Soy sauce is a traditional Chinese liquidcondiment。For productionsoybean、Defatted soybean、black soya bean、Wheatorbran, brewed by adding water and salt.It is reddish brown in color, with unique soy sauce flavor, delicious taste, and can promote appetite.The core link of the ancient soy sauce production is the open-air drying, which is the key to produce unique flavor.[7]
Soy sauce is made bysauceIt evolved.As early as 3000 years ago, ChinaZhou DynastyThere are records of making sauce.However, the invention of soy sauce brewing by the working people in ancient China was purely accidental.The condiment used by ancient Chinese emperors. The earliest soy sauce was made from fresh meatFish sauceThe manufacturing process is similar.Because the flavor was excellent and gradually spread to the people, it was later found that soybeans were made with similar flavor and cheap, so they were widely used.In the early period, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia.The manufacture of Chinese soy sauce was a family art and secret in its early days. Its brewing was mostly controlled by a certain master. Its technology was often passed down from generation to generation or taught by a school of masters to form a certain brewing method.
Soy sauce, commonly known as soy sauce, is mainly composed ofSoybeans or black beans、Wheat or bran、saltAfter oil productionfermentationAnd other procedures.The ingredients of soy sauce are complex. In addition to salt, there are many other ingredientsamino acid, sugarOrganic acid, pigments, spices, etc., mainly salty, but also fresh and fragrant, which can increase and improvedishIt can also add or change the taste ofdishThe color of.The working people in ancient China had mastered it thousands of years agoBrewingtechnology.Soy sauce generally hasOld smoked cigarettesandLight soya sauceTwo kinds: raw soya sauce for fresh extraction;Old soy sauce is used for color improvement.
Soy sauce evolved from "sauce".According to historical records, China is the first country in the world to produce and eat soy sauceWestern Zhou DynastyIn this period, "sausages" made of fermented meat and fish, as well as sausages made by adding animal blood during brewing, have already appeared.For example《The Book of Songs·Daya·There is a sentence in the book of repair, which says, "Let's kill and recommend";《Zhou Rites·Tianguan Tomb Slaughter·Jiuzheng》It records the information about "killing people" and "killing people"[1]Position of[2]；And《Redords of the Grand History of China·Biography of Cargo Colony》Mentioned the saying that "Tongyi Dadu... acyl sauce thousand stores".This shows that the brewing technology of sauce condiments has been popularized in the Zhou Dynasty, and the production process has gradually become formal.
In the Qin and Han Dynasties, seasonings similar to soy sauce appearedEastern Han DynastyCui Shi"... can be used as various sauces, meat sauces, and clear sauces" was mentioned in the "Four People's Monthly Order";Northern Wei DynastyLast yearJia SixieThe compiled Qimin Yaoshu Volume VIII also recorded the seasoning "clear bean paste"[3]。According to the originalChina Agricultural Heritage Research OfficeAgricultural historianMiao QiyuSir, the so-called clear soy sauce or clear soy sauce is clear juice extracted from soy sauce, similar to soy sauce, which was a common condiment at that time[3]。
In the Song Dynasty, the word "soy sauce" began to appear, first appearing in the Northern Song Dynasty. Su Dongpo said in "Ge Wu Kuan Tan Yun Ji" that "gold lettering and fan face misprints, dip and wash with a new pen with strong vinegar or soy sauce, or wipe with a wick."[6]in additionSouthern Song DynastyThere are also records in the two books: "Shanjia Qinggong" records soy sauceSesame oilfryChun Xun, fish, shrimp;Wu's Feedback Record records that crabs are steamed with wine, soy sauce and sesame oil.Since then, the term soy sauce has also appeared in1360Yunlin Hall Catering System Collection,element"Yi Ya Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi.
People in the Song Dynasty called all kinds of sauces obtained by processing soy sauce and black beans soy sauce, which became popular in Chinese diet as a condiment.By the Qing Dynasty, the use of soy sauce far exceeded that of soy sauce.stay1790《Garden food list》Chinese soy sauce has achieved an important position.
