What s the deal with having these things in soy sauce?

Normally, there would be no such white floats, and you will look like the soy sauce is contaminated. Soy sauce itself is rich in nutrients, and if it is not covered properly after opening, there is a possibility of flies.

Small bugs such as mosquitoes lay eggs.

The main ingredients in soy sauce are soybeans, salt, and wheat. Soy sauce is a traditional Chinese condiment. Liquid condiments brewed with beans, wheat, and bran.

The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite. Soy sauce is derived from soy sauce, and as early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of ancient China was purely accidental.

A seasoning used by ancient Chinese emperors.

Soy sauce has a white film and cannot be used. Soy sauce has a high nutritional value, containing 17 of the 20 amino acids required by the human body. In summer, soy sauce is easy to grow a layer of white film, which is due to a phenomenon called membranous yeast that contaminates soy sauce and causes soy sauce to become moldy, which is harmful to the human body after eating, so you can't eat soy sauce with white film.

Suggestion: bottled condiments.

There is no such floating matter in normal soy sauce, as far as I can see, it looks like a raw worm, and it may be other substances, in general, this soy sauce is not recommended to eat, there is a problem.

Jianruli generally has this kind of white skin, because this kind of thing is because of the white skin that comes out after the grain is fermented, which is normal.

Judging from the ** you sent, the soy sauce in ** has some floating, it should be a long white film, it should be bulk soy sauce, and it can be eaten.

Soy sauce is commonly known as soy sauce, which is mainly made of soybeans or black beans, wheat or bran that is steamed and cooled, and then imported into the pure culture of Aspergillus oryzae to make soy sauce, which is moved into the fermentation tank, fermented with salt water, and extracted by leaching method after the soy sauce is matured.

The earliest soy sauce was made from fresh meat, but it was discovered that soybeans were made with a similar flavor and were cheaper, so it was widely used to eat.

There are generally two types of soy sauce: dark soy sauce and light soy sauce: light soy sauce is lighter and used to enhance freshness; Dark soy sauce is salty and is used to enhance color.

1. Production of light soy sauce: Light soy sauce is a variety of soy sauce, which is made of soybeans and flour as the main raw materials, artificially connected to the seed koji, and fermented by natural dew.

2. The production of dark soy sauce: dark soy sauce is made into dark soy sauce on the basis of light soy sauce, with caramel color and special process.

Soy sauce is mainly made from soybeans, wheat, and salt through oil making and fermentation. In addition to the composition of table salt, soy sauce also contains a variety of amino acids, sugars, organic acids, pigments and flavors. It is mainly salty, but also umami and fragrant.

It adds and improves the flavor of a dish, as well as adds or changes the color of the dish.

Myth: Soy sauce is made from hair, because hair can be broken down into amino acids, so our hair that has been cut off is processed into soy sauce.

Refutation of rumors: Recently, it has been circulated on the Internet that "because hair can be broken down into amino acids, our cut hair is processed into soy sauce." This type of rumor is characterized by "killing with a shot", summarizing individual wrongdoing as a common phenomenon.

First of all, hair water soy sauce does exist, but it is forbidden by the state!

In the 1990s and 2000s, due to the lack of high-quality animal protein, a technology was developed to obtain animal protein (amino acids) by hydrolysis of animal hair, etc. Subsequently, some criminals illegally added the animal protein amino acid hydrolysate (referred to as "hair water") obtained by the hydrolysis of animal hair to the preparation of soy sauce to produce soy sauce. Because animal hair contains arsenic, lead and other harmful substances, it is toxic to the liver, kidneys, blood system, reproductive system and other parts of the human body, and can cause cancer.

Some harmful carcinogens will also be produced during processing, such as chloropropanol. Therefore, the state expressly prohibits the preparation of soy sauce from amino acid liquids produced from non-food raw materials such as hair. During the same period, food safety supervision departments at all levels cracked down on "hair water soy sauce".

In order to further crack down on the illegal addition of non-edible substances and the abuse of food additives in food production, circulation and catering services, and protect the health of consumers, the national leading group for the special rectification of illegal addition of non-edible substances and abuse of food additives has successively issued five batches of "List of Non-edible Substances and Food Additives Easily Added in Food" since 2008, including "hair water". After the strict crackdown by the regulatory authorities, the "hair water soy sauce" has basically disappeared.

