Detection of other physicochemical parameters in soy sauce/food

Soy sauce is a liquid seasoning with special color, aroma, and taste made by microbial fermentation using soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as the main raw materials. Soy sauce can be divided into two types according to fermentation process: high salt dilute fermented soy sauce (including solid dilute fermented soy sauce) and low salt solid-state fermented soy sauce, excluding products produced by non fermentation processes such as soy sauce

High salt dilute fermented soy sauce (including solid dilute fermented soy sauce): soy sauce is made from soybeans and/or defatted soybeans, wheat, and/or wheat flour as raw materials, which are steamed, koji made by Aspergillus, mixed with salt water to form a dilute mash, and then fermented

Low salt solid-state fermentation soy sauce: soy sauce is made from defatted soybeans and wheat bran as raw materials, steamed, fermented with Aspergillus, and mixed with salt water to form a solid soy sauce mash

Test items: Sensory, net content, amino acid nitrogen, lead, total arsenic, total acid, aflatoxin B1, benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, p-hydroxybenzoate esters and their sodium salt, and the sum of the proportion of their respective dosages to their maximum usage when mixed with preservatives, saccharin sodium, total bacterial count, coliform group, Salmonella, Staphylococcus aureus, soluble salt free solids Ammonium salts, total nitrogen, labeling, etc

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