Click on the Shaw Hospital star
The people take food as heaven
I want to eat all the colors and flavors
Condiments are essential
Most people have a variety of condiments in their homes
And all are kept at room temperature in the kitchen
You can get it when you cook
Condiments that can be said on the Internet
It must be refrigerated or it will spoil
Take oyster sauce, for example
Does oyster sauce really have to be refrigerated in the refrigerator?
Soy sauce, vinegar, monosodium glutamate, tomato sauce, hot sauce, pepper
And how to save correctly?
Today we will talk about it together
What is oyster sauce made of?
In essence, oyster sauce is a condiment made from oysters (oysters) as raw materials, and is added to dishes (soups) to enhance the umami taste.
From the perspective of the limitation of the national standard, oyster sauce is a condiment made by using the juice after oyster cooking for concentration or directly enzymatic digestion of oyster meat, and then adding salt, sugar, starch or some other raw materials and additives.
If the quality of oyster sauce is relatively high, it will contain a certain amount of amino acids, mineral zinc, taurine and other nutrients, adding dishes can not only properly supplement nutrition, but also enhance the taste.
Does oyster sauce really cause cancer?
Online claims that oyster sauce causes cancer
There are two main ways to say it
Is there any scientific basis for this?
Let's make it clear...
Statement one
"Carcinogenic threat" of irrational storage
Oyster sauce contains more than 18 kinds of amino acids, a variety of mineral trace elements, esters, organic acids and other substances. If the oyster sauce is stored at room temperature for a long time after the lid is opened, it is easy to decompose oxidation, increase the pollution of harmful microorganisms, and it is easy to deteriorate.
Therefore, after the oyster sauce is opened, the reasonable storage method is to put it in the refrigerator (0 ~ 4 ° C) refrigeration, if it is stored at room temperature for a long time (especially in the kitchen with a higher temperature), it will undoubtedly increase the risk of its corruption and mildew, then it is possible to produce harmful substances such as aflatoxin and increase the risk of carcinogenicity.
Therefore, when buying oyster sauce, try to choose a small bottle of oyster sauce, shorten the storage time, and be sure to refrigerate it after opening the lid, and eat it as soon as possible.
Statement two
Carcinogenic threat of sodium glutamate
Internet rumors that "oyster sauce contains a certain amount of sodium glutamate, sodium glutamate when heated will produce sodium pyroglutamate, and sodium pyroglutamate is a carcinogen, so once oyster sauce is heated, it will cause cancer", then, is this statement true?
Like monosodium glutamate and chicken essence, oyster sauce also contains a certain amount of sodium glutamate (fresh substance), sodium glutamate when heated to more than 120 ° C, it is indeed possible to produce sodium pyroglutamate, but this substance does not cause cancer to the body, but after heating will lose its umami taste.
Because of this, we recommend that you add fresh condiments before starting the pot, which can meet the needs of umami and do not produce rumored harmful substances.
How should I save my favorite condiments?
The correct way to preserve oyster sauce is here
So how to keep the other condiments in the house?
Correct preservation posture for different condiments
There is a difference
These condiments are opened after the lid is opened
Refrigerate
●Fermented condiments:
Such as curd milk, tempeh, bean paste, fish sauce and shrimp paste, such condiments in the current production process, will introduce the production of bacteria, follow-up preservation process can not completely kill the microorganisms contained, so in the finished shelf life still maintain biological activity.
With the extension of shelf life and room temperature changes, the microorganisms in condiments will increase geometrically, and the products will gradually show irreversible deterioration.
●Condiments containing egg, milk, vegetables and fruits:
Such as mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc., the higher the storage temperature or storage time of such condiments, the more serious the degree of non-enzymatic browning.
They also usually contain higher oils and fats, which are prone to fat oxidation during storage, and when they produce a harrah flavor, the aldehydes, ketones, and acids produced will destroy fat-soluble vitamins.
With the gradual reduction of protein, sugar, amino acids, organic acids and other contents in the product, the nutritional quality and flavor of the food are also greatly reduced, and it is very easy to mildew. Mold may produce a first-degree carcinogen, aflatoxin.
Suitable for dry preservation at room temperature
● Dry condiments such as five-spice powder, pepper, thirteen spices, fennel, peppercorns, etc., such condiments have low moisture content, not suitable for microbial survival, the product is suitable for storage in a cool and dry place to prevent the absorption of water from deterioration.
●Condiments with high salt content such as soy sauce, soy sauce, etc., such condiments contain high concentrations of sodium ions and chloride ions, microorganisms in this environment are very easy to lose water, growth and reproduction is limited.
●Condiments with strong acidity, such as aged vinegar, white vinegar, etc., such condiments have a low pH value, and the metabolic system in the microbial cells in this environment cannot operate normally, and growth and reproduction are limited.
Why is it not recommended to eat after expiration?
In fact, most condiments will have a shelf life, and they must be optimistic when buying.
After the condiment is opened, the microorganisms in the environment will enter the product, constantly decomposing the nutrients in it, and with the extension of time, nutrients such as amino acids, sugars, proteins and vitamin C are constantly decreasing, the nutritional value is gradually reduced, and the flavor is getting worse and worse;
To make matters worse, some microorganisms also metabolize to produce toxic substances, so condiments that have exceeded their shelf life are not recommended.
What else do I need to pay attention to when eating condiments?
● Avoid excessive salt intake: soy sauce and fermented soy products (tempeh, curd milk, bean paste, etc.) have a high salt content, and the salt content of 6 to 10g of soy sauce (about one small spoon) is equivalent to 1g of salt.
● Avoid nutrient loss: Oyster sauce, fish sauce and other aquatic condiments are recommended to be added before the pot is released to avoid cooking at high temperatures, destroying nutrients, and losing umami.
● Rational use, the degree of food: the natural taste of food is the most precious, avoid using a large number of condiments to cover up their original natural taste when cooking.
Sum up
Many condiments also have their shelf life
Don't eat it after it expires
Carcinogens may be produced after deterioration
And some are suitable for refrigeration
Some are suitable for storage at room temperature
Be sure to pay more attention
Source: Popular Science China, Health Times
Audit: Department of Nutrition, Run Run Shaw Hospital
Compiled by the comprehensive editor of Run Run Shaw Hospital
Copyright belongs to the original author
If there is any violation or infringement, please contact us
share
Click Favorites
Thumbs up