The term soy sauce was first used in Japanese literature1597However, the production method of soy sauce may have been introduced from China to Japan before that.
Soy sauce is evolved from soybean paste.The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty. In Lin Hong's Shanjia Qinggong, it was recorded that "the tender leek leaves are mixed with shredded ginger, soy sauce and vinegar".In addition, there are other names of ancient soy sauce, such assoy sauce, bean pastesauce, sauceSoy sauce, soy sauce, drenching oil, pomelo oil, sun oil, base oil, couch oilAutumn oil, parent oil, casing oil, double casing oil, etc.After 755 AD, soy sauce production technology was introduced to Japan with Master Jianzhen.Later, it was introduced to North Korea, Vietnam, ThailandMalaysia, Philippines, etc.
Product classification
Announce
edit
manufacturing process
Mainly fromfermentationMethods.(In addition, you can also selectunsalted , low salt, high salt, solid dilute, warm brewing, digestion, etcHere, only the most common customary differentiation method in the industry is used for classification.
1. Low salt solid process:Compared with the high salt dilute state process, the low salt solid-state fermentation uses relatively low salt content, adding a large proportion of bran, some rice husks and a small amountflour, forming a solid without fluiditySoy sauce mashThe fermentation is carried out by sealing the tank with crude salt, and it can be matured after about 21 days of warm fermentation.The method of extracting soy sauce is to transfer the pool to drench the oil or soak the original pool to extract the oil.
characteristic:Short fermentation time, strong sauce flavor, deep color,amino acidThe conversion rate is low.
2. Pouring process:The fermentation tank is used for fermentation. The fermentation tank is provided with a false bottom. Below the false bottom is the filtered sauce. After pumping the sauce under the false bottom, it is poured on the surface of the fermented mash to achieve uniformityfermentationThe purpose of.It is an improved process of low salt solid soy sauce. The reason why it is distinguished separately is that it has a growing trend to replace low salt solid soy sauce, and it is accepted by most production enterprises because of its advantages of high utilization rate of raw materials, good flavor, and small investment in transformation.
3. High salt dilute process:Soybean meal and wheat are used as raw materials. After raw material treatment, soybean meal high-pressure cookingWheatIt is a fermentation process of roasting, mixing, koji making and fermentation, and pressing for juice.
From the fermentation process, it can be divided into "Guangzhou style high salt dilute state" and "Japanese style high salt dilute state".
The difference between Guangzhou style high salt and Japanese style high salt lies in the different fermentation methods.Guangzhou style high salt adopts normal temperature fermentation and natural drying, with general flavor and good color, but is greatly affected by fermentation equipment and weather.Among them, Hong Kong traditional soy sauce and Haitian are represented, and most of them focus on producing colored soy sauce products.Japanese style high salt adopts heat preservation, airtight and low temperature fermentation. The fermentation cycle is long, the color is light, and the flavor is strong. Generally, it is appropriate to make raw soya sauce and extremely delicious soya sauce. After adding caramel pigment, the old soya sauce has not only good color, but also outstanding flavor.
characteristic:High protein raw materialsSoybean mealAnd northern hardWheat；Use thin mash for fermentation andpressJuice extraction process.The utilization rate of raw materials is high and the flavor is good, but the fermentation time is long and the one-time investment is large.
national standard
Because China has no effective means to distinguish between brewing soy sauce and preparing soy sauce, there is basically no soy sauce preparation in the market.As long as food additives are used legally, no matter brewing soy sauce or preparing soy sauce, they can be eaten with confidence.
one
High salt and dilute fermentation soy sauce (including solid and dilute fermentation soy sauce): soy sauce is made from soybeans/or defatted soybeans, wheat and/or wheat flour, after steaming, koji making by Aspergillus, and salt water, and then fermented.
two
Low salt solid-state fermentation soy sauce: defattedsoybeanAnd wheat bran as raw materials, after steaming and koji making by Aspergillus, they are mixed with salt water to form solid soy sauce mash, and then fermented into soy sauce.
