Shelf life of soy sauce before and after opening

How to choose the right sauce

The composition must be indicated on the bottles. The production of real soy sauce consists of several stages, the main one being fermentation. And it should ferment for about 6 months. Basic composition of the sauce:

soya beans;
wheat;
water;
natural spices.

Preservatives and other chemicals are not involved in the process.

In addition to its composition, high-quality soy sauce is distinguished by a number of factors:

dark glass bottles;
a little foam if you shake the bottle;
rich warm brown color with a faint reddish tint;
nutritional value indicated on the container (100 g of product/8 g of protein).

In simplified production, the sauce is characterized by unpleasant bitterness, an unappetizing odor, and a viscous consistency. It is better not to buy such seasonings.

How to store soy sauce at home

Housewives often ask questions - what if the sauce is simply placed on a shelf, such as a pantry, is it possible to store it in this way.

Storing soy sauce in such conditions is acceptable, but you can do this with unopened bottles. In this case, you must adhere to some conditions:

Do not store on windowsills or other places exposed to direct sunlight. In such cases, the sauce will turn sour.

Maintain a temperature range of 0 -25 degrees, if the packaging is not damaged. Then you can store soy sauce for a year without changing its nutritional qualities.

How to properly store vinegar

How long can you use open bottles?

Sauces have long ceased to be exotic. They are used not only for sushi and rolls. It goes as a seasoning for many dishes. But the bottle still lasts a long time, because it is not the first necessity.

Storing soy sauce in open containers is only permissible in the refrigerator. There it can stand for up to a year without losing its taste, subject to several conditions:

The bottle is glass.
The lid is tightly closed.
In the refrigerator - about 4 degrees.

Storing soy sauce in the freezer

There is no point in storing the sauce in the freezer, because when frozen it loses all its properties. And freezing/thawing again will not lead to good things. Any products do not like temperature fluctuations.

Is sediment in bottles bad?

With the correct manufacturing technology, there will definitely be sediment on the bottom of the bottles. This sauce won't do any harm. It can be safely consumed. It tastes salty, has a lot of flavor and a sauce with a thin consistency.

Rules of use

Although soy sauce has a lot of plant proteins, antioxidants found in beans and no cholesterol, it is high in salt.

Therefore, if you use it frequently, water will accumulate in the body and swelling will appear externally. People with cardiovascular diseases and those who are losing weight should avoid it completely. It is not useful for children, nor for allergy sufferers.

Basically, soy sauces are an excellent addition to culinary masterpieces. They can be used to season fish, chicken, rice, and vegetables.

What seasoning to choose

It is best to buy the product in a glass container. It can often be found in plastic containers, but such packaging is not suitable for long-term storage. Even good quality food grade polymer will react with the sauce over time. As a result, the seasoning acquires a specific taste.

You can read on the product packaging about how long to store soy sauce from a particular manufacturer, as well as the production date. If there is no such information on it, this should raise doubts about the quality of the product. It is better to purchase a similar product with all the necessary data about it.

The buyer should know not only the date of manufacture and shelf life. The composition of the product is very important.

A high-quality sauce made according to a classic recipe acquires a specific taste as a result of fermentation. This process is very long (up to six months). The product must contain exclusively natural ingredients, such as:

There cannot be any chemical additives in a natural sauce.

There are some other signs of a quality product:

dark glass containers are required;
formation of a small amount of foam when shaking;
brown color with a slight shade of red;
nutritional value (must be indicated on the container) - at least 8 g. protein per 100 g. product.

The quality of the sauce made using the accelerated method leaves much to be desired. There are clearly unpleasant notes of bitterness in its taste. Its smell is also not very appetizing, and the consistency is quite viscous.

How and where to store soy sauce

This product is a kitchen assistant for many housewives. The unique smell and rich taste make marinades prepared for dishes based on soy sauce exquisite .

It is used not only as an additive to sushi, but also for dressing salads, and in preparing first and second courses. In order to use only high-quality sauce, you need to know how to store it .

To find out all the rules and tips, it is important to study all the information on proper storage.

