Can lard be put in the refrigerator?

Many people like to eat lard very much. Lard can be stored in the refrigerator and if stored in the refrigerator, the shelf life can be extended. Many things in life need to be stored in the refrigerator. The refrigerator has the function of safety and freshness. However, if lard is stored in the refrigerator, it must be sealed well, otherwise it will cause the lard and other foods to mix with each other. It must be sealed and put in the refrigerator.

What is the shelf life of lard?

Lard can be kept for about two months at room temperature, and can be stored for nearly a year at below zero degrees. As a food ingredient, lard has a relatively long shelf life and can be used safely within its shelf life.

Whether you refine your own oil or purchase lard, it must be refined and purchased in a quantitative manner according to your personal consumption. Lard must be consumed within the shelf life because it is a fat that you consume every day, so health is the top priority.

What happens if you eat moldy lard?

Lard mold means that mold reproduces in lard. When the temperature and humidity reach an environment suitable for mold, large areas of mold will occur. Acute poisoning caused by mold-contaminated food may cause the consumer to experience severe poisoning symptoms or even death in a relatively short period of time. Frequent consumption of lard contaminated by mold may cause the consumer to develop liver cancer. It is best not to consume spoiled cooking oil.

How to preserve lard

1. Add some salt or sugar when the oil is just cooked. This can extend the storage time of the oil. It is best to store it in a ventilated and cool place.

2. Due to the high temperature in summer, the refined lard is difficult to solidify, which affects the storage time of such oil. After refining the oil, remove it from the heat, and when the oil temperature drops to about 80 degrees, add sugar and stir well. The ratio of sugar to oil can be 1:15. After adding sugar to the oil, pour it into a porcelain jar and soak it in cold water to solidify without changing its taste.

3. Remove the residue from the lard and let it cool down until it is no longer hot. Then pierce the vitamin E capsule, squeeze out the oil inside the capsule, and mix it with the lard. One capsule is enough for every pound of oil.

4. After the lard has cooled completely, put a spoonful of soybean oil on it. Be careful not to put it in a place that is too hot. As long as it's not so hot that the lard melts, it's fine and you don't need to put it in the refrigerator.

5. Find a clean container, preferably a light-proof jar or dark glass bottle, pour the warm lard that has been filtered out of the oil residue into the container, sprinkle some sugar (putting some sugar in the lard will help preserve the lard in summer and make the lard look whiter. Pour 1 level spoon of sugar into 1 pound of oil. The spoon is a commonly used 15 ml spoon at home), let it cool completely, then cover and seal.

6. Melt the lard in a clean pot. When it is 70% to 80% hot, add a dozen or so Sichuan peppercorns. Remove from the pot when the peppercorns turn golden or emit a fragrant aroma.

7. When refining the oil, you can put a few fennel seeds, put a slice of radish or a few soybeans when filling the oil, and add a little sugar, salt or soybean oil to the oil. It can be stored for a long time without any strange smell.

Reason: The reason why lard deteriorates is oxidation. Vitamin E is an antioxidant. Soybean oil also has an antioxidant effect and can isolate lard from the air.