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Soy sauce is a traditional condiment in our country.
It has a history of more than 2,000 years in our country.
According to the history book "Zhou Li", when people make sauce, they drain a part of the sauce for cooking and seasoning.
During the Tang Dynasty, the production and consumption of soy sauce began in China.
Spread to the world
.
There is a habit of edible soy sauce in all parts of our country.
Soy sauce has a delicious taste and helps promote appetite.
It is an indispensable condiment for common people's cooking, cooking, cold salad and so on
.
In order to guide the vast number of consumers more scientific purchase, consumption and storage of soy sauce, Sichuan market supervision and management bureau invited food safety experts developed this consumer tips to help consumers buy at ease, eat healthy
.
It has a history of more than 2,000 years in our country.
According to the history book "Zhou Li", when people make sauce, they drain a part of the sauce for cooking and seasoning.
During the Tang Dynasty, the production and consumption of soy sauce began in China.
Spread to the world
.
There is a habit of edible soy sauce in all parts of our country.
Soy sauce has a delicious taste and helps promote appetite.
It is an indispensable condiment for common people's cooking, cooking, cold salad and so on
.
In order to guide the vast number of consumers more scientific purchase, consumption and storage of soy sauce, Sichuan market supervision and management bureau invited food safety experts developed this consumer tips to help consumers buy at ease, eat healthy
.
1.
Definition and classification of soy sauce
Definition and classification of soy sauce
In the “National Food Safety Standard Soy Sauce” (GB2717-2018) implemented in December 2019, it is clear that soy sauce refers to soybeans (meal), wheat, and/or bran as raw materials, which are made by microbial fermentation and have a special color.
, Fragrant and flavored liquid condiments
.
The soy sauce here only refers to brewed soy sauce, which has a complete fermentation and brewing process, and does not include liquid condiments made by adding hydrochloric acid hydrolyzed vegetable protein seasoning liquid, food additives, etc.
, with brewed soy sauce as the main body
.
On June 29, 2021, the "Announcement on Strengthening the Quality and Safety Supervision and Management of Soy Sauce and Vinegar" issued by the State Administration for Market Regulation requires that soy sauce manufacturers shall not reproduce soy sauce using acid hydrolyzed vegetable protein seasoning liquid and other raw materials to prepare soy sauce, which does not meet the requirements.
The condiments of the national food safety standards for soy sauce shall not be marked with the name or category of "soy sauce", and the production of soy sauce shall not be made using acid hydrolyzed vegetable protein seasoning liquid and other raw materials
.
The preparation of soy sauce sold on the market in the early stage will be included in the management of liquid condiments
.
, Fragrant and flavored liquid condiments
.
The soy sauce here only refers to brewed soy sauce, which has a complete fermentation and brewing process, and does not include liquid condiments made by adding hydrochloric acid hydrolyzed vegetable protein seasoning liquid, food additives, etc.
, with brewed soy sauce as the main body
.
On June 29, 2021, the "Announcement on Strengthening the Quality and Safety Supervision and Management of Soy Sauce and Vinegar" issued by the State Administration for Market Regulation requires that soy sauce manufacturers shall not reproduce soy sauce using acid hydrolyzed vegetable protein seasoning liquid and other raw materials to prepare soy sauce, which does not meet the requirements.
The condiments of the national food safety standards for soy sauce shall not be marked with the name or category of "soy sauce", and the production of soy sauce shall not be made using acid hydrolyzed vegetable protein seasoning liquid and other raw materials
.
The preparation of soy sauce sold on the market in the early stage will be included in the management of liquid condiments
.
According to different fermentation processes, soy sauce is divided into high-salt dilute fermented soy sauce and low-salt solid fermented soy sauce.
High-salt dilute fermented soy sauce can be divided into high-salt dilute fermented soy sauce and solid dilute fermented soy sauce
.
High-salt dilute fermented soy sauce can be divided into high-salt dilute fermented soy sauce and solid dilute fermented soy sauce
.
2.
Pay attention to the label of the pre-packaged soy sauce
Pay attention to the label of the pre-packaged soy sauce
When purchasing soy sauce, pay attention to the labeling of soy sauce.
According to the requirements of the " General Rules for the Labeling of Prepackaged Foods of National Food Safety Standards " (GB7718-2011), the labeling of prepackaged foods directly provided to consumers should include: food name, ingredient list , Net content and specifications, the name, address and contact information of the producer and (or) distributor, production date and shelf life, storage conditions, food production license number, product standard code and other content that needs to be marked
.
According to the requirements of the " General Rules for the Labeling of Prepackaged Foods of National Food Safety Standards " (GB7718-2011), the labeling of prepackaged foods directly provided to consumers should include: food name, ingredient list , Net content and specifications, the name, address and contact information of the producer and (or) distributor, production date and shelf life, storage conditions, food production license number, product standard code and other content that needs to be marked
.
Consumers should check whether the content of the label contains the above information when purchasing pre-packaged soy sauce
.
Do not buy products with incomplete label information, unclear content, concealing, reprinting or tampering with the label
.
At the same time, you can also pay attention to the amino acid nitrogen content of the label.
The higher the amino acid nitrogen content, the higher the quality of soy sauce, and it is also the main source of soy sauce umami taste
.
.
Do not buy products with incomplete label information, unclear content, concealing, reprinting or tampering with the label
.