What and what factors influence shelf life and storage

Improper storage can not only reduce the quality and properties, but also make it completely unsuitable for consumption.

Ambient temperature.
Exposure to direct sunlight.
Date of manufacture.
Factory packaging.
Composition and preparation method.
Storage.

How to store

Often the shelf life depends on the composition of the product and the method of its preparation at the factory. If the natural fermentation method was used, then the composition will contain only natural products (soybeans, wheat, water, natural spices).

There will be no chemical or unnatural additives in the composition. The nutritional value is at least 9 grams of protein per 100 grams of liquid. from 6 months to 1.5 years to prepare .

The shelf life of a product with this composition will be from 18 months to 2 years .

The hydrolysis method significantly reduces the preparation time to 5 days . This product contains preservatives and may contain carcinogenic substances. The shelf life of such goods is extended to 3 years .

When purchasing a product, you should pay attention to the label, container, composition, integrity of the container and lid. Be sure to check whether the bottle has been opened and whether there is sediment at the bottom.
An unopened bottle can be kept in a cabinet at room temperature up to 25°C .
Heating devices and any heat sources should not be located nearby.
The container with the sauce should be dark in color and made of glass . Plastic negatively affects the composition of the product and changes its taste. Dark glass protects the liquid from direct sunlight and artificial light.
Storage in the freezer is not advisable . Since after defrosting, the beneficial properties and qualities are lost. Such a product becomes unusable.
Do not pour liquid from the factory container into another container. The packaging of goods at the factory is carried out according to all the rules, so the containers are processed in the required way. pathogenic microflora may get into it , which will spoil the product in the shortest possible time.

How to store after opening

After opening the bottle, the product should be stored in the refrigerator. The suitable temperature for this is up to 5°C . The shelf life of an opened bottle when properly stored is up to 18 months . The container must be hermetically sealed to avoid the penetration of foreign odors and evaporation of liquid.

Tips and tricks for proper storage

The manufacturer indicates the production date and nutritional value on the bottle. If this data is not available, you should not select such a product. It may be of poor quality.
Once opened, the product should not be stored open at room temperature. the fermentation process occurs . The product may turn sour.
When storing a natural product for a long time, sediment may form at the bottom of the container. If sediment forms in a sauce that was produced using the hydrolysis method, it should be discarded.
It is strictly forbidden to consume expired sauce, even if it has not changed in taste, color or smell. The risk of toxic substances forming in it is too great. This is fraught with severe poisoning.
The dish to which the sauce is added should not be too hot . This product does not tolerate extreme temperature changes. For the same reason, you should not heat the sauce itself.
Do not keep the bottle open for a long time when using it. This will prevent foreign microorganisms from entering it, accelerating the oxidation process. You can pour the required amount into a separate container or bowl, and hide the bottle in the refrigerator.
Not recommended for consumption by children . Therefore, containers should be kept in places inaccessible to children.
Sauce prepared using a natural fermentation method is more beneficial than one made with the addition of preservatives.
Serve immediately before the meal to avoid prolonged exposure to the open air.

In moderation, consumption of the sauce does not have a negative effect on the human body. But you should know that abuse of this product can negatively affect the condition.

Soy sauce: composition, types, expiration dates before and after opening

Soy sauce occupies a special place on the shelves of housewives. Its bright aroma and rich taste are used in cold appetizers, first and second courses, and dressings. But if a quality product is kept in the wrong place, it loses its positive properties by changing its composition. Let's figure out what the shelf life of soy sauce is and consider storage rules.

Composition and production

The shelf life directly depends on the composition and method of preparation of soy sauce. Initially, the manufacturer selects raw materials for fermentation:

soybeans;
wheat grains;
fungal microorganisms.

Can it be used after the expiration date?

It is not recommended to consume expired products; this rule also applies to seasonings. Even if the taste seems to remain the same, the chemical structure may change for the worse.

CAUTION: the body may react to the use of a seasoning that has expired by disrupting the functioning of the digestive tract, up to the development of severe intoxication, requiring immediate medical attention. Therefore, it is better not to risk your health.

