Improve the taste of fresh color and taste-tips for the consumption of soy sauce

　　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
.

 

　　1.
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
.

 

　　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
.

 

　　2.
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
.

 

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　　(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
.

 

　　(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
.

 

　　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
.

 

 

　　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

 

　　2.
GB 2717-2018 National Food Safety Standard Soy Sauce

 

　　3.
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)