Taste:Light soy sauce is used for general cooking. It tastes light.
Purpose:Light soy sauce is used for seasoning. Because of its light color, it can be used for general cooking orCold DishesI use it a lot.
Production of soy sauce: soy sauce is a variety of soy sauce. It is made from soybeans and flour as the main raw materials, manually mixed with seed starter, exposed to the sun and fermented.The product is red in color, delicious and harmonious in taste, rich in black bean flavor, clear and transparent in body, and unique in flavor.
Color:Old smoke joinedCaramelIt is dark, brown and shiny.
Taste:Old soy sauce tastes stronger after being eaten in the mouth.
Purpose:It is generally used for coloring food.For example, it is better to use it when cooking dishes that need coloring, such as braised pork.
Production of old soy sauce:Old soy sauce is based on raw soy sauce, which is made of thick soy sauce by adding caramel color through special process.
Grade
The flavor and nutritional value of soy sauce depend on the content of amino acid nitrogen. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, that is, the better the quality.According to the Chinese standard for brewing soy sauce (GB18186-2000)Amino acid nitrogenThe content is divided into:
0.80g/100ml or more is super grade soy sauce
Grade I soy sauce is equal to or greater than 0.70g/100ml
Grade II soy sauce is equal to or greater than 0.55g/100ml
Grade III soy sauce is equal to or greater than 0.40g/100ml
The level of amino acid nitrogen represents the degree of flavor of soy sauce, which is of great significance as the standard for measuring the grade of soy sauce. Therefore, most enterprises are constantly improving the company's preparation technology and R&D technology to reach the high standard of high amino acid nitrogen, so as to achieve higher commercial value.
project
index
High salt dilute fermentation soy sauce
(including solid and dilute fermented soy sauce)
Low salt solid-state fermentation soy sauce
super
class a
second level
Level 3
super
class a
second level
Level 3
Soluble salt free solids,
（g/100ml）≥
fifteen
thirteen
ten
eight
twenty
eighteen
fifteen
ten
Total nitrogen (in nitrogen, g/100ml) ≥
one point five zero
one point three zero
one
zero point seven zero
one point six zero
one point four zero
one point two zero
zero point eight zero
Amino acid nitrogen (calculated as nitrogen,
g/100ml）≥
zero point eight zero
zero point seven zero
zero point five five
zero point four zero
zero point eight zero
zero point seven zero
zero point six zero
zero point four zero
Other types
Iron fortified soy sauce
Soy sauce is a special condiment for Chinese people. It is usually made of soybeans, which is nutritious.iron-deficiency anemiaWe add EDTA iron into soy sauce as a measure to prevent iron deficiency anemia.Its advantage is that it can remove the rust smell of iron, and it will not produce iron poisoning, because one person's soy sauce intake is limited.
The Ministry of Health held theIron fortified soy sauceAt the progress meeting, it was announced that the project would cover 14 provinces, municipalities and autonomous regions in China in the next three years, demonstrating the Chinese government's determination to improve national nutrition.
Malnutrition is a global public health problem.After China basically solved the problem of food and clothing, there were widespread micronutrient deficiencies such as iodine, iron, calcium and vitamin A. Food fortification is a recognized public health measure to prevent and control micronutrient malnutrition, and also an important part of China's nutrition improvement strategy.
Iron deficiency anemia is a common nutritional deficiency problem in China. Experts estimate that ifanemiaThe rate can be reduced by 30% within 10 years, which will not only ensure the physical and mental development of children and women's health, but also give full play to the potential of the labor force, and the resulting economic growth may reach 2.5% of GDP.In September 2003, the Ministry of Health launched the project of "using iron fortified soy sauce to prevent and control iron deficiency and iron deficiency anemia". Since the implementation of the project three years ago, the prevalence of anemia in pilot areas has dropped by more than 30%.Practice has proved that this measure has great potential for health benefits, and its whole set of practices foreshadows the sustainability of future implementation and the accessibility of the goal of covering rural areas, which is worth vigorously promoting.
