许多家庭，为了延长食品贮存的时间，避免变质，将腌制品放入冰箱，其实这样反而适得其反。首先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，从而保证了腌制食品有更长的保存时间，无需用冰箱保存。若将其存入冰箱，尤其 Many families, in order to prolong the storage time of food, avoid spoilage and put cured products into the refrigerator, are in fact counterproductive. First, a certain amount of salt is added during the production of the salted product, the content of sodium chloride is relatively high, and the hypertonic effect of the salt causes most of the bacteria to die, thereby ensuring that the salted food has a longer storage time, No refrigerator to save. If it is stored in the refrigerator, especially