"Chemical soy sauce" is an old saying to revive

"Soy sauce bottle", "jealous" recently can be really uncomfortable. First Shanxi vinegar exposure to the mixing storm, and now there are Hong Kong media said that the market has been sold carcinogenic "chemical soy sauce." "The soy sauce, which is blended with spices and compounds, has been heard before, but no 7 substances have been transferred," he said.　　"In Beijing for many years operating a soy sauce factory technicians told the newspaper reporter."　　According to Hong Kong media reports, the compound blended into the "chemical soy sauce", from 7 kinds of spices and compounds blended, including sugar, salt, msg, yeast extract, hydrolyzed plant protein, inosine, guanosine, but no soybeans.　　Hong Kong media reported that the "chemical soy" contained in the hydrolysis of plant protein in hydrochloric acid decomposition, may release carcinogenic substances.　　The Chinese Condiment Association yesterday "chemical soy sauce" on its official website, "about the media to prepare soy sauce" note. The note said that the so-called "chemical soy sauce" problem is the old saying again. China is now implementing the national standard of brewing soy sauce and the preparation of soy sauce industry standards and soy sauce health standards. and "Acid hydrolysis plant protein seasoning liquid" is only one of the raw materials to produce soy sauce, but also at home and abroad are allowed to produce a food raw material, not "chemical substances."　　Our country to "acid hydrolysis plant protein seasoning liquid" has a clear industry standards, of which the limit of the amount of allyl alcohol is also clearly defined.　　China Condiment Association also revealed that the current "national soy sauce Food safety standards", "National Food vinegar Safety Standards" are revised, the new standards will be strictly in accordance with the Food Safety law requirements related to the development of indicators, including pollutants.　　According to the report pointed out that brewing soy sauce and the preparation of soy sauce can not detect the problem, the association that brewing soy sauce and soy sauce, not food safety problems, mainly for the classification of Management, guide production, guide consumption. Yesterday afternoon, the reporter visited Carrefour, bu Bee lotus, supermarket hair and other stores, see the shelves of soy sauce products are almost labeled "brewing soy sauce", see "Compounding soy sauce" traces. [Page] in the Lotus Jinyuan store, condiment sales area placed "Haitian", "Golden Lion", "Lee Kam Kee", "wide licensing" and more than 10 kinds of soy sauce products.　　The list of ingredients on the bottle is: edible salt, skim soybean, wheat, bran, food additive is more flavor agent, sodium benzoate, glutamic acid sodium, etc. Reporter from AQSIQ website inquiry, this April, Aqsiq just announced the quality of soy sauce inspection results, showing the passing rate of 95.9%.　　A total of 270 kinds of soy sauce products produced by 244 enterprises, such as Beijing, Tianjin and Hebei, were tested for 12 indexes, such as amino acid nitrogen, ammonium salt, benzoic acid, Sls acid, colony total, coliform bacterium group and pathogenic bacteria. As with vinegar, GB also divides soy sauce into brewing soy sauce and the preparation of soy sauce, the proportion of soy sauce requirements for brewing soy sauce must not be less than 50%.　　Industry experts pointed out that if the process control clearance, the preparation of soy sauce will not produce carcinogenic substances. Beijing Golden Lion Dragon Food Co., Ltd. Vice minister of production science and technology JinzhiJust told our correspondent, some black workshop production of soy sauce products are hydrolyzed plant protein, caramel, salt, water blending, and then add flavor, it made soy sauce. The normal soy sauce should be the plant protein through microbial fermentation, from feeding to finished products, short time to 1 months, a long time at least 3 months. It is reported that it takes only 8-10 to four hours to make soy sauce by chemical method.　　"This blending of fake soy sauce and the regular production of soy sauce is half the cost," Jinzhigang said.　　For the distinction between brewing soy sauce and preparing soy sauce, Jinzhigang said that it can be judged by the detection of trichloroethylene in soy sauce, because the soy sauce generally does not contain trichloroethylene, even if there are traces, and the preparation of soy sauce trichloroethylene will be very high value. Experts said that normal soy sauce with bright reddish-brown, no suspended solids and precipitation. In addition, the shaking will be a lot of foam, not easy to disperse, and the soy sauce is still clarified, no precipitation, no floating film, more viscous.