Who knows what the kitchen brown knife board cuts!

The kitchen brown knife board is a cutting board, or cutting board, which is a wooden board that is placed on the table to prevent damage to the table when chopping vegetables.

Precautions for the use of cutting boards].

1. Separation of raw and cooked: Because there are more bacteria and parasite eggs on lettuce, the cutting board will inevitably be contaminated. It's a good idea to have two cutting boards.

2. Keep it clean: After the cutting board is used, use a hard board brush and water to wash off the dirt and sawdust. If there is a fishy smell of fish, meat, etc., you can use salt-dissolved rice washing water or washing spirit to scrub, and then wash it with warm water.

Do not scald it with boiling water, because the protein in the meat remains on the cutting board, which solidifies when it is hot and is not easy to wash. After washing, stand up to dry.

3. After the cutting board is used for a period of time, you can use a kitchen knife to scrape the sawdust on the cutting board, or use a woodworking planer to plan, so that the dirt on the cutting board can be completely removed, and the cutting board can be kept flat and easy to use.

4. The cutting board is generally wooden, because the wooden cutting board has seams or moth-eaten holes, which is easy to breed germs, so it is necessary to wash or pour soup with boiling water frequently to keep the cutting board clean and hygienic.

5. In the hot summer, due to the humid air, the cutting board is easy to mold, so every time the cutting board is used, it should be wiped with a cleaning cloth and placed in a ventilated place to dry.

6. If the cutting board has old mold, you can put the cutting board in rice washing water or put detergent to scrub it, then wash it with water, and dry it in a ventilated place, but do not easily expose the wet cutting board to the sun to prevent it from deforming and affecting its use.

7. Pay attention to disinfection of cutting boards, and the methods of disinfection can be as follows:

Washing and disinfection: Wash the surface and crevices of the cutting board with a hard brush and water, and then rinse with 100 degrees of water.

Sunlight disinfection: The ultraviolet rays in the sunlight have the effect of killing bacteria, and the cutting board should be exposed to the sun when not in use, which can not only kill bacteria, but also dry the cutting board and reduce the reproduction of bacteria.

Salt disinfection: After each use of the cutting board, use a knife to scrape the residue on the board surface, and sprinkle a layer of salt on the board every 6 to 7 days, which can not only kill bacteria, but also prevent the cutting board from drying out.

Brown knife plate.

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