If there are these 4 words on the soy sauce bottle, throw it away ...

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? Xiaobian will take you to find out!

1 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". In other words, if the soy sauce you buy is "prepared soy sauce", it is not the "soy sauce" in the strict sense! Hurry up and see the soy sauce you bought before? 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.

2 How to pick high quality soy sauce?

First, see the soy sauce "amino acid nitrogen" content of soy sauce. The soy sauce is amino acid nitrogen. The higher the indicator, the higher the amino acid content in the soy sauce, the better the umami taste.

Second, the soy sauce bottle body foam is small and uniform and not easy to disperse soy sauce. When the high -quality soy sauce shakes, it will have a lot of smaller, evenly uniform foam, and not easy to disperse. The important relationship is that when there are many amino acid nitrogen, the foam in soy sauce will appear in this state.

3 What are the common additives in soy sauce?

1. Fresh lift agent: sodium glutamate, 5'-sodium flavon nucleotide, 5'-osocases of sodium: Fresh agent belongs to artificial flavor additives, so that soy sauce is fresh; Improve the amino acid nitrogen index of soy sauce. 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 and potassium pear acid: In order to prevent soy sauce from deteriorating, soy sauce can be used to add preservatives such as sodium benzoate and potassium pear acid in the GB2760 food additives. 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.

4 How to eat soy sauce is healthier?

First, put soy sauce after cooking. Remember to put soy sauce after cooking. 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 nutritional component table of soy sauce in the soy sauce intake is 15ml. Whether it is raw soy sauce or old soy sauce, the sodium content per 15mL exceeds 1000mg. Generally speaking, there is about 1g of salt of a spoonful of soy sauce. A tablespoon (10ml) soy sauce contains 1.5g to 2g of salt. 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, people who eat soy sauce with soy sauce need to be cautious with people with hypertension, kidney disease, pregnancy edema, and heart failure. Usually consume soy sauce to reduce the amount of salt adding salt and avoid excessive sodium intake. Fourth, so soy sauce is better not to eat the temperature in summer. After the soy sauce is placed for a period of time, a layer of white film is prone to appear on the upper part of the liquid. This is a fungus film formed by yeast and mold using the breeding of nutrients in soy sauce, which 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 soy sauce in this way. It is recommended to cover it after opening the bottle for soy sauce. It is recommended to save it in summer.

Source: Xinhuanet Editor: Huang Yixin Responsible: Wang Hui pays attention to the official number, subscribes to more authoritative health news. Please click "Read the original text" to enter the new type of coronary virus pneumonia in the Guangdong Provincial Health and Health Commission! Point sharing points Favorites and praise

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