How long can garlic paste be stored in oil

Garlic puree can generally be stored in oil for 3-10 days, depending on factors such as oil type, storage temperature, sealing degree, and freshness of the garlic puree. When garlic puree is soaked in refined vegetable oil and refrigerated, it can usually be stored for 7-10 days. Plant oil can isolate air and slow down oxidation, while refrigerated environments inhibit bacterial growth. It is recommended to choose peanut oil or sunflower seed oil with a high smoke point. Garlic puree should be completely immersed in the oil and stored in a clean and sealed container. Use dry utensils when retrieving daily to avoid introducing moisture. If the oil is found to be cloudy, the garlic paste changes color or has a rancid taste, it should be discarded immediately. Garlic puree stored at room temperature can only last for 3-5 days in oil. High temperatures can accelerate oil spoilage and microbial growth, especially in summer when mold is prone to occur. When using oils with high unsaturated fatty acid content such as olive oil, the oxidation rate is faster. If the garlic paste is not thoroughly dried or the container is not disinfected, the shelf life will be further shortened. Surface bubbles, oil layer separation, or sticky garlic paste are all signs of metamorphism.

It is recommended to control the amount of garlic paste used within one week each time, and divide it into small portions for refrigeration. Adding a small amount of salt can help inhibit bacteria, but it will accelerate the softening of garlic paste. Long term storage can be achieved by freezing, mixing garlic puree with oil in a ratio of 1:2 and dividing them into ice cubes. It can be stored for 1-2 months, but the taste is slightly inferior after thawing. Regardless of the storage method, it is recommended to check for any odor or abnormal texture before consumption. For those with gastrointestinal sensitivity, it is recommended to prepare and use it on the spot.