Wang Longde, vice minister of the Ministry of Health, said that popularizing iron fortified soy sauce is a long-term nutrition improvement work, which requires technical support, a large number of propaganda and education, and social mobilization.It is necessary to raise people's awareness of the serious harm of iron deficiency anemia to health, and improve the active useIron fortified soy sauceOnly in this way can the work be sustainable.Special attention should be paid to the needs of malnourished people in poor rural areas, and those with high incidence of anemia should be given iron fortified soy sauce to improve their nutritional status.At the same time, we will continue to strengthen the supervision of product quality and safety to ensure the health and rights of consumers.
solidified soy sauce
It refers to the powder obtained by drying fermented soy sauce in the form of spray.
Product features
Announce
edit
The sweetness in soy sauce mainly comes from the glucose and maltose produced by the hydrolysis of starch in raw materials by Aspergillus amylase;The second is glycine, alanine, threonine and proline which are sweet in the free amino acids produced after protein hydrolysis;During fermentation, glycerol produced by hydrolysis is slightly sweet.
There are more than 20 kinds of organic acids in soy sauce. The acidity of soy sauce is most suitable when it is weakly acidic (containing about 1.5% acid), which can produce a refreshing feeling and increase the taste of soy sauce.
There are bitter substances in the ingredients of soy sauce, but the bitter taste is changed in the synthesis of soy sauce, and the bitter taste disappears.
Generally, soy sauce needs to be used together with salt, so soy sauce should be mixed first, and then appropriate salt should be added after the soy sauce is determined, that is, the so-called "color mixing before seasoning".
There are three changes in soy sauce during heating: sugar decreases, acidity increases, and color deepens.Therefore, we must grasp the standard of color mixing with soy sauce to prevent the color of finished dishes from being too dark[4]。
Manufacturing process
Announce
edit
Soy sauce production
The raw materials for soy sauce are vegetable protein andstarchQuality.Vegetable protein is extracted from soybean cake after oil extraction, or soybean meal after oil extraction by solvent, or peanut cakeBroad beanSubstitution, traditional production is dominated by soybeans;Starchy raw materials are generally wheat and bran, but also broken rice andCornSubstitution, traditional productionflourMainly.Raw materials are steamed, cooled and fed into pure cultureAspergillus oryzaeThe soy sauce koji is made from the strain, which is transferred to the fermentation tank and fermented with brine. After the soy sauce mash is mature, the soy sauce is extracted by leaching method.The purpose of koji making is to enable Aspergillus oryzae to fully grow and develop on koji materials, and to produce and accumulate a large number of enzymes needed, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase, etc.The formation of flavor in the fermentation process is the use of these enzymes.For example, protease and peptidase hydrolyze protein into amino acids to produce flavor;Glutamine enzyme changes tasteless glutamine into delicious glutamic acid;Amylase hydrolyzes starch into sugar to produce sweet taste;Pectinase, cellulase and hemicellulase can completely break the cell wall, making protease and amylase hydrolysis more thorough.At the same time, in the process of koji making and fermentation, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes.Pure cultivatedlactobacillusAnd yeast.Lactic acid is produced by lactic acid bacteria, ethanol is produced by yeast fermentation, and ethanol is produced by raw material composition, Aspergillus metabolites, etcalcohol、acid、aldehyde、ester、phenol、acetalandFuranoneAlthough most of the ingredients are trace, they can form the complex aroma of soy sauce.In addition, tyrosine in the raw protein is oxidized to produce melanin and starch is hydrolyzed to glucose by Aspergillus amylase and reacts with amino acid to produce melanoid, which makes soy sauce bright and shiny reddish brown.During fermentation, a series of extremely complex biochemical changes produce fresh taste, sweet taste, sour taste, wine flavor, ester flavor and salty taste of salt water, which are mixed together to form soy sauce with unique color, flavor and flavor.
