The matchmaker in Hong Kong exposes to the sun again " The chemical soy sauce " Harmful May release the carcinogen

The matchmaker in Hong Kong exposes to the sun again " The chemical soy sauce " Harmful May release the carcinogen
The matchmaker in Hong Kong exposes to the sun again " The chemical soy sauce " Harmful May release the carcinogen
All soy sauce in the supermarket is all marked and called " Make the soy sauce " ,Do you believe? It is unable to distinguish that in the industry to call the soy sauce to formulate or make Many trade companies are in order to fight for the market falsely and claim the soy sauce is pure " Make " The reporter visits and has not found the soy sauce sticks to " Formulate " Label Have Hong Kong yesterday media report mean, find, have, sell, dispose with chemicals " The chemical soy sauce " ,And point out this kind " The chemical soy sauce " The hydrolysis vegetable protein that China contains if decomposes with hydrochloric acid, may release the carcinogen. The reporter interviews to find, the same as vinegar, the national standard divides the soy sauce into making the soy sauce and makes into two kinds of soy sauce too, it is no less than 50% to formulate the proportion of making the soy sauce in the soy sauce, mean not sucking any " chemical soy sauce " that makes soy sauce, only makes into chemicals It is in violation of rules and regulations. The expert points out, if the craft controls and reaches a standard, formulating the soy sauce will not produce the carcinogen. But although the standard stipulates that formulates and makes the content of soy sauce and is no less than 50% in the soy sauce, but have no going area of method to assign and make soy sauce and make the soy sauce. The illegal retailer fishes in troubled waters, whether the soy sauce is formulated or made, all mark and is called " Make the soy sauce " . Document / reporter be thought and pursued Liu Jun, Ying He /reporter getting big and more dense Recently, Shanxi mature vinegar is explode more for concoct vinegar, have the intersection of Hong Kong and matchmaker claim, find business have sell at the carcinogenic " chemical soy sauce " yesterday . The reporter understands that learns, have content standards to limit to formulate the mature vinegar and formulate the soy sauce country, but how measure, itself have no norm. Cause the illegal retailer to fish in troubled waters, sell the subquality product. Explode the material Seven kinds of seasoning and compound are made " The chemical soy sauce " Yesterday the matchmaker in Hong Kong reported, found that there are illegal retailers that researched and developed a kind of " chemical soy sauce " Sell, so long as collect sugar, refined salt, gourmet powder, yeast things, hydrolysis vegetable protein, skin glucoside acid and bird glucoside these sour seven kinds of seasoning and compound amalgamation arise, can make out " The chemical Zhi's oil " ,Not only taste is attracted, there is " sticks the mouth " of real Zhi's oil even more Feel, just hear the slightly pungent smell closer. The reporter patrols the city: Nearly all products are called oneself " Make the soy sauce " The report is referred to, the hydrolysis vegetable protein in the prescription may release carcinogen. Having, finding in the past if made and hydrolyzed the course with hydrochloric acid, will release carcinogen, include three the intersection of chlorine and third 2 alcohol ' 3-MCPD) And 1, 3 2 chloropropyl alcohol (1, 3 - DCP) . World Health Organization list 1, 3 two the intersection of suggestion and person who absorb of chloropropyl alcohol, harmful to people material this, can't be absorbed by the mankind; And three chlorine third and two alcohol is another kind of disputed material, can make men suffer from testis cancer. How is the situation in Guangzhou? Reporter visit several supermarket yesterday, find all soy sauce productses write " made the soy sauce " with nearly Wording,last " formulate by soy sauce " . " the fresh flavor of X it is grown and smoked " in 410 ml for a bottle of specifications Packaging is had, the reporter sees, mark out in food additive there are 5 - skin glucoside sour two sodium, 5 - bird glucoside sour two sodium, sodium benzoic acid, three chlorine cane sugar,etc.. Among them, it is generally wanted that glucoside of glucoside acid of skin, bird is sour and the gourmet powder (sodium glutaminic acid) Use and carry freshly together. It takes half a year to make the soy sauce, chemical infusion only takes 10 hours Yesterday, the staff reporter knew, the soy sauce had difference of making the soy sauce and formulating the soy sauce too. What the matchmaker in Hong Kong mentioned is mixed and may be just made to make the method into a kind of craft of the soy sauce, but not made the soy sauce composition at all, are mixed and made soy sauce with compound by flavoring agent completely, does not accord with national standard, are harmful to the human body. Li Jin remembered relevant persons in charge of engineering department to tell reporters yesterday, in fact already " chemical soy sauce " appears in sixty or seventy times of last century Statement," it mean while the soy sauce produced use reach by chemical technology, the bean cake is made for taking off the soya bean of the soya-bean oil also, and then obtain fresh flavor pharmaceutical after hydrochloric acid is decomposed, neutralized with soda ash, this method was learnt from Japan. " She further