Shelf life of soy sauce

If previously soy sauce was used only as a seasoning for rolls, now housewives use it to season salads, side dishes, and make marinades for kebabs.

When purchasing a product made from soybeans, some people don't even think about its expiration date. But a natural sauce created by natural fermentation can be stored for 6 to 12 months.

A product made from powder and dyes can naturally last longer.

Storage after opening

This seasoning for salads and meat dishes is not used up very quickly, so it lasts for a long time. After opening the bottle, you can store soy sauce for up to 1 year if:

the product will be stored in glass containers (it is better not to purchase in plastic);
the container will be closed with a lid (no air should get inside);
The optimal storage temperature will be from +2 to +4 degrees.

Shelf life in the refrigerator

From the moment a bottle of sauce is opened, the shelf life of the product is 12 months or more (you need to look at the packaging to see what dates the manufacturer indicated), provided that it is stored in the refrigerator.

During prolonged storage, sediment will begin to appear on the natural product. This is normal. But if the composition contains other ingredients besides water, beans, wheat and salt (preservatives, sodium benzoate, etc.), then you need to get rid of the product.

Storing soy sauce without refrigeration

Unopened soy sauce can be stored for 1 to 2 years. If the product has already been opened, you can keep it at room temperature for the period indicated on the bottle (up to 1 year):

temperature – no higher than 25 degrees;
keep in a dark place, for example, on a closed shelf in a closet (if exposed to sunlight, the product may turn sour).

Should I be afraid of cloudy sediment?

Any buyer will be concerned about the presence of sediment in the bottle, be it soy sauce or any other liquid product. Should I be afraid of sediment? No need. For a sauce made according to a traditional recipe from natural products, sedimentation is normal, which means you can safely take the seasoning from the counter.

However, if a sauce with a not very natural composition was chosen, then there should be no sediment there. If it does exist, then you should avoid purchasing such a product. If sediment appears after opening such a bottle, then you need to get rid of it immediately. Consumption of such sauce can lead to serious poisoning and intoxication of the body.

How to properly store Asian sauces and seasonings

Example of sauces and seasonings of Asian cuisine

After you have bought some Asian sauce or seasoning and used some of it in preparing a dish, you are faced with the question: how to store it later?

Can Asian seasonings be stored at room temperature? Or do they need to be stored in the refrigerator? How can you tell when they are starting to deteriorate?

Below I have provided instructions for storing the most common Asian sauces and seasonings.

The following should be stored in the refrigerator when opened:

Hoisin sauceOyster sauceSweet and sour sauceSweet chili sauceTeriyaki sauceTonkatsu sauceAsian BBQ sauceThai curry pastesIndonesian sambals

The following should be stored at room temperature when opened:

Rice vinegarRice wine (mirin)Sesame oilLight soy sauceDark soy sauceFish sauceSriracha sauce

Tips for Storing Asian Sauces and Seasonings

Always store bottles or containers with the contents tightly closed. This is especially important for seasonings that are stored in the refrigerator.
If you keep certain seasonings at room temperature, you should keep them away from direct sunlight.
There is nothing wrong if you store soy sauce in the refrigerator rather than at room temperature. It retains its taste and aroma equally both at room temperature and when chilled.
If you purchased any sauce or dressing in a can rather than a bottle, you should pour it into a container and store it in the refrigerator from then on.

Best before date

The shelf life of various sauces and seasonings depends on the specific type, as well as the brand of the manufacturer. If stored correctly, absolutely
any sauce or seasoning has a shelf life of at least 4-6 months.

Signs that the sauce is starting to go bad

A change in color and taste is the first sign that the sauce is losing its freshness. No less important signs that indicate that you should say goodbye to the sauce are: the formation of bacteria (white or green fluffy coating) and an unpleasant odor, as well as liquid separated from the thickener.
Although many sauces can be stored at room temperature, some experts are of the opinion that once a sauce has been opened, it should be stored refrigerated rather than left at room temperature, where warm conditions can cause bacteria to grow.

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Shelf life of soy sauce in packaging and after opening, storage conditions

Is there any and which one?

