Soy sauce, an indispensable condiment on the table of Guangzhou people, whether it is stir-fried stewed meat, or added some when cold pickled vegetables, can play a role in adding color and freshness.
Traditional handmade soy sauce is based on the fermentation process of multi-bacterial species, from a soybean to a drop of soy sauce, which has been passed down for thousands of years and is the crystallization of the wisdom of the Chinese people. Since the entire fermentation process of soy sauce must be carried out spontaneously in an open environment, it is greatly affected by the geographical environment.
In order to avoid various uncertainties, open source throttling and increasing soy sauce production, bad merchants came up with the idea of adding acid hydrolyzed plant protein pulp and a small amount of food additives to the brewed soy sauce and blending it into "soy sauce".
In fact, there have been many news reports in the past few years, and the relevant departments have said in interviews: 95% of the market is mixed with soy sauce!
Blending soy sauce, that is, soy sauce with various additives, the active organic acids in the brewing and fermentation process are greatly reduced, the nutritional value has become very low, and eating too much is easy to affect the health of the body. What many neighbors don't know is that even if it is the main healthy "0 additive, pure brewing" soy sauce, a careful look at the ingredient list may be full of additives!
<h1 class="pgc-h-arrow-right" data-track="14" > to buy soy sauce, first look at the ingredient list</h1>
Soy sauce is a seasoning that countless Guangzhou people eat every day, so you must wake up the twelve points of spirit when purchasing, and carefully check the ingredient list!
The current soy sauce is generally divided into [brewed soy sauce] and [prepared soy sauce], brewed soy sauce with soybeans or defatted soybeans as raw materials, made by fermentation; and the preparation of soy sauce is added with a lot of additives, such as sodium glutamate, sodium benzoate, tripotassium glycyrrhizinate and so on.
Buying soy sauce is the first choice to use soybeans as raw materials for soy sauce, and many people do not know that the difference between "soybeans" and "defatted soybeans" in the ingredient list is very large. Soybean refers to the whole soybean, and defatted soybean is the soybean meal oil residue left after the soybean oil is pressed.
There are many advantages of using defatted soybeans to make soy sauce, first of all, the low cost, followed by the fact that the oil yield of brewed soy sauce is 25%-30% higher than that of soybeans. The disadvantage is that the nutritional value is very low, but its "advantages" are enough to become the preferred raw material for most soy sauce manufacturers.
<h1 class="pgc-h-arrow-right" data-track="51" > prepare soy sauce, the fewer additives the better</h1>
As mentioned earlier, 95% of the current market is prepared soy sauce, so many neighbors may not have access to the right brewed soy sauce. In this regard, we can only retreat to the second place to choose the preparation of soy sauce, at this time we should try to choose less additives.
Many people may not understand what the name on the ingredient list represents, roughly summarized, there are sodium glutamate (monosodium glutamate); sodium benzoate, potassium sorbate (preservatives); sucralose, acesulfame potassium, tripotassium glycyrrhizinate (sweetener); 5'-inosinate disodium, 5'-guanylate disodium (flavor enhancer), and some pigments.
We buy soy sauce to cook in order to "freshen" the dishes. The decision on whether a bottle of soy sauce has umami, more or less umami, often depends on amino acid nitrogen.
Without the use of fresheners, brewing soy sauce can increase the amino acid nitrogen content by extending the brewing time. But such a practice will undoubtedly lead to a great increase in the cost of brewing soy sauce, so the real price of additive-free soy sauce on the market is very expensive, basically hundreds of yuan, and it is really difficult for the average family to bear.
Therefore, ordinary soy sauce will use additives to improve freshness, and amino acid nitrogen is the national indicator of the freshness of soy sauce. The higher the amino acid nitrogen content, the higher the freshness.
<h1 class="pgc-h-arrow-right" data-track="52" > don't buy too cheap prepared soy sauce</h1>
Because of the derivation of the preparation of soy sauce, it has the characteristics of low production cost and short production time. And many vendors, driven by interests, will even risk making and selling adulterated soy sauce.
Adulterated soy sauce refers to the "fake soy sauce" formulated directly with acid hydrolyzed protein flavoring solution and additives, which does not contain brewed soy sauce or the content of brewed soy sauce does not meet national standards.
The terrible thing is that for the existing national standard, it is impossible to identify and distinguish such products. However, such adulterated soy sauce is not only low in nutritional value, but also may have the risk of exceeding the standard of chloropropanol in the process of continuous dilution, and regular consumption has certain toxicity to people's liver, kidneys, nervous system, and blood circulation system.
Therefore, when you buy and prepare soy sauce, don't be greedy for cheap. Cheap and no good goods, we all know that too cheap soy sauce is definitely cheap ingredients, simple craftsmanship, short time consuming, eating will only damage their own body.