Putting the wrong place of seasonings may produce first -level carcinogens

Some friends send a message for help and say

The soy sauce at home is finished

Watch the supermarket to buy two bottles

But see the shelves in the supermarket

There are many zero -added soy sauce

It feels healthier than soy sauce with additives

I don't know if I should buy it

Zero -added soy sauce

It's really better than adding soy sauce

Is it healthier?

According to the "Standard for Food Safety Standard Food Additives", the amount of food additives has strict standards and specifications. The largest use of food additives is to improve the quality of food, extend the shelf life of food, or improve food quality. The flavoring agent in soy sauce can enhance the umami flavor of soy sauce and thereby enhancing the taste of soy sauce. Therefore, as long as these food additives are safe within the use of food additives (GB2760), they are safe. There are currently no relevant industry standards.

Is the refrigerator refrigerated in the refrigerator?

Oyster sauce is a traditional Chinese aquatic condiment. It has a unique aroma and rich nutrition of fresh oysters. It contains more than 18 amino acids, and most of them are essential amino acids in the human body. Copper, zinc, chromium, iodine, selenium, etc.), many of them are prone to oxidation and decomposition at room temperature. After opening, it will inevitably provide excellent conditions for the growth and reproduction of microorganisms in the environment, which is more likely to deteriorate. Therefore, it is recommended to refrigerate at 0 ° C ~ 4 ° C after opening the oyster sauce. Do not save it at room temperature.

These condiments should put the refrigerator, otherwise there will be carcinogenic risk?

After the cover is opened, you need to put it in the refrigerator to refrigerate:

• • Fermented condiments such as milk, tempeh, bean sauce, fish dew and shrimp sauce, etc. In the current production process, this type of condiments will be introduced. Therefore, biological activity is still maintained during the finished shelf period.

With the extension of the shelf period and the changes in room temperature, the microorganisms in the condiments will increase geometrically, and the product will gradually show an irreversible spoil.

• • Seasoning products containing eggs, milk, fruits and vegetables such as egg yolk sauce, salad sauce, tomato sauce, peanut butter, chili sauce, etc., the higher the storage temperature of such condiments, the longer the storage time, and the degree of non -enzyme brown change. The more serious.

They usually also contain high fats, which are prone to fat oxidation during storage. When Hara flavor is produced, the aldehydes, ketones, and acids produced will destroy fat -soluble vitamins.

As the content of protein, sugar, amino acids, and organic acids in the product gradually decreases, the nutritional quality and flavor of food are also greatly reduced, and it is easy to mildew. Mold may produce first -class carcinogen -yellow glimoin.

These condiments are suitable for room temperature drying after opening:

• • • dry goods condiments such as spiced powder, pepper, thirteen incense, fennel, peppercorns, etc. such condiments are low in moisture, not suitable for microorganisms to survive, and the product is suitable for being stored in a cool and dry place to prevent the absorption of moisture deterioration.

• • Salt content with high salt content such as soy sauce and soy sauce. Such condiments contain high concentrations of sodium ions and chloride ions. Microorganisms are easily lost in this environment and limited growth and reproduction.

• • • strong acid -based condiments such as vinegar and white vinegar. Such condiments have a low pH value. In this environment, the metabolic system in microorganisms in the environment cannot operate normally, and the growth and reproduction are limited.

What do you need to pay attention to when eating various condiments?

1. It is not recommended to eat after expiration

After the condiment is opened, the microorganisms in the environment will enter the product, and constantly break down the nutritional components. Over time, the nutrients such as amino acids, sugar, protein, and vitamin C are continuously decreasing, the nutritional value gradually decreases, the flavor is getting more and more flavored. The worse. Some microorganisms also metabolize toxic substances, so it exceeds the condiments of the shelf life and is not recommended.

2. Avoid excessive salt intake

Soy sauce and fermented soybean products (tempeh, milk, soy sauce, etc.) have high salt content, and the salt content of 6g to 10g of soy sauce is equivalent to 1g of salt. Pay attention to grasp the amount when eating to avoid excessive salt intake.

3. Avoid nutrition loss

Aquatic condiments such as oyster sauce, fish dew, etc. It is recommended to add it before leaving the pan to avoid cooking for a long time, damage nutrients, and lose umami.

4. Reasonable use and merit to eat

Food natural deliciousness is the most valuable. Avoid using a large amount of condiments to cover up their original natural taste during cooking.

Seasoning and consumption guidelines

1. It is safe to meet the standard food additives

2. It is recommended to refrigerate at 0 ℃ ~ 4 ℃ after the oyster sauce is opened. Do not save it at room temperature

3. After opening the cover of these condiments, you need to put it in the refrigerator to refrigerate: fermented condiments; condiments containing eggs, milk, and vegetables and vegetables

4. These condiments are suitable for room temperature drying and storage after opening cover: dry goods condiments; condiments with high salt content; condiments with strong acidity

5. Many condiments have a shelf life, and carcinogens may produce carcinogens after deterioration. It is recommended not to continue to eat

Source: CCTV Life Circle

Edit: Wang Jing

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