Why does salted food have a long shelf life?

Because the pickled food is salty, and the food itself will carry some water, it results in a higher concentration of salt solution. When there are microorganisms attached to it, the salt solution can absorb the water in the microorganisms, and the lack of water makes it difficult for microorganisms to survive and multiply continuously, so that salty things are not easy to spoil.

Pickling is one of the most useful ways to preserve vegetables in the early days. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology for vegetable products with strange flavors. The traditional food of pickles is the crystallization of the wisdom of the Chinese people for generations, and it is a piece of the precious cultural wealth of the motherland

Pickling is a method of salting fresh fruits or other ingredients that have been processed by other methods to make food for the purpose of salt preservation

nitrites in certain pickles.

Too high, not only toxic, but also can synthesize carcinogenic "nitrosamines" with amines in egg white matter foods.

Nitrite is derived from nitrate in control high levels in vegetables. Vegetables absorb nitrogen from nitrogen fertilizer or soil, accumulating non-toxic nitrates, which are converted into toxic nitrites by a few bacteria during the pickling process.

Later, nitrite is gradually exercised or dissected by bacteria, and the concentration will gradually drop to basically disappear after reaching Cen Ling. Foods such as duck eggs and tofu do not contain a large amount of nitrate, and many nitrites cannot be produced after salting. However, due to the pollution of water bodies in China, aquatic products may contain more nitrite.

During drying or pickling, the partial white matter in it is dissected and amines are produced, which are linked to nitrite to become carcinogenic nitrosamines. Salted fish, shrimp skin, dried seafood, dried fish fillet, shredded squid and the like are all subject to nitrosamine contamination, and damp products and stale tasting products are particularly worrisome.

Too much salt or sugar. Sugar stains will not provoke the production of toxic substances, but the sugar content must reach more than 65% forever, which will bring high sugar and high calories. SaltIf you want to keep it forever, it should reach about 15%, the taste is too heavy, and it raises blood pressurePreservativesIt's inevitable.

Because bacteria are more afraid of salt, they can't live in such an environment with a lot of salt.

I think that it is possible that foods that have been marinated with salt do not easily breed bacteria and microorganisms, so they have a long shelf life.

Because foods with high salt content rarely have bacterial growth, it can extend the shelf life of food.

It could be that there are no bacteria on them to multiply, so they can be stored for a long time.

Because food cured with salt will be salty, it will kill certain bacteria and so on, so it will not spoil so easily.

This is because in the process of pickling, some condiments will be added, among which salt has a preservative effect.

Because this thing has become very little water after it has been salted, it is easy to spoil.

Because the pickled things are put with a lot of salt, and then it is not easy to breed bacteria or anything.

This is mainly because this is the characteristic of salt

I think it's mainly because the salty content of pickled food is high, so the natural shelf life is relatively long.

Salt has a shelf life, and its storage time should not be too long, and three years is appropriate. The lack of expiration date is not fake salt, because the chemical properties of edible salt are very stable, and there is no requirement for freshness when eating, even if the expiration date is exempted, it will not cause harm to the health of consumers.

Table salt refers to different sea salt, well salt, mineral salt, lake salt, soil salt, etc. Table salt contains impurities such as barium salts, chloride, magnesium, lead, arsenic, zinc, sulfate, etc.

Salt has a strong insecticidal and sterilizing effect, and is a common drug for the prevention and treatment of a variety of fish diseases, especially the prevention and treatment of fish diseases caused by bacteria, fungi and a variety of parasites.

Salt is one of the necessities of human production and life, with large social demand and minimal consumption elasticity.

Salt has no expiration date, and honey and sugar have no expiration date

Hello. In daily life, most of the salt we see contains iodine, but in fact, there is really no added substance of salt can have no shelf life, as long as the salt is kept free from moisture and pollution, it can be preserved forever, and the salt on the market is added with iodine, zinc, calcium and other trace elements, the shelf life of refined iodized salt is five years, the shelf life of low-sodium salt is three years, the salt must be stored in a cool and sealed environment, and it is generally not able to be stored for too long. Because if you store it for too long, the potassium iodate contained in salt will break down and lose its own effect, so remember to pay more attention to the expiration date on the package.

I believe that many people like to buy a lot of salt when they buy it, and they think that salt is commonly used in life and will not expire, but in fact, salt also has a shelf life, and it cannot be eaten if the shelf life is over, so remember not to buy too much at one time when buying, and for the salt that has been opened, it can be placed for about three years, but remember to put the salt in a cool and sealed place, and it must not be damp, if the opening time is relatively long, it is best not to eat it again, Because such salt has been into too many other trace elements, it will directly affect the shelf life, and remember that edible salt must not be exposed to the sun, so that the salt will be easily sunburned, the best environment for edible salt is dry and protected from light, such a bad environment for the shelf life of edible salt has a prolonging effect.

Hope it helps, I wish you a happy life.

It is okay to use expired salt to soak greens, because salt will not spoil after expiration, so it will not affect the making of kimchi.

Table salt, also known as table salt, is one of the most important substances for human survival, and it is also the most commonly used silly seasoning in cooking. The main chemical component of salt, sodium chloride (chemical formula NaCl), has a history of 99% content in table salt, and potassium chloride is added to the salt produced in some areas to reduce the content of sodium chloride to reduce the incidence of hypertension. At the same time, salt in most parts of the world is used to prevent iodine deficiency diseases by adding iodine, and the salt with iodine is called iodized salt.

Salt is the first of all flavors.

Salt is a cubic crystal with a melting point of 801, a boiling point of 1413, and a relative density.

It has a salty taste and is easy to deliquescent when it contains impurities; Soluble in water or glycerol, insoluble in ethanol, insoluble in hydrochloric acid, neutral in aqueous solution. The solubility in water increases slightly with increasing temperature. When the temperature is lower than , NaCl·2H2O dihydrate can be obtained.

Sodium chloride exists in large quantities in seawater and natural salt lakes, which can be used to prepare chlorine, hydrogen, hydrochloric acid, sodium hydroxide, chlorate, hypochlorite, bleaching powder and sodium metal, etc., which is an important chemical raw material; It can be used for food seasoning and pickling of fish, meat and vegetables, as well as for salting soap and tanning leather; Highly refined sodium chloride can be used to make normal saline, which is used in clinical ** and physiological experiments, such as sodium loss, water loss, blood loss, etc. Sodium chloride can be produced by concentrating crystalline seawater or natural salt lake or salt well water.

Expired salt can no longer be pickled with pickles, because expired salt, if pickled pickles, may produce nitrite, which is not good for the body after eating.

Yes, because it is no problem to expire the pickles, and it will not affect the eating.

For the salt that has expired, of course, you can pickle the pickles, well, there is no problem, because as long as the reputation is cautious and salty, the pickles will also be pickled and then soaked, and then mixed again.

Salt is theoretically sodium chloride is not expired, easy to change is some other substances added in them, the added iodine volatilized, but this is a substance change will not cause harm to the human body, as long as the salt is not polluted, expired can be pickled.

1. Can you still eat salt after it expires?

1) Does table salt have an expiration date?

Some table salt has an expiration date. The main ingredient of salt is sodium chloride, which is the main salty taste, in the past, edible salt is mainly salt, this salt only contains simple sodium chloride, this chemical substance is very stable, therefore, there is no shelf life, even if it is put for a long time moist salty taste is unchanged, in recent years, in order to achieve iodine supplementation, the state stipulates that iodine is added to salt, and this salt has a shelf life.

2) Can I still eat salt after it expires?

Salt can still be eaten after expiration. Whether it is a simple salt or iodized salt shirt quietly, how long to put it will not affect or never eat, iodized salt has a shelf life, mainly because the iodine component is easy to be oxidized and decomposed, after 18 months of shelf life, the iodine component is very low, can not play the role of iodine supplementation.

3) The harm of eating expired salt.

Iodine deficiency. Iodine is one of the essential trace elements of the human body, lack of iodine is easy to cause goiter, fetal bone growth abnormalities, brain development retardation and other deficiencies, therefore, can not eat expired salt for a long time, and it is best to buy a small amount of salt, it is recommended to buy new salt once a few months.

It can be pickled, salt has no expiration date, and the date on it is the best before date.

Salt can still be eaten after expiration. Iodine will slowly volatilize, and salt will agglomerate, but it will not affect the leakage of birds. Whether it is simple salt or iodized salt, how long it is put does not affect the consumption, iodized salt has a shelf life, mainly because the iodine component is easy to be oxidized and decomposed, after the shelf life of 18 sail burning months, the iodine content is very low, can not play the role of iodine supplementation.

Salt does not expire, but pickles should be eaten sparingly.

Yes, it's okay if the salt expires.

The saying is that someone goes, but in fact, there is no expired, and it should still be usable, because it is salt after all? There's nothing bad about her.

Vegetable pickling is a long-standing vegetable processing method, because the processing method is simple, low cost, easy to preserve, the product has a number of unique color, fragrance, staring at the pure taste, for other processed products can not be replaced, so vegetable pickled products are popular with consumers.

Salt should not have an expiration date, that is, it can't be spoiled.

Real salt should not have an expiration date, just like real honey (there is no expiration date).

Generally speaking, kimchi and pickles that are scientifically processed and marinated for less than two days will not be harmful to health.

There is a peak in nitrite in pickles, but this does not mean that pickles should not be eaten. In fact, the nitrite content in pickles is not too much, and it will definitely exceed the standard. In fact, during the pickling process, the nitrates in the pickles will also die out on their own.

After the peak period, the nitrite of Hongzheng in pickles will slowly decrease downstream.

Summary. Hello, edible salt has no expiration date. Salt has no expiration date, and some edible salt on the market can be exempted from the standard expiration date, so don't think it is fake salt if you encounter one that has no expiration date.

Most edible salt has a shelf life of about one year, because salt will contain iodine and zinc, selenium, calcium, iron, riboflavin and other trace elements, the presence of these elements will shorten the shelf life of edible salt, like refined iodized salt, there are fewer impurities, its shelf life will be slightly longer, can be stored for about 5 years, and there are edible salts such as low-sodium salt The shelf life is about 3 years. Once the salt has expired, it is best not to eat it again, as it may not only cause harm, but also have little benefit, because the trace elements are no longer available at that time.

Hello, edible salt has no expiration date. Salt has no expiration date, and some edible salt on the market can be exempted from the standard expiration date, so don't think it is fake salt if you encounter one that has no expiration date. Most edible salt has a shelf life of about one year, because the salt contains iodine and trace elements such as zinc, selenium, calcium, iron, riboflavin, etc., the presence of these elements will shorten the shelf life of edible salt, like refined iodized salt, there are fewer impurities, and its shelf life will be slightly longer, which can be stored for about 5 years, and the shelf life of edible salt such as low-sodium salt is about 3 years.

Once the salt has expired, it is best not to eat it again, as it may not only cause harm, but also have little benefit, because the trace elements are no longer available at that time.

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Because iodine is added to table salt, the iodine element in salt will volatilize with the passage of time, thereby affecting the effect of iodine supplementation, so salt has a shelf life, although salt will not be bad after the shelf life, but long-term consumption of non-iodized salt is not good for the human body.

The following points should be taken into account when using and storing salt:

1. Sealed and stored.

Iodized salt is affected by heat, light and wind, etc., and is easy to oxidize and decompose and make iodine ineffective, so iodized salt should be stored in a covered dry and colored sealed container. Store in a dry, cool place away from sunlight and air moisture. Eat as you go, don't buy too much at once and store it for a long time.

2. Avoid stir-frying at high temperatures.

Iodized salt will be decomposed into elemental iodine and volatilized when encountering high temperatures, so do not use salt to "burst the pot" when stir-frying, and should wait for the eight ripe vegetables before putting in salt, which can reduce the loss of iodine.