The raw material processing of soy sauce is divided into three steps.
① Water addition and moistening of cake: the amount of water added shall be 47 - 50% of the moisture of koji after steaming.
② Mixing: After moistening, the cake is fully mixed with crushed wheat and bran.
③ Cooking: steam the material under pressure (0.2MPa) with a rotary cooker to properly denature the protein, steam and paste the starch, and kill the microorganisms attached to the material.
There are two steps to making music.
① Coolinginoculation: The clinker is rapidly cooled to 45 ℃, and 0.3-0.4% of the pure expanded culture of Aspergillus oryzae is added, and fully mixed.
② Thick layer ventilation koji making: the inoculated koji is sent into the koji chamber.Intermittent ventilation followed by continuous ventilation.The koji making temperature should be controlled at 30-32 ℃ in the spore germination stage, and the maximum temperature should not exceed 35 ℃ in the mycelium growth stage.During this period, it is necessary to turn and shovel.At the initial stage of spore implantation, the enzyme production is most vigorous, and the product temperature should be controlled at 30-32 ℃.
Fermented koji is mixed with 12-13 ° Be 'hot brine and put into the fermentation tank. The product temperature is 42-45 ℃ for about 20 days, and the soy sauce mash is basically mature.
The leaching leaching oil heats the three oils left from the previous production to 85 ℃, and then sends them into the mature soy sauce mash for soaking, so that soy sauce can be completely dissolved in them, and then the raw soy sauce (head oil is slowly released from the lower part of the false bottom of the fermentation tank, and the concentration and salt are supplemented through the salt layer. The leaching oil is to separate soy sauce and soy sauce residue.Generally, the soy sauce ingredients can be basically extracted by repeated soaking and leaching out the head oil, the second oil and the third oil in sequence.The post-processing soy sauce is heated to 80-85 ℃ for disinfection and sterilization, and then prepared (blended), clarified and inspected for quality to obtain finished products that meet the quality standards.
The core link of the ancient soy sauce production is the open-air drying, which is the key to produce unique flavor.Depending on the fine protective net specially made of stainless steel materials, it can effectively isolate pollution sources such as flying insects;Then the impurities and microorganisms are screened out by the polymer filter membrane, and the soy sauce that meets the standard of the ancient method is produced.[7]
Taboos
Announce
edit
1. Soy sauce is easy to mildew. In summer, it must be stored in a cool place in a closed and low temperature;
2. Take to treat blood vesselsdiseaseDisease, gastrointestinal tractdiseaseIt is forbidden to eat soy saucedishTo avoid nauseavomitAnd other side effects;
3. Mouldy soy sauce cannot be eaten.
When taking Youjiangning, Mucola, etc. to treat cardiovascular diseases and gastrointestinal diseases, do not eat it with soy sauce, or it will cause nausea, vomiting and other side effects.
Product selection
Announce
edit
soy sauce
When consumers buy soy sauce in the market, they should pay special attention to the production date and shelf life.When you buy soy sauce, you should see it, shake it, and taste it.Look at quality indicators and color;Good soy sauce will produce a lot of foam when shaken, which is not easy to dissipate. It can also be smelled against the mouth of the bottle. Good soy sauce often has a strong sauce flavor, which tastes delicious, while low-quality soy sauce only has a small amount of foam when shaken, which is easy to dissipate, and tastes bitter.
Look at the label first.From the raw material table of soy sauce, we can see whether the raw material is soybean or nonfat soybean, wheat or bran.See whether the label indicates brewing or soy sauce preparation.If it is brewing soy sauce, it should be clearly noted whether it is high salt dilute soy sauce brewed by traditional technology or low salt solid fermentation fast-growing soy sauce.Brewing soy sauceamino acidThe content of amino acid nitrogen can be classified into different grades. The higher the content of g/100ml, the better the quality (amino acid nitrogen content ≥ 0.8g/100ml is super grade, ≥ 0.4g/100ml is grade III, and between the two is grade I or grade II).
