Why do so many people stop eating oyster sauce now? Does it really cause cancer? People who don't dare to eat gas, take a look
Lao Wang, 62 years old this year, worked as a chef in a restaurant before retiring. Especially the oyster sauce, which is deeply loved by him. But a month ago, when he was chatting with his neighbors, he learned a shocking news - "eating too much oyster sauce is easy to cause cancer" .
Since then, there has been no oyster sauce in the kitchen of Lao Wang's house.
Seeing this, do you also have these questions: Does oyster sauce really cause cancer? If you want to eat oyster sauce, what is the safest way to choose? Today Xiaojiu will take you to find out!
1. Is the raw material of oyster sauce really raw oysters?
Have you heard of " Lee Kum Kee "? In 1888, the founder of Lee Kum Kee, Lee Kum Sheung, accidentally invented oyster sauce , which can be described as "inadvertently inserted willows and willows".
At that time, Li Jinshang relied on selling oyster meat to make a living. Once, he forgot the time to cook oysters, and found that the oyster meat had been boiled into a thick brown liquid. Out of curiosity, he dipped a little to taste, and found that the taste was actually more delicious and plump than soy sauce, and the original version of oyster sauce was born . Subsequently, Li Jinshang continued to adjust the refining method, so that oyster sauce gradually became a seasoning with a unique flavor.
The traditional method of making oyster sauce is to clean the shelled oysters, add water to boil, then filter the oyster water and boil it over low heat to concentrate. Therefore, the quality of oyster sauce mainly depends on the proportion of oyster sauce added. The higher the proportion of oyster sauce, the stronger the umami . So, where did the umami in oyster sauce come from?
In fact, during the cooking process, the protein contained in oysters will be degraded into small molecules such as amino acids and polypeptides, which are the source of umami. The higher the amino acid nitrogen, the stronger the umami of oyster sauce . However, in the actual production of oyster sauce, some manufacturers will use freshness enhancers such as sodium glutamate to increase the value of amino acid nitrogen.
All in all, authentic oyster sauce must be made from oysters. butThere are many brands of oyster sauce on the market, and their ingredients are different. How do we choose high-quality oyster sauce?
It is recommended to keep the following 3 tips in mind.
① Look at the ingredient list
The products with "oyster sauce" ranked in front of the ingredient list are preferred. The higher the "oyster sauce" is , the higher the proportion and the better the quality of the oyster sauce.
②Protein content
If the content of oyster sauce is not marked on the ingredient list, you can look at the protein content. Generally speaking, the higher the protein content, the stronger the umami.
③ Look at the standard number
Look at the product standard number. If GB/T21999 is marked, it means that it has reached the national standard and you can buy it with confidence.
2. Improper use or health risks
Many people have misunderstandings about oyster sauce. It is more common to think that " sodium glutamate in oyster sauce can cause cancer ". In fact, whether oyster sauce is carcinogenic has little to do with sodium glutamate. Sodium glutamate is a refreshing substance, and there is currently no evidence to prove that it is carcinogenic to humans . Whether oyster sauce has health risks is mainly related to the method of use.
1. Improper storage or production of carcinogens
You may not know that oyster sauce should be stored in the refrigerator and cannot be stored at room temperature like other condiments!
Oyster sauce is a condiment containing starch, sugar, trace elements and amino acids. After opening, it is prone to oxidative decomposition when stored at room temperature, breeds bacteria, and causes mildew and deterioration. After the oyster sauce is moldy, it may produce a class of carcinogens , aflatoxins . At this time, it should be avoided to avoid acute poisoning or increase the risk of cancer.
It is recommended to store oyster sauce in a 0-4°C environment after opening .
2. These dishes do not need to be added
Would it taste better if you put some oyster sauce in it? It can only be said that it does increase the flavor, but some dishes are really unnecessary, such as:
Pickled vegetables have high salt content and are very heavy. Adding oyster sauce will only make them more salty;
·For spicy dishes , the main function of oyster sauce is to enhance the freshness. The taste of spicy dishes is too complicated and will cover up the umami of the oyster sauce itself;
Braised dishes and sweet and sour dishes have been seasoned with sugar. Sugar itself has the effect of improving the freshness. Adding oyster sauce is of little significance, but may produce bitter taste.
3. Two types of people should eat carefully and eat less
One is those who are allergic to seafood . The raw material of oyster sauce is raw oysters. Those who are allergic to seafood may become allergic after eating. The other type is gout patients . The root cause of gout is hyperuricemia, uric acid is a metabolite of purine, and oyster sauce is a high-purine food, and it is not recommended to consume too much.
3. 5 kinds of seasonings in the kitchen , this way to preserve the healthiest
I usually use various seasonings for cooking, but sometimes I want to use them but find that the seasonings have turned sour, which is probably caused by improper storage. If the seasoning is not stored properly, it may cause health hazards after eating, so we must learn how to properly store the seasoning.
1. Powder seasoning
Salt, sugar, chicken essence, monosodium glutamate, thirteen spices, five-spice powder, pepper powder, pepper powder, etc.
Preservation method : sealed and kept away from humid places, so as not to absorb moisture and agglomerate, which will affect eating.
Shelf life : within the shelf life.
2. Liquid seasoning
Oil, soy sauce, vinegar, cooking wine, chili oil, etc.
Storage method : use a glass container, seal it after use, keep away from high temperature environment and avoid direct sunlight.
Shelf life: within the shelf life.
3. Sauce seasoning
Chili sauce, bean paste, soybean paste, peanut butter, etc.
Storage method : sealed bottle cap and refrigerated.
Shelf life: within the shelf life.
4. Dry seasoning
Chinese prickly ash, dried chili, bay leaf, fennel, etc.
Storage method : dry and sealed, moisture-proof and oil-proof, avoid direct sunlight, and keep away from the stove.
Storage time : before mildew.
5. Fresh seasoning
Onion, ginger, garlic, basil, etc.
Storage method : Wrap in plastic bags or plastic wrap, and store in the refrigerator or at room temperature.
Shelf life : Before mold and rot.
All in all, if you want to enjoy the umami taste of oyster sauce, you must learn to choose and use oyster sauce correctly. Have you got it?
References:
[1] Yang Qingxin, Liu Shaowei (instructing experts). Oyster sauce can cause cancer? Unjustly wronged! [J]. Family Physician, 2022(000-002).
[2] Xu Hao. The condiments in the kitchen "have their own place" and improper placement of oyster sauce can cause cancer [J]. Self-care, 2022(000-005).
[3] Wang Rui, He Tao. Study on the inhibitory effect of green fence factor on microorganisms causing mildew in oyster sauce [J]. China Condiments, 2013, 38(8):5.
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