The kitchen is a place full of love and warmth, but it is often "dangerous".
Most Chinese families have only one piece of chopping board, and some even use a piece of chopping board for many years. The surface is often scarred and the residue of food is often left on the board.
Slightly damp will mold all kinds of toxic substances, of which aflatoxin is the 1 category of carcinogens in the country, causing the culprit of liver cancer.
In addition to mold, the number of bacteria on the chopping board is also staggering.
According to statistics from authoritative organizations, the use of fecal cocci on the board over 3 months is 200 times that of toilet seats.
In addition, there are 2 million staphylococci per square centimeter, tens of thousands of E. coli, causing diarrhea, intestinal infection and other diseases.
Many families have more than one piece of chopping boards.
Facing bamboo, wood or plastic boards.
How can you pick out suitable ones for yourself?
Can it ensure hygiene and convenience?
Lignocellulosic boards are of good elasticity and are not easy to crack. For those who often hack and chop, wooden boards can hardly be used better.
When buying the chopping board, you should be in the regular shopping mall or supermarket, and identify the manufacturer. As long as the regular manufacturer's wooden board, the color is the original timber, there is no risk of dyeing, you can rest assured that the choice.
Attention: afraid of moisture, easy to absorb water and mold.
If the wood plate is used up, if it is not maintained properly, it will breed mold and affect human health, and shorten the service life of the chopping board.
Maintenance methods: after use, wash in time, erect placed, usually also need regular oil and maintenance, to prevent cracking.
After cutting the meat products, we repeatedly use the knife to scrape it on the surface several times, remove some grease and wash it again. At this time, it is not easy for the bacteria to breed so quickly.
Bamboo chopping board
Bamboo chopsticks, which are slightly different from hardness and wood, are also natural materials and generally do not have safety risks.
However, bamboo chopsticks are easy to skidding. If they are not careful, they may cut their hands and are very unfriendly to the knives. If the cutters are more advanced, it is best not to pick bamboo chopsticks.
Note: if the purchased bamboo board has a peculiar smell, it is recommended to put it in the ventilating place for a few days, so that the odor can be evaporated before being used.
Plastic chopping board
This kind of material has no water absorption, medium hardness, convenience and lightness, and is not easy to mold. But the plastic board is not wearable, and it will chip off for a long time. During the process of cutting, plastic particles may enter some sticky food. These particles will enter the blood and go to the body later because it is too small. It doesn't drain. It also does not wash well after processing high fat food, nor is it resistant to high temperature and direct sunlight. Without adding antibacterial ingredients, it is easy to breed bacteria.
Note: from a safety point of view, it is not recommended to use plastic chopping boards. If you want to buy, try to find large business overbought big brand products.
Maintenance: avoid direct sunlight. Do not cut hot ingredients. Rinse with hot water and proper detergent.
Synthetic chopping board
There are mainly two kinds of synthetic chopping boards: plant fiber synthetic materials and all synthetic materials.
The synthetic chopping board has less water absorption, less chip loss, friendly knives and no skid food. But the price is too high to do big jobs. There is no problem in cutting vegetables everyday, but if you want to chop pork ribs, do not use them. Each knife is silver.
Attention: when you buy, check whether there is any antibacterial function.
The boards of synthetic materials do not possess antibacterial functions themselves, but rely on the manufacturers to add antibacterial materials on the surface. Without this material, the cost performance of synthetic materials can not be very good.
Key recommendations: bamboo and wood chopsticks are relatively safe.
The first choice in the kitchen is bamboo and wood materials, and plastic boards are safe for cutting fruits and vegetables or soft cooked food.
Daily use and maintenance skills of chopping boards:
First, separate and rinse, dry, hang up, clean before use, and maintain regularly. (raw food and cooked food should be separated with different boards, including cutters).
(2) once a week, baking soda, salt or white vinegar can be used to sterilize.
3. If the chopping board has cracked or chip off, don't give up.
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Editor: integration stove online autumn autumn