Wood cutting boards are mostly made of eucalyptus, rubber wood and pine wood. It is good for pine wood cutting board, because its texture is fine and soft, it is not easy to deform and slag. The newly purchased cutting board should be soaked in salt brine or concentrated brine for two days to allow the cutting board to eat salt. The salt can absorb the moisture in the air, and the humidity can be maintained for a long time, and the cutting board will not be cracked.
When using the cutting board, pay attention to all-round use. Do not use only one part to cut vegetables for a long time. Otherwise, the pine wood board will have bumps and affect normal use. Once there is an unevenness, plan it in time or cut it with a knife. After the pine wood cutting board is used, it must be scraped clean, covered with a clean cloth, and placed in a ventilated place. The cutting board is one of the most frequently used tools in the kitchen. Almost any cooking material should be in contact with it. Therefore, the vegetable pier and the cutting board are the places where the bacteria proliferate, and it is the right place for the disease. According to scientific measurements, more than 400,000 bacteria are hidden per square centimeter on the cutting board, which is the birthplace of many diseases. Therefore, it is necessary to disinfect the vegetable piers and cutting boards in a timely manner.
The commonly used disinfection methods are as follows:
(1) UV disinfection method: After cleaning the pier and the plate and placing it under the scorching sun, it can kill most of the bacteria on the pier and the plate.
(2) Drug disinfection method: The pier and plate can be placed in the solution of O, 1 intestine "Xin Jie Er" or diluted bleaching powder solution. After 10 minutes, take it out and rinse it with water. The sterilization effect is excellent.
(3) Punching and disinfection method: firstly scrape the vegetable pier and the cutting board, and then use boiling water to burn, which can kill 1/3 of the bacteria on the vegetable pier.