Can you pack steak in a western restaurant?

Yes, you can take it away, but many restaurants charge a fee.

Let's take a look at the internalization of packaged texts.

1. Fish and sea are fresh.

Fish and seafood are highly nutritious and are also breeding grounds for E. coli to multiply. At a temperature of about 20 and after 6 hours, 1 E. coli will multiply 100 million. Therefore, after taking the leftover fish or seafood home, it must be thoroughly heated, and some wine and green onions, ginger and other ingredients should be added, which can not only keep it fresh, but also have a certain bactericidal effect.

2. Vegetables. This type of food should not be packed because cooked vegetables contain nitrites. Overnight salting of vegetables will further increase the nitrite content.

3. Staple food. Staple foods are easy to be contaminated by bacteria, and the toxins of bacteria are not easy to decompose and destroy even if they are heated at high temperatures, so it is best to eat starchy foods within 4 hours. Otherwise, the food is inedible even if it is not spoiled from the outside.

Precautions. 1. Cold food is not suitable for packaging because it has been left for a period of time after cooking.

2. Packaged dishes should be put in the refrigerator quickly, and should be eaten as soon as possible, not for too long.

3. Packaged cooked food must be cooled before entering the refrigerator, otherwise the heat brought in by the food will cause water vapor condensation, which can promote the growth of mold and lead to mildew of the entire refrigerator meat food.

4. The packaged cooked food placed in the refrigerator must be returned to the pot after being taken out. The temperature inside the refrigerator can only inhibit the growth of microorganisms, but not completely kill them.

Absolutely, packaging is now allowed.