The core message: Some foods are easily preserved if they are not properly preserved, which is not only healthy but also a waste of money. There are many methods for preserving foods, such as cryopreservation, high-temperature sterilization, dehydration drying, increasing osmotic pressure, and increasing hydrogen ion concentration. These nouns may seem unfamiliar and they are actually used by everyone. Followed by 39 diet editors to understand.
Food spoilage is very common in life, and it also brings us a lot of troubles. If any kind of food is not definitive, it will be much more comfortable to eat. Therefore, food preservation is particularly important.
Cryogenic preservation
Cryopreservation can inhibit the reproduction of organisms and slow the speed of food spoilage, but it does not completely kill microorganisms. In the cold storage, pay attention to the temperature control. In general, the lower the temperature, the longer the storage time.
2. High temperature sterilization
Foods that are processed at high temperatures kill most bacteria and enzymes. If it is sealed, vacuumed, and rapidly cooled, it can effectively delay the spoilage of the food and prolong its storage time. For example, we often drink bags of pure milk, beer, pasteurized milk and so on.
3. Dehydration and drying
Dehydration is the drying of food moisture below a certain limit, the micro-organisms are not easy to grow and reproduce, the enzyme activity will be inhibited. Dehydration methods commonly used in households are sun exposure, shade drying, heated evaporation or freeze drying, and the like. It is worth noting that although the method of sun exposure is the simplest, the loss of vitamins is also the highest.
4. Increase osmotic pressure
This name seems difficult to understand, but in fact most people have used this method. For example, pickle foods with salt or sugar. When the concentration of salt is between 8% and 10%, it can inhibit the reproduction of most microorganisms, but it cannot completely kill. To kill microorganisms, the concentration of salt should be controlled at 15%-20%; the sugar concentration of the candied food should be controlled at 60%-65% before it can inhibit the growth of microorganisms. When storing, care should be taken to seal and prevent moisture. Commonly used candied foods include preserved fruit, candied fruit and jam, etc.
5. Increase hydrogen ion concentration
Most bacteria cannot normally grow in an environment with a pH of 4.5 or less, so they can be preserved by increasing the hydrogen ion concentration. Vinegar is the addition of vinegar to food. Such methods are commonly used in fruits and vegetables, such as pickles, sauerkraut, and sour bamboo shoots.
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