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Very good, I think this new regulation is conducive to consumers’ right to know, which is a good thing. But I have seen many answers saying “food safety”. I think this regulation has nothing to do with food safety. Therefore, it is necessary to explain to everyone what exactly this regulation stipulates. 1. What is the preparation of soy sauce and vinegar? Before, the soy sauce you bought in the supermarket was not necessarily brewed entirely from soybeans. Because the category of “prepared soy sauce” also exists in supermarkets, a certain proportion of brewed soy sauce is used, plus other seasonings (such as acid hydrolyzed protein seasoning, etc.), food additives, etc., to make the final product. If you pay attention to food labels, such products will generally be clearly marked “prepared soy sauce”: soy sauce that is purely fermented from soybeans is usually marked “brewed soy sauce”: Of course, brewed soy sauce sometimes adds some seasonings (sugar, Salt and the like) and food additives (flavor enhancers, sweeteners, preservatives, etc.), but these are generally not added a lot, soy sauce itself occupies the main part. But for the preparation of soy sauce, water ranks first, more than soy sauce. For vinegar, the same is true. In the supermarket, you can see “prepared vinegar” made entirely of glacial acetic acid (pure acetic acid), water and other seasonings. You can also see “bred vinegar” purely fermented from grains: that’s it , You may find it a bit complicated: For most consumers, “soy sauce” and “vinegar” should have been fermented. They may have never heard of “preparing soy sauce” and “preparing vinegar”! Moreover, “fermented” and “prepared” products are basically two categories, and it is easy to confuse them! As a consumer, if you want to distinguish, you must be familiar with food labels. And how many “professional” people can there be in the crowd? Therefore, in order to ensure consumers’ right to know, the State Administration for Market Regulation has issued new regulations: From then on, only brewed soy sauce and vinegar can have the names “soy sauce” and “vinegar”. The former “preparation of soy sauce” and “preparation of vinegar” can no longer be called “soy sauce” and “vinegar” from now on. The terms “prepared soy sauce” and “prepared vinegar” have since become history. 2. Has the preparation of soy sauce and vinegar been withdrawn from the market since then? Actually not. The seasoning used to be called “prepared soy sauce” or “prepared vinegar” will continue to exist in the future, but the name is changed. For example, if the preparation of soy sauce is called “Maoxiang Sauce”, there is no problem. It’s no problem to change the name of vinegar to “sour sauce”. After the new regulations, these products can still meet the regulatory standards of “liquid compound seasonings”. Just follow this standard without the name “soy sauce” or “vinegar”. 3. Are the preparation of soy sauce and vinegar “fake goods” and “deceive consumers”? You might think that “prepared soy sauce” or “prepared vinegar” are simply fakes, deceiving consumers, and using these things will cause food safety problems. In fact, this is a misunderstanding of them. After all, there is nothing wrong with “preparing soy sauce” and “preparing vinegar”. From the point of view of taste, safety, and nutrition, the “preparation” is actually not much worse than the “brewing”. Let me talk about food safety first: Just like brewed products, the raw materials and food additives used in regular brands of “prepared soy sauce” and “prepared vinegar” are often in line with national standards. As long as the production process is standardized and reliable, the last It is difficult for the product to have food safety issues. Let’s talk about nutrition: there is currently no evidence that “brewed” is more nutritious than “prepared”. Condiments themselves do not provide much nutritional value, but there is a risk of excessive salt content. Seasoning is the main value of condiments. Finally, the taste: whether it is brewed or formulated, it often needs to be “seasoned” before it can be marketed. This is clear from the list of ingredients. Different product categories have different flavoring directions. The final taste is often just a “differentiation of direction”, and it is hard to say that there is a “prosperity” in essence. They were wrong in calling the names “soy sauce” and “vinegar”, and in the eyes of most consumers, these two things can only be fermented. In short, I think this regulation is more about “allowing consumers to more easily distinguish products of different categories”, reducing consumer misunderstandings and ensuring the right to know.


