1. Heat sterilization method
For most molds, heating to 80℃ for 20 minutes can kill them; Mold has weak radiation resistance, so it can be killed by radiation from radioisotopes. However, aflatoxin is resistant to high temperature, and pasteurization (80℃) cannot destroy its toxicity.
2. Low oxygen preservation and mildew prevention
Most molds belong to aerobic microorganisms, which need oxygen for growth and reproduction. Therefore, filling nitrogen or carbon dioxide into sterilized bottled food, adding deoxidizer, hanging the food, degassing or sealing with oil can create an anoxic environment and prevent most molds from reproducing. For example:
Soy sauce: Drop a layer of cooked soybean oil or sesame oil in the bottle of soy sauce to isolate soy sauce from the air and prevent the growth of mold.
Sausage and meat pickled food: dip a cotton swab in a little vegetable oil or sesame oil and evenly spread it on its surface to prevent mildew.
Vinegar: add a little sesame oil or cooked peanut oil to the vinegar bottle to isolate the vinegar from the air and prevent the long white film.
Dry goods such as dried fragrant shavings, fungus, dried bamboo shoots and dried shrimps are stored in sealed containers.
3. Low temperature mildew prevention
Meat food can be stored for 20 days at 0℃; The rice cake can be completely immersed in a porcelain jar filled with water, and the water temperature can be kept below 10℃, which can prevent mildew.
4. Local mildew prevention
Putting 1 kg kelp into 100 kg rice can effectively kill pests and inhibit mold.
There are many ways to prevent mildew, but it is limited to completely eliminate mycotoxins. Therefore, we must throw away those spoiled foods, don't feel sorry, and continue to use them, which is very harmful to our health!
The above are the food mildew-proof tips shared by Bian Xiao, Hunan. I hope I can help you!