Guizhou Provincial Market Supervision Bureau on the consumption of soy sauce tips

Soy sauce is a commonly used condiment in the daily life of consumers, mainly made from beans, fried wheat (flour), bran, its nutritional components include amino acids, sugars, acids and so on.
soy sauce is mainly salty, but also fresh, flavor, etc. , can increase and improve the taste of the dishes, but also to add or change the color of the dishes.
in order to guide the vast number of consumers more scientific selection, consumption and preservation of soy sauce, Guizhou Provincial Market Supervision Bureau tips as follows.
, soy sauce selection (i) to see the color, check the state.
Good quality soy sauce color should be reddish brown or sepia, shiny, shake up the surface will have more foam is not easy to disperse, soy sauce itself is still clarified, no suspension, no floats, more viscous, at the same time with wall phenomenon.
and poor quality soy sauce color darkened, shaking only a small amount of foam and easy to disperse.
(ii) smell and taste.
good quality soy sauce with soft sauce or ester fragrance and other unique aromas, taste delicious and mellow, soft long, salty sweet moderate, no obvious pungent smell, no odor.
and poor quality soy sauce or aroma plain, mellow, slightly bitter, astringent and other odors.
, soy sauce consumption (i) cooking soy sauce and meal soy sauce do not mix.
buy soy sauce, it should be noted whether the label is marked with soy sauce for meals or soy sauce for cooking.
can be imported directly with soy sauce, cooking soy sauce for cooking stir-fry, try not to eat directly.
(ii) pay attention to the time when soy sauce is added to the dish.
soy sauce contains amino acids and rich flavor substances, overheating can make its nutrients react or evaporate, and will deepen the color of the dish.
Soy sauce can be added early when cooking dishes that need to be toned, and only a little before the seasoning is ready to come out of the pot, so as to avoid the high temperature in the pot damage amino acids, and the sugar in the soy sauce will not caramelize.
(iii) Special groups should pay attention to the amount of consumption.
soy sauce contains a certain amount of salt, salt control consumers should pay attention to the amount, not to eat more.
, soy sauce preservation (i) soy sauce is not suitable for storage in stainless steel containers, it is best to use glass bottle storage.
(ii) soy sauce should avoid high temperature environment, normal storage, in the shelf life can maintain the original quality.
can also be refrigerated at low temperatures, extending storage time.
(iii) after the use of soy sauce, should pay attention to the use of any time to cover, bottle mouth to clean up, in order to reduce the volatility of flavor substances and the environment dust, microorganisms and other pollution.
the storage environment to avoid high temperatures, humidity and unsothic.