Compared with vinegar blended with glacial acetic acid and using preservatives, the common soy sauce faced by Chinese consumers on the table is even more problematic. Industry insiders told reporters on the 10th that 99% of soy sauce contains additives such as MSG (sodium glutamate), caramel, and potassium sorbate, and most soy sauces add more than three additives, far exceeding the amount of additives. vinegar. The reporter visited several supermarkets in Shanghai and discovered that among the 28 kinds of soy sauce products, prices ranged from 1.8 yuan/400 ml to 21.8 yuan/500 ml. However, including well-known brands such as Amoy, Haitian, and Lee Kum Kee, no matter what the price of soy sauce on the list of additives are indispensable for the presence of additives. An industry source in Shanghai told reporters that it is almost impossible to buy soy sauce without additives. According to insiders, there are two ways to make soy sauce: one is low-salt solid-state fermentation, and the other is high-salt and dilute state fermentation, in which the high-salt and dilute state fermentation has outstanding aroma and taste, but the high-salt and dilute state brewing cycle takes 6 months. About 1 month or so, low-salt solid-state fermentation can be completed. For the production enterprises, soy sauce brewed in high-salt lean state, plus the market circulation, takes about 8 months. The recovery period of the deposited capital is much higher than low salt. The solid-state fermentation method leads to a higher price of soy sauce. The price of a bottle of 500 ml is about 18 yuan, while the price of a bottle of conventional soy sauce is only about 5 yuan. An industry source in Shanghai told the reporter that high-salt, lean-fermented fermentation requires sufficient sunlight for grain fermentation. For example, Guangdong has about 10 months of high temperature and sunshine during the year. However, the northern region has relatively lower sunshine and temperature. Short and low, using low-salt solid-state fermentation in the room can be, can avoid the above problems, but because of the short fermentation time, taste, flavor, flavor and other indicators are not ideal, low-salt solid-state fermentation of soy sauce can only rely on additives such as monosodium glutamate Seasoning. According to industry sources, nearly 1.5 million tons of soy sauce is consumed every year in China, and almost all additives such as monosodium glutamate and caramel are used. Although national standards permit the addition of appropriate amounts of the above additives to soy sauce, it is common in other foods such as vinegar and seasoning soy sauce. With additives, the total amount of additives in foods consumed by consumers every day has far exceeded the allowable range, which poses a great threat to health. In addition, there are unscrupulous traders who add illegal substances to soy sauce. Industry sources said that the extreme use of animal hair is hydrolyzed with sulfuric acid and then blended into soy sauce. The hydrolysate contains protein and has a refreshing effect. In order to increase physical and chemical indicators, additives such as hydrolyzate made from animal hair can be added. Indicators increase. In addition to adding animal protein, there is also the addition of vegetable protein to soy sauce for refreshment. Wei Xiangyun, executive vice president and director general of the China Condiment Association, said that there are industry standards for the use of hydrolyzed vegetable protein, such as hydrolyzed vegetable protein. The process does not pass, if it contains a certain amount of trichloropropanol, it will cause harm to the body. Gauze Swabs,Medical Gauze Non Sterile,Gauze Pads,Gauze Bandage Henan Xianghe Medical Materials Co., Ltd. , https://www.xiangheweicai.com
Soy sauce disorder: 99% of people in the industry have additives
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