Soy sauce is a traditional Chinese seasoning with a century-long history. Used for cooking a variety of Asian dishes. Perfect for rolls and sushi. They also marinate a variety of vegetables and meat. It has a limited shelf life and storage conditions.
The shelf life of the sauce is usually located on the package or the lid, but it may not be at all. In this case, it is better to turn your attention to packaging from another manufacturer, in order to avoid serious consequences.
Also, when choosing a soy sauce should pay attention to its composition. The sauce can be completely natural or made from powder and dyes. The choice will be obvious. The sauce with the natural composition is created by fermentation, and this production takes at least 6 months. This sauce will consist of soybeans, wheat, water and spices. There should be no other inclusions.
There are several signs to determine the quality sauce:
- Glass packaging.
- Shaking foam.
- Saturated, uniform liquid color.
- At least 8 g of protein per 100 g of product.
Cheap sauces are made in a simplified way, which greatly reduces costs and production time. This sauce will be inferior taste more expensive, and a large number of chemical inclusions can harm the health of the consumer. Usually in this case there is a bitter smell and a sticky consistency.
The question of the storage of soy sauce arises from each hostess. There is no big mystery. Store a sealed bottle of sauce at room temperature in a dark place. After opening it is better to send the bottle in the refrigerator. You can store the sauce at a temperature from 0 to 25 degrees above zero. If the package comes in constant contact with sunlight, the contents may be sour. If you remove the sealed sauce in a dark closet, then you can safely forget about it for a long time, and even after a year it will still be usable and will not lose its taste.
Expiration date after opening
Not so long ago there was no such seasoning in our everyday life - soy sauce. But with the advent of Asian dishes, it became popular. Now for an ordinary person it is not a problem to eat sushi or rolls: no need to go to a restaurant, you can just order at home or even cook the dish yourself. But in any case, soy sauce is indispensable. It is quite popular with housewives, but, despite this, it is not consumed quickly, one bottle can last for a long time. An opened bottle must be kept cold, otherwise the sauce will ferment and spoil quickly. The shelf life of an opened bottle stored in a refrigerator reaches two years, but certain conditions must be met:
- The glass bottle will keep the product longer, and its quality will not suffer even after a year. Sauce in plastic is better not to buy.
- The lid should be tightly closed so as not to let in air or odors.
- The temperature in the refrigerator should be four degrees.
It is better to exclude the storage of the sauce in the freezer, since this does not make sense. The sauce will be suitable in a year or two after opening (the refrigerator does an excellent job with its task). In addition, it is inconvenient, it will need to be defrosted, and the product can not be re-frozen.
Should I be afraid of muddy sediment?
Any buyer will be concerned about the presence of sediment in the bottle, whether it be soy sauce or any other liquid product. Do I need to be afraid of sediment? Not necessary. For the sauce, made according to the traditional recipe from natural products, precipitation is the norm, which means that you can safely take the seasoning from the counter.
However, if the sauce was chosen with not very natural composition, then there should be no sediment there. If he is still there, then you should avoid buying such a product. If sediment appeared after opening such a bottle, then you need to immediately get rid of it. The use of this sauce can lead to serious poisoning and intoxication of the body.
Is soy sauce harmful or helpful?
The basis of the sauce includes beans and wheat, they fill it with plenty of protein and antioxidants, which will have a beneficial effect on health. Still, the composition also contains a lot of salt, which is why you should use seasoning in limited quantities. Salt causes fluid retention in the body, leading to edema and discomfort. Therefore, it is better not to use additional salt in the dish, the sauce itself will perfectly add the desired salinity.
Because of the wheat in the composition must be careful allergy sufferers. It is also dangerous to give food with soy sauce to young children in order to avoid possible anaphylactic shock.
For the rest, soy sauce is absolutely safe and healthy. It quickly marinates food, gives color to faded dishes and allows you not to use additional salt in cooking.