry and opaque. The smell of the food was stored in a dry, opaque, or in the refrigerator.


Storage of food.
Canned food of all kinds. Should be stored in a dry, cool and ventilated place not exposed to sunlight.
And away from chemicals such as acids and alkalis should not store food as long as or longer than prescribed.
Expiration date of canned food, canned food, it also found that if a leak is stored in the rust.
Rich water flows out. The dimples or swollen cans. The food in cans or waste should be discarded.
For food that is eaten. If you eat foods that do not have to pour into the container. Then stored in the refrigerator for preservation as a means of using existing resources to benefit the most.
Reduce the disposal of the remaining food to eat. The fresh food. The condition is new.
That can be taken further. Or to grow sales to achieve profitability as well.