By zhiwo

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6 months ago

This matter should be the same as that of liquor some time ago, and liquor has also been reformed. Recently, two national standards, “Liquor Industry Terminology” and “Beverage Alcohol Terminology and Classification” were released. The new standard clearly stipulates that non-grain edible alcohol and food additives shall not be used in solid-liquid liquor and liquid liquor. Although after the implementation of the new standard, liquor is still classified according to the solid-state method, the solid-liquid method and the liquid-state method, some liquors made from potatoes and liquors with added spices and food additives are not called “liquor”, but It would be more appropriate to call it “configuration wine”. This new standard will be implemented in June 2022. The code name of this standard is still GB/T level, which means that we used to select pure grain liquor GB/T26760 sauce-flavored Daqu liquor; GB/T10781.1 Luzhou-flavor liquor; GB/T10781.2 fresh-flavor liquor; GB/T10781.3 rice-flavor liquor; GB/T26761 Xiaoqu sauce-flavor liquor and other pure grain liquor standards will not change. Regarding the original solid-state fermented pure grain wine, the new national standard stipulates that Daqu, Xiaoqu, and Branqu must be used for fermentation. This is the traditional technology, and the real white wine is produced in this way. Regarding the original liquid-fermented blended wine, the new national standard stipulates that the raw materials must be authentic grains and pure grains. In the past, sweet potatoes and other potatoes were also used as raw materials for the production of edible alcohol because the cost is lower than that of wine made from grains. , It is determined that it can no longer be used in the future. Alcohol blended wine is a white wine blended with “edible alcohol + water + part of pure grain wine + food additives”. The reason why we hate blended wine is not because of alcohol, but because there are dozens or hundreds of chemically synthesized food additives in blended wine. What is even more hateful is that they are clearly present, but they are not yet marked. and many more,

6 months ago

The name of the bagged soy sauce here has been changed to the sauce. The balsamic vinegar seems to have not been changed temporarily, but it is estimated that it should be soon after the regulations are stipulated. The preparation of soy sauce and vinegar still has a certain survival due to its low cost and price. Space, especially in the cost-conscious catering industry, it is widely used. Anyway, this thing is safe. As long as it meets national standards, there will be no problems if you eat it. Even a few people still respond to this bag of soy sauce. The dishes are delicious. The bagged balsamic vinegar is more flavorful than the bottled vinegar. It is nothing more than standardizing the name and not prohibiting the listing. Personally, the impact should not be particularly large.

6 months ago

Personally, I don’t think it will have any impact. The problem is the price. Now a bottle of seafood soy sauce is 9-10 yuan. A bottle of brewed soy sauce is about 30 yuan. I also knew that seafood soy sauce came with it. But the daily soy sauce is still seafood soy sauce. This kind of thing will not disappear at that time. Change the name. Still continue to sell. Everyone continues to buy it. It’s just a seasoning. Everyone is reluctant to spend so much money.

6 months ago

In the past, the purpose of allowing the sale of blended soy sauce and vinegar was actually very simple-to squeeze the market for home-brewed and inferior condiments produced by small workshops. In the first decade of the 20th century, China achieved an urban rate of over 50%. Previously, more than half of China’s population lived below town standards. If the food industry cannot be fully utilized to provide them with cheap enough industrialized condiments, these people will definitely turn to consume unsanitary small agricultural products. The mold metabolites represented by aflatoxin are more harmful than blending acetic acid.

6 months ago

Just buy expensive ones. I went to a snack bar to eat. Almost all vinegar on the table was prepared vinegar, that is, acetic acid with caramel color, salt and some flavoring agents. It is not a food safety issue either, because both the brewing process and the preparation process are safe. It’s a question of consumers’ right to know, because most people don’t read or understand the ingredient list. It’s a bit like the relationship between milk and milk-flavored beverages. Many parents have heard that their children drink milk to supplement calcium, but they buy milk-flavored beverages, which are completely devoid of milk’s nutrition. This is a great harm. This is a good thing, but I hope that businesses will not take the opportunity to increase prices.

