Detergent selection skills:
1. must meet the standards.
The production of detergent must meet the standard of hand-washed tableware detergent. This sign can be found on the package of detergent.
Choose the right category
Cleaners should be clearly marked with Class A and Class B products. Class A products can directly contact or clean food. Class B products can clean tableware and tools, containers, equipment and packaging materials that come into contact with food. This sign can be found on the product packaging, usually on the back of the product.
3. Check the appearance and shape of the product
Liquid products are not layered, and there are no suspended solids or precipitates. The most common detergent is light yellow. Generally speaking, the lighter the color, the better.
Smell
It has no special smell or strong taste.
Wash fruits and vegetables:
Rinse the surface of fruits and vegetables with clear water first, and then add detergent to soak for 5 to 10 minutes. Please note that the concentration of detergent should be around 0.2%, or use it according to the instructions of detergent. According to the different conditions of fruit and vegetable skins, the soaking time should not be too long. Fruits with unsmooth skins such as strawberries can be soaked for more than 10 second. Excessive penetration of non-detergent in fruits and vegetables will lead to the loss of vitamins and the decline of nutritional value. After soaking, rinse with tap water for 2 to 3 times, then select vegetables and fruits and cut them into pieces.