At present, only 40% of soy sauce is brewed on the market, and 60% of soy sauce is prepared. However, the reporter saw at a supermarket that various brands of soy sauce were marked with “brewing soy sauce†in the eye-catching section, and almost no indication of “prepared soy sauce†was found. “Vinegar jars†had just been shattered, and “soy sauce bottle†was overturned.
Whether Shanxi vinegar is a "blend of vinegar" or not has not yet been solved. Whether soy sauce has become "chemical soy sauce" has been put on the table: The Hong Kong media has recently exploded and unscrupulous traders will hydrolyze plant protein and other 7 kinds of seasonings and compounds. Mixed together, the "chemical soy sauce" of color, flavor, and flavor is really "brewing".
Suddenly, the netizen called, is it also necessary to use DNA to check if soy ingredients are on the street? !
Brewing is too high "it can't be called soy sauce at all." When it comes to "chemical soy sauce," Zhou Sianran, researcher of China Investment Advisor Zhou Shiran told the "International Herald Tribune" that this is illegal traders' illegal behavior and is harmful to the human body.
However, "chemical soy sauce" touches on the fact that it has not been noticed so far. The original soy sauce is the same as vinegar. It is divided into two types: brewing and formulating.
Not long ago, the reporter once went to the East Lake Vinegar Park, where the Shanxi Vinegar Group was located, and witnessed the entire process of vinegar brewing. The vinegar room is soured and smoked. Every process has experienced masters who strictly control all old vinegar. Sorghum, barley, and peas are ground into standard 6 to 8-flaps, followed by more than 10 processes such as steaming, steaming, mixing, fermentation, and alcoholic fermentation. The five steps of steaming, fermenting, smoking, pouring, and drying are performed. .
The last process of the old vinegar is to "Chen." It is understood that vinegar aged for six months can only be called "vinegar," and it can become "old vinegar" after aging for more than one year. According to the Chen’s period, old vinegar can be divided into one year, two years, three years, five years, and ten years.
Although the brewing process of soy sauce is different, it takes about three months to six months for a bottle of soy sauce to be selected from soybeans and put on the table.
Yan Jingzong, deputy director of the Shanxi Vinegar Industry Association, said that the cost of vinegar produced by pure grains is high, and the production cycle is long and it cannot meet the market demand. As a result, the country allowed production of vinegar.
Soy sauce is also the same reason, the state allows the use of soy sauce as the main body, using acid hydrolysis of vegetable protein seasoning liquid, food additives and other preparation of soy sauce. According to national standards, the proportion of soy sauce and brewing vinegar in the preparation of soy sauce and vinegar must not be less than 50%.
"The preparation has not completely deviated from the brewing. On the basis of ensuring safety, it is an innovation for the brewing process, and it is also an expression of pursuing short-term high-efficiency and higher economic benefits." Zhou Siran said. According to Guo Junlu, chairman of the Shanxi Vinegar Group, if the process is controlled, both the preparation of mature vinegar and the preparation of soy sauce will not produce carcinogenic substances, nor does it involve food safety issues.
Whether the label of “preparation†may have been affected by frequent food safety problems, many people think of “preparation†as chemicals, carcinogens, and so on. When reporters randomly interviewed consumers in supermarkets, some people directly thought that "preparation of soy sauce should be inferior."
It is not unreasonable to worry about this. One of the raw materials for preparing soy sauce is "acid hydrolyzed vegetable protein seasoning liquid". During the acid hydrolysis, the second type of carcinogen trichloropropanol is produced. Although the relevant authorities have repeatedly stressed that the control of trichlorohydrin is safe within limits. However, as early as October 1999, when the EU sampled some of the soy sauce imported from China, it was found that trichloropropanol had exceeded the standard and had prohibited the import of Chinese soy sauce; in 2001, the domestic dispute over soy sauce brewing and preparation would also be of great significance. Align with trichloropropanol.
Similarly, if vinegar is used in the preparation of vinegar, the industrial use of glacial acetic acid will result in high levels of heavy metals and damage to the human body. When preparing vinegar, according to national standards, it is allowed to add a certain amount of preservative sodium benzoate, but the purchased vinegar contains preservatives in the end, and consumers are obviously not informed.
In fact, consumer concerns do not come from whether soy sauce and vinegar are "brewed" or "prepared." They worry about "opacity."
It is understood that only 40% of soy sauce is currently on the market, and 60% of soy sauce is prepared. However, the reporter found in a certain Carrefour condiment area in Beijing that various brands of soy sauce packaging were marked with “brewing soy sauce†in the eye-catching place, and almost no sign of “prepared soy sauce†was found.
The preparation of vinegar has another problem: Wang Yongliang, director of the Shanxi Food Industry Research Institute, said that although the country currently has a standard for so-called vinegar preparation, there is no means to detect whether blended industrial grade glacial acetic acid, as for the proportion of blending. The appraisal is still a scientific and technological problem. It can only be found by tracking the production process.
Jin Zhigang, Deputy Minister of Production Science and Technology of Beijing Golden Lion Longmen Food Co., Ltd., said that if it only pays attention to the scientific formulation of the "national standard," but it does not attach importance to the implementation of supervision, it is tantamount to helping unscrupulous manufacturers to put on a piece of gorgeous legal clothing.
