Soy sauce need to add anti-corrosion additives? Why need to join? Ancient people do soy sauce need to add anti-corrosion additives?
But the modern food process requires a more appropriate taste, longer transport preservation and the use of the family to ensure that even if the open bottle does not affect the quality, which had to add food additives, in fact, the preservative itself is not only legitimate, Most of the use in the process is harmless, like potassium sorbate, calcium propionate, which are very safe, including sodium benzoate are completely edible, even nitrite in the normal food intake rate of almost no effect.
The idea is very good, but you are too naive, as in the food by adding salt, you can keep fresh, you can increase the taste, but still have a small amount of bacteria can survive, indeed, many other additives can not add, but there The problem must also blame the enterprise, in fact, soy sauce will add some sodium salt, which is helpful to the taste, the principle of potassium sorbate is not simply to kill bacteria, but to adjust the pH, generate acid , The destruction of bacteria living environment, in general, the normal diet is not damaged the body. Your point of view is still slightly more extreme, there are a lot of food problems, but it can not blame the additives, can only say that there is no standard, China's current problem is the dose of additives slightly relaxed, and Regulatory system loopholes frequently, many food additives is actually innocent. In fact, there are many unpredictable consequences of genetic engineering uncertainty, and imported food is absolutely more worthy of doubt, even if it is no longer added, and that genetically modified food is destined to become a tide (Now you feel that the taste is nothing, when you contact the food industry to know, this is simply magic), will seriously hinder economic development, then talk about what health. Of course, some non-widely sold short-term supplies are rarely used additives, which can generally be assured, in short, do not just mislead, rational point, do not add additives as a scourge, a lot of things to think about, is not it wrong The
Of course, to add ah, modern food to a certain extent by adding additives, soy sauce contains more hydrolyzed amino acids, is the necessary organic growth of bacteria, but the soy sauce itself in the production process to add a lot of salt, which effectively inhibited The bacteria grow, but also undermine the taste, at the same time, in the fermentation process, the sauce tank is sterile sealed, the basic can guarantee a single species.Therefore, the sauce tank is very open, soy sauce is also with the take with the use.
