Hygiene of soy sauce and its management
作者：admin 点击次数：122 发布时间：2025-06-16
Soy sauce is a condiment made from soybeans, wheat, and bran. However, there is also the preparation of soy sauce, which is mainly brewed soy sauce, and is prepared with acid hydrolyzed protein seasoning liquid and food additives.
(1) Hygiene issues of soy sauce
1. Raw material hygiene and managementSoy sauce raw materials soybeans, wheat, bran, etc. shall meet the food hygiene standards stipulated by our country, and shall not use raw materials that have deteriorated or not removed toxic substances; If the slag cake after oil extraction by leaching method is used, attention should be paid to the pollution of polycyclic aromatic hydrocarbons, and attention should be paid to the removal of gossypol and other toxic substances when using substitute raw materials cottonseed cake; The brewing water should meet the drinking water standards of our country. The salt content of soy sauce is more than 15%, in order to prevent microorganisms from multiplying in soy sauce, the salt content of soy sauce should be increased to 18%~20%. Soy sauce is rich in protein, which is decomposed into amino acids by fermentation and brewing, and the better the quality, the higher the amino acid content.
2. The main substance used for sauce color in the production of possible chemical pollution in the production and control of soy sauce is caramel pigment, which is usually generated by heating and polymerization of sugar, if the caramel pigment is produced by the amine addition method, 4-methylimidazole will be produced, which can cause convulsions in humans and animals, and the use of caramel pigment produced by the amine addition method should be strictly prohibited. When the chemical production of soy sauce is chemically produced, there will be 3-chloropropanol residue in hydrochloric acid hydrolyzed soybean protein products, which is a carcinogen, and other acid hydrolyzed protein solutions may also contain it, and the quality of the protein hydrolysate of the chemical preparation of soy sauce and the content of 3-chloropropanol should be strictly controlled, and the production should be made of hydrochloric acid for the food industry. The content of arsenic and lead in soy sauce should be limited, and the preservatives used should meet the requirements of hygienic standards for the use of food additives.
3. Possible toxin contamination and control
In the production of artificially fermented soy sauce, the use of pure-bred culture and special non-toxic Aspergillus strains should be screened, purified and identified regularly to prevent miscellaneous bacteria pollution, strain degradation and mutation and toxin, and the use of new strains should be identified and approved before they can be used in production. Aflatoxin contamination should also be prevented when using peanut cake to brew soy sauce, and the content of aflatoxin B in soy sauce should not exceed 5μg/kg. 4. Intestinal pathogenic bacteria pollution and control of soy sauce The edible method is usually used as a cooking ingredient or a seasoning for cold dishes, and the commonly used soy sauce is not sterilized by high temperature heating, but only pasteurized, therefore, the microbial pollution in soy sauce directly affects the health of the human body. Soy sauce often contains a large number of bacteria, and some even contain conditionally pathogenic bacteria or pathogenic bacteria. Soy sauce contaminated with microorganisms, in which ammonia-containing substances and sugars are decomposed, resulting in a decrease in product quality. What's more, bacterial contamination may also cause food poisoning, causing greater harm to human health.
During the production process, soy sauce is usually pasteurized at 63~70°C for 30min. In addition, containers, utensils, and production management of finished soy sauce should be kept clean and disinfected. Containers and utensils can be sterilized by steaming, boiling, or using bleach supernatant. After disinfection, keep it clean to prevent re-contamination. In order to prevent the spoilage of soy sauce, the production process should be mechanized, closed, large-scale production, soy sauce factories should do a good job of environmental hygiene, dust-proof, anti-rodent-proof facilities. Comply with the provisions of the national standard of the People's Republic of China "GB8953-1988 Hygienic Specifications for Soy Sauce Factories". If there are intestinal infectious bacteria in soy sauce, it is likely to be a route for the transmission of intestinal infectious diseases. According to the literature, it has been reported that typhoid bacillus, dysentery bacillus flexneri and Salmonella can be detected in soy sauce produced under poor hygienic conditions. E. coli, dysentery bacillus and Salmonella inoculated in soy sauce can survive in soy sauce for 7 days. Typhoid bacilli can survive in soy sauce for up to 29 days.