Yadda ake adana abinci a cikin firinji don gujewa lalacewa

Wadatacce

• Abincin da za'a iya daskarewa
• Ingancin abinci a cikin firinji
• Yadda ake tsara abinci a cikin firinji
• Abincin da baya buƙatar kasancewa a cikin firinji
• Yadda zaka adana ragowar abinci
• Yadda ake fitar da wari daga cikin firinji
• Tukwici na tsabtace abinci

Don adana abinci a cikin firiji na tsawon lokaci, ba tare da haɗari da lalacewa ba, kuna buƙatar dafa da adana abinci yadda ya kamata kuma ku yi hankali game da tsabtace ɗakin girki, kan tebura da hannaye.

Bugu da kari, zafin jikin firiji dole ne koyaushe ya kasance a ƙasa da 5ºC, saboda ƙananan zafin jiki, yana jinkirin haɓakar ƙwayoyin cuta waɗanda ke ɓata abinci da haifar da cututtukan hanji kamar gastroenteritis, wanda ke haifar da alamomi irin su ciwon ciki mai zafi. Da gudawa.

Abincin da za'a iya daskarewa

Zai yiwu a adana abinci a cikin firiza ko kuma firiza ta yadda zai daɗe. Abu ne mai yuwuwa a sanyaya dukkan abinci, kodayake wasu suna buƙatar takamaiman kulawa. Wasu abincin da za'a iya daskarewa sune:

• Yogurt: yana iya zama da amfani idan kana son ɗaukarsa zuwa hoto mai kyau saboda a lokacin cin abincin dole ne a sanyaya shi;
• Ragowar kek din maulidi: za a iya ajiye su a cikin kwandon mai tsabta, busasshe, kamar tsohuwar tukunyar ice cream, amma ya kamata a sanya takardar napel a ƙasa. Don dusar ƙanƙara, kawai bar shi a cikin firiji, amma bai kamata ya sake daskarewa ba;
• Ragowar abinci: a cikin kwalliyar da ta dace da za a iya yin filastik ba tare da BPA ko gilashi ba, amma koyaushe ana gano ta da kyau, don daskarewa amfani da microwave ko barin ta daskarewa a cikin firiji;
• Nama: ana iya ajiye su a cikin buhun da ya fito daga shagon yankan, daga marufin da ya fito daga kasuwa ko cikin murabba'i ko murabba'ai masu murabba'i, waɗanda ke ba da damar amfani da sarari da kyau;
• Kayan lambu, 'ya'yan itatuwa da kayan marmari: ana iya adana shi a cikin buhunan daskarewa masu girma dabam, amma dole ne a yanke su kuma koyaushe suna bushewa kafin daskarewa. Don daskare bawon ayaba da farko kuma kunsa kowannensu a cikin leda, suna da kyau don samar da 'ya'yan itace mai laushi. Koyi yadda ake daskare pulan itacen marmari.
• Yankakken naman alade da cuku: ana iya adana shi a cikin kwalaye na filastik ba tare da BPA ba, an rufe shi a rufe ko a cikin gilashin gilashi tare da murfi;
• Gurasar Faransa, buhu ko burodi: ana iya daskarar dasu a cikin buhunan daskarewa, ko akayi daban-daban da fim na roba.

Koyi yadda ake daskare kayan lambu ba tare da rasa abubuwan gina jiki ba.

Ingancin abinci a cikin firinji

Koda abinci yana da kyau a cikin firiji, ana iya gurbata shi da fungi da kwayoyin cuta, kuma saboda wannan dalili, dole ne a girmama ranar karewar kowane ɗayan koyaushe. Tebur mai zuwa yana nuna rayuwar shiryayye da abinci ke dashi lokacin da aka adana su daidai a cikin firiji.

Domin abinci ya daɗe, yana da muhimmanci a adana shi a cikin gilashi mai tsabta ko kuma kwandunan roba da murfi, don kar su yi mu'amala da sauran abinci, musamman ma ɗanyen abinci.

