0 to 1 degrees are suitable for chilled meat with a shelf life of 8 to 10 days. -14 to 18 degrees for frozen meat, for a period of 15 to 30 days. -1 to 5 degrees for the preservation of fresh fish, for a period of 7-10 days. It is suitable for frozen fish from -7 to 10 degrees, with a shelf life of 15 to 30 days. -7 to -10 degree is suitable for refrigerated shrimp with a shelf life of 10 to 15 days.
The meat in the fresh meat freezer is not suitable for refrigeration after thawing. It is because of the crystallization of water, the destruction of cells, the release of nutrients after thawing, and the possibility of becoming a nutriment for bacterial breeding.
According to the relevant data show that the frozen fish for six hours at 30 degrees to meat freezer, twice as fast as the speed of fish corruption. And the number of bacteria that will be thawing after the yolk is put into the 18 - degree cabinet for two hours, the number of bacteria will double. So you can't put the thawed meat into the cabinet and freeze it, and it will affect the health of the body.
Many of the urban residents now choose to buy a week's food and enter it into the freezer, then they will find that many foods can't be eaten for a few days, resulting in a lot of waste. Therefore, we still need to understand the knowledge of the preservation of food.