Scientific research and practice have proven that honey, white wine, vinegar, sugar and salt are foods that will not degenerate. Honey Honey is a nutritious natural nourishing food and one of the most commonly used tonics. According to the analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health, and fructose, glucose, amylase, oxidation Enzymes, reductases, etc., with nourishing, moistening, detoxification effect. Fresh and mature honey is a transparent or translucent jelly-like viscous liquid. Sugar accounts for more than 3/4 of the total amount of honey and has a low moisture content. Bacteria and yeast cannot survive in honey. In addition, honey also contains 0.1% -0.4% of bacteriocin. Therefore mature honey is not easy to degenerate for a long time. However, if it is not mature honey or a poor quality product that has been mixed with water, it will ferment and bubbling, sour, and inedible for a while. Liquor liquor with alcohol content of more than 10%, which is commonly known as 10 degrees or more, has its own disinfection effect. Under sealed conditions, microorganisms are not easily invaded and difficult to reproduce, so they are never degenerate. However, this does not mean that the longer the wine is kept, the better. After 5 years of ordinary flavor liquor, the taste will be lighter and the aroma will be weakened; the Maotai-style wine is a good wine, but whether the aroma stored for many years is good Wine is currently inconclusive. Liquor is different from rice wine, beer, and fruit wine. It contains very little sodium, copper, and zinc, and is almost free of vitamins and calcium, phosphorus, iron, etc. It contains only water and ethanol (alcohol). Traditionally, it is believed that liquor has blood circulation, aids in medicine, increases appetite, eliminates fatigue, cultivates sentiments, makes people light and refreshes. Drinking a small amount of low-alcoholic liquor can dilate small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids on the blood vessel wall, and benefit the circulatory system and cardiovascular and cerebrovascular diseases. Vinegar vinegar has antibacterial and bactericidal effects and can be used for preservation and preservation of foods such as sour stains. The vinegar has a relatively long shelf life, but it is also affected by the process and raw materials. Better brewing vinegar, sealed with jars and placed underground, the longer the vintage, the more mellow the taste. The color of real vinegar is brownish red or colorless, transparent, shiny, with incense or ester or mellow; sour, soft, slightly sweet, not astringent, long aftertaste; appropriate concentration, no precipitate. Fake vinegar is made by diluting industrial acetic acid directly. The color is light and dark; the acidity rushes into the eyes when the bottle is opened, and there is no fragrance. The taste is thin and there is a bitter and astringent taste except acidity; there are sediments and suspended matters. Bottles containing bulk vinegar must be clean and dry. Add a few drops of white wine and a small amount of salt in the bottle filled with vinegar, mix and place, you can make vinegar become fragrant, not easy to grow long-term, can be stored for a long time. It is also possible to add a little sesame oil to the bottle of vinegar so that the surface is covered with a thin film of oil to prevent mild deterioration of the vinegar. In the vinegar bottle put a light blue, a few garlic, can also play a role in anti-mildew. In addition, vinegar should not be used to hold brass, because copper will react with acetic acid, etc., resulting in copper acetate and other substances, eating unhealthy. Solid sugar-containing solid sugars include commonly used white granulated sugar, white sugar, rock sugar, and single crystal rock sugar. Solid sugars, due to their low internal water content and strong osmotic pressure, are not conducive to the growth of microorganisms and are difficult to be contaminated. Sugar is also commonly used to preserve foods such as candied fruit and preserved fruit. However, sugar tends to absorb moisture. If it is improperly placed and its nature changes, it will be contaminated by microorganisms. Salt salt is the main component of sodium chloride, chemical properties are 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 avoid high temperatures, it will take too long to reduce the iodine content, but the salt quality will not change Fruit Powder,Guava Powder,Blackcurrant Powder,Blueberry Powder Xi'an Healthway Biotech Co.,Ltd , https://www.xahealthway.com