Oyster sauce began production in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Sea-water, salt and/or soy could be added.

Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce. Other ingredients, such as soy sauce and MSG, may also be added to deepen the flavor and add color. The quality of the oyster sauce will greatly affect the flavor.

Oyster sauce is made manually in the traditional method. Some oyster sauce manufacturers have improved the process to mass-produce oyster sauce with automation The oyster extracts are mixed with sugar ,corn startch , and the like, with the weighing and mixing processes powered by an automatic electronic system before uniform blending on the automatic production line . The mixed ingredients are cooked in a sealed automatic production system at high temperature by a computerized system . The cooked sauce is transferred to the filling system through sealed pipelines, and reaches the market shelves only after multiple rounds of inspection

Quick detail:

1. Name: oyster sauce

2. Net content: 250ml,1.8L, 6kg

3. Main Ingredient: non-GMO soy bean, wheat, water,salt,sugar

4. Brand Name : Yumart or OEM

5. Shelf life: 24 months

6. Certificate: ISO, Haccp

7. Place or origin: China