How to preserve fried chestnuts

Be sure to store the fried chestnuts carefully and eat them as soon as possible, because the shelf life of fried chestnuts will be shorter. Generally speaking, they can only be stored for 2 to 3 days at most. After a long time, they will deteriorate. Eating such chestnuts will not only fail to protect your health, but may also easily lead to gastrointestinal problems. If the fried chestnuts are not eaten, you can put them in the refrigerator. Let's take a look at this aspect.

How to store fried chestnuts

1. Spread out and save. Cooked chestnuts contain a certain amount of moisture, which needs to be dissipated. If the heat is not dissipated well, they will deteriorate and rot, so they need to be spread out and left to dry, and should not be stored in a sealed container.

2. Place in refrigerator. If you have a refrigerator at home, it is recommended to put the cooked chestnuts in the refrigerator and heat them up next time you eat them. The disadvantage of this method is that repeated heating will affect the taste of the chestnuts.

PS: After freezing in the refrigerator, chestnuts can be heated in the microwave, and they will still be fragrant when eaten!

No matter which storage method you use, it is best to eat it within a week. If it is left for too long, not only will it taste bad, it will also go bad.

It is also important to note that if you find that the chestnuts are spoiled, do not eat them as it may cause poisoning.

Storage precautions

Generally speaking, the more vigorous the chestnut's own respiration is, the shorter the storage time will be after harvesting. The respiration of chestnuts is also divided into aerobic respiration and anaerobic respiration. Aerobic respiration will cause chestnuts to release a large amount of energy during storage, causing mold; while anaerobic respiration will produce a large amount of harmful substances, causing the chestnuts to deteriorate.

The temperature of the storage environment is also a major factor that affects the shelf life of chestnuts. The higher the temperature, the faster the chestnuts respire. Moreover, sudden changes in the storage environment will stimulate some active factors in chestnuts and promote the respiration of chestnuts.

Microorganisms are one of the main causes of decay of stored chestnuts. The production of microorganisms is related to the humidity, temperature and air of the storage environment, so special attention needs to be paid.