Seven kinds of seasonings and compounds to create carcinogenic chemical soy sauce

August 9, Hong Kong media reported the discovery of the sale of chemical distribution of "chemical soy sauce", and pointed out that the "chemical soy" contained in the hydrolysis of plant protein in hydrochloric acid decomposition, may release carcinogenic substances. Reporter found that, like vinegar, GB also soy sauce into brewing and preparation of soy sauce two. Industry experts pointed out that if the process control clearance, the preparation of soy sauce will not produce carcinogenic substances.　　Reporters know that the preparation of vinegar and soy sauce countries have content standards, but how to detect, but there is no specification, which led to pusher in troubled waters, the sale of substandard products. No brewing soy sauce Ingredients 9th, Hong Kong, China, media reports said found that pusher developed a "chemical soy sauce" for sale, as long as the sugar, salt, msg, yeast extract, hydrolyzed plant protein, inosine and guanosine seven kinds of seasoning materials and compounds mixed together, you can produce a "chemical soy sauce", not only taste very good,　　More real soy oil "sticky mouth" feeling, just close to smell slightly pungent smell. It is reported that the hydrolysis of plant proteins in the formula may release carcinogens. In the past, it has been found that if the hydrolysis process is made of hydrochloric acid, carcinogens will be released. including Tri-chloro-propylene glycol (3-MCPD) and 1, 32 chloro-propyl alcohol (1,3-DCP).　　The World Health Organization does not list 1, 32 of the recommended intake of allyl alcohol, which is harmful to humans and cannot be ingested by human beings, while Trichloroethylene is another controversial substance that can make men suffer from testicular cancer.　　China Hong Kong Media mentioned that the mixed method may only be a process of preparing soy sauce, but there is no brewing soy sauce ingredients, pure seasoning and compound mixed into soy sauce, is not in line with national standards, the human body is harmful. No way to make or brew a distinction between famous soy sauce brand Li Kum Kee Technical department Responsible person pointed out that brewing and chemical preparation are two different processes.　　Brewing soy sauce in Guangdong at least 3 months to half a year of brewing period, and the use of chemical method leaching only 8-10 hours can be produced well. "Compounding soy sauce" standard stipulates that the proportion of brewing soy sauce must not be less than 50%, but Lee Kam Kee Technical director said that the crux of the problem is that there is still no way to determine whether the soy sauce is really in accordance with the provisions of more than 50% of brewing soy sauce.　　Some manufacturers put the actual soy sauce products are labeled as brewing soy sauce, drilling a loophole. Reporter learned that the current Quality Supervision Department of soy sauce products sampling is mainly to test food additives (preservatives, pigments, etc.) and bacteria testing, and did not carry out genetic testing.　　National standard "brewing soy sauce" and industry standard "soy sauce" is being modified, but the new standard also does not involve brewing and compounding the distinction problem. To buy soy sauce to shake three see a shake: Good soy sauce to shake up a lot of bubbles, not easy to disperse. Three look: A look at the process, is brewing or preparation of soy sauce. The traditional process of high salt dilute brewing soy sauce flavor is good, salt content is high, the use of fast brewing process of low salt solid-state fermentation soy sauce salt content is low. Second look at the index, amino acid nitrogen content higher, taste more fresh. Three see use, sauceOil should be marked for the table or for cooking, for the table to use the direct entrance, health indicators require high, if it is for cooking can not be directly used to mix cold dishes. According to Guangzhou Daily (source: Peninsula Network-Peninsula Metropolis Daily)