Do you know soy sauce?

Soy sauce is an indispensable condiment in the kitchen. Whether it is frying or cooking, it is indispensable to taste delicious soy sauce. But do you really know soy sauce? There are many types of soy sauce on the market. Which soy sauce is "fake soy sauce"? How can I pick out high -quality soy sauce? How to eat soy sauce to be healthy?

The ingredients table has these four words "fake soy sauce"

On June 29, 2021, the State Administration of Market Supervision and Management issued the "Announcement on Strengthening the Supervision and Management of Soy Sauce and Vinegar Quality and Safety Supervision and Management" stated that soy sauce and vinegar production enterprises must not be labeled for "preparation of soy sauce" and "preparation of vinegar". The announcement is implemented from the date of release.

In other words, if the soy sauce you buy is "prepared soy sauce", it is not the "soy sauce" in the strict sense! If the soy sauce stored or used at home is "preparing soy sauce", it is recommended not to continue to eat. Do not buy and consume "fake soy sauce" because you are greedy and afraid of waste, buying and consumption do not meet relevant standards. It is best to choose brewed soy sauce when buying soy sauce.

How to pick high quality soy sauce?

1. See the soy sauce table "amino acid nitrogen" with high content of soy sauce.

Amino acid nitrogen refers to the content of nitrogen element in the form of amino acid. The higher the indicator, the higher the amino acid content in the soy sauce, the better the umami taste.

According to the GB2717-2018, which was officially implemented on December 21, 2019, the minimum content of amino acid nitrogen in soy sauce must not be less than 0.4 grams/100 ml, and the special-grade soy sauce can reach 0.8 grams/100 ml. 1.2 grams/100 ml.

Second, shake the soy sauce bottle body foam small and uniform and not easy to disperse soy sauce

When high -quality soy sauce shakes, there will be a lot of smaller and evenly even foam, and it is not easy to disperse. The appearance of this foam is actually important to the amino acid nitrogen. When there are more amino acid nitrogen This state.

What are the common additives in soy sauce?

1. Frequent agent: sodium glutamate, 5’-sodium nucleotide, 5’-sodium mysicides

Uses: Frequent agent is an artificial flavor increase to make soy sauce fresh; it can also quickly increase the amino acid nitrogen indicator of soy sauce accordingly.

Applicable situation: Cooking is high in freshness, and soup, steaming, and cold mixing can improve the flavor to a large extent.

Note: Usually use soy sauce to give fresh flavoring. You can use the content of amino acid nitrogen to determine the freshness of soy sauce, but it is not necessary to be too fresh, so as not to intake overdose.

Second, preservatives: sodium benzoate, potassium pyrology

Uses: To prevent soy sauce from deteriorating, soy sauce can be added according to GB2760 to add preservatives and other preservatives such as sodium benzoate and potassium sorbate.

Note: If the soy sauce is within the range of common consumption, the general population does not have to worry about the health hazard of additives.

How to eat soy sauce is healthier?

1. Put soy sauce after cooking

During the cooking process, remember to put soy sauce later. High temperature and long -term boiling will destroy the nutritional ingredients of soy sauce and lose umami. Therefore, soy sauce should be placed before the pan.

Especially when stewed meat, soy sauce should not be placed early, because soy sauce can accelerate the solidification of protein in the meat and make the meat not easy to cook. It is best to add soy sauce when the meat is cooked.

2. Control the intake of soy sauce

The nutritional component table of many soy sauce is based on 15ml. Whether it is raw soy sauce or old soy sauce, the sodium content of every 15ml exceeds 1000mg. Generally speaking, there is about 1g of salt in a spoonful of soy sauce, a tablespoon (10ml) soy sauce It contains 1.5g to 2g of salt, and the World Health Organization recommends that salt control is controlled within 5G every day. Soy sauce is recommended to add a spoon. If you add a bottle to the pot, you may add more with your hands.

Third, these types of people need to be cautious to eat soy sauce

People with hypertension, nephropathy, pregnancy edema, heart failure, etc., usually eat soy sauce to reduce the amount of salt added and avoid excessive sodium intake.

Fourth, so soy sauce is better not to eat this situation

The temperature is high in summer. After the soy sauce is placed for a while, a layer of white film is prone to appear on the upper part of the liquid. This is the breeding of yeast and mold using the nutrients in soy sauce. The bacteria film formed will not only destroy the inherent nutrition and taste of soy sauce, but also the risk of pathogenic bacteria pollution. Therefore, the soy sauce with long white film should not be eaten anymore.

Fifth, soy sauce is recommended to save like this

In order to eat soy sauce safely, it is recommended to cover it after opening the bottle for soy sauce. It is recommended to save it in summer.

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