Every small partner confined to the kitchen has probably experienced a large-scale oyster sauce overturning scene: when the cooking was very enjoyable, the excellent new Oriental graduates who watched the oil, salt and vegetables “fighting each other” and “no one was satisfied” rolled over. They felt heroic and felt that they were appropriate. Bring a bottle of oyster sauce and prepare for the final battle. Then < / P > < p > it’s hard to pour it out. The mouth of the bottle is always dirty. Every time you use it, you have to waste paper to wipe the mouth of the bottle. When cooking is so tense, do you still have to stop to clean the mouth of the bottle? < p > < p > one day, when he went out to work and went home, he remembered that there was no one to look after the oysters that were still cooking. The results showed that because the cooking time was too long, the oyster meat was boiled into a thick oyster juice, and the aroma was delicious. Since then, a new condiment – oyster sauce was born! However, as a condiment, oyster sauce is indeed favored by Guangdong consumers. Later, because of its delicious taste and rich oyster flavor, oyster sauce gradually accumulated a high popularity, and stepped out of Guangdong, onto the National People’s table. Oyster sauce is rich in protein and its hydrolysate amino acids. Among the amino acids, glutamic acid accounts for half of the total, which is the main source of flavor. Monosodium glutamate is delicious because its main component is glutamate. < / P > < p > in the true sense, oyster sauce is boiled slowly in water until a thick, dark brown liquid appears. However, this is not only a long time, but also a high cost. After all, when you go out to eat oysters, you sell them by “individual”. < / P > < p > therefore, the oyster sauce we buy now is made by boiling the oyster, concentrating the juice, and refining it with accessories. Starch is used to achieve the sense of stickiness, caramel pigment is used to beautify the color, and salt, sugar and monosodium glutamate are used to blend the unique flavor. Of course, in order to become the oyster sauce on the market, the soul of oyster sauce must be added. < / P > < p > because of this, in the face of a wide range of oyster sauce on the market, you must see the ingredients list clearly when choosing! Whether oyster sauce is cost-effective or not depends on the content of oyster sauce. < / P > < p > normally speaking, the ingredient list is arranged in the order from more ingredients to less ingredients, that is, the higher the content of ingredients, the more advanced the ingredients. Therefore, the higher the oyster juice position, the higher the cost performance. < / P > < p > in addition, if the bottle is marked with “no caramel color”, “no preservative”, “no flavor nucleotides” and “no xanthan gum”, it is not easy to think that the quality of this oyster sauce is better. In fact, this is just a marketing strategy. < / P > < p > after all, caramel color is for coloring, flavor nucleotides can improve the taste, xanthan gum is a thickener of soluble dietary fiber; and appropriate preservatives are also normal, especially potassium sorbate in oyster sauce, which is a highly effective and safe preservative recommended by FAO and who. It is safe to eat in normal dose no problem. < / P > < p > so much has been said. Back to the original question, the tomato sauce is packaged in plastic, and the oyster sauce bottle with “people’s anger” is not improved? In fact, this is because oyster sauce has high-temperature canning and other links in the production process. General plastic containers are not resistant to high temperature, and harmful components are easy to be separated out under high temperature. At the same time, the oyster sauce contains organic acids, which is corrosive and easy to deteriorate. Plastic packaging has low corrosion resistance and strong permeability, and the chemical composition inside will also affect the taste of oil consumption. In contrast, glass bottles have high temperature resistance, high corrosion resistance, good sealing, relatively low cost, and can be recycled after use, which is also environmentally friendly. Oyster sauce can be approximately regarded as a non Newtonian fluid (or a soft solid). When it is subjected to enough stress, its viscosity will decrease and its fluidity will suddenly improve. < / P > < p > of course, another way is to put a press mouth on oyster sauce. You may think it’s more like a bottle of shampoo or detergent, but it’s more practical for kids living in the south in winter.