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refrigerated showcase supermarket refrigerated showcase share: the secret to keeping commercial refrigeration clean
refrigerated showcase supermarket refrigerated showcase share: the secret to keeping commercial refrigeration clean
1.
First select which vegetables are not suitable for commercial refrigeration. Radishes, potatoes, potatoes, and other root vegetables and rape, celery and other green leafy vegetables must be selected first. This is because, firstly, this kind of vegetables are usually soiled and directly put into commercial refrigeration will pollute their environment. Secondly, in terms of nutrition and preservation of the vegetables themselves, they should not be placed in commercial refrigeration, such as small rapeseed. When placed in a commercial refrigeration, not only the leaves will rot faster, but also nitrite may be generated due to the action of enzymes and bacteria.
2. Clean and store raw meat.
After buying the fresh meat, it is best to rinse it with clean water first to wash away the dust and other dirt on it, and then put it in a fresh-keeping box or fresh-keeping bag and put it in the freezer after a while.
3. Commercial refrigeration requires partition management.
To keep the commercial refrigeration clean for a long time and be clear at a glance, the food must be placed separately. In the refrigerator, fruits and vegetables are placed underneath, cooked meat and dairy products are placed on the top, leftovers can be placed on the middle layer. The leftovers and leftovers are the biggest killers of the commercial refrigeration environment. Pay attention before putting them. Put the soup in a deep bowl to prevent the soup from leaking; green leafy vegetables cannot stay overnight; dairy products or sauces Once the food is opened, the bottle mouth must be tightened when storing.
4. Use the crisper andFresh-keeping bag.
When storing different types of food, it is best to put them in fresh-keeping bags and place them separately. This way, it is clear when taking food, and it can avoid cross-infection. The storage time of food in commercial refrigeration is also limited. Cooked food is longer and raw food is shorter, but too long a period of time may also deteriorate, which will cause certain pollution to commercial refrigeration.
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