Honey can be preserved for thousands of years. The oldest honey came from 5,500 years ago…
Is this… Is this true?
Food professionals said lightly that there was nothing to make a fuss about. Many foods did not have a shelf life. The key was that the preservation method should be correct.
Honey: Don’t put it in the refrigerator, but seal it.
The content of glucose and fructose in honey reaches more than 60%, the water activity is very low, the growth of microorganisms will be inhibited, and it can be stored for a long time at normal temperature.
Honey does not need to be put in the refrigerator. If it is put in, some white crystals will appear at the bottom of the bottle. This is glucose precipitation at low temperature, which has nothing to do with adulteration and deterioration of honey, but it can be eaten normally.
Once honey has been opened, it must be sealed and sealed.
Otherwise, even if it is still within the shelf life, it may deteriorate ahead of schedule. Honey sold on the market will generally be marked with a shelf life of 24 months.
As for the question of whether it can last for thousands of years… is this to be reserved for future generations as ancestral treasures?
In theory, it is not impossible, but it is also a little difficult. On the one hand, honey is easy to absorb moisture; On the other hand, there will still be a small amount of microorganisms such as yeast, which may also make honey sour.
Wine, vinegar, sugar and salt: shelf life may not be marked,
According to < < Food Labeling Management Regulations > >:
Beverages and wines with ethanol (i.e. Alcohol) content of more than 10% (including 10%), as well as vinegar, edible salt and solid sugar, may not be marked with shelf life.
Alcohol and acetic acid have antibacterial effects. Salt and sugar can increase the osmotic pressure of food and make microorganisms unable to survive.
Therefore, people through the ages have used their wisdom to create many foods that have no shelf life and can be stored for a long time, such as:
Old bacon, pickled salted fish, pickled pickled vegetables, pickled vegetables, pickled ham, candied fruit…
Even if alcohol and acetic acid volatilize and salt and sugar absorb moisture and agglomerate after opening the package, the quality of these foods will decline and the edible safety will not be affected.
Soy sauce: It does not contain preservatives and can be stored for a long time.
Is it because there is a lot of salt? It’s not.
The process of brewing soy sauce is a large-scale sterilization operation.
- The raw materials for brewing soy sauce are cooked at high temperature and sterilized. The subsequent fermentation process will be strictly controlled and will not be contaminated by miscellaneous bacteria. Filling is aseptic operation; During the brewing process, the hydrolysis reaction produces various amino acids, and continues to metabolize phenylpyruvic acid, phenylacetic acid and benzoic acid, thus enabling the brewed soy sauce to have anti-corrosion capability.
There is no preservative on the label of soy sauce bottle, and the shelf life is 24 months, which is completely achievable.
Soy sauce only needs to be stored at normal temperature and does not need to be put in the refrigerator.
Soy sauce without Kaifeng will not deteriorate immediately even if it expires for a period of time and does not need to be thrown away immediately.
Rice and miscellaneous beans: prefer to be dried and can be frozen.
All kinds of rice and miscellaneous beans (starch beans such as red beans, mung beans and broad beans, excluding soybeans) have very low moisture content and are [dry goods], so they can be stored for a long time.
Rice and miscellaneous beans must be kept in a dry and ventilated place.
If rice and miscellaneous beans are sealed and stored in the freezer of the refrigerator, you can really eat them whenever you want, and you don’t need to worry about mildew and damage.
It’s just… It takes up more refrigerator space and may cost some electricity.
Air-dried dried meat: just dry enough
Only [dry goods] can be stored for a long time.
If the dried meat is not properly sealed and placed in a damp place, fat oxidation will slowly occur. However, if it is well preserved, it can be eaten at ease even if it exceeds the shelf life, and the taste and flavor are slightly worse.
Similarly: frozen aquatic products, frozen vegetables, frozen meat… Don’t pass on what [40 years of zombie meat].
Milk powder: It is easy to deteriorate after opening.
No matter canned, boxed or bagged milk powder, unopened milk powder can be stored for a long time without deterioration.
After Kaifeng, milk powder must not be put in the refrigerator.
Attention is [no]. The humidity in the refrigerating chamber is high, which is easy to cause milk powder to absorb moisture, agglomerate and deteriorate. After opening, attention should be paid to isolating air and sealing it as much as possible.
If it looks obviously heavier in color, smells like it has no original fragrance and peculiar smell, feels like moisture absorption and caking are serious, and rushes up to be seriously layered, it can basically be concluded that the milk powder has deteriorated and should not be eaten.
Dr. Clove will sum up again. If you want the food to last long, the key is two words:
Dry, dry, dry
Seal Seal Seal
Not… Refrigerator.