introduces, later on this kind of so-called " chemical soy sauce " Accused of containing the disputed material 1, 3 two chloropropyl alcohol, such chemical soy sauce craft is forbidden using for a time. But with scientific development, the industry has been found and taken off two clean chloropropyl alcohol methods, the soy sauce of chemistry that and give " " Have offered the room. However, the matchmaker in Hong Kong refered " chemical soy sauce " Obviously there is difference with it. Formulate or make, have method distinguish silk Li, write relevant persons in charge of engineering department to point out, it is two kinds of different crafts to make and formulate with chemistry. Making the soy sauce in Guangdong want brewing one of 3 months to half years at least, and adopt the infusion of chemical method and can be made only needing 8~10 hours. In addition it is two kinds of different tactics that chemistry is decomposed and degraded with enzyme. Formulate and disguise making, it is unable to check Since " formulate the soy sauce " the standard stipulates, the proportion of making the soy sauce is no less than 50%, that is to say, do not suck any and make soy sauce, what has been only made into various chemicals " chemical soy sauce " It is in violation of rules and regulations. But, above-mentioned silk Li write technological director, say, the key to the question is cannot still determine and formulate whether to true contain making the soy sauce of more than 50% in the soy sauce according to the regulation now. Because a lot of consumer know, make soy sauce to be fine already, so some producer whether products to formulate soy sauce mark, become, make the soy sauce for fight for market, have sought loopholes. The reporter knows, the sampling inspection of the soy sauce products of quality supervision department is mainly to examine food additive (preservative, pigment,etc.) at present With bacterium detection, have not carried on the genetic test. For example Guangzhou Municipal Quality Supervision Department trusts the quality testing organization to spot check supervision to the soy sauce products that this city produce in March - April of this year, to benzoic acid, the intersection of mountain and the intersection of pear and acid, the intersection of bacterium and total number, the intersection of large intestine and the intersection of fungus and herd, pathogen, the intersection of Rodin and bright B, yellow the intersection of aspergillus and the intersection of toxin and B1, carmine, three-coloured amaranth red luring eventing such as being red, examining. 24 batches of ones that inspected by random samples at that time are all qualified. The situation not up to standard found in the past was mainly amino acid attitude nitrogen of quality index ' By nitrogen) Such questions as the total number of the project is not up to standard of, safe index preservative, colony exceeds standard. How to distinguish to mark and does not involve yet newly the national standard " makes the soy sauce " and the sector standard is " made into the soy sauce " and revised, revised content involve the intersection of ammonium and salt, solubility have firm shape thing of salt mainly ' Influence the important index of the flavor) , the intersection of amino acid and the intersection of attitude and the intersection of nitrogen,etc. and security and the intersection of quality and index, does not involve acid hydrolyze the intersection of plant and albumen, flavour revised content of liquid. Chinese flavoring agent association sends out the above-mentioned two standard drafts in July of this year ' Second draft) . Among them, " make the proportion which has revised ammonium salt into the soy sauce ", require that should mark out on the products label and make the proportion of soy sauce (by the whole nitrogen) at the same time . Mark the differentiation question that has not involved being made and formulated too newly. Chaining The soy sauce was allowed to use Additive, and with a limit on quantity ' Some) Benzoic acid sodium 1g/kg third acid and sodium salt, calcium salt 2.5g/kg Preservative, to benzoic acid esters of hydroxyl and sodium salt 0.25g/kg lactic acid streptococcus plain 0.2g/kg Three chlorine cane sugar ( Have another name called the cane sugar plainly) Acid and potassium 1g/kg of 0.25g/kg mountain pear Color 1g/kg acetyl sulfanilamide sour potassium (have another name called Ann and is comparable to the honey) of wild jujube 1g/kg burnt the fried sugar ' Add ammonia production, common law, inferior ammonium law sulfic acid) Use in right amount according to the production need. Buy the soy sauce and shake and see one to shake three times: A lot of bubble that good soy sauce will arise while shaking, it is difficult to leave. Three is seen: See the craft, it is to make or formulate the soy sauce. Adopt the rare attitude of high salt of the traditional craft to make the soy sauce flavor better, higher in salt amount content, it is relatively low in salt content to adopt the solid fermented soy sauce of less salt making the craft rapidly. See the index two times, the higher nitrogen content of the amino acid attitude is, the fresher taste is. Three see use, should mark available for going with rice or bread for cooking at the soy sauce, can enter the mouth directly while being for going with rice or bread and using, the sanitary index is expected much, if for cooking can't be used for mixing the cold dish directly.


|