When buying soy sauce, you must read the words ＂these words＂ on the bottle …

Soy sauce, an indispensable condiment, is a must for many family kitchens. It is put when cooking, when mixing vegetables, and when dipping.

Besides soy sauce, soy sauce is divided into light soy sauce, dark soy sauce, extremely fresh flavor, ordinary soy sauce, etc., there are also children’s soy sauce, seafood soy sauce, fresh soy sauce, mushroom soy sauce, etc … The prices of these soy sauces are also far from each other.

In fact, we also need to pay attention to several aspects when choosing soy sauce. Today, let’s introduce how to choose soy sauce.

Remember to read these words when buying soy sauce.

First, the content of "amino acid nitrogen" is high.

The core quality of soy sauce depends on an index called "amino acid nitrogen". Generally speaking, the higher this value, the stronger the flavor of the product and the better the quality.

The minimum amino acid nitrogen content of qualified soy sauce should not be less than 0.4g/100ml, that of super soy sauce can reach 0.8g/100ml, and some soy sauces even reach 1.2g/100ml.

Second, brewing soy sauce is better than preparing soy sauce.

The former is made from processed soybean by fermentation, which contains amino acids, potassium, vitamin B1, vitamin B2 and other nutrients.

The latter is made by seasoning with "hydrolyzed protein solution", sometimes mixed with some brewed soy sauce. This method is fast and low in cost, but the soy sauce produced is of poor quality and low in nutrition, and may contain substances harmful to health.

Third, table soy sauce is more hygienic than cooking soy sauce.

Table soy sauce can be eaten directly, such as dipping, cold salad and so on. The hygienic quality of table soy sauce is very high. According to the national hygienic standard, the total number of colonies should be less than or equal to 30,000/ml. Even if eaten raw, it will not endanger health.

Cooking soy sauce is suitable for stewing, boiling, frying and other hot dishes, so the hygiene requirements are lower.

How to choose high-quality soy sauce?

First, the darker the color, the better.

The darker the color of soy sauce, the more nutrients such as amino acids and sugars are consumed. When the color is deep enough, there are few nutrients left in soy sauce. High-quality soy sauce is reddish-brown, sticky and smells like soy sauce.

Second, soy sauce is not as fresh as possible.

In order to make soy sauce fresh, hydrolyzed protein, glutamic acid, nucleotide, etc. are added during blending. Although this can increase the freshness, it is not good for human health.

Don’t be fooled by the variety of soy sauce

First, children’s soy sauce is a gimmick.

Parents are most worried about their children’s health and always want to give them the best food. Some businesses aim at this business opportunity and develop "children’s soy sauce".

The price is almost 2.5 times that of ordinary soy sauce! But as long as it’s for parents or buy buy! In fact, children should have a light diet before the age of 3, and should eat as little soy sauce and salt as possible.

Children’s soy sauce is not "low in sodium"

The sodium content of children’s soy sauce products is not low. For example, a certain type of children’s soy sauce contains 544 mg of sodium in 8 ml, which is about 1.36 g of salt.

The so-called supplement of "trace elements"

The actual content is very small. Some products are advertised to supplement calcium and zinc. If you look closely, you will find that these contents are very low, and they are not natural, far less nutritious than milk and other foods.

Under the banner of "supplementing amino acids"

In fact, the concept is stolen. Soy sauce is made from soybean, wheat, etc. protein in raw materials will produce amino acids during fermentation and decomposition. In fact, as long as soy sauce contains "amino acids", it is not a product feature …

To sum up, the stunt of children’s soy sauce advertising is greater than the actual effect.

Second, "XX" soy sauce contains more additives.

With the development of production technology, there are many new varieties of soy sauce such as mushroom soy sauce and seafood soy sauce on the market … Many people mistakenly think that this kind of soy sauce is more nutritious when they see mushroom and seafood. Is that right?

"Different tastes" = "with different additives"

Seafood soy sauce contains almost no seafood, and some food additives such as disodium succinate really play a role in refreshing and seasoning. So is mushroom soy sauce. Some enterprises will add monosodium glutamate to soy sauce to improve the flavor.

It is suggested that buyers should not be "fascinated" by messy names, or "original" soy sauce is better!

Good habit of using soy sauce

First, it is best to refrigerate after opening.

In the environment of 35°C and above, soy sauce will naturally undergo "secondary fermentation", and many bacteria will be produced, including Escherichia coli, Shigella, Salmonella, Helicobacter pylori, etc. These bacteria will multiply in large numbers within 24 hours to 48 hours. Only under the condition of low temperature preservation can the proliferation of bacteria be avoided.

Second, should not be stored for too long.

Many people probably can’t remember the last time they bought soy sauce … because a bottle of soy sauce often lasts for a long time, especially those who don’t often cook at home … If soy sauce is stored for a long time, it will grow bacteria and even get sick if it is eaten improperly.

Therefore, it is recommended not to buy a large bottle of soy sauce, and don’t be stingy with soy sauce that has not been used for a long time. Replace it with new soy sauce ~

Source | High Quality Living Home

Original title: "When buying soy sauce, you must read" these words "on the bottle …"

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