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How to store soy sauce in winter

Low temperature is the key to the preservation of soy sauce. Soy sauce is rich in protein and fat, which is easy to breed bacteria in high temperature environment and accelerate deterioration. Therefore, it is the best choice to store the sauce in the freezer. The temperature of the cold room is generally 0: 4 ℃, which can effectively inhibit the growth of bacteria and prolong the shelf life of sauce cubes. Before putting the sauce into the refrigerator, you need to cut it into pieces of appropriate size and seal them with plastic wrap or bags.

Store it in the refrigerator. Northeast fast sauce is generally made of meat, so low-temperature storage is a better way to preserve it. You can put it in the refrigerator and steam it when you want to eat it. Sun-dried storage, sun-dried storage is also a better storage method, the degree of sun-drying is recommended to be a little harder, so that it can be stored for a long time, just after drying, do not immediately put it in a bag, first spread the heat.

The sauce cubes from the northeast are suitable for freezing in the refrigerator. Since they are usually made of cave shed meat, low temperatures can effectively keep them fresh. You can put the sauce into the freezer and steam it when you need it. Sun-drying is another effective way to preserve paste cubes. It is recommended to sun the sauce to a hard degree, so that it is more convenient to store for a long time.

Light: some microbes need light to grow and reproduce. Therefore, when we store large pieces of sauce, we should avoid direct sunlight and choose a dark environment. PH: most microbes are suitable for growing in neutral or slightly alkaline environments. Therefore, when we store large pieces of sauce, we can inhibit the growth of microorganisms by adjusting the pH of the environment.

How to store the sauce? how to store the sauce?

1. Choose a glass bottle that is heat-resistant and can be completely sealed. The bottle should be ironed and sterilized, and then the water should be controlled and dried upside down. It is necessary to ensure that there is no oil and unboiled water in the bottle. When bottling, leave a gap at the mouth of the bottle 1cm, add a small amount of high liquor or lemon juice to ensure its tightness, be sure to tighten the bottle cap when the sauce is very hot. You can first cover 1 or 2 layers of cling film and then tighten the bottle cap, or you can use a wax seal.

2. The storage method of the ingredient is to choose a suitable storage container. If you are using a glass bottle, you can first scald the bottle with boiling water and then dry it to prevent bacteria from growing in the bottle. If you are using a plastic bottle, you can first clean it with detergent, then rinse it with clean water, and then use it after drying. Cut into small pieces, cut the northeast sauce into small pieces. It is convenient to use when cooking.

3. Choose the right container: use a clean, sealed container to store the sauce. It is best to choose containers made of glass or stainless steel, because they are not easy to absorb taste and are not easy to react with food. Avoid using plastic containers because plastic may absorb oil and taste, and storage for a long time may cause chemicals in the plastic to seep into the sauce. Keep dry: when using large sauce, make sure the tools are clean and dry.

4. It can be sealed in a jar. The shelf life of the homemade sauce is relatively long, and the way it is preserved is relatively simple. Disinfect the jar inside and out before putting it in the jar. Homemade sauces can be sealed in this clean jar and placed in a shaded place without exposure to the sun, or in cooler places such as refrigerators.

5. low temperature storage and keeping fresh and low temperature is the key to the preservation of sauce cubes. Soy sauce is rich in protein and fat, which is easy to breed bacteria in high temperature environment and accelerate deterioration. Therefore, it is the best choice to store the sauce in the freezer. The temperature of the cold room is generally 0: 4 ℃, which can effectively inhibit the growth of bacteria and prolong the shelf life of sauce cubes.

How can I store the jam I just made?

Cryopreservation. Making jam from food itself is a way to preserve food, as long as we strictly follow the steps to make jam and bottle it, we can put the jam directly in the cupboard.

Refrigerated storage: most jams should be kept in the refrigerator after opening. Low temperature can slow down the growth rate of microorganisms and prolong the shelf life of jam. Avoid cross-contamination: use a clean spoon to get the jam and avoid bringing the taste or bacteria of other foods into the jam bottle. After each use, clean and dry the spoon. Observe the changes: check the color, smell and texture of the jam regularly.

Store in a cool place: jams should be stored in a cool, dry place to avoid direct sunlight. The sun will make the jam lighter in color and worse in taste. In addition, jam should also stay away from heat sources, as heat will accelerate the deterioration of jam. Note: during storage, you need to check the status of the jam regularly. If jam is found to have a bad smell, darker color or mildew spots, you should discard it immediately.

Sealed preservation: after the strawberry jam is cooled, make sure the bottle cap is tightly sealed to prevent microbes in the air from entering the bottle and to prevent the jam from being affected by oxidation. Refrigerate: store the sealed strawberry jam in the refrigerator. Low temperature can significantly slow down the growth rate of microorganisms, thus prolonging the shelf life of jam. Avoid cross-contamination: when using strawberry jam, make sure the utensils used are clean and dry to avoid bringing contamination into the bottle.

Choose an oil-free, water-free and odorless container to store strawberry jam. The container can be disinfected with a disinfector or boiled in boiling water to dry. When cooking strawberry jam, you can add some lemon juice, if you do not have fresh lemons, you can use dried lemons instead. Cooked strawberry jam needs to be completely cooled before bottling to ensure the texture and taste of the jam.

Temperature of jam: make sure the jam is at a moderate temperature before putting it in a container. If the jam is just boiled, you can wait until it is cooled to room temperature before bottling. Overheated jam may cause the container to break, while overcooled jam may cause moisture to condense and affect the quality of the jam. Sealed preservation: after pouring the jam into the container, close the lid immediately to make sure the mouth of the bottle is sealed.