Soy sauce is a very important condiment, whether it is stir-fried or cold dishes, but there are rumors in daily life that eating soy sauce can cause cancer. Is this true or false? Let's take a look at this issue together today.

Light soy sauce, dark soy sauce, soy sauce, very fresh taste, what is the difference between them?

Dark soy sauce, light soy sauce and extremely fresh flavor are collectively referred to as soy sauce , and soy sauce is mainly a liquid seasoning fermented from soybeans, soybean meal, wheat and bran.

Soy sauce is rich in B vitamins, sugar, amino acids, phenolic acid, brown-red pigment and other substances.

The production process of soy sauce varies according to the different habits of the north and the south. In the north, solid state fermentation is generally used, while in the south, it is mostly dilute state fermentation.

During the fermentation process of soy sauce, the soy sauce extracted for the first time is the first extraction oil, and then the raw materials are put back to continue fermentation, and the soy sauce that is taken out is the second extraction oil. After the same operation, the third fermentation is extracted The soy sauce belongs to the three pumping oil.

So how is soy sauce divided into dark soy sauce, light soy sauce and extremely fresh?

Light soy sauce : The soy sauce after mixing the first oil, second oil, and third oil in proportion is light soy sauce. Generally, the color of light soy sauce will be lighter, but the taste is more delicious. It is very suitable for cold salad or stir-fry. .

Dark soy sauce: the dark soy sauce is obtained by further concentrating the soy sauce after fermentation. In order to deepen the color, it is generally necessary to add caramel pigment, so the formed dark soy sauce is darker in color and has a higher viscosity. Generally, dark soy sauce is used It's not for seasoning, but to add color to the ingredients.

Taste very fresh: This is also a kind of soy sauce with very fresh taste, which actually belongs to the scope of light soy sauce, but it is based on soy sauce with umami additives, so using it will make it more delicious and mellow.

Can Eating Soy Sauce Cause Cancer? Listen to what the doctor said, if you dare not eat soy sauce, you might as well understand

In our daily life, the claim that soy sauce can cause cancer is mainly due to the fact that soy sauce contains a substance called 4-methylimidazole.

Rumor has it that the thickness and color of soy sauce are adjusted using caramel pigment, which produces the carcinogen 4-methylimidazole during cooking.

It is undeniable that 4-methylimidazole is indeed a second-class carcinogen . It can also be said that this substance has a certain carcinogenic tendency, but there is no clear evidence that it is a carcinogenic substance.

And the key point is that the 4-methylimidazole in soy sauce is produced during the production of certain types of caramel, such as the ammonia addition method and the bisulfite method.

According to the relevant safety standards of food additives in our country, the content of 4-methylimidazole cannot exceed 200mg/kg.

According to Chinese safety standards, soy sauce can use caramel pigment to improve the color of soy sauce. As long as it is added in accordance with national regulations, it will not cause harm to health.