Condiments can be said to be the gold medal supporting role in the kitchen. Whether it is a luxury meal or a home style stir fry, you can't do without condiments if you want to make it delicious. Many people are used to putting condiments beside the stove for easy access at any time. However, there is a saying that condiments need to be stored in the refrigerator, otherwise they will deteriorate and cause cancer. Especially now, in the hot summer, they need to be stored at a low temperature. Is this really the case? Do condiments, like vegetables and meat, need to be stored in the refrigerator?

Fermented condiments and condiments with high water content need to be preserved at low temperature

There are two main types of condiments that need to be kept in cold storage in daily life.

1. fermented condiments

Condiments such as soybean paste and fermented bean curd are produced by microbial fermentation, and the microorganisms in them cannot be completely inactivated when sold. Therefore, if it is not stored in cold storage after opening, it is likely to accelerate the growth of microorganisms at room temperature and make the condiment deteriorate.

2. condiments with high nutrient content and high water content

These are condiments with high nutrient content and high water content, such as salad dressing, oyster sauce and other condiments with high protein content and certain water content. This kind of condiment can provide nutrients and moisture for mold. If stored at room temperature, it is very likely to become a hotbed for mold breeding and produce mildew. Moldy food may produce carcinogenic mycotoxins, which will endanger human health if eaten. Condiments with high oil content, such as chili sauce, may have fat oxidation at room temperature, affecting the flavor.

How to preserve common condiments

1. powdered seasoning

Zanthoxylum bungeanum powder and pepper powder are spices for spice processing. They contain a large amount of volatile oil and are easy to mold. Therefore, they need to be dry and sealed and stored in a cool place.

2. granular seasoning

Salt, sugar and other granular seasonings need to be dried and sealed for storage, otherwise they are prone to moisture and caking. This kind of seasoning is of high purity and generally will not deteriorate. It can also be eaten normally after caking.

3. dry seasoning

Seasonings for dry goods, such as large seasonings and dried peppers, are susceptible to moisture and mildew, and should be kept in a dry place.

4. liquid seasoning

Liquid condiments such as soy sauce and vinegar should be bottled in glass. Pay attention to tightening the bottle cap and store them in a ventilated place without sun exposure.

5. sauce seasoning

Bean paste, chili paste and other sauce seasonings often contain certain moisture, which is easy to mold and deteriorate. Therefore, they should be sealed in glass containers and stored in the refrigerator.

6. fresh seasoning

Fresh condiments such as onions, ginger and garlic should be bought as soon as they are used. Do not store them for too long.

How to control the intake of sodium in condiments

Although condiments can make our three meals delicious, they should also be used moderately to control the intake of sodium.

The dietary guidelines for Chinese residents (2016) pointed out that the daily intake of salt should not exceed 6G. How to control the intake of sodium in condiments in daily life? Here are some good ways:

When cooking at home, control the total amount of salt every day, use a quantitative salt spoon, put it into the food according to the amount of each meal, and gradually cultivate a light taste;

Choose fresh ingredients. If you feel that the salt or sauce is not enough, you can use vinegar, lemon juice, tomato, pepper, green onion, ginger, garlic and other natural condiments to replace them;

Add salt when the dishes are ready to come out of the pot. This method can reduce the amount of salt while maintaining the same salinity. The same is true for dishes with more soup, such as stewing and boiling;

Pay attention to the problem of hidden salt. Soy sauce and sauce contain more "hidden salt". 6ml soy sauce is equivalent to 1g salt. This part of "salt" should also be included in the salt consumed every day.

In conclusion, not all condiments need to be stored in cold storage, and the storage method of condiments depends on their types. Powder condiments such as pepper, or condiments with high salt content such as salt and soy sauce are relatively less likely to breed bacteria or deteriorate, so they do not need to be stored in the refrigerator.