1, low temperature storage method. Low temperature storage is a common method to store cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food. Low temperature storage can be divided into refrigeration method and freezing method according to its temperature, and the refrigeration temperature is above freezing point. Frozen foods mainly include vegetables, fresh meat, fresh fish, fruits, dairy products, cooked products and semi-finished products. Freezing method is to freeze food in an environment below freezing point, which is suitable for storing animal food. Freezing can preserve food for a long time without spoilage. However, after long-term storage, although the quality of food has not changed much, its moisture content has decreased, its back-nourishing value has decreased and its taste has deteriorated. In addition, when more than two kinds of food are stored in the same freezer, they should be sealed and isolated with non-toxic food bags. Prevent odors from polluting each other. At the same time, it can also reduce the loss of water in food.

2. Ventilation storage method. Ventilation storage method is mainly suitable for preserving grain, dry grain and food that needs air drying. Their characteristic is that they are afraid of mildew and covering. For example, rice, flour, peanuts, vegetables and other foods need ventilation during storage, which can make mold difficult to grow, maintain the original ingredients of food and reduce mildew.