Characteristics of oyster sauce, recipes, nutritional value and vitamin and mineral composition. Benefits and harm to the body, use in cooking, the history of the seasoning.
Oyster sauce (or oil) is a food product that is used as a thickener and flavor enhancer. Color - dark, reddish brown; consistency - thick, viscous; texture - homogeneous; smell - spicy; the taste is sweet and salty, reminiscent of a thick rich beef broth. Interestingly, catching the fishy smell is difficult. It is widely used as an ingredient in Indochina dishes.
How is oyster sauce made?
At large factories, the process of making oyster sauce is partially automated - production lines are installed, small entrepreneurs use automatic machines for packaging, but when cooking they are limited to volumetric vats. It is unprofitable for small farms to purchase high-pressure cookers.
For the preparation of oyster sauce, raw mollusks are sent to the workshop, from where they are poured from the cages onto the work table. From the sleeves on which they are grown in artificial reservoirs, they are separated by hand and sorted by size. Poured into the pool, washed from the hoses. With a stream of water, the feedstock is sent to a centrifuge unit equipped with a magnet. Further, large mollusks are dried, frozen, packaged and shipped to the warehouse. Substandard is used as a semi-finished product for canned food, and oyster sauce is a by-product in the manufacture.
The shells are boiled down, then opened with can openers. The bodies of the mollusks are poured into a digester, where they are boiled down to maximum thickening - the state of the extract. Then monosodium glutamate is added. The viscous liquid is transferred to another workshop, where it is packaged in the form of an extract or oyster sauce is made. If it is planned to be used in Asian cuisine, the additional ingredients are cornstarch, salt, sugar and soy sauce. When delivered for export, the taste is enhanced with oyster essence.
How to make your own oyster sauce:
- Simple recipe … From 1 tbsp. l. granulated sugar make caramel: dissolve in a pan with a drop of water and evaporate. In a boiling broth (0.5 l), dilute the shellfish extract, caramelized sugar and cook for 10 minutes. Take a little hot liquid, cool, dilute with 1, 5 tbsp. l. starch (any) and pour into the pan. Bring to thickening and turn off.
- Instant sauce … Canned shellfish are boiled, immediately placed in boiling water, without defrosting. When the shells are open, the meat is separated and finely chopped or chopped with a blender. Pour 50 ml of dark soy sauce and 15 ml of light into a bowl and simmer on the fire until it thickens to the desired consistency.
- Classic sauce … Boil shellfish (0.45 kg with shells and 0.2 kg without). Fresh or canned doesn't matter. Chop the meat finely. Chop onion (40 g), garlic (1 prong), rub fresh ginger root (20 g). In a deep frying pan in butter (80 g), fry the slices: first, onion and garlic, and after 7 minutes - ginger. Warm up for 3 minutes. Spread out the shellfish meat, 5 g each of dried thyme and basil, add 60 ml of soy sauce, stir in 35 g of wheat flour. Combine half a glass of meat broth and the same amount of heavy cream, shake. Pour the pouring in a thin stream into the pan, adding heat to boil immediately, and, constantly stirring, muffle the flame, leave for 5 minutes. Add a quarter cup of soy sauce and broth, in which the shellfish were boiled, bring to a thickening. Remove from heat, bring to a homogeneous consistency with an immersion blender, if necessary, evaporate again.
Homemade oyster sauce can be poured into sterilized jars and stored in a cool place, but no longer than 2 months.
In order not to get poisoned, it is advisable to pay attention to the following recommendations
- Whether the shellfish is fresh or frozen, the shells must be very thoroughly rinsed with a dish brush. All deposits and plaque must be removed.
- If, after 10 minutes of cooking, the flaps do not open, the sink is disposed of. This means that the shellfish inside has died, and if you eat it, you can get poisoned.
You can buy ready-made oyster sauce in large supermarkets or seasoning departments. In Russia, a package of 150 ml costs from 150 rubles, in Ukraine - from 90 UAH. When choosing, you should pay attention to the label. Even if hieroglyphs are used instead of letters, the expiration date should be readable.
A quality product contains only the main ingredients and monosodium glutamate (E621). Sodium benzoate stabilizer (E211) can be added to cheap long-term storage options. The consistency of the oyster sauce must be completely homogeneous - if the liquid stratifies, you must discard the purchase.
Composition and calorie content of oyster sauce
Pictured oyster sauce
A natural product is prepared only from boiled shellfish, and not extracts and extracts, the raw materials for which are artificial flavors. The nutritional value is low, so the seasoning can be safely introduced into the diet of those who are losing weight.
The calorie content of oyster sauce is 51 kcal per 100 g, of which
- Proteins - 1.4 g;
- Fat - 0.3 g;
- Carbohydrates - 10.9 g;
- Dietary fiber - 0.3 g;
- Ash - 7.5 g.
Vitamins per 100 g
- Vitamin B1, thiamine - 0.01 mg;
- Vitamin B2, riboflavin - 0.124 mg;
- Vitamin B4, choline - 3.5 mg;
- Vitamin B5, pantothenic acid - 0.016 mg;
- Vitamin B6, pyridoxine - 0.016 mg;
- Vitamin B9, folate - 15 mcg;
- Vitamin B12, cobalamin - 0.41 mcg;
- Vitamin C, ascorbic acid - 0.1 mg;
- Vitamin PP - 1.474 mg.
Macronutrients per 100 g
- Potassium, K - 54 mg;
- Calcium, Ca - 32 mg;
- Magnesium, Mg - 4 mg;
- Sodium, Na - 2733 mg;
- Phosphorus, P - 22 mg.
Microelements per 100 g
- Iron, Fe - 0.18 mg;
- Manganese, Mn - 0.053 mg;
- Copper, Cu - 147 mcg;
- Selenium, Se - 4.4 μg;
- Zinc, Zn - 0.09 mg.
Oyster sauce contains organic acids, digestible carbohydrates, pectins, sterols, starch, amino acids, polyunsaturated and monounsaturated fats. It contains components that accelerate metabolism and prevent the accumulation of cholesterol deposits - omega-6 and omega-9.
Before introducing a new seasoning into the diet, you should evaluate the benefits and harms of oyster sauce for the body, how it can change the already familiar tastes. You should not chase after cheapness: if the cost is low, most likely GMO products are included in the composition, giving the desired consistency, taste and aroma.
Health Benefits of Oyster Sauce
The culinary specialists of Vietnam and Cambodia are trying to introduce seasoning into all dishes: in any case, tourists visiting these countries have a similar opinion. In China, the use is limited, however, in this country, its beneficial effect was appreciated.
Benefits of Oyster Sauce:
- Increases appetite, stimulates the production of enzymes responsible for digestion. Accelerates digestion, prevents the appearance of stagnant processes in the intestines.
- Accelerates metabolic processes and absorption of nutrients into the bloodstream.
- Improves mood, helps to recover from stress and avoid depression amid emotional instability.
- Accelerates impulse conduction, stimulates memory function and increases the speed of reactions.
- Helps the liver cope with food and alcohol stress.
- Increases the overall tone of the body.
It is believed that the people of Indochina owe their high creativity and ability to withstand difficulties to the oyster sauce. Indeed, like all delicious foods, it stimulates the production of happiness hormones - serotonin and norepinephrine.
Visitors to Asian countries are surprised that even people at the poverty line have their own teeth. Spicy seasoning helps to preserve them. With regular use, salivation increases, which means that the activity of pathogenic bacteria that destroy tooth enamel and damage the pulp is suppressed.
