Recently, someone found that half of the soy sauce used in the home has maggots. After complaining about the manufacturer, the manufacturer gave a reply that improper storage caused maggots to grow in soy sauce.
This suddenly caused panic among some people, and many micro-signals were saying this:
Source: Internet
Is soy sauce maggots a quality problem? Is the manufacturer shirking its responsibility? We asked food safety expert Teacher Pan to explain.
Poor preservation leads to maggots in soy sauce. In fact, the manufacturer is right.
Under normal circumstances, soy sauce maggots are not a quality problem of soy sauce, but more likely because they are not sealed well, resulting in egg reproduction.
Because soy sauce is mainly fermented from soybean and flour, it is not only rich in amino acids, but also has special delicate flavor, which is very easy to attract flies to lay eggs.
Moreover, summer is a good season for flies to breed. The hatching time of eggs is short, maggots can be hatched in 12 hours, and if the temperature rises, it will be shortened to 6-8 hours.
If the lid is not buckled after soy sauce is used, or if there is too much soy sauce left in the bottle mouth, the risk of flies laying eggs will be greatly increased.
Not only soy sauce, rice vinegar, but also big sauce is prone to worms due to improper preservation in summer.
Some people may question: Will soy sauce be contaminated by eggs when it is produced?
Most regular manufacturers can clap their chests and tell you that the probability of falling into eggs during soy sauce production is very low.
Because in the modern soy sauce industry, the production of soy sauce is basically carried out in a totally enclosed space.Even if it is brewed and dried, it is also fermented in a closed drying tank or a large fermentation tank.
The filling process is also very clean. Soy sauce is transported by food-grade pipelines and filled in extremely clean clean areas. Even some brand enterprises have reached the level of drug production in terms of filling cleanliness.
In addition, high-temperature sterilization and filtration at more than 120 ℃ will not allow maggots to hatch even if there are fly eggs.
Therefore, when buying soy sauce products, it is best to choose well-known brands, and the production technology and environmental sanitation are more guaranteed. Fasten the bottle cap when you run out of soy sauce. Flies can’t help it either.
In summer, the temperature is high, and microorganisms, parasites, flies and mosquitoes reproduce very fast. If you don’t pay attention to it, soy sauce will become a hotbed for their growth and reproduction.
Moreover, there are many friends who like to eat cold dishes in summer. If they accidentally eat contaminated soy sauce, it is easy to cause vomiting, diarrhea and other symptoms.
Therefore, the following 3 points should be paid attention to when preserving soy sauce:
1. Try not to touch the soy sauce bottle mouth with your hands stained with water. After use, clean up the soy sauce in the bottle mouth and buckle the bottle cap. 2. Avoid direct sunlight and stay away from high temperature hearths. It is better to keep it cold for daily storage, or it can be placed in a cool and dry place at normal temperature. 3. Clean up kitchen garbage in time, clean the kitchen and create a clean kitchen environment.
Eating soy sauce will turn black? Don’t believe these rumors!
In addition to soy sauce maggots, I believe many people have also heard the following two rumors:
1. If you eat too much soy sauce, your skin will turn black?
No!
Soy sauce is very dark in color because pigments are produced during brewing, which are not easily absorbed by the body.
Moreover, the pigment will also be digested and decomposed in the body, and even less will be distributed to the whole body tissues, thus not blackening the skin at all.
If soy sauce can really blacken the skin, isn’t dark coffee, chocolate and cola not suitable for eating?
2. Eating too much soy sauce will cause cancer?
No!
Last year, it was circulated on the Internet that some soy sauce contained trace carcinogens [4-methylimidine], which could cause cancer if eaten too much.
Dr. Clove has a rumor here: eat soy sauce normally and don’t worry about cancer.
Some soy sauces have been added with caramel pigment, which is a food additive allowed by the national standard and does contain [4-methylimidazole].
However, the national standard strictly stipulates that the content of [4-methylimidazole] in caramel pigment shall not exceed 200mg/kg. This amount of [4-methylimidazole] is neither toxic nor carcinogenic, and meets the national food safety standard. There is no need to panic.
You must control the amount of soy sauce you eat.
Soy sauce tastes delicious, but it is the “invisible big family” of salt.
A tablespoon (10 mL) of soy sauce contains about 1.5 ~ 2 g of salt, and the recommended amount of salt is 6 g a day.
Therefore, if you put more soy sauce, you should put less salt to control the total intake of salt.
However, if the total intake of salt remains unchanged, it is not harmful to replace salt with soy sauce, because soy sauce also contains amino acids, magnesium, potassium and other nutrients.
Soy sauce is a magical seasoning. With it, even a bowl of white rice will become a delicacy.
