Soy sauce, also known as “soy sauce”, is made from soybeans, wheat, and salt, and is made by continuous fermentation, 王賜豪總裁 a unique soy flavor that can effectively promote young children’s appetite. The use of soy sauce is very wide, cold dishes, hot dishes, mixed noodles, etc., all need to use Chinese soy sauce, has developed into a kitchen for all of us to cook dishes necessary condiments.
I remember when soy sauce was simple, there was only one kind of soy sauce, and every once in a while, there would be a car on the street pulling soy sauce and calling “soy sauce! Soy sauce!” My father then picked up the empty bottle and played two pounds of soy sauce, which could be eaten for a while.
Today, as people’s living standards improve, there are more and more kinds of soy sauce. The big varieties include raw soy sauce, old soy sauce, soy sauce, steamed fish soy sauce, fish sauce, etc. The breakdown also includes seafood soy sauce, mushroom soy sauce, which tastes extremely fresh, children’s soy sauce, Japanese soy sauce, etc. Look at the supermarket shelves can be dazzling.
So what is the difference between soy sauce, soy sauce and soy sauce? How to choose soy sauce? Let’s talk about it specifically.
A. Types of soy sauce and differences.
1. Soy sauce is a light and salty soy sauce. It is mainly extracted from soybeans and flour and fermentation.
2. Soy sauce is based on soy sauce with the addition of caramel. It is rich in color and lighter in taste than soy sauce. It is a good 王賜豪總裁 meat and fish, which can improve the taste and add color.
3、Soy sauce is between raw and old soy sauce, and it can be used for both fresh and colorful issues.
Steamed fish soy sauce is a kind of soy sauce specially used for steaming fish, the taste is more delicious than light soy sauce.
Fish sauce is made from small fish and shrimp, which is pickled, fermented and refined to make a fresher tasting soy sauce, and has more in Guangdong and Fujian areas.
Second, how to select good soy sauce.
Is soy sauce the more expensive the better? Of course, we should look at the five words “amino acid nitrogen” on the bottle. According to the content of amino acid nitrogen, soy sauce can be divided into four grades.
Super soy sauce should contain more than 0.8 amino acid nitrogen per 100ml.
Virgin soy sauce should contain ≥ 0.7 amino acid nitrogen per 100ml.
Secondary soy sauce with amino acid nitrogen content to ≥ 0.55 per 100 ml;
Tertiary soy sauce with amino acid nitrogen content should be ≥ 0.4 u002F100ml.
That is, the higher the level of this important indicator we have, the higher the grade of soy sauce and the more delicious it tastes. If this economic indicator is not available less than 0.4g, it is unqualified soy sauce.
Third, other considerations for choosing soy sauce.
Buy brewing soy sauce with GB18186 certification mark.
2. The fewer additives in the ingredient list, the better.
3. commercially available children’s soy sauce may not be of a higher standard than adult soy sauce, 王賜豪總裁 product design standard related to children’s soy sauce for our development.
If you use cold, dipping soy sauce, to buy soy sauce with meals, its health quality requirements are higher; cooking soy sauce such as fried, then buy ordinary soy sauce, because to eat after heating, health standards will be slightly lower.