The following are some common dangers:
1. nutrient loss. During the storage of frozen food, many nutrients will be reduced due to low temperature, among which vitamins are the most important. 2. Too many bacteria cause diseases. Some people think that many bacteria will die at such a low temperature, but this view is wrong. Excessive bacteria can cause diarrhea, spasm and so on. It is harmful to human health.
3. it is not easy to save. Generally, the shelf life of quick-frozen food is very short, which indicates that its actual storage time is very short. If it expires, it will affect the taste and even threaten health. One of the most common quick-frozen foods is quick-frozen jiaozi. There are many precautions when eating frozen food. The following are five points for attention when eating frozen jiaozi. 1. After the quick-frozen jiaozi bought from the supermarket is cooked, it should be cooked before it is completely thawed in jiaozi. Because the dumpling wrappers in jiaozi will stick together when they are thawed, if cooked at this time, jiaozi will be ruined and the taste will be affected. 2. When buying quick-frozen jiaozi, you should look at the description of jiaozi ingredients on the jiaozi packaging bag. If there are many ingredients, it means that there are probably other food additives besides the normal ones in jiaozi. Therefore, the fewer kinds of ingredients on the packaging bag, the better, and the healthier it is for the human body.
3. Pay attention to the nutrient composition table behind jiaozi. Many people will notice that some jiaozi tastes chewy when they eat jiaozi. In fact, the main reason is that a lot of salt is added, and sodium is the main factor. So be sure to pay attention to the content of sodium in the nutrient composition table. If the content is too high, it will cause certain harm to health.
4. When making quick-frozen jiaozi, add plenty of water to prevent jiaozi from sticking together. At the same time, a small amount of salt should be added, which can increase the boiling resistance of dumpling skin and prevent it from rotting and affecting the taste.