There is a sense of food safety. Experts suggest that the food in the refrigerator should be "swept out immediately"

Refrigerators are an indispensable partner for storing ingredients. At the end of the calendar, refrigerators are the key target of cleaning for many families, because many people regard cold storage as muds, and the things that cannot be frozen in the refrigerator are piled up in the ice warehouse. This makes the cold warehouse not only bad, but also food is forgotten. Sometimes it takes years for you to forget.

Eating Well reported that if the ice warehouse is piled up in a mess, experts suggest cleaning it up, but what to lose and what to keep is easy to confuse. Experts also pointed out six foods that should be discarded immediately.

{9 Experts explain, and refrigeration will increase the chance of bacterial growth. The best way to relieve the pulp is to keep it in the refrigerator and remove the pulp. If it really happens that you should cool the food after the dehydration is relieved, as much as possible, put the food into the cold storage as soon as possible, and do not refrigerate the food that has been relieved for more than two hours.

Experts suggest that you can also divide the food into several small portions and then cool it down. Just take out the amount you need when using it. In addition, it is best to expel all the air during cold to avoid the food being burned by cold.

2. Leftovers and meals that have been forgotten

Sometimes food is pushed to the corner of the refrigerator, or people will forget the leftovers or meals in the refrigerator when they are busy. It takes several weeks or even months to keep the food in the refrigerator. According to the food safety guidelines of the Ministry of Agriculture, because the quality of food refrigeration or cold food will drop rapidly, cold food should be eaten within three to four months. Therefore, if there is food in the refrigerator for more than six months, it should be wiped out without hesitation.

3. Foods that are burnt with cold

If the food is covered with ice crystals, the taste may not be so satisfying. Although foods that are burnt with cold

will not be dangerous after eating them, they will not taste so delicious, and may even have a strange taste, and the color will also look unpalatable.

To avoid cold burning, the first thing to do is to completely cool the food before cold cooking, so as to fully cool the air in the container, and eat cold food as much as possible within three to six months. If you really keep eating cold burning food, it can be made into milkshakes or soups. The changes in the quality and color of the food will be more unknown.

4. An unusual ice cube

The fresh ice cube will not have any smell, but if it is left for a long time, the ice cube will absorb the taste of nearby ingredients and have a strange smell. Once the ice cube absorbs the strange smell, it will not be eliminated. The best way is to wipe it off and then make it again. To avoid this, it is recommended to buy an ice box with added lids.

5. Ice cream that has been kept for a long time

There is often a problem at home, that is, no one dares to eat one-two ice cream at a time, so there are often ice cream boxes left in the refrigerator. After several months, the ice cream tastes unpleasant, because like other dairy products, the ice cream has a freshness of about three months, so it is best to pay attention to the shelf life of the packaging before buying and eating it. In addition, it is not bad to eat one-two ice cream at a time. After all, it is better to stay in someone's stomach than in the trash can.

6. Pastry with cream or cheese

When the weather turns cold and enters the good day, many people will start baking cakes, which will eventually lead to piles of cakes at home, and those that cannot be finished will be iced. Most baked cakes can be stored in ice for three to six months, but those with cream or cheese are best eaten within one month, because if ice is too long, the difference will change and the taste will also change.

Responsible editor: Gu Zihuan