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Soy sauce is a traditional condiment.
In order to guide consumers to purchase, eat and store soy sauce scientifically, industry insiders suggest that soy sauce contains amino acids, small molecular peptides, sugars and other flavor substances.
The "Announcement on Strengthening the Quality and Safety Supervision and Management of Soy Sauce and Vinegar" issued by the State Administration of Market Supervision and Administration in June last year requires that soy sauce production enterprises shall no longer produce soy sauce using raw materials such as acid-hydrolyzed vegetable protein seasoning liquid, which does not meet the national standards for soy sauce food safety.
According to different fermentation processes, soy sauce is divided into two types: high-salt diluted fermented soy sauce and low-salt solid-state fermented soy sauce
When consumers buy prepackaged soy sauce, they should not buy products with incomplete label information, unclear content, cover up, reprint or tamper with the label
When consumers buy bulk soy sauce, they should pay attention to whether they have formal supply channels
(Source: People's Daily Online)
"China Food News" (04 edition on January 20, 2022)
(Editor in charge: Zhu Meiqiao)
