The secrets of soy sauce are hidden in the words of the bottle, don't buy it wrong!

Raw soy sauce, sauce soy sauce, salt reduction soy sauce ... Today, soy sauce products on the market are full of dazzling. How should I choose soy sauce? In this issue, He Li, a researcher at the Institute of Nutrition and Health of the China Disease Prevention and Control Center, give us a good popular science!

Expert

1

The level and classification of soy sauce

Soy sauce is a traditional seasoning product in my country. It is a condiments made of protein -rich soybeans or skid soybeans, and wheat or wheat -rich wheat or wheat bran.

1

Soy sauce grade table

The "National Standard 18186" of my country's soy sauce clearly stipulates that the grading of soy sauce mainly depends on the content of amino acid nitrogen. For example, among the 100 ml of soy sauce, amino acid nitrogen is greater than 0.8 grams, and it can be called a special -grade soy sauce.

Soy sauce level table 级

2

Soy sauce classification

What is common in life is raw soy sauce and old soy sauce. The meaning of extraction is extracted, the first oil is pulled out, and the raw materials are put in to continue fermentation. The second way is called the second oil, and then there is a third pump.

① Raw soy sauce: The color is relatively light, the taste is delicious, suitable for cold dishes, stir -fried dishes, or putting a little when making soup.

② Old soy sauce: bright color, suitable for sauce and braised. In fact, many old soy natural colors are not so dark, and caramel pigments may be added in it. If you add normally, don't worry about the impact on the body.

There are also increase or decrease on the basis of ordinary soy sauce, such as salt reduction soy sauce and steamed fish soy sauce.

Salt soy sauce

In the latest "Chinese Resident Dietary Guide (2022)", the daily salt intake is less than 6 grams to less than 5 grams. Therefore, the demand for reducing salt content in soy sauce is also stronger.

Steamed fish soy sauce

Based on the soy sauce, some ingredients have been added, such as sugar, yeast extracts and umami substances to enhance food umami and get rid of it.

2

How to choose soy sauce?

1

High -salt thinner and low -salt solid state

On the label of soy sauce, we often see the words of high -salt thinner or low -salt solid state. The "high salt" and "low salt" here do not represent the content of salt in soy sauce, but the two techniques brewed by soy sauce.

High -salt and thin -state fermented soy sauce, with high raw materials, long fermentation time, strong aroma, mellow taste. The soy sauce with low -salt solid -state fermentation has a short fermentation time, deep color, and a single taste. The sauce flavor is not so strong.

Therefore, nutrition experts recommend that when buying soy sauce, the preferred soy sauce of high -salt thinner brewing process.

2

What are the differences between cooking soy sauce and meals soy sauce?

On the National Recommended Standard GB18186, it is clear that the soy sauce is divided into meals and cooking. The food safety indicators of the meal soy sauce are more strict and can be eaten directly, but cooking soy sauce should not be eaten raw.

3

Learn to watch soy sauce ingredients table

Food additives in soy sauce mainly include fresh agents: such as sodium glutamate, yeast extraction, 5'-sodium myocine, 5'-birdotide sodium; sweet taste agent: such as sucrose of trichloride, Annan, Annan, Annan, Ann, Ann, Ann, Ann, Ann, Ann, Ann, Ann, Ann, Anno, Ann. Sai Mi, Asba Sweet; preservatives: such as sodium benzoate and potassium sorbate, as long as it meets national standards, it is a qualified product.

The soy sauce marked with "zero add", the shelf life is relatively short. The higher the ranking in the ingredient table, the more content. As long as it is a qualified product, it is healthy, the key is the amount.

4

Can iron soy sauce really be supplemented by iron?

Iron reinforcement soy sauce was developed by the Nutrition and Health of the China Disease Control and Control Center.

The results of the nutrition and health monitoring of Chinese residents announced in 2020 show that 8.7%of people in my country currently have iron deficiency anemia, especially for the elderly, children, and women of childbearing age.

With the development of economic development and nutritional knowledge, the rate of iron deficiency anemia is slowly decreasing, but the anemia rate of girls aged 11-17 is rising. Destinating weight loss and picky eaters can easily lead to iron deficiency anemia.

Iron reinforced soy sauce is added with EDTA sodium iron: sodium ethyleine tetharotidate, which can play an iron supplementation role after consumption.

3

Is it worth buying for children's soy sauce?

In fact, when you add supplementary foods for less than 1 year old, you do not need to add any salt; slowly add between 1 and 2 years old, generally controlled within 2 grams, you can reduce the amount when consumption of soy sauce. Children's soy sauce.

July 20th at 7:20

10:15 evening

Chongqing Satellite TV "Healthy Home"

Specially invited the Nutrition of China Disease Prevention and Control Center

Ho Li, a researcher at the Institute of Health

Bring "Select the right soy sauce, add fresh and healthy"

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