Soy sauce is not as expensive as possible! Find these 3 keywords and easily avoid blending soy sauceTime of issue : 2020- 11-10
1. Brewing process-high salt and dilute state
is soy sauce brewed, you can see the information on the package. If you see the word "preparation", it must be the preparation of soy sauce. The other is brewing soy sauce? No, it depends on the brewing process.
Whether light soy sauce or dark soy sauce, the common brewing process is high-salt dilute state, using soybeans, wheat, salt, etc. as raw materials, with good color and outstanding flavor.
The soy sauce produced by the high-salt dilute method has a unified national standard, namely GB 18186. If you see GB18186 and the high-salt dilute state at the same time, it can basically be determined that it is brewing soy sauce.
2, quality grade-special grade, first grade
Although it is brewed soy sauce, the quality is also graded. According to the quality, it is divided into special grade, first grade, second grade, and third grade.
The quality of special grade soy sauce is good, no matter in terms of taste, taste, nutrition, and the third grade soy sauce is the worst. How to distinguish the grade of soy sauce depends on the content of amino acid nitrogen.
The content of amino acid nitrogen determines the umami taste and nutrition of sauce. The more amino acid nitrogen it contains, the higher the grade and quality of soy sauce. According to the national standard GB18186 for brewing soy sauce, the amino acid nitrogen content of each grade of soy sauce is as follows: special grade>0.80g/100ml, first grade>0.7g/100ml, second grade>0.55g/100ml, third grade>0.4g/100ml.
3, usage-eat directly or need to be heated
Although they are all soy sauce, their usage methods are different. They are divided into table soy sauce and cooking soy sauce. The two have different hygiene indicators.
Soy sauce can be eaten directly as a side meal, and has good hygienic indicators. For example, it tastes very fresh and can be used directly in cold dishes. Cooking soy sauce cannot be eaten directly, it must be heated before use, so it cannot be used directly in cold dishes.
What is brewed soy sauce?Time of issue : 2020- 11-10
Fermented soy (sauce) refers to a liquid seasoning with special color, fragrance and taste made from soybeans and/or defatted soybeans (soybean meal or soybean cake), wheat and (or) bran through microbial fermentation Product. According to different fermentation processes, it is divided into two categories, namely high-salt dilute fermented soy sauce and low-salt solid fermented soy sauce. High-salt dilute fermented soy sauce is made from soybeans and (or) defatted soybeans (soybean meal or soybean cake), wheat and (or) wheat flour, which are steamed, koji made by Aspergillus and mixed with brine to form a thin mash, which is then fermented by microorganisms. Into soy sauce. Low-salt solid-state fermented soy sauce is made from soybeans and wheat bran, which are steamed, koji made by Aspergillus, mixed with brine to form a solid sauce, and then fermented by microorganisms.