Yadda ake tsara abinci a cikin firinji

Kowane abinci a cikin firinji dole ne a adana shi a cikin rufaffiyar kwantena ko jakankuna, saboda kada ya yi hulɗa da wasu kayayyakin da za su iya gurɓata. Bugu da kari, firinjin bai kamata yayi cunkoson ba, saboda iska mai sanyi tana zagayawa cikin sauki da adana abinci na wani lokaci mai tsayi.

Don rage haɗarin gurɓatar abinci, ya kamata a sanya firiji kamar haka:

• Sama: yogurts, cheeses, mayonnaise, pates, naman alade da ƙwai;
• Matsakaici part: an sanya dafa abinci a saman shiryayye;
• Shelfarshe shiryayye: nama da kifi danye ko yayin daskarewa;
• Aljihun tebur: sabo ne 'ya'yan itace da kayan marmari;
• Kofa: madara, zaituni da sauran abubuwan adanawa, kayan kamshi, man shanu, ruwan 'ya'yan itace, jellies, ruwa da sauran abubuwan sha.

Tukwici don adana yankakken kayan lambu da kayan ƙanshi na tsawon lokaci, dole ne ku wanke kuma ku bushe kowane kayan lambu da kyau kafin saka su a cikin firiji, ku rufe akwatin ajiya da tawul ɗin takarda don sha ruwan da ya wuce kima wanda ke samuwa a cikin yanayin sanyi.

Bugu da kari, dangane da madara, alal misali, wanda shawararta ita ce ta tsaya a kofar firiji, yana da mahimmanci a yi amfani da shi kamar yadda aka nuna a jikin tambarin. Wannan saboda yayin da madarar ta kasance a ƙofar firiji, tana fuskantar ƙarin bambancin zafin jiki saboda buɗewa da rufewa na firiji, wanda zai iya faɗakar da ci gaban ƙwayoyin cuta masu cutarwa da haifar da kamuwa da cututtuka, koda kuwa yana ciki ranar karewa.

Abincin da baya buƙatar kasancewa a cikin firinji

Jerin da ke ƙasa yana nuna abincin da ba sa buƙatar adana su cikin firiji:

1. Albasa saboda yana saurin lalacewa fiye da na ma'ajiyar kayan abinci;
2. Tafarnuwa saboda yana iya zama marar dandano da saurin lalacewa;
3. Tumatir saboda tana iya rasa dandano;
4. Farin dankalin turawa ko dankalin hausa saboda za su iya bushewa kuma su daɗe kafin su dafa;
5. Barkono barkono saboda ya riga ya sami sinadarai wadanda suke hana shi lalacewa;
6. Kowane irin burodi saboda yana sanya shi bushewa da sauri;
7. Honey ko molas saboda za su yi kara;
8. Yayan itace kamar ayaba, apple, pear, tangerine ko lemu saboda sun rasa antioxidant dinsu, abin da yakamata shine a siya cikin kananan abubuwa;
9. Yayan itace kamar gwanda, kankana, kankana ko avocado da zarar an buɗe su, za su iya zama a cikin firinjin da aka nannade cikin lemun roba;
10. Kabewa saboda yana rasa ruwa da dandano saboda haka yana bukatar a kiyaye shi a cikin duhu, amma wuri mai iska mai kyau;
11. Man gyada da Nutella saboda suna da wuya kuma sun bushe, saboda haka dole ne koyaushe su kasance a cikin ma'ajiyar kayan abinci ko a kan kanti mai tsabta, tare da rufe marufi ƙulli;
12. Karas saboda zai iya bushewa da rashin dandano, ya fi son wuri mai iska, amma an kiyaye shi daga haske;
13. Cakulan koda kuwa a bude suke saboda yana da wuya kuma yana neman wari da dandano daban, kar a barshi kusa da albasa;
14. Abincin karin kumallo saboda za su iya zama ƙasa da rashi;
15. Kayan kwalliya da kayan kamshi kamar oregano, faski, chili powder, paprika bai kamata a ajiye su a cikin firiji ba saboda zasu iya jike kuma su rasa dandano;
16. Masarufin da aka kera kamar su ketchup da mustard basa buƙatar zama cikin firiji saboda yana ɗauke da abubuwan adana abubuwan da zasu kiyaye su na dogon lokaci koda a yanayin zafin ɗaki;
17. Kukis har ma a cikin buhunan buɗewa saboda danshi na iya dauke cukuciya da dandano daban da na asali.

