Three tips for unscientific purchase of raw soy sauce

summary

Chairman Mao's preference for braised meat is well known, but the public is not aware that Chairman Mao does not eat soy sauce. Why doesn't the chairman eat soy sauce? It turned out that when the chairman was young, his family once opened a soy sauce workshop. At that time, soy sauce was mostly fermented by natural drying. One summer, the chairman accidentally saw some white spots in the soy sauce jar. After close observation, he found that those white spots were maggots breeding during soy sauce fermentation. Since then, the chairman has never eaten soy sauce again. Let's take a look at the following.

Three tips for unscientific purchase of raw soy sauce

First, there is no scientific basis to say that soy sauce is carcinogenic, which means that the caramel pigment in soy sauce contains 4-methylimide. At present, there is no evidence that soy sauce 4-methylimide is a human carcinogen. Moreover, not all soy sauce contains 4-methylimide. Even if 4-methylimidazole is a human carcinogen and the soy sauce we eat contains 4-methylimidazole, whether it can cause cancer depends on the content and consumption. Aflatoxin is a certain human carcinogen. We do not think that as long as we eat aflatoxin, we will cause cancer. Instead, we have formulated the limit standard of aflatoxin.

Second, any biological effect, including good therapeutic effect and bad harmful effect, cannot be separated from intake. Can not ignore the amount of consumption, simply eating raw soy sauce will cause cancer. If it's really carcinogenic, it's the same if you eat it raw or cooked. As a kind of food additive, caramel pigment should be added in strict accordance with the national standard. The formulation of food additive standard is: the maximum possible consumption of people, under this standard, the intake should be lower than the daily allowable intake (ADI). That is to say, under this standard, even if long-term and large-scale consumption, there will be no observable harm. Therefore, although soy sauce is a necessary condiment for people every day, it is not widely used. There is no need to worry about whether soy sauce is carcinogenic or not. If there is a certain worry, when buying soy sauce, choose the brewing soy sauce of big brand as far as possible.

Third: the core quality of soy sauce depends on an index called "amino acid nitrogen". Generally speaking, the higher the value is, the more delicious the product is and the better the quality is. According to the national standard, this index must be indicated on the label of soy sauce products. The lowest amino acid nitrogen of qualified soy sauce should not be less than 0.4 g / 100 ml, that of special soy sauce can reach 0.8 g / 100 ml, and that of some soy sauce can even reach 1.2 g / 100 ml.

matters needing attention

According to the national standard, the label of soy sauce products should indicate whether it is "brewed" soy sauce or "prepared" soy sauce. The former is made from fermented soybean products, containing amino acids, potassium, vitamin B1, vitamin B2 and other nutrients; the latter is made from "hydrolyzed protein liquid" seasoning, and sometimes mixed with some brewing soy sauce. This method is fast and low cost, but the soy sauce produced is of poor quality, low nutrition, and may contain trace toxic substance "Trichloropropane" Alcohol.