春节,许多家庭均制作或买腌制食品当年货。为了延长贮存时间避免变质,很多人会将腌制品放入冰箱。其实,这样做适得其反。腌制品在制作过程中均加入了一定量的食盐,氯化钠的含量较高,盐的高渗作用致使绝大部分的细菌死亡,从而保证腌制食品有更长的保存时间,不需要用冰箱保存。若将其存入冰箱,尤其是含脂肪高的肉类腌制品,因冰箱内温度较低,而 Spring Festival, many families are making or buying pickled foods the same year. In order to prolong storage time to avoid deterioration, many people will pickles into the refrigerator. In fact, this is counterproductive. Pickled products in the production process were added a certain amount of salt, sodium chloride content is higher, the role of salt hypertonic effect of most of the bacteria died, thus ensuring the preservation of preserved foods have a longer time, do not need Save with the refrigerator. If it is stored in the refrigerator, especially with high fat meat salted products, because the refrigerator temperature is low, and