At the same time, you can also pay attention to the amino acid nitrogen content of the label.
The higher the amino acid nitrogen content, the higher the quality of soy sauce, and it is also the main source of soy sauce umami taste
.
Three, buy soy sauce in bulk
When consumers buy soy sauce in bulk, they should pay attention to whether they have a regular supply channel
.
The quality of soy sauce can be judged by the following aspects when purchasing:
.
The quality of soy sauce can be judged by the following aspects when purchasing:
(1) Observe the color and shape of the product
.
Good quality products are generally reddish-brown, shiny, and viscous, and will produce a certain amount of foam after lightly shaking
.
.
Good quality products are generally reddish-brown, shiny, and viscous, and will produce a certain amount of foam after lightly shaking
.
(2) Smell the smell
.
Products with better quality have a strong and soft fragrance, rich sauce and ester fragrance, and no unpleasant taste
.
.
Products with better quality have a strong and soft fragrance, rich sauce and ester fragrance, and no unpleasant taste
.
(3) Taste the taste
.
Good quality soy sauce is delicious, full-bodied, fresh, salty and palatable
.
.
Good quality soy sauce is delicious, full-bodied, fresh, salty and palatable
.
Four, soy sauce edible precautions
(1) Soy sauce contains flavor substances such as amino acids, small molecular peptides, sugars, etc.
Overheating will cause the loss of nutrients, and will deepen the color of dishes due to sugar coking
.
Soy sauce can be added early when cooking dishes that require color mixing, and only a little bit of seasoned dishes can be added just before being out of the pot to avoid the high temperature in the pot from destroying amino acids
.
Overheating will cause the loss of nutrients, and will deepen the color of dishes due to sugar coking
.
Soy sauce can be added early when cooking dishes that require color mixing, and only a little bit of seasoned dishes can be added just before being out of the pot to avoid the high temperature in the pot from destroying amino acids
.
(2) When eating soy sauce, you should pay attention to it.
If the product you buy is cooking soy sauce, try not to eat it directly
.
If you buy soy sauce for serving, you can eat it directly
.
If the product you buy is cooking soy sauce, try not to eat it directly
.
If you buy soy sauce for serving, you can eat it directly
.
(3) Patients with chronic diseases such as hypertension, children and other special populations should pay attention to the appropriate amount of soy sauce.
Even if you buy low-salt soy sauce, if the consumption is too large, it will have a certain degree of health impact
.
Even if you buy low-salt soy sauce, if the consumption is too large, it will have a certain degree of health impact
.
5.
Preservation of soy sauce
Preservation of soy sauce
(1) After using the soy sauce, cover the bottle cap in time and clean the bottle mouth.
Don't put it in high temperature environment, avoid direct sunlight and humid environment
.
Don't put it in high temperature environment, avoid direct sunlight and humid environment
.
(2) If you are buying a large-capacity soy sauce, you can pour out a portion and pack it in a small bottle for common use
.
Clean the mouth of the large bottle of soy sauce, seal the mouth of the bottle with plastic wrap, cover the bottle, and place it at room temperature for better refrigeration
.
.
Clean the mouth of the large bottle of soy sauce, seal the mouth of the bottle with plastic wrap, cover the bottle, and place it at room temperature for better refrigeration
.
At present, there are products such as "children's soy sauce", "organic soy sauce", "no added soy sauce", "iron-fortified soy sauce" and "low-salt soy sauce".
Among them, children's soy sauce is generally claimed to be a low-salt product; organic soy sauce needs to be brewed with organic raw materials ; No added soy sauce generally claims that no food additives such as preservatives and sweeteners are added; iron-fortified soy sauce is a nutritionally fortified condiment made by adding a certain amount of sodium ferric ethylenediaminetetraacetate to the soy sauce for the purpose of nutritional fortification.
; Low-salt soy sauce refers to products with lower salt content, often referring to products of the same brand without salt reduction
.
Consumers can choose products that suit them according to their preferences and special needs
.
Among them, children's soy sauce is generally claimed to be a low-salt product; organic soy sauce needs to be brewed with organic raw materials ; No added soy sauce generally claims that no food additives such as preservatives and sweeteners are added; iron-fortified soy sauce is a nutritionally fortified condiment made by adding a certain amount of sodium ferric ethylenediaminetetraacetate to the soy sauce for the purpose of nutritional fortification.
; Low-salt soy sauce refers to products with lower salt content, often referring to products of the same brand without salt reduction
.
Consumers can choose products that suit them according to their preferences and special needs
.
Writer: Guo Liang, Senior Engineer, Chengdu City Food Inspection and Research Institute
Wang Yong, Engineer, Chengdu Food Inspection and Research Institute
Reviewer: Food Safety Sampling Inspection and Monitoring Office of Sichuan Provincial Market Supervision Administration
Attachment: 1.
GB 7718-2011 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB 7718-2011 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
2.
GB 2717-2018 National Food Safety Standard Soy Sauce
GB 2717-2018 National Food Safety Standard Soy Sauce
3.
https://gkml.
samr.
gov.
cn/nsjg/spscs/202106/t20210629_331737.
html
https://gkml.
samr.
gov.
cn/nsjg/spscs/202106/t20210629_331737.
html
(Announcement of the State Administration for Market Regulation on Strengthening the Supervision and Administration of the Quality and Safety of Soy Sauce and Vinegar)
