Milk will expire, nuts will expire, pickles will expire, canned fish will expire, and even plastic wrap will expire ... what else in this world will not expire?
Think about it carefully, people take food as the sky, and food takes safety as the first priority! Eating healthy is very important for maintaining human health, but to eat healthy, we should not only cook food in a healthy way, but also pay attention to the shelf life of food.
Generally speaking, the shelf life of food will be better if it is eaten within the time limit indicated by the merchant. However, some foods have no shelf life, and even the longer they are preserved, the better they taste and the higher their value.
In particular, the following five foods are not afraid of expiration, and the longer they are preserved, the more valuable they are!
First, mature vinegar
According to the national Food Labeling Management Regulations, food labels should clearly indicate the production date and shelf life of food. However, it is also stipulated that there are four kinds of foods that can be exempted from shelf life: drinks, wine, vinegar, edible salt and solid sugar with alcohol content exceeding 10% (including 10%).
In other words, it is normal to see vinegar without shelf life in life, but this does not mean that such vinegar can be preserved indefinitely. Needless to say, vinegar with shelf life should strictly abide by its logo. After all, the shelf life was originally designed to ensure safety, and the manufacturer calculated it before leaving the factory.
But it is often "aged vinegar" with no shelf life, and the acidity is above 4.5 degrees. This kind of mature vinegar can be preserved for a long time without any preservatives, and there is generally no need to mark the shelf life.
But long-term preservation only exists in theory, and the storage conditions in our lives are completely incomparable with those in vinegar factories. Generally speaking, as long as the vinegar after opening is easily affected by temperature and bacteria, it will "deteriorate" the vinegar.
Therefore, even if it is "aged vinegar" with no shelf life, when you find that the vinegar becomes turbid and tastes abnormal, you should throw it away quickly.
Second, white wine.
Many people have heard the saying "friends are old, wine is old". When buying wine, the older the wine, the more expensive it is, and the more popular it is.
However, for alcoholic beverages below 10, this should have a clear shelf life. For alcoholic beverages with a temperature above 10, it has a certain bactericidal effect, and it is difficult for ordinary fungi to survive in it.
This wine can be stored for a long time, and the chemicals in it will react to form ester chemicals, making it more mellow.
Not all wines are suitable for storage in the cellar. Liquor below 32 degrees is not suitable for long-term cellar storage. If the cellar storage time is too long and the alcohol concentration is not enough, the unique properties of wine will disappear and the taste of wine will be affected.
Mellow type: After five years, the taste and unique flavor of liquor will begin to fade.
Maotai-flavor type: high-alcohol liquor is more suitable for long-term cellar storage. The longer it is, the more valuable it is, and it can be preserved like gold.
Third, soy sauce.
Even if the bottle is opened, soy sauce can be safely stored for at least 3 years. The shelf life of soy sauce in a closed container is much longer, but it depends on the type, processing method, quality and storage temperature of soy sauce.
For example, high-quality soy sauce can only be produced by natural fermentation, which usually takes several months to two years. Only this kind of soy sauce can be preserved for more than three years. This is why you should be careful that some brands add chemicals to speed up the fermentation process.
Fourth, honey.
There is no such thing as expired honey, because honey itself is a natural substance with strong antibacterial ability. It is said to be the only natural food in life that will not go bad. This statement has also been confirmed by scientists. Found in the pyramids of Egypt, honey was stored more than 3,000 years ago, and it was still not spoiled when it was discovered.
Honey will not go bad because it is aimed at high-purity natural honey, and most of the honey purchased in life is processed by bee product processing enterprises. If you buy honey with low purity, it will taste sour after the shelf life, and you can't continue eating at that time.
Honey also has a shelf life. In the national honey production standard GB 18796-2005 implemented in 2006, honey enterprises are required to indicate two years on bee products. Most enterprises also aim at two years. Some honey companies mark1August.
If you see honey crystallization, there is actually nothing to eat. Crystallization is only a difference in state and does not affect the quality. If your honey is pure enough.
Honey can still be eaten as long as it doesn't taste rancid. If it is honey mixed with a lot of water or other substances, the shelf life has to be said.
Verb (abbreviation of verb) Pu 'er tea
Pu 'er tea has the reputation of "the older it gets, the more fragrant it gets". After the best edible period, the quality of tea changes. Although the color, aroma and taste of tea show different States, it is still edible. It should be added that the definition of shelf life is not the only criterion to identify whether food has gone bad.
Under normal circumstances, the food within the shelf life will not go bad. However, if the storage environment does not meet the requirements, the taste, smell and appearance of food will change very quickly, even if the food does not exceed the shelf life, it may deteriorate.
So is Pu 'er tea. You can't say that you can eat it indefinitely without a shelf life, but it depends on whether it is stored in an environment suitable for its storage, such as dryness, ventilation and no odor. Otherwise, even Pu 'er tea without shelf life will deteriorate due to the influence of external environment.
Deterioration: not only refers to the change of color, fragrance and aging of tea, but also refers to the inedible state of tea after mildew and smell.
Whether the food goes bad has little to do with the shelf life mentioned in the food. Pu 'er tea, for example, can be stored indefinitely in a suitable environment (normal temperature, ventilation, dryness, no odor and no pollution).