How much suitable for soy sauce to eat each day
Soy sauce is a kind of condiment that is almost always used for cooking. The dishes with soy sauce will look more fragrant and have more flavor. However, soy sauce does not eat as much as you like. How much do you like to eat soy sauce every day? Let's take a look!
How much suitable for soy sauce to eat each day
1, daily consumption of soy sauce
The salt content of general soy sauce is between 18% and 22%, and the daily intake of salt is 6 grams. According to the average salt content of 20%, it is not possible to eat more than 10 grams of soy sauce per day without salt. 10 milliliters, adding soy sauce to the dish properly on weekdays can promote the metabolism of the body, but also can improve appetite, but too much will damage health.
From the above we can see that eating soy sauce every day is better than about 10 milliliters, and it is not recommended to eat in large quantities.
2, the nutritional value of soy sauce
Soy sauce is mainly brewed from defatted soybeans, starch, wheat, and salt through fermentation procedures. Soybeans have high nutritional value. It has long been pointed out that soybeans and their products have anti-cancer effects. The high level of estrogen in the human body can cause breast cancer, and the plant-type estrogen contained in soybean can effectively suppress the production of estrogen in human body, thus having anti-cancer and anti-cancer effects. The study also found that lecithin and other ingredients contained in soybeans have a certain effect on the prevention and treatment of cancer, especially the prevention and treatment of breast cancer.
Soy sauce can produce a natural antioxidant, it helps reduce the damage of free radicals on the human body, and its efficacy is more than ten times higher than common antioxidants such as vitamin C and vitamin E. Using a little soy sauce to achieve the effect of inhibiting free radicals is equivalent to a glass of red wine. What is even more amazing is that soy sauce can constantly eliminate free radicals. Unlike vitamin C and vitamin E, only a certain amount of free radicals can be eliminated. Soy sauce contains more than two kinds of antioxidant ingredients, and the length of time the various components eliminate the oxidizing group is not the same.
3, the consumption of soy sauce
3.1. The practice of soy sauce and meat
Ingredients: One piece of fresh pork belly, soy sauce, soy sauce, soy sauce, cooking wine, pepper, star anise, gerbera, cinnamon, pepper powder, and white sugar.
Practice: Wash the pork belly with a small hole in the meat to make it easier to infiltrate the seasoning. Put all the spices in the container and stir well. Pork belly is placed in a prepared seasoning. Give the whole body seasoning. Pickled one day and one night, halfway through every two or three hours to turn meat once. The cured meat is hung outside and dried. It's good to dry it and hold it down until it's pinched.
3.2. The practice of soy sauce fish
Materials: 2 red salmon and some soy sauce.
Practice: After the fish is clean, cut the knife on both sides. The garlic sprouts are cut obliquely; the dried radish is cut into small pieces. Heat the oil into a hot pot, fry the fish a little, remove the fish slightly from the bottom of the pot, stir the scent of the lower tempeh, garlic white segments, and radish, then cook it in sauce, a little sugar and water. Red and thin peppers can be served on the table.
How to pick soy sauce
Brewing soy sauce has a rich sauce and no other odor; the preparation of soy sauce needs shaking and then smell, the smell does not brewing soy sauce, and the smell of sauce is not enough, whether there is odor depends on the sensitivity of the nose, most people can not smell odor. In addition, the smell of this difference method, but also with the preparation of soy sauce production process, if the production process is better, the smell and brewing soy sauce will not be very different.
Shake the soy sauce bottle, brewing soy sauce foam size is more uniform and not easy to spread; the size of the prepared soy sauce foam is different, it is easy to disperse.
After shaking the soy sauce bottle, the brewing soy sauce is well walled, and the time for staying in the inner wall of the soy sauce bottle is long, and the inner wall is easy to be colored; the wall of the prepared soy sauce is poor, and the coloring power is also poor.
The amino acid nitrogen content of soy sauce is generally higher than that of formulated soy sauce. According to national regulations, the preparation of soy sauce should contain 50% of soy sauce, but the soy sauce produced by many manufacturers only contains 10% of soy sauce, so the content of amino acid nitrogen is not comparable to that of brewing soy sauce.
How to save soy sauce
Soy sauce contains nutrients, and microorganisms proliferate. Especially on hot days, soy sauce produces a white film on the surface. This white film is caused by contamination of the soy sauce with dirty containers and dust. Therefore, buy hot soy sauce in bulk should be boiled before storage; or soy sauce on the surface of a few drops of cooking oil, separated from the air, the bacteria is not easy to grow; can also put a few flaps of peeled garlic into the sauce to prevent soy sauce deterioration. Don't use soy sauce to preserve soy sauce many times to avoid damaging nutrients.
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