Oyster sauce is one of the seasonings with a high rate of appearance in our cooking, whether it is stir-frying, dipping, filling or grilling, it can be perfectly combined to make delicious food. Although it is called "oil", it is not oil, it is made of oysters or oysters cooked, juiced, concentrated, and then added accessories, which is a healthy and nutritious condiment.
I believe that many friends use oyster sauce brands in their homes are similar, supermarket shelves are more famous, today I saw the "Consumer Report" on the 12 of our common mainstream oyster sauce did a review. Are the oyster sauces you've been eating qualified? Consumer reports of test reports were issued, and the results were unexpected
We all know that the quality of oyster sauce depends on how many oyster sauce raw materials are used, but the oyster sauce we use, the amount of oyster sauce raw materials is basically a mystery, because the standard is not stipulated in the amount of oysters, manufacturers are rarely marked, consumer reports on the umami taste of these 12 oyster sauces, the amount of monosodium glutamate added, the amount of preservatives added, the production process, and heavy metal cadmium were tested separately, and finally gave the corresponding score.
This result really surprised Xiaoning, the oyster sauce score of Haitian and other oyster sauces was only 7.6 points, ranking fifth, Lee Kum Kee Fortune Oyster Sauce did not lose the top three in price, and the quality was much worse, and the kitchen state fisherwoman oyster sauce was only 6.8 points, ranking last, I believe many friends and Xiao Ning have the same feeling, that is, subvert cognition!
Finally, consumer reports gave evaluation suggestions, and the two kinds of oyster sauce recommended for use were: Xinhe Weida Beauty's best oyster sauce and Weishida flavor extremely fresh oyster sauce, the recommended reasons are: the umami taste is more intense and true, and the raw materials of oysters are fresher and no heavy metals are detected.
There are three types of oyster sauce that are not recommended, namely: Kitchen State FisherWoman Oyster Sauce, Pearl River Bridge Gold Umami Oyster Sauce and Lao Cai Chen Umami Oyster Sauce, on the grounds that the protein content is low and the preservative exceeds the industry standard.
After this evaluation, we know that when buying oyster sauce in the future, you need to pay attention to the amount of oyster sauce and protein content, the higher the proportion of oyster sauce added, the better; if there is no oyster sauce added, then you can look at the protein content, usually the higher the protein, the larger the proportion of added oyster sauce.
Knowing how to choose oyster sauce, let's talk about storage methods. I believe that many people's oyster sauce is placed in the cupboard with soy sauce, vinegar and other condiments, however, this is a very wrong storage method. Because there is starch in the raw materials of oyster sauce, it has a distinctive characteristic with soy sauce products: it is not a fermented product, stored at room temperature, extremely easy to mold and deteriorate, therefore, after opening, it is recommended to put it in the refrigerator for better preservation, and the bottle body also has a clear prompt.
Many friends may ask, why is my oyster sauce stored at room temperature, but it does not feel bad? There may be two reasons, first, it has deteriorated, but you have not found it, oyster sauce has a clear spoilage signal that is: thinning, if oyster sauce has become easier than the original poured out, then it has begun to deteriorate; second, because of the addition of preservatives, so even if there is no moldy hair, the taste is quietly changing, you did not find, does not mean that it did not happen, so in order to eat fresh oyster sauce, remember to refrigerate it after use!