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What should you do if lard spoils easily? Master the correct storage method

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Rendered lard, when stored for a long time, often develops an unpleasant odor due to careless storage, mainly because the fat oxidizes and turns rancid under the effects of light, heat, moisture and microorganisms. Not only does such lard smell bad, but long-term consumption can also cause poisoning. Here are several methods to prevent lard from spoiling: 1. When rendering the fat, cook it as long as possible, and remove all the cracklings before storing. 2. The oil container must be clean; it is best to store it in a light-blocking earthenware jar or a dark glass bottle, sealed with a lid, and kept in a dark, low-temperature

Rendered lard, when stored for a long time, often develops an unpleasant odor due to careless storage, mainly because the fat oxidizes and turns rancid under the effects of light, heat, moisture and microorganisms. Not only does such lard smell bad, but long-term consumption can also cause poisoning. Here are several methods to prevent lard from spoiling:

1. When rendering the fat, cook it as long as possible, and remove all the cracklings before storing.

2. The oil container must be clean; it is best to store it in a light-blocking earthenware jar or a dark glass bottle, sealed with a lid, and kept in a dark, low-temperature place, avoiding high temperatures and light as much as possible.

3. After the lard is rendered, while it has not yet cooled, add a little white sugar, generally 100 g of white sugar per 1 kg of lard, stir well and seal for storage; this keeps the lard from spoiling for a long time and preserves its distinctive aroma.

4. Put a few slices of radish in the container holding the lard, and the lard will not spoil easily.

5. When rendering the fat, add some natural antioxidants such as Sichuan pepper, clove, cinnamon and ginger and render them together; this both prevents spoilage and enhances the oil's aroma.

6. Put vitamin E into the rendered oil while it is cooling (generally 2 capsules per 1 kg); this keeps lard and mutton fat from changing flavor for 1 year and can effectively inhibit the production of the toxic substance nitrosamine.

7. The rendered lard can be stored at low temperature in a refrigerator; generally at 0°C it keeps for more than 2 months, and at -2°C it can be stored for 10 months.

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