Storage conditions and shelf life of soy sauce. Classic soy sauce composition

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bright aromas and rich taste of Asian dishes are largely given by the original dressing - good soy sauce. In Russia, it is very difficult to purchase an original product that has the desired consistency and composition, since it is made in a simplified way. However, in order to fully enjoy at least it, you need to follow all the storage rules and take into account expiration dates. Otherwise, it simply loses its properties. In this article, you can learn about the shelf life of soy sauce, as well as the composition of this product and how to store it.

Composition

Before you wonder what the shelf life of soy sauce is, you need to understand how it is made and what ingredients are used for this.

Traditional sauce is made by fermentation, and the process must take at least 6 months. The composition of the classic soy sauce includes only natural products without any use of preservatives and other chemical additives.

In the original recipe for the fermentation processthe following components are taken:

• soybeans;
• wheat grain;
• fungal microorganisms;
• water;
• spices, the amount of which may vary depending on the manufacturer.

Production Methods

Currently, there are two ways to make the product, which directly affect the shelf life of soy sauce. Consider them in more detail:

1. Sauce synthesized by natural fermentation is made from a mixture of legumes and grains using moldy fungi. Products are placed in special chambers where they undergo a fermentation process for a period of one and a half months to 1.5 years. The product is then pasteurized and bottled. The brands made in this way are Kikkoman Soy Sauce, Sen Soi, Bamboo Stalk.
2. This seasoning can also be made by hydrolysis. This simplified method uses soy protein, s alt, wheat, sugar, and preservatives. Hydrolyzed acids can reduce the production time to only three days, but in the process, carcinogenic substances are released that can harm the human body. The shelf life of such a product is quite long - about 2 years.

How to choose the right soy sauce

When buying in a store, be sure to pay attention to the date of manufacture of the seasoning, as well as how much time it can be stored. If thesethe data was not indicated, it would be best to refuse to purchase, since the quality of the product and its safety for the he alth of the consumer are very doubtful. In addition, it is worth paying attention to other indicators:

1. Ingredients of the product - it is best to buy seasoning made in a natural way, and not by hydrolysis.
2. You should also buy sauce packed in dark glass bottles. They protect the contents from light, which negatively alters the composition of the product.
3. The color of the sauce should be brown, with a reddish sheen and very rich.
4. In addition to the expiration date, the nutritional information should be on the label. In a quality product, 100 grams of soy sauce should contain at least 8 grams of protein.

Also, shake the bottle a little before buying. If foam appears on the surface, then the product will be of high quality, and if it is not, then this is a fake.

Storage rules

A bottle of soy sauce can be stored at room temperature without changing its taste only in one case - if it is in a closed factory package. It can be kept anywhere, although it is still recommended to keep it away from the stove or radiator.

In addition, you need to isolate the soy sauce from sunlight, because otherwise the contents of the container will quickly start to sour. If you buy a bottle and do not open it, then the shelf life of soy sauce increases to one year. Moreover, this happens without signs of spoilage or changes in taste.quality.

Storage after opening

The shelf life of soy sauce in cases where it is kept in the refrigerator does not change much even after uncorking. This happens because of the excellent natural preservative - s alt, which is added to the seasoning in large quantities. However, despite all this, it is still recommended to use the product within 12 months after opening.

It is also very important to observe the temperature regime. The sauce should be stored at temperatures not lower than zero and not higher than 4 degrees Celsius. The bottle must be well closed so that the seasoning does not absorb odors or weather. Even while eating or cooking, it would be better to constantly close the container with the product, as pathogenic microflora can develop in the sauce, which drastically reduces the shelf life.

Storage in refrigerator compartment

Many housewives are wondering if it is allowed to freeze soy sauce. In fact, in no case should this be done, since sub-zero temperatures greatly affect the appearance, aroma and taste. Frozen seasoning can be thrown away immediately - after thawing it will be completely spoiled and not suitable for consumption.

It should be taken into account that Chinese sauce generally does not tolerate temperature changes, so it is not added during cooking. Best of all, it will season the dish only after the completion of the heat treatment as a dressing or marinade.

Using sauce after expiration date

In general, any products that have already expired should not be consumed. The same rule applies to soy sauce. Surprisingly, although its taste remains the same, the structure and concentration of the active compounds contained in it change dramatically in the negative direction. All this can lead to the following problems - increased gas formation, pain in the stomach, diarrhea and even severe intoxication.

Presence of sediment

If soy sauce sits in the refrigerator for a while without being used, sediment starts to form at the bottom of the bottle. This leads to the fact that the hostesses begin to think that it has simply deteriorated and throw it away. However, in practice, everything is not so simple. If the sauce was made according to traditional technology, then the precipitate is quite normal, so in this case you should simply shake the bottle and calmly use the seasoning further. But if the hydrolysis method was used, then the sediment can be dangerous, and therefore it will be better to get rid of the sauce to prevent poisoning.

Conclusion

Soy sauce is a very tasty condiment, great as a dressing or marinade for various dishes. However, in Russia it is just beginning to spread widely, so housewives do not yet add it to many dishes or use it in small quantities. Because of this, it is very important to store the seasoning properly to maximize its shelf life.