What does vinegar count as spoiled? Why does vinegar have no expiration date

Vinegar is an aqueous solution of 3% 5% (mass fraction) of acetic acid. In addition to acetic acid, it generally contains some other trace substances. Specific substances include potassium acetic acid, calcium, sodium, ferrous salts, and so on.

Good vinegar should have the unique aroma and ester aroma of vinegar, and should not have a bad smell. The sour taste is soft, the aftertaste is long, mellow, not astringent, and there is no peculiar smell. Brewed vinegar has a black-brown, brownish-yellow, amber, etc., depending on the variety, and brewed vinegar that has been left for a long time may appear cloud-like precipitation (but it does not affect consumption).

The prepared vinegar is purely an aqueous solution of acetic acid, which is very clear and transparent in appearance, but dull, not as easy to mold and deteriorate as brewed vinegar, and there will be no turbidity and precipitation for a long time. If you find that (1) the expiration date has passed, it means that it has deteriorated; (2) The sour taste is mutated, there is a strange smell, and the prepared vinegar has been precipitated for a long time, indicating that it has deteriorated. If you are satisfied, thank you!

If it is edible vinegar, aged vinegar, or white vinegar, because it has not been covered for a long time, and there is a layer of white film on the surface, it is not moldy, but the "membrane-producing yeast" or "acetic acid bacillus" in the brewed vinegar, which is multiplied and grown in large quantities under aerobic conditions. The quality is down.

Vinegar is not so easy to deteriorate, or how do people always say "old vinegar", in fact, as long as the vinegar is well sealed, the longer it is kept, the more fragrant it is, and there is no need to be afraid of bacteria, because it is a weak acid. Not adapted to bacterial survival.

If it is not stored in a sealed seal, it will react with carbon dioxide in the air to form white calcium carbonate.

Vinegar also contains other substances, if there is sediment, peculiar smell, it means that it has deteriorated, although there will be nothing wrong with eating, but it is better not to buy spoiled

Vinegar and wine are two special "existences", the shorter the age is bland and tasteless, and the longer the vintage, the longer the fragrance. However, the vinegar now sold in the market has an expiration date.

What is going on?

1. First of all, the shelf life of vinegar is a national regulation for the industry, and it is also a manifestation of protecting the rights and interests of consumers. The shelf life of bottled vinegar is generally about 3 years, and the vinegar used in the diet can be used according to this shelf life.

2. However, vinegar will appear in appearance with the change of seasons, such as the temperature is higher in summer, the performance of vinegar will be long, and it needs to be filtered and heated before it can be eaten, if the vinegar has become turbid, it can not be eaten.

3. Although vinegar can play a role in disinfection, sterilization and antiseptic, it is easy to deteriorate, for example, in the processing process, if the environment is not clean, vinegar eels and vinegar lice will be produced, and the human body is likely to be infected with parasitic diseases after eating.

4. In order to make vinegar.

To maintain its intrinsic shape, care should be taken during the preservation process that bottled vinegar is used up within the expiration date, and bulk vinegar is filtered, boiled and then packed into clean bottles.

In short, we should use and preserve vinegar rationally in life, and place vinegar in a clean and low-temperature environment, and cover it tightly for later use to prevent qualitative changes in vinegar during the shelf life.

Vinegar is a fermented food, which will not deteriorate at high temperatures, but if exposed to the sun or volatilized at high temperatures, it will condense into lumps and change.

Vinegar is very difficult to deteriorate, a bit like wine, vinegar generally does not go bad, no matter how many years, it will only become more and more sour, and after a long time, you only need to cook less on the line, otherwise it will be too sour.

Take a look at the expiration date, don't use it if it's expired. If it doesn't expire and you're really worried, put it in the refrigerator and store it.

The acidity of acetate in the market generally ranges from degree to 6%. The acidity above the degree is called "old vinegar", (the acidity of the old vinegar was adjusted from the degree to 6 degrees by the Shanxi Vinegar Industry Association in 2011), and most of it is brewed. Even if this kind of aged vinegar does not add any preservatives, it can be stored for a long time without spoiling, and there is generally no need to mark the expiration date.

There is also a type of vinegar blended with glacial acetic acid, the acidity of this kind of vinegar is not brewed according to the traditional process, the acidity is difficult to reach 6 degrees, and microorganisms will breed, so for vinegar with acidity below the degree, manufacturers generally must add food preservatives such as sodium benzoate to ensure quality, and this kind of vinegar needs to indicate the shelf life. Those vinegars on the market that are free of standard and shelf life generally refer to old vinegar with acidity above the degree and does not contain any preservatives.

Precautions for vinegar use.

