1. Vinegar disinfection: Just sprinkle some vinegar on the cutting board of the cut fish, put it in the sun to dry, and then rinse with water, there will be no fishy smell.
2. Scalding and disinfection: First use a hard brush and clean water to clean the surface and gaps of the cutting board, and then rinse it with 100 ℃ boiling water.
3. Sunlight disinfection: The ultraviolet rays in the sun have the effect of killing bacteria. When the cutting board is not in use, it should be exposed to the sun. This will not only kill the bacteria, but also make the cutting board dry and reduce the propagation of bacteria.
4. Disinfection with salt: after each use of the cutting board, use a knife to scrape the residue on the surface of the board, and sprinkle a layer of salt on the surface of the board every 6 to 7 days, which can sterilize and prevent the cutting board Dry and cracked.
5. Scallion and ginger disinfection: the cutting board will produce a strange smell after being used for a long time. Wipe the chopping board with raw spring onion or ginger, then rinse with hot water while scrubbing with a brush, the strange smell will disappear