On June 21, 2018, the National Health Commission of the People's Republic of China and the State Administration for Market Regulation issued the National Food Safety Standard for Soy Sauce and the National Food Safety Standard for Compound Seasoning, which stipulate that soy sauce refers to "liquid condiments with special color, aroma and taste made of soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as the main raw materials", and compound seasonings refer to "using two or more seasonings as raw materials, with or without adding auxiliary materials, products that can be processed by the corresponding process to be in liquid, semi-solid or solid form", and the name "prepared soy sauce" has been removed. These two standards will be implemented from December 21, 2019, that is, from December 21, 2019, "soy sauce" must be "made by microbial fermentation", while the previous "prepared soy sauce" can only appear on the market under the name "compound seasoning". This is another "safety bolt" for the safety of soy sauce food.

Soy sauce is fermented with legumes such as soybeans and soybeans. formed. Then refine the vermilion soybean juice in it, so that it becomes soy sauce!

Generally, it is brewed with soybeans, and the basic steps of drying, steaming, and fermentation are the basic steps, of course, there are unscrupulous merchants in the market who say that they use hair to brew.

The soy sauce is soybean. After a period of fermentation, it is dried for a long time. and made of.

Soybeans, defatted soybeans, black beans, wheat, rice and other cereals are made by cooking or otherwise processed and cultured with Aspergillus spp.

Soybeans, soybeans, black beans and other beans are fermented and then salted!

A: It is made by fermenting soybeans.

Water, non-GMO soybeans, wheat flour, salt, sugar, yeast extract, food additives (monosodium glutamate, disodium 5'-inosinate, disodium 5'-guanylate, sodium benzoate, sucralose.

Soy sauce is mainly made from soybeans, wheat, and salt through oil making and fermentation. The composition of soy sauce is more complex, in addition to the composition of salt, there are a variety of amino acids, sugars, organic acids, pigments and spices and other components, mainly salty, but also umami, aroma, etc., it can increase and improve the taste of dishes, but also add or change the color of dishes.

In life, there is a lot of "oil" that we deal with. Peanut oil, rapeseed oil, lard, butter, gasoline, soy sauce, ......

Did you know that although they are both called "oils", they are several completely different substances?

Gasoline and kerosene are compounds of carbon and hydrogen, which cannot be eaten and are used as fuel.

The animal oil and vegetable oil we eat are carbon, hydrogen, and oxygen compounds (called esters in organic chemistry) formed by the combination of various fatty acids and glycerin.

Although the name of soy sauce also has "oil", it has nothing to do with oil.

China's soy sauce enjoys a high reputation internationally. More than 3,000 years ago, our ancestors brewed soy sauce. The earliest soy sauce was made with animal proteins such as beef, sheep, deer, fish and shrimp, and later gradually switched to plant-based proteins from beans and grains.

The soybeans are steamed, flour is mixed and inoculated with a mold to ferment and grow into hair. After sun exposure and night dew, the protein and starch in the raw materials are decomposed and transformed into delicious soy sauce.

Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters, and table salt. It also has a beautiful color and stimulates appetite. In addition to the brewed soy sauce, there is also a chemical soy sauce.

It is to use hydrochloric acid to decompose the protein in soybeans into a single amino acid, and then neutralize it with alkali, and add some brown sugar as a coloring agent to make chemical soy sauce. This soy sauce tastes just as delicious. However, its nutritional value is far less than that of brewed soy sauce.

Soy sauce is a kind of Asian seasoning in cooking, which is a liquid brewed by using soybeans as the main raw material, adding water and salt to make koji and fermentation, and then under the action of various enzymes secreted by various microorganisms. The ingredients used to make soy sauce vary depending on the country and region, and the flavors vary depending on the country, but the most famous ones are fish sauce (using fresh fish) in Thailand and miso (seaweed) in Japan.

No, soy sauce is made from soybeans, starch, wheat, and salt through oil making and fermentation.

Although the name of soy sauce also has "oil", it has nothing to do with oil. Soy sauce is not oil, it is a mixture of carbohydrate fermentation products and water, and it is called soy sauce because its color is similar to that of some oils.

Soy sauce evolved and evolved from soybean paste. The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty, and Lin Hong's book "Shanjia Qing Offering" has an account of "those who have tender leek leaves, mixed with shredded ginger, soy sauce, and dripping vinegar". In addition, there are other names for ancient soy sauce, such as clear sauce, bean sauce clear, sauce, sauce, soy sauce, soy sauce, soy sauce, pouring oil, grapefruit oil, sun-drying oil, seat oil, fuyou, autumn oil, mother oil, set oil, double set oil, etc.

After 755 AD, soy sauce production technology was introduced to Japan by Master Jianzhen. Later, it was successively introduced to North Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries.

No oil! It is called soy sauce because it is similar to oil and can be used as a seasoning.

It is a type of oil called soy sauce.

Hello, it's not oil, it's called soy sauce because it's similar to oil and can be used as a seasoning This is where it comes from, you can take a look at it, The origin of soy sauce : a liquid condiment brewed with beans, wheat and bran. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite.