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Storage and Placement of Seasonings
2021-05-12
1. Storage and Preservation of Seasonings
(1) Physicochemical Properties Seasonings include animal, plant, chemical synthetic, and mineral seasonings. Their physicochemical properties mainly include volatility, deliquescence, corrosiveness, oxidizability, and evaporation.
(2) Requirements for Containers Based on the physicochemical properties of seasonings, the requirements for containers are: certain heat resistance; certain functions of preventing deliquescence, volatilization, and evaporation.
(3) Storage Precautions
1) Controlling Ambient Temperature: Excessive temperature will cause liquid seasonings to spoil and decompose through oxidation. For example, vinegar, soy sauce, cooking wine, and edible oil are prone to spoilage at high temperatures. Low temperatures damage the structure of fresh plant-based seasonings, such as ginger and garlic, causing water loss and affecting the quality of the seasonings.
2) Controlling Ambient Temperature: Excessive ambient temperature will cause solid powder seasonings to deliquesce or even mold. For example, sugar, turmeric powder, pepper powder, monosodium glutamate, and starch are prone to deliquescence and molding in a high-temperature environment. Low temperatures will cause the evaporation of water in some plant-based seasonings, such as coriander, ginger, and garlic, which are prone to wilting and shrinkage.
3) Note: Avoid Light Exposure: Oils and other seasonings will spoil if exposed to strong light for a long time and should be stored in a dark place.
4) Note: Seal Seasonings: Certain seasonings must be stored in sealed containers. Poor sealing conditions will result in loss of flavor.
5) Prevent Cross-Contamination: Seasonings should be stored separately. Pay attention to cleanliness during use.
(4) Principles of Seasoning Storage and Preservation
1) First In, First Out; Use Promptly.
2) Separate Storage for Different Types.
3) Economical Use; Reduce Waste.
2. Reasonable Placement of Seasonings During Use
1) Place items to be used first closer.
2) Place frequently used items closer.
3) Place darkly colored items closer.
4) Place liquids closer.
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It has successively developed spice powder series, stew, raw seasoning series, barbecue series, home-cooked sauce, 0-fat sauce series, flavor chili sauce, instant soup series, hot pot ingredients, Longkou vermicelli series, functional sugar, starch, soda noodles, soda, bread crumbs, crisp meat series, chicken essence, fermented bean curd, mustard tuber, cooking wine series, curry, horseradish root and lobster, mushrooms, edible fungus series and other ten series of nearly 300 kinds of products
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