Choose soy sauce first to see the label

Source: Health News

China Agricultural University, Department of Food Science and Nutritional Engineering Associate Professor Zhu Yi

      Playing soy sauce, should be a little experience of people long memories. Now now bid farewell to the "soy sauce era", but the supermarket dazzling, a variety of bottled soy sauce is a bit dizzy. According to statistics, the current consumption of domestic soy sauce each year up to 500 million tons, only hundreds of varieties of soy sauce. Soy sauce for charming eyes, dazzling how do we choose?

      China from the Song Dynasty began to have the records of soy sauce. But the soy sauce at that time, but was made on the basis of clear sauce out of the sauce, into the clean cylinder altar, in the sun and then half a month, that is, soy sauce. Now because of raw materials, technology, add ingredients and so different, so we use this soy sauce is not his soy sauce. So, how can we scientifically choose your own soy sauce? The label on the bottle can help you. Labels are the primary means of displaying food composition, food characteristics and performance, delivering food nutrition information to consumers, and being the easiest and most accessible way for consumers to acquire the knowledge they need. Learn to see the label on the soy sauce bottle, you can buy your favorite soy sauce.

      Look at the manufacturing process, brewing soy sauce as the first choice

From the manufacturing process point of view, can be divided into brewing soy sauce and soy sauce two categories. In the national standard, China's soy sauce is divided into brewing soy sauce (GB18186), preparation of soy sauce (SB10336) and acid hydrolysis of vegetable protein seasoning (HVP, SB10338). Brewing soy sauce will be marked with the implementation of "GB18186-2000" standard, a high degree of security. If it is prepared, if the production process, however, there may be the risk of excessive chloropropanol. Chloropropanol has been used as a raw material for the development of male contraceptives, and has achieved remarkable contraceptive effects. But because of the excessive side effects of chloropropanol, the research work had to be abandoned.

If you look at the label is not assured, afraid to buy caramel blending the fake brewing soy sauce, then shake the soy sauce bottle vigorously, brewing soy sauce from the bubble size uniform and easy to disperse, the preparation of the bubble size is uneven go with. You can also inverted soy sauce bottles, brewed wall, the preparation of soy sauce color difference wall.

      Look at raw materials and ingredients, the real value of soy sauce

      The nutritional quality of the food depends essentially on the proportion of its main raw material and formula, and the list of ingredients shows the true value of the soy sauce. In accordance with the relevant provisions of the state requirements, the most raw materials should be ranked in the raw materials and ingredients of the first, the least ranked in the last one. Soy is usually ranked first, but some of the ingredients list marked with non-genetically modified soybeans, some language is not detailed. According to the existing detection technology, can not detect whether the soy sauce contains genetically modified ingredients.

      Leaving the safety of genetically modified foods Regardless, transgenic soybeans change the gene so that a significant increase in oil content, in the oil out of a skill. However, domestic non-genetically modified soybean protein content is high, nutrient value is rich, from the process point of view, especially for deep processing of soy sauce. In the current management regulations in China, GM soybeans after the import, in addition to oil extraction, but also can be processed into a variety of food, such as soy milk powder, soy milk, tofu, fermented bean curd, soy sauce, etc., and these re-processing and deep processing of raw materials Whether soybeans are genetically modified are no longer required to be identified in the catalog. If marked, is to respect the consumer's right to know, but also to show their own brand of an advantage, is our first choice when buying.

      Look at what kind of "salt", "high salt dilute" the best

      In the label of the "product standard number" in a general, there will be "low salt solid" or "high salt dilute" words. This is not related to the level of salt content, only that brewing process differences. Low-salt solid use of soy and wheat bran, high salt and dilute with soybeans and wheat. The former color than the latter to the deep, the latter's flavor than the former rich. Generally good soy sauce is mostly used in the latter, because the former is suspected of brewing, the latter is slow to work fine traditional process. So, from the taste of taste and nutritional value of view, are high salt and dilute soy sauce is good.

      See amino acid nitrogen content, "premium" the best

      In the industry standard, the quality grade of soy sauce is mainly based on the amino acid nitrogen content of soy sauce to determine, divided into premium, first class, two, three, amino acid nitrogen content per 100 ml were ≥ 0.80, ≥ 0.70, ≥0.55, ≥0.40g. Amino acid nitrogen content is higher, the better the quality of soy sauce, the more concentrated flavor. At least in the present, there is no smell of soy sauce and melamine.

      To distinguish between soy sauce and soy sauce. The first pumping, soy sauce and soy sauce was originally the argument, now popular north and south, and "shy" retired red soy sauce, white soy sauce that is the same.

      The so-called "pumping" is the meaning of extraction. Soy sauce is reddish brown, and soy sauce is tan; raw taste to eat more salty, soy sauce, there is a delicious sweet taste; do Cantonese or need to keep the original flavor can choose soy sauce soy sauce, do taste Heavy dishes or need to pick the dishes used soy sauce soy sauce. Soy sauce fried rice only with the old smoke to taste and taste.

      Look at preservatives, potassium sorbate is more ideal

      China's production of soy sauce and more use of sodium benzoate and potassium sorbate corrosion. Sodium benzoate and potassium sorbate are quite different, so it is important to see what kind of preservative is used for soy sauce. Sodium benzoate is much more toxic than potassium sorbate, Western countries have generally switched to potassium sorbate as a preservative. But the price of sodium benzoate is low, in our country is still the main preservative. Benzoic acid has a superimposed toxic effect, in some Western countries have been banned in children's food use.

      Soy sauce has a good health care function, such as antioxidant capacity is 10 times the red wine, but the high salt so that we had to spend some time to eat. 5 ml of soy sauce in about 1 grams of salt, do not put more. If it is low salt soy sauce, you can eat a little more appropriate.

      In addition, soy sauce is also used for cooking and cooking. Because the microbiological indicators of the two requirements are strictly different. Soy sauce for the table can be directly imported, for the cold dishes, etc .; and cooking can not be directly imported, and can only be used for cooking cooking.