6 months ago

Consumers are not fools. Those who have eaten brewed soy sauce and vinegar will miss the taste. I can guarantee that many post-90s and post-00s have never eaten soy sauce and vinegar, because more than 90% of them on the market are equipped with soy sauce and vinegar. Bad money drives out good money, and the original soy sauce with good taste and low profit is squeezed out of the market. The raw soy sauce is expensive = not easy to sell, and the profit of the original soy sauce is low = the share of the owner is low. Therefore, most mom-and-pop shops, butcher shops, and small and medium-sized supermarkets will purchase soy sauce and vinegar. Slowly they want to buy the original brew. Can’t buy it. Soy sauce is a digital camera, no matter how coquettish it is, it can’t be as mellow and natural as a film camera.

6 months ago

I really hate those capital compradors who go everywhere holding the food safety banner. It’s like, I bought a diamond for 100,000 yuan. In the end you sold me a zircon. And said to me “this zircon is also safe, it won’t cause illness or death when worn on the body”. Is this a concept? Am I buying diamonds for safety? I don’t want zircon because I don’t think zircon is safe? It turned out that I spent 10 yuan on something that cost 4 yuan. The state trained a group of scientists to study the food industry and reduce the cost of 4 yuan to 5 cents, so that people who can’t afford 10 yuan can buy similar things for 2 yuan. Rather than let everyone still spend 10 yuan to buy things that cost 5 cents, by the way, the price of things that cost 4 yuan is raised to 15 yuan. These capitalist compradors in academic cloaks who crazily reduce manufacturing costs steal brewed foods into concoction foods, and steal fresh ingredients into cooking bags, and sell them at reduced prices. If they are placed in other industries, they can basically be accused of counterfeiting. . You secretly replace the cowhide bag with PU leather to try? PU leather makes countless people who are not wealthy also have fashion. You try to steal diamonds into zircons? Zircon has made countless girls who are not wealthy have beautiful jewelry. Do you replace brewed food with concocted food? Blending food makes brewed food more expensive…Hide in the food industry and become the capitalist’s black sickle…

6 months ago

I am doing legal work, and I can tell you with certainty that the Food Safety Law does not provide such a detailed level at all, and all these must be regulated by the industry rules. I have been eating soy sauce for decades, and it is the first time that I understand that the content of water and additives in the original soy sauce is much higher than that in the original soy sauce. It has always been so confused. First of all, thank the regulatory authorities for taking steps to optimize the market. But most importantly, how many such semi-fraudulent names are still on our food labels?

6 months ago

Good things that are conducive to consumption upgrades are recommended to be extended to other industries. In addition to the people who really can’t afford it, there is actually another group of people who buy cheap goods in their lives, that is, they don’t understand the difference between similar goods at different prices. And many businesses really don’t want to let customers see where the obvious difference is when labeling. So consumers will of course tend to buy cheaper ones when they don’t know the difference. It’s not that you can’t afford or are unwilling to consume higher-quality products, but that you are worried that you will spend more money without making any difference in what you buy.

6 months ago

I think the biggest impact should be the change in production cost. The cost of soy sauce and vinegar brewed from pure grain is much higher than that of preparing soy sauce. Therefore, many illegal vendors will mix acid hydrolyzed vegetable protein liquid or other additives into the brewed soy sauce. Pretending to be brewed soy sauce, but studies have found that some soy sauces not only contain no brewing components, or even acid-hydrolyzed vegetable protein solution. In order to save costs, many brands will add sodium glutamate to the brewed soy sauce to improve the quality of the soy sauce. Soy sauce is an important seasoning closely related to people’s lives and daily needs. According to the newly promulgated “National Food Safety Standard Soy Sauce”, soy sauce only refers to brewed soy sauce. The physical and chemical indicators of this standard only require amino acid nitrogen and cannot distinguish between brewed soy sauce and prepared soy sauce. Therefore, a wave of food production has been promoted. Analytical friends on the research progress of soy sauce safety detection and analysis technology.

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