When buying soy sauce, if you see these four words on the bottle, put it down immediately!

This article was reviewed by Pa Li Ze, chief physician of nutrition, member of the Science Popularization Committee of the Chinese Nutrition Society

Soy sauce is an indispensable condiment in the kitchen. Whether it is frying, stir-frying or steaming, the delicious soy sauce is indispensable.

But do you really know soy sauce? There are many kinds of soy sauce on the market now. Which soy sauce is "fake soy sauce"? How can you pick out high-quality soy sauce? How to eat soy sauce in a healthy way? Let me show you how to do it!

The ingredients list with these four words is "fake soy sauce"

On June 29, 2021, the State Administration for Market Regulation issued the "Notice on Strengthening the Supervision and Management of Soy Sauce and Vinegar Quality and Safety", proposing that soy sauce and vinegar manufacturers should no longer produce and sell products labeled as "prepared soy sauce" and "prepared vinegar". The notice will take effect from the date of its release.

In other words, if the soy sauce you buy has the words "prepared soy sauce" on it, it is not "soy sauce" in the strict sense!

Check to see if the soy sauce you bought before is infected? If the soy sauce stored or used at home is "prepared soy sauce", it is recommended that you stop consuming it.

Never buy and consume "fake soy sauce" that does not meet the relevant standards just because you want to save money or avoid waste. It is best to choose brewed soy sauce when buying soy sauce.

How to choose good quality soy sauce?

1. Look at the soy sauce ingredient list

Soy sauce with high "amino acid nitrogen" content is better

Amino acid nitrogen refers to the content of nitrogen in the form of amino acids. The higher the index, the higher the amino acid content in the soy sauce and the better the umami taste.

According to the "Soy Sauce Hygiene Standard" GB2717-2018, which was officially implemented on December 21, 2019, the minimum content of amino acid nitrogen in soy sauce must not be less than 0.4 grams/100 milliliters. The premium soy sauce can reach 0.8 grams/100 milliliters, and some soy sauces can even reach 1.2 grams/100 milliliters.

2. Shake the soy sauce bottle

Soy sauce with small, uniform bubbles that do not easily disperse is good

When high-quality soy sauce is shaken, it will produce many smaller and more uniform bubbles that are not easy to disperse. The appearance of such bubbles is actually closely related to the amino acid nitrogen. When there is a lot of amino acid nitrogen, the bubbles in the soy sauce will appear in this state.

What are the uses of common additives in soy sauce?

1. Freshness enhancer:

Sodium glutamate, disodium 5'-ribonucleotide, disodium 5'-inosinic acid

Uses: Flavor enhancers are artificial flavor enhancers that make soy sauce more flavorful; they can also quickly increase the amino acid nitrogen index of soy sauce.

Applicable situations: When cooking requires a high degree of freshness, stewing soups, steaming, and mixing cold dishes can greatly enhance the flavor.

Note: When using soy sauce to enhance flavor and seasoning, the freshness of the soy sauce can be judged by the content of amino acid nitrogen, but it is not necessary to make it too fresh to avoid excessive intake of flavor enhancers.

2. Preservatives:

Sodium benzoate, potassium sorbate

Uses: To prevent soy sauce from spoiling, preservatives such as sodium benzoate and potassium sorbate can be added to soy sauce in accordance with GB2760.

Note: If the amount of soy sauce consumed is within the usual range, the general public does not need to worry about the health hazards of the additive.

How to eat soy sauce more healthily?

1. Add soy sauce after cooking

During the cooking process, remember to add soy sauce last. Cooking at high temperature for a long time will destroy the nutritional components of soy sauce and lose its flavor. Therefore, soy sauce should be added just before serving.

Especially when stewing meat, soy sauce should not be added too early, because soy sauce can accelerate the coagulation of protein in the meat, making the meat difficult to overcook. It is best to add soy sauce when the meat is 70% cooked.

2. Control your soy sauce intake

Many soy sauce nutritional information lists use 15 ml as a portion. Whether it is light or dark soy sauce, the sodium content of each 15 ml exceeds 1000 mg. Generally speaking, there is about 1 gram of salt in a spoonful of soy sauce, and 1.5 to 2 grams of salt in a tablespoon (10 mL) of soy sauce. The World Health Organization recommends that the daily salt intake be controlled within 5 grams. It is recommended to add soy sauce with a spoon. If you add it directly from the bottle, you may add too much if your hands shake.

3. These groups of people should be cautious when eating soy sauce

People who suffer from hypertension, kidney disease, pregnancy edema, heart failure and other diseases should reduce the amount of salt added when consuming soy sauce to avoid excessive sodium intake.

4. It is best not to consume soy sauce in this situation

In the summer, when the temperature is high, a layer of white film tends to appear on the top of the soy sauce after it has been left for a while. This is the bacterial film formed by yeast and mold using the nutrients in the soy sauce to reproduce. It not only destroys the inherent nutrition and taste of the soy sauce, but also poses a risk of contamination by pathogenic bacteria. Therefore, soy sauce with a white film should no longer be consumed.

5. Soy sauce is recommended to be stored like this

In order to eat soy sauce safely, it is recommended to cover the bottle immediately after opening it, and it is recommended to keep it refrigerated in summer.

Source: CCTV Life Circle

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