Bright aromas and rich taste of Asian dishes are largely given by the original dressing - a 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 one, it is required to comply with all 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 the rules for its storage.
Structure
Before you become interested in the question of what is the shelf life of soy sauce, you need to understand how it is produced and what ingredients are used for this.
Traditional sauce is made by fermentation, and the process should take at least 6 months. The composition of the classic soy sauce includes exclusively natural products without any use of preservatives or other chemical additives.
In the original recipe for the fermentation process, the following components are taken:
- soya beans;
- wheat grain;
- fungal microorganisms;
- water;
- spices, the amount of which may vary depending on the manufacturer.
Production methods
At the moment, there are two ways to make a product that directly affect the shelf life of soy sauce. Let's consider them in more detail:
- Sauce synthesized by natural fermentation is made from a mixture of legumes and crops by 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. Then the product is pasteurized and bottled. Brands made in this way are Kikkoman soy sauce, Sen soy, and Bamboo Stalk.
- This seasoning can also be made by hydrolysis. With this simplified method, soy protein, salt, wheat, sugar and preservatives are used. Hydrolyzed acids can reduce the manufacturing time to just 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 soy sauce
When buying in a store, you must pay attention to the date of manufacture of the seasoning, as well as how much time it can be stored. If these data were not indicated, it is best to refuse to purchase, since the quality of the product and its safety for the health of the consumer are very doubtful. In addition, it is worth paying attention to other indicators:
- The composition of the product - it is best to buy seasoning made in a natural way, and not by hydrolysis.
- You should also buy sauce packaged in dark glass bottles. They protect the contents from light, which changes the composition of the product in the negative direction.
- The color of the sauce should be brown, with a reddish tint and very saturated.
- In addition to the expiration date, the label should contain information about nutritional value. In a quality product per 100 grams of soy sauce should be at least 8 grams of protein.
Also, before buying, you need to shake the bottle a little. If foam has appeared on the surface, then the product will be of high quality, and if it does not, then this is a fake.
Storage rules
A bottle of soy sauce can be stored at room temperature without changing its taste in only one case - if it is in a closed factory packaging. It can be kept anywhere, although it is still recommended to keep it away from the stove or battery.
In addition, it is necessary to isolate soy sauce from sunlight, because otherwise the contents of the container will quickly begin to sour. If you buy a bottle and not open it, then the shelf life of soy sauce is increased to one year. Moreover, this happens without signs of spoilage or changes in taste.
Storage after opening
The shelf life of soy sauce in those cases when it is contained in the refrigerator does not change much even after uncorking. This is due to an excellent natural preservative - salt, which is added to 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 indicators not lower than zero and not higher than 4 degrees Celsius. The bottle should be well closed so that the seasoning does not absorb extraneous odors or disappear. Even while eating or cooking, it is better to constantly close the container with the product, since pathogenic microflora can develop in the sauce, which dramatically reduces the shelf life.
Refrigerated storage
Many housewives are interested in whether it is allowed to freeze soy sauce. In fact, it is by no means possible to do this, since the minus temperature very much affects the appearance, aroma and taste. Frozen seasoning can be immediately thrown away - after thawing it will be completely damaged and not suitable for use.
It is worth taking into account that Chinese sauce generally does not tolerate temperature extremes, so it is not added to the cooking process. Best of all, he will season the dish only after completion of the heat treatment as a dressing or marinade.
Use of sauce after expiration date
In general, any products that have already expired may 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 sharply change in the negative direction. All this can lead to the following problems - increased gas formation, pain in the stomach, diarrhea, and even severe intoxication.
The presence of sediment
If soy sauce stays in the refrigerator for some time without use, then a precipitate begins to form at the bottom of the bottle. This leads to the fact that the housewives begin to think that he simply soured, and throw him out. 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 precipitate can be dangerous, and therefore it is better to get rid of the sauce in order to prevent poisoning.
Conclusion
Soy sauce is a very tasty seasoning, perfectly suitable as a dressing or marinade for various dishes. However, in Russia it is only beginning to spread widely, so the housewives have not yet added it to many dishes or used in small quantities. Because of this, it is very important to properly store the seasoning in order to increase the maximum shelf life.