Unverified78% confidenceDecision RuleTime unknown
蒜香型腌料若含脱水蒜粉可长期保存，含新鲜蒜蓉的湿腌料开封后需冷藏并在2周内用完，否则易发酵变质
1
Sources
78%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
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Unverified膏状/酱状复合料开封后需冷藏并在1-2个月内用完，其水分活度高于粉状料，室温存放易霉变哈喇，独居少做饭者应选小包装单次用83% similarUnverified预处理蒜蓉/姜蒜泥比整头蒜方便但氧化快，开封后冷藏3-5天风味流失严重，一次用不完不建议买预处理装82% similarUnverified不建议一次性大量囤鲜姜蒜：生姜常温超2周易失水干瘪或发霉，大蒜受潮易发芽霉变。家庭单次采购按2-3周用量为宜，姜用湿沙埋藏或冷藏保鲜膜包裹，蒜需干燥通风避光。81% similarUnverified纯芝麻酱开封后容易油脂分离和氧化，夏季建议冷藏保存，开封后尽量在两三个月内用完，否则容易产生哈喇味80% similarUnverified无添加纯花生酱开封后必须冷藏并在1-2个月内吃完，且需搅拌回油；家庭消耗慢建议选340g及以下小瓶装，避免大瓶氧化哈败（花生酱的花生油易氧化产生哈喇味）79% similar
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