See the purpose clearly.Soy sauce should be marked for serving or cooking. The hygienic indicators of the two are different, and the colony index is also different.It can be eaten directly for food, and the hygiene index is good. If it is used for cooking, it should not be used for mixingCold Dishes。Smell the fragrance.The soy sauce produced by traditional technology has a unique ester aroma, which is rich and mellow.It is abnormal if the smell is sour, sticky or peculiar.
Look at the color.The normal soy sauce color should be reddish brown, and the color of good quality will be slightly darker. However, if the soy sauce color is too dark, it means that the caramel color is added, and the aroma and taste will be worse. This kind of soy sauce is only suitable for braising in brown sauce.Buy soy sauce in bags carefully.There are a lot of unqualified bagged soy sauce and vinegar in the market, which are made of water, sugar and industrialvinegar concentrateBlended, this product has a pungent smell, and contains heavy metals and other substances harmful to human health.
The fundamental reason for this phenomenon is that the "egg viviparity" breeding mode of the Sarcophaga jamesonii, which can directly produce larvae.It is generally suspected that it is impossible for soy sauce to carry fly eggs and hatch adults.The common complaints of consumers about the pest generation in soy sauce were all generated in the process of using soy sauce after it was opened.[5]
Facts: Seven kinds of seasonings and compounds are used to make "chemical soy sauce"
Hong Kong media reported that illegal traders had developed a“Chemical soy sauce”For sale, as long as sugar, refined salt, monosodium glutamate, yeast extract, hydrolyzed plant protein, inosinic acid and guanylic acid are mixed together, the "chemical soy sauce" can be made, which not only attracts the taste, but also has the "sticky" feeling of real soy sauce, just a little pungent smell.Reporter patrolling the city: Almost all products call themselves "brewed soy sauce". It is reported that the hydrolyzed vegetable protein in the formula may release carcinogens.It has been found in the past that if hydrochloric acid is used to manufacture hydrolysis process, carcinogens will be released, includingTrichloropropanediol(3-MCPD) and 1,3-Dichloropropanol (1,3-DCP).world health organizationThe recommended intake of 1,3-dichloropropanol is not listed, because the substance is harmful to humans and cannot be ingested by humans;Trichloropropanediol is another controversial substance, which can make men suffer fromTesticular carcinoma。
A reporter visited several supermarkets and found that almost all soy sauce products were written with the word "brewed soy sauce", but none of them was nominally "prepared soy sauce".
On a 410ml bottle of "X-Day Tasty Soy Sauce", the reporter saw that the food additive was marked with disodium 5-inosinateDisodium 5-guanylate, sodium benzoate, sucralose, etc.Among them, inosinic acid and guanylic acid are generally used together with monosodium glutamate (MSG) to improve freshness.
It takes half a year to brew soy sauce, and only 10 hours for chemical leaching
A reporter learned that soy sauce can also be divided into brewing soy sauce and preparing soy sauce.The mixing method mentioned by the Hong Kong media may only be a process for preparing soy sauce, but it has no ingredients for brewing soy sauce. It is not in line with national standards and is harmful to human health to make soy sauce purely by mixing condiments and compounds.
The person in charge of a technical department told the reporter that the term "chemical soy sauce" had actually appeared in the 1960s and 1970s. "It refers to the use of chemical processes in the soy sauce production process to produce soybeans without soy oil, that is, soybean meal, and then after hydrochloric acid decomposition and neutralization with soda ash, the flavor agent was obtained. This method was learned from Japan."
Later, this so-called "chemical soy sauce" was referred to contain the controversial substance 1,3 dichloropropanol, and this chemical soy sauce process was once prohibited.However, with the development of science, the industry has found a way to remove dichloropropanol, which also provides a living space for "chemical soy sauce".However, what Hong Kong media call "chemical soy sauce" is obviously different.