Vinegar is rich in organic acids, after entering the human body, it will promote the increase of gastric juice and strengthen the digestive function of gastric acid, but because of the rich organic acids it contains into the human stomach, it will corrode the gastrointestinal mucosa and aggravate the development of ulcer disease, and can make the digestive organs secrete a large amount of digestive juice, increase the digestion of gastric acid, increase gastric acid, and aggravate ulcers, so such patients should have contraindications on the consumption of vinegar.

People with skin allergies, itching, edema, asthma and other symptoms caused by vinegar and some people who are unwell with vinegar should be cautious to prevent allergies and discomfort caused by vinegar. Vinegar consumption in patients with low blood pressure will lead to a decrease in blood pressure, and adverse reactions such as dizziness, dizziness, headache, and general weakness will occur, so patients with low blood pressure should have contraindications to the consumption of vinegar.

The nutritional value in vinegar is very rich, so if the temperature is right, then there will be microbial growth in vinegar, despite vinegar.

After a very strict high-temperature disinfection and sterilization work, in the process of transportation, sales, use and storage, it is inevitable that there will be the possibility of contamination, which is easy to cause mildew and deterioration, and the vinegar at this time is inedible.

Vinegar is a fermented sour liquid condiment to starchy grains (sorghum, yellow rice.

Glutinous rice, indica rice.

etc.) as the main material, with grain bran and rice husk as auxiliary materials, which are fermented and brewed. Vinegar is one of the main condiments in cooking, mainly sour, aromatic, widely used, and is the main raw material of sweet and sour flavor.

Vinegar has a shelf life, and the older it is, the better the quality. Vinegar is a liquid containing acetic acid made from glutinous rice, wheat, sorghum, corn, bran or wine and other ingredients, which is a traditional condiment in China, and oriental vinegar originated in China with a history of at least 3,000 years.

Does vinegar have an expiration date? Isn't the older the better?

According to the relevant regulations of our country, the shelf life of bottled vinegar is generally about 3 years, if it is a high-concentration aged vinegar, it is not easy to become a lump of stupid socks, the longer it is left, the more mellow it will be, and the longer the age, the better.

If it is aged vinegar with a low concentration, preservatives may be added to it, and the preservatives have a certain shelf life, and if the preservatives have passed the shelf life, then the vinegar will gradually deteriorate.

Vinegar production methods can be divided into brewing and artificial synthesis, the former is brewed by microbial fermentation, and the latter is made by blending edible acetic acid, adding water, acidulants, seasonings, food colorings, etc.

1. The nutritional value of vinegar is very rich, so if the temperature is suitable, then there will be microbial growth in vinegar, although vinegar has undergone very strict high-temperature disinfection and sterilization work, but in the process of transportation, sales, use and storage, it is inevitable that there will be the possibility of contamination, which is easy to cause mildew and deterioration, and the vinegar at this time can not be eaten.

2. If the vinegar needs to be preserved, you can pour the remaining vinegar into a non-metallic container, heat it to 80 degrees, and then bottle it and seal it after cooling; If it is some vinegar with low acidity, it must be stored in a cool, dry place; After the opened vinegar is used up, cover it tightly, pay attention to wipe the remaining vinegar at the mouth of the bottle, and note that the vinegar cannot be stored in a place with high temperature and high humidity.

If you want to store vinegar for a long time, you need to heat it, or choose to pour a town or layer of sesame oil on the surface of the vinegar, or you can put some salt in it to mix, which can help to prolong the storage time of vinegar.

In summer, because the weather is hot, vinegar is more likely to deteriorate, so when you eat vinegar in summer, you must be careful about spoilage, and if there is spoilage, you should try to avoid taking it. So at this time, you can accompany Hui to put the vinegar in the refrigerator and refrigerate.

3. Vinegar needs to be paid attention to when preserving, first of all, vinegar is made through brewing, so vinegar and wine have similar characteristics, so when the vinegar deteriorates, there will be a turbidity and precipitation, so vinegar has a shelf life, generally speaking, it can be put for about 6 months to a year, and after buying vinegar, pay attention to the production date of vinegar, if the vinegar has reached the expiration time, then it can not be used.

4First of all, vinegar is white vinegar and aged vinegar, when choosing vinegar, generally speaking, the vinegar looks more distinct in color, smell the taste, excellent vinegar taste pure, and there is no white mold, but also no sediment.

When choosing vinegar, you also need to pay attention to the acidity of vinegar, because the acidity of vinegar is usually the higher the better, so when choosing vinegar, the older the vinegar, the better the quality, and because vinegar has two kinds of bottled and bagged, for bottled vinegar, the shelf life is usually longer, and the shelf life of bagged vinegar is shorter.