Do condiments need to be kept in the refrigerator?

Fermented and watery condiments need to be stored at low temperatures.

There are two main types of condiments that need to be refrigerated and preserved in daily life.

1.Fermented condiments.

Condiments such as soybean paste and fermented bean curd are produced by microbial fermentation, and there is no guarantee that the microorganisms in them are completely inactivated when they are sold. Therefore, if it is not refrigerated after opening, it is likely to accelerate the growth of microorganisms at room temperature, causing the condiment to deteriorate.

2.Condiments that are high in nutrients and contain more water.

This type of condiment is higher in nutrients and more water, such as salad dressings, oyster sauce and other condiments with high protein content and a certain amount of water. These condiments provide nutrients and moisture to mold, and if stored at room temperature, they are likely to become a breeding ground for mold and mildew. Food mould may produce carcinogenic mycotoxins, which can be harmful to human health when consumed.

Condiments with higher levels of oil, such as chili paste, may oxidize the fat at room temperature, affecting the flavor.

Do condiments need to be kept in the refrigerator How should commonly used condiments be stored.

How commonly used condiments should be stored.

Fermented condiments such as fermented bean curd, tempeh, soybean paste, fish sauce and shrimp paste, etc., will introduce production bacteria in the current production process, and the subsequent preservation treatment cannot completely kill the microorganisms inside, so they still maintain biological activity during the shelf life of the finished product.

With the extension of shelf life and the change of room temperature, the microorganisms in the condiment will increase geometrically by an order of magnitude, and the product will gradually show irreversible deterioration.

Condiments containing eggs, milk, vegetables and fruits, such as mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc., the higher the storage temperature or the longer the storage time, the more serious the degree of non-enzymatic browning.

They also usually contain high levels of oil, which is prone to fat oxidation during storage, and when a hala flavor is produced, the aldehydes, ketones, and acids produced can destroy fat-soluble vitamins.

With the gradual reduction of protein, sugar, amino acids, organic acids and other contents in products, the nutritional quality and flavor of food are also greatly reduced, and mildew is very easy to occur. Mold may produce a class 1 carcinogen – aflatoxins.

These condiments are suitable for drying at room temperature after opening the lid

Dry condiments such as five-spice powder, pepper, thirteen spices, fennel, Sichuan pepper, etc., such condiments have low moisture content and are not suitable for microbial survival, and the products are suitable for storage in a cool and dry place to prevent the absorption of moisture from deterioration.

Condiments with high salt content, such as soy sauce and soy sauce, contain high concentrations of sodium and chloride ions, and microorganisms are prone to lose water in this environment, limiting their growth and reproduction.

Acidic condiments such as aged vinegar, white vinegar, etc., have a low pH value, and the metabolic system in the microbial cells in this environment cannot function normally, and the growth and reproduction are restricted.

If conditions permit, try to store it in the refrigerator, especially such condiments such as soybean paste and fermented bean curd, which are seasonings produced by microbial fermentation, and if not stored at low temperature, it is easy to accelerate its deterioration.

Some of the condiments say that after opening the lid, please refrigerate and preserve, if the indoor temperature is really high, and the condiments that are not tried frequently, it is necessary to put them in the refrigerator for refrigeration.

Some condiments need to be refrigerated. Take a look at the instructions for use.

Hello, pickled food can be put in the refrigerator, it is best to put it in the refrigerator cold hunger raid storeroom rotten brother. Its advantages: 1. It can better preserve the ingredients and prolong the shelf life of food.

2. Pickled foods may contain some probiotic flora, so proper consumption has a certain effect on improving the body's immunity. 3. Increase appetite.

In daily life, we habitually put the fruits and vegetables and meat we bought into the refrigerator for preservation, but ignore the daily storage of condiments used in cooking, in fact, some condiments need to be put in the refrigerator, and some are not suitable for putting in the refrigerator, the following will introduce to you which condiments need to be put in the refrigerator for preservation, which condiments are not suitable for storage in the refrigerator.

