White salmon for more than 8 months and shellfish for more than 3 months; Vegetables blanched with boiling water can be frozen for 10 to 12 months, and those that have not been blanched can only be stored for 3-4 months, and tomatoes can be frozen for up to 8 months.
The frozen storage temperature is generally around-65438 08℃. In order to achieve fresh-keeping effect, it must be kept at a low temperature before eating or processing, otherwise the quality of food cannot be guaranteed. It is worth noting that in a frozen environment, general bacteria will be inhibited from growing or killed, but this does not mean complete sterilization. Some freeze-resistant bacteria can still survive, so there is still the risk of microbial contamination in food.
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In addition to judging by the storage time, Li Guangping, a senior national food inspector, also introduced a method to distinguish whether frozen meat has gone bad in an interview with Health Times.
He said, "stale or even rotting meat often has four characteristics: poor elasticity, high viscosity, bad smell and mixed broth." If the meat smells bad, when you press the meat with your fingers, it won't bounce after being pressed down, and the color of the meat is dark, and the surface is dirty and sticky. Such meat must not be eaten. "
People's Daily Online-Pay attention to the shelf life of frozen meat such as chickens, ducks and pigs, and do not exceed 6 months.