Za a iya ajiye ƙwai a cikin firiji saboda suna yin kwanaki 10 ne kawai a zazzabin ɗaki, amma za su iya daɗewa idan aka saka su a cikin firinji saboda yanayin sanyi yana taimaka musu wajen kiyaye su.

Lokacin da 'ya'yan itacen suka yi kyau sosai, yana da kyau a sanya shi a cikin firiji saboda zai yi girma kuma ya sa shi ya daɗe, amma don adana' ya'yan itatuwa da kayan marmari mai kyau yana da kyau a sayi wanda zai isa mako kawai, saboda ba su haɗarin lalacewa cikin sauƙi a ɗakin kwano, babu buƙatar adana cikin firiji.

Yadda zaka adana ragowar abinci

Kada a sanya abinci mai zafi a cikin firiji saboda ƙari ga lalata aikin firiji, za su iya ba da izinin ci gaban ƙwayoyin cuta waɗanda za su iya kasancewa cikin firiji, a cikin abinci mai lalacewa, misali. Don haka don adana ragowar abincin rana ko abincin dare, bar shi ya huce da farko sannan a adana shi cikin firiji.

Don daskare ragowar abincin, dole ne a sanya shi cikin kwandon filastik, ba tare da BPA ba, ko gilashi da murfin kansa a cikin adadin da kuke so. Kuna iya ajiye ‘abincin da aka yi’ don ku ci a wata rana, lokacin da lokaci ya yi, ko kuma za ku iya daskare shinkafa, wake da nama a cikin kwantena daban.

Hanya mafi dacewa ta daskarar da ragowar shine ka sanya su a cikin kwandon da kake so, in dai yana da tsabta kuma ya bushe sannan sai ka sanya shi a cikin tire mai ruwan sanyi da kuma kankara, saboda wannan zai canza yanayin zafin jiki da sauri, tare da barin abinci ya daɗe.

Yadda ake fitar da wari daga cikin firinji

Don yin tsabtatawa mai kyau a cikin firiji kuma cire ƙanshin mara ƙanshi, dole ne ku bi matakai masu zuwa:

• Cire cire kayan abinci da suka lalace a kwandon shara;
• Cire aljihunan da kuma ɗakunan da kuma wanke su da ruwan zafi da abu mai wanka. Bayan haka, wuce ruwan tsami ko lemun tsami, kurkura shi kuma bari ya bushe ta halitta ko shafa shi da kyalle mai tsabta;
• Tsaftace dukkan firiji da ruwa da abu mai wanka;
• Shafe waje tare da tsabta, kyalle mai laushi;
• Tsaftace murfin motsawa tare da goga;
• Sanya ɗakunan ajiya da tsara abincin baya;
• Kunna na'urar kuma daidaita zazzabi tsakanin 0 da 5ºC.

Idan ana sanya firinji tsafta a kowace rana, ya kamata a yi tsabtacewa mai zurfin kowane watanni 6, amma idan yana da datti koyaushe kuma tare da tarkacen abinci, yakamata tsabtace gari ya zama kowane wata.

Tukwici na tsabtace abinci

Tsabta a cikin kicin ya zama dole don rage haɗarin gurɓatar abinci a cikin firiji, yana da mahimmanci a wanke kayan aiki, soso da kayan wanki da ruwa da abu mai wanki bayan an yi amfani da su, ana tuna wanke teburin da na magudanar abinci a lokaci guda. a kalla sau daya a sati, ana amfani da lemon tsami, ruwan inabi ko bleach dan taimakawa tsaftacewa.

Kyakkyawan shawara don tsabtace soso na wanke shine don cika shi da ruwa da zafin shi a cikin microwave na tsawan minti 1 a kowane gefe. Bugu da kari, ya kamata ku yi amfani da allunan yanka daban na nama, kifi da kayan lambu, kuma ku yi amfani da bokitin shara da murfi, don kada ragowar kwari su ci abinci.