1、生熟(shu)(shu)判(pan)斷:牛油生時(shi)候表皮鮮綠色放置逐漸變熟(shu)(shu)表皮逐漸變黑完全成(cheng)(cheng)熟(shu)(shu)時(shi)表皮變成(cheng)(cheng)墨黑色并捏著(zhu)有些軟了(le)時(shi)候食用了(le)未成(cheng)(cheng)熟(shu)(shu)牛油要切開或食用哦(e)沒熟(shu)(shu)沒法(fa)吃(chi)

2、存放(fang)時(shi)長(chang):牛油保(bao)存時(shi)間長(chang)短(duan)根(gen)據成熟(shu)狀態和存放(fang)環境(jing)狀態而同具體根(gen)據生熟(shu)判斷(duan)(duan)標準去判斷(duan)(duan)注(zhu)意別放(fang)太久(jiu)注(zhu)意壞(huai)掉了哦~ 

3、常(chang)溫保存:成熟度高牛油(you)室溫下放上三~五天自成熟生(sheng)牛油(you)則放置5~7

天

4、冷(leng)藏(zang)保(bao)鮮:冷(leng)藏(zang)溫度4~8℃佳能(neng)低于(yu)4℃免凍傷根據成熟度同冷(leng)藏(zang)時(shi)間般

5~10天

5、切開保(bao)(bao)存(cun):請(qing)注意(yi)切開牛油肉暴露空氣容(rong)易變黑(hei)次只用(yong)半請(qing)務(wu)必有核半保(bao)(bao)留要去(qu)核灑(sa)上檸檬汁用(yong)保(bao)(bao)鮮膜包好放入(ru)冰(bing)箱好了(le)