Fruits and vegetables with higher moisture content are more suitable for cling film, such as apples, pears, tomatoes, canola, quail yellow, etc., not only can keep freshness, but also increase some of the nutrients. Experiments show that 100 grams of glutinous rice cake wrapped with plastic wrap, after 24 hours, the vitamin C content was 1.33 mg more than when it was unwrapped, and rape and lettuce leaf were 1.92 mg more. However, the experimental results of some vegetables are quite different. After 100 grams of radish wrapped with plastic wrap, the content of vitamin C was reduced by 3.4 mg and the amount of 3.8 mg of dried beans was reduced. Once the cucumber is stored for one night, the amount of vitamin C lost is equivalent to 5 Apples.
Cooked foods, hot foods, foods containing oils, especially meats, are best not to be packaged and stored in cling film. Dong Jinshi, deputy director of the International Food Packaging Association, pointed out in an interview with the reporter of the “Life Times†that after these foods come into contact with the cling film, it is easy to evaporate the chemical components contained in the materials and dissolve them into the food, which is not good for health. Most plastic wraps currently on the market are made from ethylene masterbatch as well as common plastic bags. Some cling film material is polyethylene (abbreviated as PE), this material does not contain plasticizers, and is relatively safe to use; some materials are polyvinyl chloride (abbreviated as PVC), which often includes stabilizers and lubricants. Raw materials such as auxiliary processing agents are harmful to the human body. Therefore, we must be cautious in our choice.
Today, there are many food packaging products on the market, such as plastic wrap, fresh-keeping bags, and crisper boxes. Dong Jinshi pointed out that preservation is mainly to preserve water, preserve quality, and protect nutrition. In this regard, cling film works best. Qualified plastic wrap is highly air permeable, and internal and external oxygen can be exchanged, effectively preventing the growth of anaerobic bacteria, and ensuring food freshness within a certain period of time. However, for food such as steamed buns, it is obviously inconvenient to use plastic wrap. Compared with fresh wraps, the freshness of the wrap is relatively thick, and the air permeability is not very good. It is relatively suitable, but try not to seal the mouth when using it. The function of the crisper is mainly sealed, which can effectively store the raw and cooked foods in isolation and increase the space utilization of the refrigerator.
Cover with cling film, you can lock delicious. Today, people rely more and more on cling film, vegetables, fruits, leftovers leftovers, as long as cover it, my heart will be a lot of practical. However, a recent study in the United States pointed out that not all foods are suitable for cling film.
Fruits and vegetables with higher moisture content are more suitable for cling film, such as apples, pears, tomatoes, canola, quail yellow, etc., not only can keep freshness, but also increase some of the nutrients. Experiments show that 100 grams of glutinous rice cake wrapped with plastic wrap, after 24 hours, the vitamin C content was 1.33 mg more than when it was unwrapped, and rape and lettuce leaf were 1.92 mg more. However, the experimental results of some vegetables are quite different. After 100 grams of radish wrapped with plastic wrap, the content of vitamin C was reduced by 3.4 mg and the amount of 3.8 mg of dried beans was reduced. Once the cucumber is stored for one night, the amount of vitamin C lost is equivalent to 5 Apples.
Cooked foods, hot foods, foods containing oils, especially meats, are best not to be packaged and stored in cling film. Dong Jinshi, deputy director of the International Food Packaging Association, pointed out in an interview with the reporter of the “Life Times†that after these foods come into contact with the cling film, it is easy to evaporate the chemical components contained in the materials and dissolve them into the food, which is not good for health. Most plastic wraps currently on the market are made from ethylene masterbatch as well as common plastic bags. Some cling film material is polyethylene (abbreviated as PE), this material does not contain plasticizers, and is relatively safe to use; some materials are polyvinyl chloride (abbreviated as PVC), which often includes stabilizers and lubricants. Raw materials such as auxiliary processing agents are harmful to the human body. Therefore, we must be cautious in our choice.
Today, there are many food packaging products on the market, such as plastic wrap, fresh-keeping bags, and crisper boxes. Dong Jinshi pointed out that preservation is mainly to preserve water, preserve quality, and protect nutrition. In this regard, cling film works best. Qualified plastic wrap is highly air permeable, and internal and external oxygen can be exchanged, effectively preventing the growth of anaerobic bacteria, and ensuring food freshness within a certain period of time. However, for food such as steamed buns, it is obviously inconvenient to use plastic wrap. Compared with fresh wraps, the freshness of the wrap is relatively thick, and the air permeability is not very good. It is relatively suitable, but try not to seal the mouth when using it. The function of the crisper is mainly sealed, which can effectively store the raw and cooked foods in isolation and increase the space utilization of the refrigerator.