1. Which condiments need to be stored in the refrigerator.

1. Peanut butter, sesame sauce seasoning.

Peanut butter, sesame sauce can be stored at room temperature before opening, but remember not to store at room temperature for a long time after opening, although this kind of seasoning is said to contain relatively high oil, not easy to deteriorate, but long-term storage at room temperature will lead to its "strange taste", and some of the nutrients will also be lost.

There is also tomato sauce, tomato sauce and tomato sauce are two different seasonings, tomato sauce is cooked sauce, and tomato sauce is raw sauce, if the tomato sauce is stored at room temperature after opening, it is particularly easy to breed bacteria and mildew, so after using tomato sauce, remember to put it in the refrigerator in time to preserve.

2. Fermented seasonings such as fermented bean curd, tempeh, and fish sauce.

Fermented seasonings such as fermented bean curd, tempeh, and fish sauce will be added to some bacteria and microorganisms in the production process, and the microorganisms in the post-processing process cannot be completely killed, and these microorganisms will not be active in the sealed state, but contact with air at room temperature will keep these microorganisms active and accelerate mildew. I believe that and everyone will have a similar experience, after opening, the bean curd and tempeh will produce mold after a few days.

3. Oyster sauce. Oyster sauce needs to be refrigerated in the refrigerator, because oyster sauce is not a fermented condiment and is not resistant to high temperatures, so it must be stored in the refrigerator after opening the lid. This is written on the bottle label of oyster sauce, but few people notice it.

Oyster sauce is high in amino acids and proteins, which can easily lead to excessive microbial overgrowth and spoilage, spoilage, and clumping. Even the more stable and easy-to-preserve "reprocessed oyster sauce" that is now commonly available on the market should be placed in the refrigerator after opening the lid.

2. Which condiments are not suitable for storage in the refrigerator.

Like five-spice powder, pepper, thirteen spices, chili powder, Sichuan pepper, bay leaves, etc., are all dry seasonings, and their storage is important in moisture and mildew prevention. Inside a humid refrigerator, they will gradually absorb moisture and even deteriorate. To keep the spices for a long time, pack them in airtight containers and store them in dry, cool cabinets.

Honey can be kept in a cool place. Because when the temperature is lower than 20 or the moisture content is less than 20%, the honey will crystallize, although it does not affect the flavor, it is relatively inconvenient to eat.

The above is all the content of which condiments need to be put into the refrigerator for preservation, which condiments are not suitable for storage in the refrigerator, I hope it can help you understand the relevant knowledge of condiment refrigerator preservation, more decoration knowledge, decoration company evaluation, decoration cases, please continue to pay attention.

1. Liquid seasoning preservation of edible oil, vinegar and soy sauce - it needs to be packed in a glass bottle, if you want to be longer, you need to put a few cloves of garlic slices, which not only preserves the original flavor, but also prevents the formation of white film.

2. Preservation of salt - it should be placed in a sealed, dry container.

3. The preservation of rice wine - it is best to place it in the jar, at a room temperature of about 20 degrees, in a cool and dry place, in a place with air circulation, if you add a few red dates or a few black dates to the wine, it can make the wine taste more mellow and long.

4. Chicken essence and monosodium glutamate are susceptible to moisture, do not get wet when using eggplant liangqi, screw the lid tightly after use, and stop in a cool place.

5. Thirteen spices, five-spice powder, pepper powder, pepper powder - it is best to buy trembling small packages and use them up as soon as possible. When storing seasoning powder, the cap of the bottle containing seasoning powder should be tightened or the mouth of the bag should be sealed, and attention should be paid to dry and airtight storage to prevent moisture and mildew.

1. The food in the refrigerator needs to be kept fresh.

2. It is best to seal the food in the refrigerator for refrigerated or frozen storage, because the air in the refrigerator is closed, and there will be odor residues, and there will also be bacterial breeding.

3. Because although the ambient temperature is relatively low, bacteria will still multiply, so it should be covered with plastic wrap.

4. Putting fruits and vegetables in the refrigerator will dry the food, it is recommended to cover it with plastic wrap to lock in the moisture of the food.

5. It can block dust and prolong the shelf life of food.

Hello friends, there are many ways to store condiments in the warehouse, and dry preservation is one of the most commonly used methods for cavity reform. For example, put condiments, such as salt, soy sauce, vinegar, etc., in a container, and store the container in a cool and ventilated place indoors. It is also necessary to avoid direct sunlight, humid environment, and the proximity of concentrated heat sources to prevent condiments from spoiling.

In addition, you can also take the method of sticking a film, and the container is attached to the round car with a waterproof membrane to prevent moisture from penetrating, so as to maintain the freshness and taste of the condiment.

Many people buy food and throw it in the fridge when they buy it. Whenever you open the refrigerator, it's always a mess inside. In fact, the food code in the refrigerator is enlarged, if the location is not right, the temperature is not right, and the quality of the food will also be greatly affected.

In general, the temperature is highest at the refrigerator door and lowest near the back wall; The upper layer of the refrigerator is warmer and the lower layer is colder; The crisper is rarely turned over and is close to the lower level, so the temperature is lowest there. Therefore, we might as well divide the refrigerator refrigerator into 6 areas according to the temperature order: refrigerator door frame, upper door, upper back wall, lower door, lower back wall, and crisper.

1. Suitable for placing on the door shelf of the refrigerator: foods that are packaged but opened and will not spoil in one or two days, such as ketchup, salad dressing, sesame sauce, hoisin sauce, cheese, butter, jam, juice, etc., as well as eggs, salted duck eggs and other egg foods.

2. It is suitable for placing it near the door on the upper floor: cooked food, yogurt, desserts, etc. When storing these foods, the temperature should be avoided and cross-contamination of raw and cooked foods should be prevented, so they should not be placed in the lower layer.

3. It is suitable for placing on the back wall of the upper layer: leftovers, leftover soy milk, packaged soy products, etc. Since these foods are prone to bacterial growth, a temperature slightly below 0 is optimal.

4. It is suitable to be placed near the door on the lower floor: all kinds of vegetables and temperate fruits such as apples and pears, and they should be packed in fresh-keeping bags to avoid freezing damage due to low temperature.

5. Suitable for placing on the back wall of the lower layer: food that is not cooked but needs to be preserved at low temperature, such as water tofu, salted kelp silk, etc., as well as food that is tightly packaged and not afraid of cross-contamination, as well as food that is waiting to be slowly thawed, is suitable for storage in the coldest place, such as the back wall of the lower layer.

6. It is suitable for placing in the fresh-keeping box: sour refrigerated meat, semi-frozen fish, shrimp and other seafood. Because the bacteria in aquatic products are often resistant to low temperatures, slightly higher temperatures are easy to accelerate their reproduction, and the fresh-keeping box can not only play an isolation role, avoid cross-contamination, but also have the effect of heat preservation to avoid temperature fluctuations caused by frequent opening and closing of refrigerator doors.

In addition, if there is a special adjustable temperature crisper box, it is best to put the meat in a -1 -1 crisper box.

The refrigerator also has a certain shelf life for storing food, and it can be stored for two to three days at most to effectively lock in the nutrients of the food. For example, eggs are kept fresh and meat is frozen.

That is, after the food is cooled, seal it with plastic wrap, so that it should have the effect of keeping fresh, but it can be too long if it is left for a day and a half.

The food in the refrigerator must be packed in a plastic bag or plastic wrap individually, so that it will be fresh, and the preservation effect will be very good.

Keep the plant in the refrigerator, and it is best to seal it so that it does not smell and still keeps it fresh.

Ripening should be opened, not too much, please take care of its food.