First, cooked food must be cool before entering the refrigerator
The food is not sufficiently cool and suddenly enters the low temperature environment, and the food center is prone to qualitative change. The hot air brought in by the food causes the water vapor to agglomerate, which can promote the growth of the mold, resulting in mildew of the food in the entire refrigerator.
Second, the cooked food taken out of the refrigerator must be returned to the pot
The temperature inside the refrigerator can only inhibit the proliferation of microorganisms, but not completely kill them. If it is not thoroughly heated before eating, it may cause illness after eating.
Third, the food should not be re-entered into the refrigerator after thawing
Repeated freezing can cause loss of food tissue and nutrients.
Fourth, frozen foods should be slowly thawed
The frozen food to be thawed should be replaced by a slow thawing in a refrigerator at room temperature. Generally, it should not be forced to thaw by warm water pouring. If it is rapidly thawed, the quality of the food will be degraded because the ice crystals dissolve quickly and the nutrient juice cannot be absorbed by the fibers and cells in time.
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