This National Day holiday, Haitian Flavor Industry has not been going well.
As the "No. 1 soy sauce" of a Chinese time-honored brand, Haitian Flavor Industry has recently been exposed by multiple Douyin short video accounts for the short video of Haitian soy sauce sold in China contains food additives, while Haitian soy sauce sold in Japan has zero additions, so it is questioned that Haitian Flavor Industry is implementing the "double standards".
The public opinion crisis occurred at the end of September. As of now, Haitian Flavor Industry is still deeply involved in the additive storm.
Haitian Flavor Industry twice urgently issued an emergency
The cause of the incident was that some netizens posted the Haitian soy sauce they bought on social media. In comparing the ingredients differences between domestic and foreign products, netizens found that the Haitian soy sauce sold in Japan has no other additives except water, soybeans, wheat, salt and sugar; while the Haitian soy sauce in China also adds caramel color, sodium benzoate , sucralose and other additives.
Netizens were angry at Haitian Flavor Industry's "double standards" for domestic and foreign consumers. Some people also pointed out that sodium benzoate is a preservative, which further aroused countless netizens' concerns about the soy sauce production process and food safety.
It is reported that on the night the incident fermented, Haitian Flavor Industry immediately issued a statement on September 30. In the article, Haitian Flavor Industry stated that the company's products are strictly produced in accordance with the Food Safety Law, and the use of all product additives complies with relevant standards and regulations in my country.
Because it did not respond to the differences in the ingredients list of domestic and foreign soy sauce products, some netizens dug up information about Haitian Flavor Industry's participation in the formulation of relevant standards in the domestic soy sauce industry.
More doubts emerged with the hot topic of "Haitian Flavor Industry participated in drafting the leading standards for the soy sauce industry". Some netizens believe that haitian is both an athlete and a referee.
On October 4, Haitian Flavor Industry issued another statement, saying that using food additives to mislead consumers to believe that Chinese food is worse than foreign food, either because it is not clear about the truth or has ulterior motives; and attempting to use "double standards" to provoke conflicts and confrontations, seriously affecting the world reputation of "made by China".
On October 5, China Condiments Association also issued a statement saying that the standards themselves do not have a distinction between high and low, but only because of different eating habits and consumption habits in different countries, there are differences; as long as enterprises use food additives strictly in accordance with relevant regulations, the products they produce are safe.
Soybeans and wheat are the main raw materials
Soy sauce evolved from sauce. It was recorded that fresh meat was marinated into sauce more than 3,000 years ago in Zhou Dynasty . It was recorded that it was marinated with fresh meat to make sauce. It has excellent flavor and was the emperor's imperial condiment in ancient times. It was not until that the Tang Dynasty had recorded the use of soybeans and flour as raw materials to make soy sauce. This method greatly reduced the cost of soy sauce and made soy sauce enter the homes of ordinary people. The name of soy sauce did not appear until the Song Dynasty. In Su Dongpo "Reflections on Objects" mentioned "the wonderful thing about cooking soy sauce as a soup."
The production method of modern soy sauce is very similar to that of ancient soy sauce. They are all obtained by brewing natural microorganisms using soybeans and wheat as raw materials. However, after years of accumulation of brewing experience, people have a clearer understanding of the material changes in the brewing process, so they can more accurately control the production process of soy sauce and obtain more stable products.
During the brewing process of soy sauce, the choice of raw materials is very knowledgeable. high-quality soybeans provide rich protein , which can increase the content of amino acid in soy sauce . cold land black soil and climate in Northeast China are most suitable for soybean growth. Therefore, soybeans from Northeast China are suitable for raw materials for soy sauce, which can provide rich high-quality protein for soy sauce brewing. The wheat in the raw materials provides sufficient sugar , providing a rich carbon source for the growth of brewing microorganisms, and also giving soy sauce a unique color and sweet taste. The preliminary treatment of
raw materials is also very important. Soybeans are soaked and absorbed and steamed, and the protein is moderately denatured, and they are easily decomposed by protease into amino acids; wheat is roasted in an iron pot, and starch is gelatinized into , which is easily hydrolyzed by amylase into sugars for use by fermenting microorganisms.
In addition to soybeans and wheat, soy sauce production also has a key contributor - Tian brewing microorganisms . They exist in the entire brewing process of soy sauce, producing rich enzyme systems. The protein, starch and other macromolecular substances in the raw materials are broken down into amino acids, monosaccharides and other small-molecular nutrients, giving soy sauce rich nutrition and unique flavor.
Among them, Aspergillus is the most distinctive type of brewing microorganisms. The common ones are Aspergillus and Aspergillus soy sauce. They are widely present in grain and soil. In the initial stage of brewing, Aspergillus thrives rapidly and attaches rapidly to the surface of the raw materials. This process is called koji, which can initially degrade macromolecular substances in the raw materials, provide nutrition for the reproduction of other microorganisms, and produce sufficient and rich enzymes, which will continue to play a role in the subsequent stage. After the kyphosis is finished, the raw materials are initially degraded and the nutrients are gradually released. At this time, the raw materials that complete the kyphosis are transported to the drying yard, and the concentration of brine is increased to form a dilute mash. Under the action of salt water, Aspergillus is killed, and other salt-resistant microorganisms that use degraded small molecule substances to begin to reproduce, and various enzymes are released into the dilute mash to continue to decompose the raw materials. Under the sun's brew, the thin mash fermented at the most appropriate temperature, forming a rich variety of amino acids, reducing sugars, organic acids and other substances, giving the soy sauce a unique and delicious taste. Amino acids and reduced sugars will also undergo . Maillard reaction , generating pure natural pigments. This is how the color of soy sauce is formed, and the Maillard reaction will also generate a large amount of flavor substances, making the soy sauce more delicious.
During the soy sauce drying, the lower layer of soy sauce should be extracted, sprinkled from the upper layer of the raw materials, and repeated several times until the drying is finished. This will fully dissolve the nutrients of the thin mash and improve the quality of the soy sauce. The longer the soy sauce is dried, the more the nutrients in the raw materials can be fully degraded, and the more the reaction between amino acids and sugars is more sufficient. The darker the color and the stronger the flavor, so it is soy sauce.
Source | China.com, Cailianshe, Hongxing Capital Bureau, Daily Economic News, Haitian, etc.
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