How long is the shelf life of soy sauce

Bottled soy sauce: shelf life of 6 months

Plastic packaging: shelf life of 3 months

Generally speaking, in the soy sauce labeling are written process, raw materials, the implementation of standards, amino nitrogen, quality level, shelf life of several items. In these items, a soy sauce from the raw material table to see its raw materials are soybeans or defatted soybeans, wheat or bran, in order to determine the quality of its raw materials high and low. The second is to see whether the labeling is "brewed" soy sauce or "prepared" soy sauce. If it is brewing soy sauce should be clearly labeled is the traditional process of brewing high salt dilute soy sauce, or low-salt solid state fermentation of quick brewing soy sauce. Generally speaking, the former is better than the latter. The third is the content of amino acid nitrogen in soy sauce to distinguish its grade, the higher the amino nitrogen content, the better the quality. Amino acid nitrogen ≥ 0.8g / 100ml for the special grade, amino acid nitrogen ≥ 0.4g / 100ml for the third level, between the two for the first or second level.

In addition, when buying soy sauce, you should also look at the purpose of soy sauce. Soy sauce labels are labeled for meals or for cooking, the two health indicators are different, the colony index is also different. Soy sauce for meals can be consumed directly and has a better hygiene index, while soy sauce for cooking should never be used in cold dishes.

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