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

1. Fermented condiment

Soy sauce, fermented bean curd and other condiments are all produced by microbial fermentation, which can not guarantee that the microorganisms in them are completely inactivated when they are sold. Therefore, if it is not stored in cold storage after opening, it is likely to accelerate the growth of microorganisms and deteriorate the seasoning at room temperature.

2. Condiments with high nutrition and high moisture content

This kind of condiment is rich in nutrition and moisture, such as salad dressing and oyster sauce. Protein has a high content and a certain moisture content. This seasoning can provide nutrition and moisture for mold. If stored at room temperature, it is very likely to become a hotbed of mold breeding and mildew. Food mildew may produce carcinogenic mycotoxins, which will endanger human health if eaten. Seasonings with high oil content, such as Chili sauce, will undergo fat oxidation at room temperature, which will affect the flavor.

Do you need to put the condiments in the refrigerator? How to preserve common condiments?

How to preserve common condiments?

Fermented condiments, such as fermented bean curd, douchi, bean paste, fish sauce, shrimp paste, etc., will introduce production strains in the current production process, and can not completely kill microorganisms in the subsequent fresh-keeping treatment, so they still maintain biological activity during the shelf life of finished products.

With the extension of shelf life and the change of room temperature, the microorganisms in condiments will increase geometrically and the products will gradually show irreversible deterioration.

Seasonings containing eggs, milk, fruits and vegetables, such as mayonnaise, salad dressing, tomato sauce, peanut butter, Chili sauce, etc. The higher the storage temperature or the longer the storage time, the more serious the non-enzymatic browning.

They usually contain high fat and are prone to fat oxidation during storage. When it produces pungent taste, the aldehydes, ketones and acids produced will destroy fat-soluble vitamins.

With the content of protein, sugar, amino acids and organic acids in the product gradually decreasing, the nutritional quality and flavor of food are also greatly reduced, which is prone to mildew. Mold may produce a major carcinogen-aflatoxin.

These condiments are suitable for dry storage at room temperature after opening the lid:

Dry condiments, such as spiced powder, pepper, thirteen spices, fennel, pepper and so on. Low water content, not suitable for microbial survival. This product is suitable for storage in a cool and dry place to prevent moisture absorption and deterioration.

Condiments with high salt content, such as soy sauce and fermented soybean oil, contain high concentrations of sodium ions and chloride ions, so microorganisms are easy to lose water in this environment, and their growth and reproduction are limited.

Acidic condiments, such as aged vinegar and white vinegar, have low pH value, so the metabolic system in microbial cells cannot work normally in this environment, and their growth and reproduction are limited.