First of all, honey, fresh and ripe honey, is a transparent or translucent colloidal viscous liquid. Sugar accounts for more than 3/4 of the total honey, and the water content is low, so bacteria and yeast can't survive in honey. In addition, honey also contains 0. 1%-0.4% bacteriostatic agent. Therefore, mature honey is not easy to deteriorate if it is kept for a long time. However, if it is not ripe honey or inferior products mixed with water, it will ferment and foam after a period of time, turn sour and be inedible.
Followed by liquor, liquor with alcohol content over 10%, which is commonly known as liquor with temperature over 10℃, has its own disinfection function. Under sealed conditions, microorganisms are not easy to invade and reproduce, so they will never deteriorate. However, this does not mean that the longer the wine is stored, the better. After five years, the taste of ordinary aromatic liquor will be weakened and the flavor will be weakened. Maotai-flavor aged wine is good wine, but whether Luzhou-flavor wine stored for many years is good wine is still inconclusive.
Then there is vinegar, which has the function of bacteriostasis and sterilization, and can be used for food preservation and preservation, such as acid soaking. Vinegar has a long shelf life, but it is also affected by technology and raw materials. Brew mature vinegar with better technology, seal it in a jar and put it underground. The longer the year, the more mellow the taste.
Finally, salt, the main component of which is sodium chloride, has very stable chemical properties. Like sugar, edible salt is often used to preserve food and is a natural preservative. However, iodized salt, which we often eat, will reduce the iodine content if it is kept away from light and high temperature for too long, but the quality of the salt will not change.