Business Daily Survey 丨 Preparation of soy sauce is a "banning order", no figure on the market of Haikou

Commercial Daily News (Coconut Network/Altitude reporter Qiu Huiying Xu Wenyu Photography Report) As a traditional condiment of China, soy sauce occupies an important position in my country's long food culture. People often describe life with "Chai Mi oil and salt sauce vinegar tea". Among them, salt, sauce, and vinegar as condiments occupy a large proportion of them. What is unimaginable is that as an indispensable seasoning soy sauce in the kitchen, there are real or false.

The State Administration of Market Supervision and Administration issued an announcement

On June 29, 2021, the State Administration of Market Supervision and Management issued the "Announcement on Strengthening the Supervision and Management of Soy Sauce and Vinegar Quality and Safety Supervision". The production of soy sauce for raw materials; condiments that do not meet the national standards of soy sauce and vinegar food safety, must not be marked with the names or categories of "soy sauce" and "vinegar". In addition, soy sauce and vinegar production enterprises are required to not be able to sell products that are "prepared soy sauce" and "preparation of vinegar". This clearly requires that the production of soy sauce and vinegar must be fermented and brewed. So is there any so -called "preparation of soy sauce" on the Haikou market? On July 26, the reporter visited some supermarkets, vegetable markets and shops in Haikou.

No "preparation of soy sauce" on the market of Haikou

In the Guoxing RT -Mart Supermarket, the shelves in the condiment area are filled with a variety of flavors of condiments, which is dizzying. The reporter stood in front of the shelves of the soy sauce sales area, picked up a bottle of soy sauce, and packed the four characters of the "brewed soy sauce" with the packaging. Look at other soy sauce brands, and the packaging also identifies "brewing soy sauce". The reporter asked the salesperson why there was no "preparation of soy sauce" on the shelves. The salesperson told reporters that "preparation of soy sauce" is strictly forbidden to go on sale, and now only brewed soy sauce. "Now no manufacturer has produced 'prepared soy sauce'," said the salesperson.

Subsequently, the reporter visited the Beisheng Cai Market and several surrounding shops in Qiongshan District. When the reporter asked if there was a "preparation of soy sauce" here, the store shook his head and said he did not say no. Only this kind of bottle and brewed soy sauce. Some shop owners advise reporters not to buy "preparation of soy sauce", "That's a fake soy sauce, it's not good to eat it, don't buy it."

Some people should not eat too much soy sauce

It is understood that "preparation of soy sauce" is made of adding some sugar, flavor -additives, acid -lonely plant protein odor and other fresh -added ingredients to the brewed soy sauce. The risk of propylene (toxic substances). So who is not suitable for soy sauce? And how do citizens choose soy sauce? In this regard, the reporter contacted Xu Chao, a nutritionist at Haikou People's Hospital.

Xu Chao believes that the main ingredients of soy sauce are sodium and protein, and groups with poor heart function exceed the standard, which will lead to increased blood pressure and retention of water and sodium. "Excessive ingested sodium salt will cause water absorption. The more water in the blood vessels, the greater the load of the heart, and the greater the heart of the heart, the patients with kidney disease, heart failure, and edema will not be able to stand it." Xu Chao said.

For some of the soy sauce on the market on the market, it indicates low sodium and low salt, Xu Chao said that there are merchants' gimmicks, but patients with the above diseases can choose to eat and pay attention to intake. "When eating soy sauce with low sodium and low -salt, some patients may feel that the taste is not enough, and the amount of consumption is increased, which leads to the high sodium salt content of the final intake. ","

Xu Chao said that when buying soy sauce, citizens can look at the content of amino acid nitrogen. The higher the content, the higher the quality of the soy sauce, and the fresh.

[Editor in charge: Chen Biyu]

[Content review: Long Yansing]

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