Can vinegar soy sauce oil be served in stainless steel containers

Do not use stainless steel containers for vinegar sauce, because commonly used stainless steel (such as austenitic stainless steel) is not resistant to the corrosion of sodium chloride, and the main components of sodium chloride are sodium ions and chloride ions. Stainless steel will not corrode if the chloride ion content is less than 25 ppm in a chloride ion environment (i.e., stainless steel will not corrode. If the chloride ion content is greater than 25ppm, stress corrosion, porosity, and intergranular corrosion will occur in stainless steel, while the sodium chloride in vinegar is about 2%, and the sodium chloride content in soy sauce is as high as 16-18%, which is very corrosive.

The heavy metals in stainless steel, such as nickel, chromium, and manganese, will become ions and mix in the liquid after corrosion, and the heavy metals in the food processed with such vinegar and soy sauce are easy to exceed the standard.

Different people have different opinions on the question of whether vinegar soy sauce oil can be packed in stainless steel containers. Some people think that stainless steel containers can hold vinegar soy sauce oil, because stainless steel has good corrosion resistance to acids, alkalis and salts. But there are also people who oppose it, thinking that stainless steel is not suitable for vinegar soy sauce oil, because vinegar is acidic, contains a lot of acetic acid, and the pH value is relatively low, even if it is 316L stainless steel, it is not resistant to low pH corrosion, and long-term corrosion will lead to the dissolution of components in stainless steel, so that heavy metals such as nickel ions will rise.

Soy sauce contains a lot of salt, and over time, the salt will also cause stainless steel corrosion.

Therefore, there is no consensus on whether stainless steel containers can hold vinegar soy sauce oil. If you have any questions about this, it is recommended that you consult a professional food container expert or chemical engineer to understand the correct way to do it.

Vinegar, soy sauce and oil are best not packed in stainless steel containers.

Vinegar is acidic, contains a lot of acetic acid, and the pH value is relatively low, even if it is 316L stainless steel, it is not resistant to low pH corrosion, and long-term corrosion will cause the components in stainless steel to dissolve, so that heavy metals such as nickel ions will rise. Soy sauce contains a lot of salt, and over time, the salt will also cause stainless steel corrosion. Therefore, it is recommended to use porcelain or plastic containers for soy sauce vinegar, rather than stainless steel.

Stainless steel is very stable to vinegar and oil, you can put it, no problem.

Soy sauce is not allowed. Good stainless steel has more chromium (about 18%) and nickel (about 9%), and neither chromium nor nickel can resist the corrosion of chlorine in salt, while soy sauce contains salt. So it's better not to leave it for a long time.

Stainless steel containers can not contain vinegar, stainless steel containers are metal, and vinegar is acid, the two will have a certain chemical reaction, with the accumulation of time, long-term storage will indeed produce chemical reactions, so that toxic metal elements are dissolved, harmful to health.

Acetic vinegar is high in acidity and should not be stored in stainless steel containers, it is best to use glass bottles for storage. Vinegar produced by solid-state fermentation method using grains as raw materials is easy to precipitate during storage, and it is normal to eat it with confidence if there is no other abnormality during the shelf life. After the product is opened, pay attention to cover it at any time after use, so as to reduce the volatilization of flavor substances of the product and the pollution of dust and microorganisms in the environment.

There are various types and names of vinegar on the market, and each has its own characteristics in terms of raw materials and production technology. Compared with blended vinegar, brewed vinegar has a higher content of non-volatile acids, soluble solids, more abundant amino acids, organic acids and other substances, a soft taste, and a uniform foam after shaking and is more durable. The vinegar has a unique aroma, and the inferior products generally have a peculiar smell or a weak taste.

If you don't wash it, there are two cases, the vinegar inside is already dry, or it is not dry.

1 If it is dry, pour the oil into it, whether the oil is hot or not, the only problem is that the taste of the oil will be affected, if you can accept it, then it will be fine;

2 If it doesn't dry, you can only pour cold oil into it, and the hot oil will easily make the vinegar splash out and burn, or the next time you pour oil into the pot, the vinegar will splash out, and it will still burn.

I think the general situation is that there is a lot of vinegar scale in the vinegar bottle, so it is not easy to clean, the subject will ask so, and I will talk about the cleaning method:

1 Grab a small handful of unwashed rice, pour it into the bottle, pour in an appropriate amount of water, and tighten the cap. Shake the bottle vigorously and use the starch from the rice rubbing against each other in the bottle and the rice washing out during the shaking to clean the dirt on the bottle wall. Then pour out the rice and water and rinse the bottle with clean water.

2 Crush the shells of fresh eggs as much as possible, mix them in warm water and pour them into the bottle. Tighten the cap and shake the bottle vigorously, the eggshell has a friction effect, and the egg white has a strong detergency power. After shaking for a while, pour out the egg shell and water, add water and rinse it two or three times, and the bottle will become very clean.

If grease adheres to the inside of the bottle, you can add some detergent to the water to enhance the decontamination ability.

3 If the dirt on the inner wall of the bottle is heavier, you can find some fine sand and pour it into the bottle. Dissolve some edible alkali in warm water and pour it into a bottle as well. Then tighten the cap and shake the bottle vigorously, with the help of the friction of the sand and the decontamination ability of the alkaline water, it can effectively wash off the dirt inside the bottle.

Then rinse it several times with clean water to clean the bottle with heavy dirt.

Remember, after washing, turn the bottle upside down and drain the water.

Probably not, vinegar and edible oil are completely different in nature, and the moisture in vinegar will definitely affect the quality of edible oil.

It must be able to be filled, vinegar is a cruet bottle, edible oil is vegetable oil, they are two different products, if the vinegar bottle is not washed, there is still vinegar in it, and it cannot be filled with edible oil if it is not washed.

It is not possible to directly fill the cooking oil without washing, and the peanut oil will also have a sour taste, and the dishes made are not delicious. The premise is to wash the remaining vinegar in the bottle first; Dry it and make sure there is no water in the bottle, as oil and water are mixed together and can easily splash on your body when heated.

If not, the vinegar bottle should be washed and dried before it can be filled with cooking oil.

It's better to wash it, otherwise it will turn sour.

No, be sure to wash it and then dry it before putting it on.

No, it will cause the oil to become bad.

Of course not, do you think your stir-fried dishes smell like vinegar?

It is okay to store it for a short time, and when it is stored for a day or two, it is no problem, but it is not possible to store vinegar in a stainless steel container for a long time.

Reason: Salt and vinegar are weak acids, and it is impossible to easily dissolve the metal elements in stainless steel tableware, but stainless steel is divided into many materials. On the logo of stainless steel tableware, look at the nickel and chromium content.

Products with a chromium content of 18% to 19% and a nickel content of 8% to 9% are stable and will not corrode easily in a short time. If there is no marking, it can be tested with a magnet. The stainless steel that can be firmly absorbed is definitely not good, which proves that it has a low nickel content, that is, poor corrosion resistance; On the contrary, the quality of the products that cannot be adsorbed is higher.

The most accurate way to test is to suck the bottom of the stainless steel container, because the edge of the container can sometimes become magnetic due to polishing, and it will also be able to hold during the test.

Some cheap stainless steel tableware has poor corrosion resistance, and there will be excessive metal dissolution. Better quality stainless steel tableware, strong stability, will not be corroded by salt and vinegar in a short time.

If stored for a long time, a small part of corrosion will still occur, and the trace metal elements will slowly accumulate in the human body, which is not conducive to human health after reaching a certain amount, so it is recommended not to use stainless steel containers to store vinegar for a long time.