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Store dried seafood properly – keep the full nutrition
27
Feb
Feb
Some foods such as rice, peanuts, beans, dried seafood, dried meat, … almost every kitchen has something. However, preserving dried seafood is quite complicated and not everyone knows how.
Compared with fresh food, dry foods are not inferior in terms of nutrition. But if you see signs of mold, insect damage, you should absolutely not use it because it will cause many health consequences.
Nutritional value
Similar to vegetables and fruits, the drying process of seafood will also reduce the content of some essential vitamins such as A, D, E… However, many studies have shown that: dried seafood such as fish, squid, shrimp, sugar, protein, fat content… unchanged but even more abundant and concentrated because a large amount of water has been evaporated.
The calorie content of dried fruit is also very high. Average about 275 kcal / 100g. This level is 3-5 times higher than the original fresh fruit. The reason is that they are concentrated after the drying process.
After the fruit is dried, vitamins are inevitably lost. However, important minerals such as calcium, sodium, iron and magnesium, as well as cellulose and pectin, are preserved, keeping their original value. Therefore, dried fruit is a snack that contains quite a lot of nutrients.
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The harm of eating spoiled dry food
Dried food still retains its nutritional value after drying. But if you don’t store it properly, dry food will be very susceptible to mold. This causes a significant loss of vitamins and minerals.
Aflatoxin is a toxin produced by the fungus Aspergillus flavus. This substance can cause the body to have liver cancer and cirrhosis. Therefore, you should not use spoiled, moldy foods
This fungus is found in many grains such as corn, rice, peanuts, sunflower seeds, etc.
Not only in grains, but most dry foods, if improperly processed, transported, or stored, can create conditions for mold growth.
Cooking food will also cause mold to die on it. Mushrooms will not grow in the human body. However, the cause of harm to the body is the toxins in the fungus.
Many people think that scraping off mold or washing with water, no longer seeing mold stains on food, is clean. In fact, the toxin of the fungus has penetrated deep inside. Therefore, when it is found that mold has appeared on the food, even if it is exposed to the sun, they are still there, not lost.
In short, when you see dry goods that are moldy or damaged, you should absolutely not use them.
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Store dried seafood properly
One of the top rules for storing dry foods is to keep them in a cool, dry place.
The longest way to keep dry food from getting moldy is to keep it in the refrigerator (a cooler for vegetables). You cover the outside of dry food with newspaper or desiccant paper. Next is a plastic bag tied tightly around the mouth.
In this way, the food remains delicious and retains its original flavor for several months. If they have been molded, they should be discarded, should not be used.
In particular, for dried seafood products, you should leave them in the sun for a few days to dry.
Next, put them in a glass jar with a lid or cover with 2-3 layers of newspaper. Then wrap the outside with a layer of plastic to prevent the smell from spreading to other foods. Finally, you put it on the freezer compartment with the best temperature of -18⁰ C.
Dried seafood does not freeze when stored in the freezer. On the contrary, this is a way to keep seafood delicious while processing. You should not keep them in the refrigerator. Dried seafood can absorb moisture. Therefore, they become hard, no longer delicious, sweet. Store in the refrigerator for 3-4 weeks, should be left to dry in the sun. Continue to carry out storage as directed above.
Above is how to preserve dried seafood at home. Do not forget to follow the News section of Dry Food to update interesting news.
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