Does oyster sauce really produce carcinogens after heating, as everyone often says? First, oyster sauce is a pleasant surprise, and the common oyster sauce is probably just a bath for oysters.
In 1888, Li Jinshang accidentally overcooked oysters, leaving a dark concentrated juice in the bottom pot. After tasting it, I found that this kind of sticky stuff is very delicious. This accidental discovery led to Li Jinshang's scientific research on oyster sauce.
Is there really oysters in oyster sauce?
Nowadays, the vast majority of oyster sauce is a compound seasoning, and oysters are steamed in water. After reaching a certain level, they are taken out and various seasoning additives are added to it, which finally produces oyster sauce that is common to all of us.
Why add different additives?
The original oyster sauce contains sufficient protein content and carbohydrates. These two chemicals are not only advantageous to our human body, but also particularly nutritious to other harmful microbial strains, which will accelerate the mildew of oyster sauce. After adding various additives, the mildew efficiency of oyster sauce will be slowed down, which solves the problem of rapid mildew of oyster sauce. Various additives stabilize various components of oyster sauce, solve the problem that oyster sauce is only stored for a short time, and also reduce the moisture content in oyster sauce.
The essence of oyster sauce still exists today.
Of course, all kinds of additives are added to the contemporary oyster sauce, but its nutrients are ubiquitous. If cooking is to better refresh, put oyster sauce or give full play to its efficacy.
Second, does oyster sauce really form carcinogens when heated? The rumor is that oyster sauce contains sodium glutamate, which will form a carcinogen after heating. However, Liu Shaowei, an expert and professor, pays attention to this view, and there is no scientific proof to prove that sodium glutamate will form a carcinogen after heating. Excessive temperature will indeed cause oyster sauce to lose its delicious characteristics. It tastes best at 70~90℃. You can add oyster sauce at the end of cooking or soup, and then mix it.
Third, oyster sauce should be frozen and stored, so be sure to remember! Not only can oyster sauce not accept too high a temperature, but it will also change at room temperature, which will cause mildew. Because there are too many ingredients in oyster sauce, oyster sauce is not as stable as the rest of rice, oil and salt. After opening, be sure to remember to put it in the freezer for storage.
Fourth, the following four kinds of people had better eat less oyster sauce or not eat the daily diet. Everyone will add a little oyster sauce when frying a vegetable and cooking fresh noodles, but not everyone can experience this kind of delicious food.
1, hypertensive patients
Patients with hypertension should pay great attention to their diet, and oyster sauce is a high-sodium food. People with high blood pressure should prevent the intake of oyster sauce, and other high-sodium seasonings or ingredients should also be eaten less.
2. People who are allergic to seafood
Oyster juice is a key component of oyster sauce, and there are other chemicals in oyster sauce. However, for people who are allergic to seafood, there are not many seafood ingredients in oyster sauce, but there are certain risks.
3. Patients with hyperuricemia
Ventilation disease is very vulnerable to the intake of purine, and even a little purine contained in oyster sauce is very unfriendly to ventilation disease.
4. People with diabetes
Oyster sauce is not only a kind of food with high sodium, but also contains a lot of sugar. It is not beneficial to reduce blood sugar for diabetics. Diabetic patients should not only pay attention to the supply of oyster sauce, but also other foods with rich and colorful sugar need to be manipulated.