One of the most commonly used condiments for cooking at home is soy sauce, especially during the Spring Festival. But you know what? Soy sauce has two uses: heating cooking and cold mixing (ordering, dipping, etc.), but many people don't pay much attention to the choice when buying. There is often only one at home. It is used for both fried and cold dishes, which may be harmful to health. You can't use ordinary soy sauce to mix cold dishes If you want to make cold dishes, you'd better choose a special cold soy sauce, which has stricter microbial indicators than cooking soy sauce. The national standard stipulates that the total number of colonies detected per milliliter of soy sauce used for cold meals shall not be greater than 30000. Even if it is eaten raw, it will not endanger human health. Experiments show that Shigella can survive in soy sauce for 2 days, paratyphoid bacillus, Salmonella and pathogenic Escherichia coli for 23 days and typhoid bacillus for 29 days. For the sake of safety, if it is not marked as cold soy sauce, it is best to eat it cooked. After heating, these bacteria can generally be killed. When buying soy sauce, pay attention to two indicators First, it depends on whether it is used for cooking or cold. Second, it depends on a term on the package called amino acid nitrogen. There is a unit behind this component, which is generally expressed by "how many grams per 100ml". For example, some are marked with "no less than 0.4g per 100ml" and some are marked with "greater than or equal to 0.4g per 100ml". When shopping, you can choose a higher one. Amino acid nitrogen exists in the form of amino acid, and its content is directly proportional to the content of amino acid. Amino acid is not only an important nutrient for human body, but also the main source of delicious taste of soy sauce. Therefore, amino acid nitrogen is an important index of soy sauce product classification. Put soy sauce before cooking. It tastes the most delicious During cooking, remember to put soy sauce after cooking. Cooking at high temperature for a long time will destroy the nutritional components of soy sauce and lose its freshness. Therefore, soy sauce should be put before coming out of the pot. Especially when stewing meat, soy sauce should not be put early, because soy sauce can accelerate the solidification of protein in the meat and make the meat difficult to boil. Soy sauce is best put in when the meat is 70% cooked. Soy sauce knowledge quiz 1. "Seafood soy sauce" is made of seafood? Most seafood soy sauce has no so-called seafood ingredients. Even if there are, most of them are just some scallop ingredients. Most of the real ingredients are food additives. Now there are some seafood soy sauce and super soy sauce on the market, and their price is often one to twice that of ordinary soy sauce. There is no great difference in the nutritional composition of these soy sauce. 2. Do you need children's soy sauce for children? In fact, there is no need to choose ordinary soy sauce for children. Soy sauce belongs to high sodium condiment. When putting soy sauce, the amount of salt should be appropriately reduced. 3. Are there any direct salt reduction tips? The salt content of soy sauce is about 18%, that is, there is about 1 gram of salt in every 6 ml of soy sauce. To reduce salt intake, you can pour soy sauce into a small dish and dip it. In this way, the salt intake can be reduced by 70% compared with that directly poured into soy sauce during cooking. (outlook new era)