From the point of view of the regulatory framework, the shelf life (SG) is the period of guaranteed safety of a food product. If the product was stored and transported correctly, then until the end of the SG the soy sauce will remain edible and will not cause harm to health.

Shelf life (SH) is more related to the characteristics of the product. During the dry season, the product retains its organoleptic properties described in the regulatory and technical documentation.

What is the difference? Expired soy sauce should not be consumed, as it poses a threat to life and health.

Food with expired CX remains suitable for human consumption, but may change some of the properties inherent in this category of product (consistency, aroma, color).

At the same time, it is important for the consumer to know what changes indicate that the soy sauce is spoiled and what variations are acceptable.

For example, sediment within days of a bottle is common, but a foreign smell indicates a significant change in quality. At the same time, the seasoning could be “enriched” with the aroma of herring or smoked meats due to the fault of the consumer who left it open in the refrigerator. You can continue to eat the sauce, but the specific “bouquet” is unlikely to whet the appetite.

Early watermelon is either unripe or “chemical”

Soy sauce belongs to the category of food products, therefore the legislation (technical regulations of the customs union and RF PP No. 720) obliges the manufacturer to set an expiration date for the product.

The shelf life begins from the end of the production process. Once the soy sauce is completely ready for sale, an expiration date is set. The day of production is also included in the number of days that make up the SG.

Attention! Do not confuse the date of manufacture with the day the product was purchased at the retail outlet. Even if the seller insists that the sauce was “just delivered,” study the markings on the label. Did you find the manufacturing date? The expiration date is counted from this mark on the calendar.

Can I use it after the expiration date?

Before opening

Many people are concerned about storing Chinese sauce at room temperature. The answer is positive, provided that the integrity of the packaging is not compromised. The bottle with its contents can be placed in the spice cabinet. The main thing is to stay away from the stove and heating radiators.

Basic conditions for where and how to store soy sauce:

The place is dark, without direct sunlight. If the product is placed on a windowsill or kitchen table, the spoilage process will accelerate and the sauce will become acidic.
The temperature is above zero, but not more than 25 °C.

Observing all conditions: integrity of packaging, temperature and location, the product can be stored for 1 year.

In terms of protein content, soy sauce is close to meat products and can be used to compensate for its deficiency in the body, for example, with a vegetarian diet

After opening

The shelf life of soy sauce in the refrigerator from the moment it is opened does not change due to the presence of a large amount of salt. Despite this, it is recommended to consume opened packaging within 12 months. Moreover, the container must be well closed, since the contents can absorb foreign odors and erode.

Be sure to observe the temperature regime: not below zero and not above 4 ° C.

After opening during long-term storage, sediment appears at the bottom of the container. If the sauce was made naturally, then sediment is a normal phenomenon, allowing you to continue to use the seasoning for its intended purpose. If a sediment forms in a hydrolyzed product, you should refuse to use it.

The storage temperature of the sauce is not lower than 0 °C, therefore, it cannot be frozen. Sub-zero temperatures lead to spoilage and loss of positive qualities: appearance, aroma and taste. In addition, defrosting is a troublesome and inconvenient task.

Chinese liquid seasoning generally does not tolerate strong temperature changes. For this reason, no sauce is added during the cooking process. They improve the taste of the finished dish upon completion of heat treatment.

Soy sauce is mainly used as a marinade, dressing and as a dip, i.e. for dipping pieces of food into it

Products that have passed their expiration date are prohibited from being consumed. This rule also applies to soy sauce. The taste remains the same, but the structure and concentration of active compounds changes in a negative direction.

Can it be frozen?

The temperature regime acceptable for storing soy seasoning is clearly defined by regulatory documentation and manufacturers' recommendations. The lower threshold of temperature values is 0⁰С. This is not freezing yet, but already the border between thawing and freezing.

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Freezing the seasoning is not recommended. Actually, there is no particular reason for such an action - the sauce is not prepared for future use, and the packaging for the product is made of polymer or glass containers, which are destroyed under the influence of low temperatures and frozen liquids. Such experiments will not lead to anything good. Follow the storage conditions specified by the manufacturer.