Whether Shanxi vinegar is a "blend of vinegar" or not has not yet been solved. Whether soy sauce has become "chemical soy sauce" has been put on the table: The Hong Kong media has recently exploded and unscrupulous traders will hydrolyze plant protein and other 7 kinds of seasonings and compounds. Mixed together, the "chemical soy sauce" of color, flavor, and flavor is really "brewing".
Suddenly, the netizen called, is it also necessary to use DNA to check if soy ingredients are on the street? !
Brewing is too high "it can't be called soy sauce at all." When it comes to "chemical soy sauce," Zhou Sianran, researcher of China Investment Advisor Zhou Shiran told the "International Herald Tribune" that this is illegal traders' illegal behavior and is harmful to the human body.
However, "chemical soy sauce" touches on the fact that it has not been noticed so far. The original soy sauce is the same as vinegar. It is divided into two types: brewing and formulating.
Not long ago, the reporter once went to the East Lake Vinegar Park, where the Shanxi Vinegar Group was located, and witnessed the entire process of vinegar brewing. The vinegar room is soured and smoked. Every process has experienced masters who strictly control all old vinegar. Sorghum, barley, and peas are ground into standard 6 to 8-flaps, followed by more than 10 processes such as steaming, steaming, mixing, fermentation, and alcoholic fermentation. The five steps of steaming, fermenting, smoking, pouring, and drying are performed. .
The last process of the old vinegar is to "Chen." It is understood that vinegar aged for six months can only be called "vinegar," and it can become "old vinegar" after aging for more than one year. According to the Chen’s period, old vinegar can be divided into one year, two years, three years, five years, and ten years.
Although the brewing process of soy sauce is different, it takes about three months to six months for a bottle of soy sauce to be selected from soybeans and put on the table.
Yan Jingzong, deputy director of the Shanxi Vinegar Industry Association, said that the cost of vinegar produced by pure grains is high, and the production cycle is long and it cannot meet the market demand. As a result, the country allowed production of vinegar.
Soy sauce is also the same reason, the state allows the use of soy sauce as the main body, using acid hydrolysis of vegetable protein seasoning liquid, food additives and other preparation of soy sauce. According to national standards, the proportion of soy sauce and brewing vinegar in the preparation of soy sauce and vinegar must not be less than 50%.
"The preparation has not completely deviated from the brewing. On the basis of ensuring safety, it is an innovation for the brewing process, and it is also an expression of pursuing short-term high-efficiency and higher economic benefits." Zhou Siran said. According to Guo Junlu, chairman of the Shanxi Vinegar Group, if the process is controlled, both the preparation of mature vinegar and the preparation of soy sauce will not produce carcinogenic substances, nor does it involve food safety issues.
Whether the label of “preparation†may have been affected by frequent food safety problems, many people think of “preparation†as chemicals, carcinogens, and so on. When reporters randomly interviewed consumers in supermarkets, some people directly thought that "preparation of soy sauce should be inferior."
It is not unreasonable to worry about this. One of the raw materials for preparing soy sauce is "acid hydrolyzed vegetable protein seasoning liquid". During the acid hydrolysis, the second type of carcinogen trichloropropanol is produced. Although the relevant authorities have repeatedly stressed that the control of trichlorohydrin is safe within limits. However, as early as October 1999, when the EU sampled some of the soy sauce imported from China, it was found that trichloropropanol had exceeded the standard and had prohibited the import of Chinese soy sauce; in 2001, the domestic dispute over soy sauce brewing and preparation would also be of great significance. Align with trichloropropanol.
Similarly, if vinegar is used in the preparation of vinegar, the industrial use of glacial acetic acid will result in high levels of heavy metals and damage to the human body. When preparing vinegar, according to national standards, it is allowed to add a certain amount of preservative sodium benzoate, but the purchased vinegar contains preservatives in the end, and consumers are obviously not informed.
In fact, consumer concerns do not come from whether soy sauce and vinegar are "brewed" or "prepared." They worry about "opacity."
It is understood that only 40% of soy sauce is currently on the market, and 60% of soy sauce is prepared. However, the reporter found in a certain Carrefour condiment area in Beijing that various brands of soy sauce packaging were marked with “brewing soy sauce†in the eye-catching place, and almost no sign of “prepared soy sauce†was found.
The preparation of vinegar has another problem: Wang Yongliang, director of the Shanxi Food Industry Research Institute, said that although the country currently has a standard for so-called vinegar preparation, there is no means to detect whether blended industrial grade glacial acetic acid, as for the proportion of blending. The appraisal is still a scientific and technological problem. It can only be found by tracking the production process.
Jin Zhigang, Deputy Minister of Production Science and Technology of Beijing Golden Lion Longmen Food Co., Ltd., said that if it only pays attention to the scientific formulation of the "national standard," but it does not attach importance to the implementation of supervision, it is tantamount to helping unscrupulous manufacturers to put on a piece of gorgeous legal clothing.
Laiwu Manhing Vegetables Fruits Corporation , https://www.manhingfood.com