Amino acid nitrogen refers to the content of nitrogen in the form of amino acids. The higher the index, the higher the amino acid content in soy sauce, and the better the umami taste. According to the Hygienic Standard for Soy Sauce GB27 17-20 18, which was formally implemented on February 2 1 20, the minimum content of amino acid nitrogen in soy sauce should not be less than 0.4 g/100 ml.
The ingredients list contains sodium glutamate, disodium 5'- inosinate and disodium 5'- guanylate, which are added with freshness enhancers. The ingredients list contains benzoic acid, sorbic acid, etc., which means that preservatives are added to the products. Consumers who are sensitive to preservatives should not buy such products.
Selection skills of soy sauce
Looking at the label, it is best to choose pure brewed soy sauce or traditional brewed soy sauce. If there are no these words, it is likely to be blended. The blended soy sauce has fast production speed, low cost and poor quality.
Buy different series of soy sauce according to different needs. For example, for stews, braise in soy sauce and the like, in order to color, it is advisable to choose soy sauce with heavy color; When used for cold salad, stir-frying or dipping, you can choose a lighter light soy sauce. It should also be noted that different series of soy sauce have different hygienic indexes and different colony numbers. Soy sauce used for heating cooking is not as strict as soy sauce directly used for cold dip, so when you want to cook cold dishes for children, please don't choose soy sauce specially for cooking.
Baidu Encyclopedia-Soy Sauce