Food spoilage is very common in life, but also brought us a lot of trouble, if which kind of food never spoil, eat more at ease. Scientific research and practice has proved that honey, white wine, vinegar, sugar and salt is not spoiled, and can be preserved for a long time.

First of all, honey, fresh ripe honey, transparent or translucent gelatinous viscous liquid, sugar accounts for more than 3/4 of the total honey, water content is less, bacteria and yeast can not survive in the honey. In addition, honey contains 0.1%-0.4% bacteriostat. Therefore, mature honey is not easily spoiled even if it is left for a longer period of time. However, if the honey is not mature or has been watered down, it will ferment and bubble after a period of time and become acidic, so it cannot be consumed.

Secondly, white wine, white wine with an alcohol content of more than 10%, which is commonly known as more than 10 degrees of wine, has a disinfectant effect in itself. Under sealed conditions, microorganisms are not easy to invade and difficult to reproduce, so it is never spoiled. But this does not mean that the longer the wine is stored, the better, the ordinary aroma of white wine to 5 years later, the taste becomes lighter, the aroma is weakened; soy sauce aged wine is good wine, and stored for many years of strong aroma of wine whether it is a good wine is not yet conclusive.

Then there is vinegar, which has antibacterial and antiseptic effects and can be used for food preservation and antiseptic, such as sour stains. The preservation period of vinegar is relatively long, but it is also affected by the process and raw materials. The better process of brewing aged vinegar, with altar sealed in the ground, the longer the year the more mellow flavor.

Lastly, table salt, whose main ingredient is sodium chloride, is chemically very stable. Like sugar, table salt is often used to preserve food and is a natural preservative. However, we often eat iodized salt, if you do not avoid light and high temperature, put too long iodine content will be reduced, but the salt quality will not change.