Spices can be said to be the gold standard in the kitchen, whether it is a luxurious meal or a home-cooked stir-fry, you want to make a taste that is inseparable from the spices. Many people are used to putting condiments next to the stove, so that they can be easily accessed at any time. But there is a saying that condiments need to be refrigerated and preserved, otherwise they will deteriorate and cause cancer, especially now in the hot summer, more need to be preserved at low temperatures. Is this really true? Are condiments the same as vegetables, meat and other ingredients that need to be kept in the refrigerator?
Fermented and watery condiments need to be preserved at low temperature
There are two main types of condiments that need to be preserved in the refrigerator in daily life.
1. Fermented condiments
Such condiments as soybean paste, curd, etc. are produced by microbial fermentation, and there is no guarantee that the microorganisms in them are completely inactivated when they are sold. Therefore, if not stored refrigerated after opening, room temperature is likely to accelerate the growth of microorganisms, so that the condiments deteriorate.
2. High nutrient content and more water condiments
These are condiments with high nutrient content and high water content, such as salad dressing, oyster sauce, etc., with high protein content, and contains a certain amount of water. Such condiments can provide nutrients and moisture for mold, such as storage at room temperature, it is very likely to become a breeding ground for mold, mold. Food mold may produce carcinogenic mycotoxins, which can be harmful to human health if consumed. Condiments with high fat content, such as chili sauce, may be oxidized at room temperature, affecting the flavor.
How should common condiments be stored?
1. Powdered seasonings
Pepper powder, pepper powder, etc. belong to the spice processing seasoning, containing a large number of volatile oils, more prone to mold, so need to dry and sealed, placed in a cool place to store.
2. Granular seasoning
Salt, sugar and other granular seasonings need to be dry and sealed, otherwise it is easy to moisture caking. This kind of seasoning purity is high, generally will not deteriorate, caking can also be normal consumption.
3. Dried seasonings
Dried seasonings, such as dried chili peppers are susceptible to moisture and mildew, should be kept in a dry place sealed.
4.Liquid seasoning
Soy sauce, vinegar and other liquid seasonings should be packed in glass bottles, tighten the cap and keep them in a ventilated place without sunlight.
5. Sauce seasoning
Soybean paste, chili sauce and other sauces often contain certain moisture, easy to mold and deterioration, so they should be put in glass containers sealed well, refrigerated and preserved.
6. Fresh seasonings
Fresh condiments such as onion, ginger and garlic should be bought as they are used and not stored for too long.
Teach you a few tricks to control
The intake of sodium in condiments
Although condiments can make our three meals tasty, they should be used in moderation and in the right amount to control the intake of sodium.
The Dietary Guidelines for Chinese Residents (2016) states that the daily intake of salt should not exceed 6 grams. How should the intake of sodium in condiments be controlled in daily life? The following are some good ways to teach you.
When cooking at home, control the total amount of salt per day, use a quantitative salt spoon, put it into the food in the amount per meal, and gradually develop a light taste.
choose fresh ingredients and use natural condiments such as vinegar, lemon juice, tomatoes, chili peppers, green onions, ginger and garlic instead if you feel that less salt or sauce is not enough to taste.
waiting for dishes to come out of the pot before adding salt, a trick that reduces the amount of salt used while maintaining the same level of saltiness, and the same for more soupy dishes such as stewing and boiling.
Pay attention to the issue of hidden salt, soy sauce and sauce contain more “hidden salt”, 6 ml of soy sauce is equivalent to 1 gram of salt, this part of the “salt” should also be counted in the daily intake of salt.
To sum up, not all condiments need to be kept refrigerated, and the method of preserving condiments is determined by their type. Powdered condiments such as pepper, or condiments with high salt content such as salt and soy sauce, are relatively less prone to bacterial growth or spoilage and therefore do not need to be stored in the refrigerator.