There is no way to distinguish between preparation and brewing
The person in charge of a technical department pointed out that brewing and chemical preparation are two different processes.It takes at least three months to half a year to brew soy sauce in Guangdong, while it takes only 8 to 10 hours to make soy sauce by chemical leaching.In addition, chemical decomposition and enzymatic degradation are two different methods.
The camouflage brewing can't be checked
Since the standard of Preparation of Soy Sauce stipulates that the proportion of fermented soy sauce shall not be less than 50%, that is to say, it is illegal to prepare "chemical soy sauce" only with various chemicals without any fermented soy sauce.However, the technical director of Li Jinji said that the key problem was that there was still no way to determine whether the prepared soy sauce really contained more than 50% of brewing soy sauce according to the regulations.As many consumers have known that soy sauce brewing is better, some manufacturers have taken advantage of the gap by labeling the products that are actually prepared with soy sauce as fermented soy sauce in order to compete for the market.
The reporter learned that the quality supervision department mainly tests food additives (preservatives, pigments, etc.) and bacteria for soy sauce products, but does not carry out gene testing.For example, March to April 2011Guangzhou CityThe quality supervision bureau entrusts the quality inspection institution to supervise and spot check the soy sauce products produced in this city, and check the amount of benzoic acid, sorbic acid, total bacteria, coliform bacteria, pathogenic bacteriaRhodamine B、Aflatoxin B1、Carmine、Amaranth, allure red, etc.At that time, all 24 batches were qualified.The nonconformities found in the past are mainly the substandard quality index amino acid nitrogen (calculated by nitrogen), safety index preservatives, total bacterial count, etc.
How to distinguish new bids is still not involved
The national standard Brewing Soy Sauce and the industrial standard Compounding Soy Sauce are being revised, mainly involving ammonium saltSoluble salt free solids(Important indicators affecting flavor), amino acid nitrogen and other safety and quality indicators, which do not involve the modification of acid hydrolyzed vegetable protein flavoring liquid.The Chinese Flavor Association issued the second draft of the above two standards in July 2011.In the Preparation of Soy Sauce, the proportion of ammonium salt was modified, and the requirement that the proportion of fermented soy sauce (calculated by total nitrogen) should be indicated on the product label was added.The new standard also does not involve the distinction between brewing and preparation.
Permitted additives and use limits of soy sauce (partial)
Caramel color (ammonia production, common method, ammonium sulfite method) shall be used appropriately according to production needs.
Main efficacy
Announce
edit
soy sauce
1. Adding a certain amount of soy sauce when cooking food can increase the flavor of food and make its color more beautiful, thus improving appetite
2. The main raw material of soy sauce is soybean. Soybean and its products have cancer prevention effect because they are rich in selenium and other minerals.
3. Soy sauce contains many kindsvitaminandmineral, can lower the bodycholesterol, lowercardiovascularDisease incidence, and can reduce the damage of free radicals to human body
4. Anti cancer effect: soy sauce is a liquid condiment with special color, aroma and taste, which is brewed from soybean, wheat or bran through microbial fermentation and other processes.It has been reported that the low incidence of gastric cancer in Japan is due to the Japanese love to eat soy sauce.Later, the United StatesUniversity of WisconsinOur research report confirms this statement.Researchers feed carcinogens to micenitriteAt the same time, they fed soy sauce, and found that the more soy sauce the mice ategastric cancerThe lower the probability of.Women'smammary cancerThe incidence rate is low, and this kind ofMalignant tumorIt is more common in the United States.According to expert analysis, Asian women may consume 30-50 times more soy sauce than European and American women, and absorb more soy sauceflavoneofThe growth of malignant tumor depends on new blood vessels to deliver nutrients, and isoflavones can prevent the formation of new blood vessels, thus hindering the growth of cancer.
