Northeast sauce advantage significantly to be upgraded.

Original title: Northeast big sauce advantages significantly to be upgraded
Heilongjiang Province soybean sauce (commonly known as Northeast big sauce) rich in nutrition, delicious taste, by the vast number of consumers inside and outside the province's favor and love. Recently, Heilongjiang Provincial Health and Family Planning Commission, provincial disease control center, provincial health supervision bureau, provincial condiment association and related food enterprises formed a special research group, on Heilongjiang Province soybean sauce industry development, production, sales, nutrition and other aspects of the status quo, as well as high salinization and other issues carried out a series of surveys, put forward the province Soybean sauce production, research and development and innovation to further upgrade, at the same time from the taste of soy sauce, flavor, nutrition, health, safety and other aspects of in-depth research and strict control, and constantly introduce new products and new tricks to meet the growing and changing consumption needs of ordinary people on the table.
nutritional advantages of
trace back to the roots, soybean sauce is the traditional Manchu cuisine. As early as the Tang Dynasty, Manchu ancestorspeople to plant bean sauce. "Golden History" has such a record: "Liaojin's former home coastal salt, Shanghai, the second road to eat Zhaozhou salt." "The real woman makes bean sauce with beans, seasons it with garlic, mustard, vinegar and sweets with honey among the sugars. With the progress of modern food processing technology and the change of public consumption consciousness, the masses pay more attention to the nutritional characteristics of sauce products, as well as the influence of long-term sauce on cardiovascular system.
as China's famous non-GMO soybean production area, Heilongjiang Province not only has a wealth of resource advantages, but also has a profound sauce culture, in the vigorous development of green food industry shows a good momentum. At present, the province has 85 sauce production enterprises, the scale of enterprises accounted for about 50% of them, mainly to produce bean paste, farm sauce and compound condiments and other products, the total annual output of soybean sauce for 200,000 tons. In addition to the local market, but also a large number of sales to Jilin, Liaoning and china's southern provinces and cities, and exported to Japan, South Korea, Russia and other countries.
research group pointed out that Heilongjiang Province's soybean sauce is popular with consumers at home and abroad, because the production of soy sauce from the province's high-quality soybeans and wheat, has a very significant nutritional advantages. Soybean raw materials contain nearly 40% protein, higher than any food crop protein content, and soybean protein rich in glutamate, tianmen dongline, lysine, is conducive to improve the body's absorption of protein utilization rate. At the same time, soybeans contain isoflavones, saponins, lecithin, polysaccharides, plant sterols, dietary fiber and other rich biologically active substances; It is these substances that have become the unique aroma and flavor of heilongjiang bean sauce, and become an indispensable condiment on the people's table.
Salin reduction" is the focus
research group believes that Heilongjiang Province condiment enterprises still have many urgent "bottleneck" problems, first, the number of enterprises, manufacturers scattered, the overall level of development is not high, production is still in the backward hand workshop stage; Compared with the development status and prospects of the national sauce industry in the country, only 60,000 tons of annual production of incense company in the province entered the top 10 sauce enterprises in 2015. With Haitian, Xinhe, old dry mother, Li Jinqi and other annual sales of 100,000 tons and above of large enterprises still have a big gap.
the same time, the nutritional problems of soybean sauce are also invisibly restricting the development and progress of Heilongjiang soybean sauce enterprises. In soybean processing process, usually use chemical and chemical methods to eliminate the smell of beans, which can easily cause the soy protein solubility to decline, and thus reduce the quality and quality of soybean protein nutrition. At the same time, the problem of high salinization in soy sauce products has been widely concerned by the public, especially in the medical field. Salt is an important raw material in sauce brewing, which can not only make the sauce searly ripe, but also the only source of salty sauce products, and can produce fresh flavor with amino acids, play a role in flavoring. Most importantly, salt has an important anti-corrosion and antibacterial effect in soybean sauce fermentation process and finished products.
experts pointed out that soybean sauce raw materials with water salt, is the traditional bean sauce brewing technology is necessary for the key link, at present, Heilongjiang Province soy sauce enterprises produce soy sauce products salt content is basically 10% to 13%, the higher salt content has brought many disadvantages: on the one hand For enterprises, high-salt fermentation cycle is longer, will lead to large investment in equipment, high management costs, production costs rise, on the other hand, for consumers, people's long-term consumption of high-salt food will increase the burden of the heart, kidneys, easily lead to heart disease, hypertension and other cardiovascular diseases, not conducive to human health.
In this regard, the research group pointed out that the traditional soy sauce fermented food and the daily life of ordinary people are closely related, how to effectively reduce the salt content of soy sauce food, improve its quality, broaden its scope of consumption, the development of nutritional health care, young and old are suitable soy sauce food, is the inevitable development of the consumer market. The research group suggested that the relevant production enterprises should face the innovative needs and quality requirements of the masses, and actively develop new, green, healthy compound sauce, not only to achieve the "salt reduction" of the purpose of a healthy diet, but also to make the province's soybean sauce products tend to diversify, convenient, nutritional health care, and truly provide consumers with different tastes of delicious food and a new experience. (Hai Xiaofeng)