1.
(1)QS mark: the most basic certification mark is the food market access mark;
(2)ISO9000 family standard: ISO9000 family standard is a scientific summary of quality management in many economically developed countries, which is universal and instructive and a powerful guarantee for product quality;
(3)HACCP food safety certification: it is an internationally recognized and accepted food safety assurance system, focusing on preventing hazards from entering food from design; Considering the product quality, consumers can rest assured to buy soy sauce certified by the above three systems.
Step 2: Raw materials
High-quality soy sauce strictly selects high-quality defatted soybeans and high-quality wheat as raw materials, and strictly controls pesticide residues and preservative residues in raw materials.
3. Types
In the prominent position of the bottle sticker, the manufacturer will indicate the type of soy sauce. According to different methods, soy sauce can be divided into three types: brewed soy sauce, concocted soy sauce and chemical soy sauce, among which the brewed soy sauce fermented by microorganisms has the best taste.
4. Technology
Among many preparation methods, the most representative ones are "low-salt solid-state high-temperature fermentation method" and "high-salt dilute-state low-temperature fermentation method". The latter is the traditional practice of "extracting juice from sauce" left by Chinese ancestors, with stricter material selection and more prominent flavor. After three months or even half a year of long-term natural fermentation at low temperature, it ensures the good fermentation state of microorganisms, produces many "delicious" amino acids and other beneficial components, and realizes the rich sauce flavor of brewed soy sauce.
5. Level
Amino acid content is one of the main indicators reflecting the quality of soy sauce, and it is also the main basis for classifying soy sauce. The higher the "amino acid nitrogen" index, the higher the flavor components of soy sauce, and the more obvious the fresh and sweet taste.
According to the national standard for brewing soy sauce, the quality grade of soy sauce products is:
(1) special grade: amino acid nitrogen ≥ 0.80g/ 100ml, total nitrogen ≥ 1.5g/ 100ml.
(2) Grade I: amino acid nitrogen ≥ 0.70g/ 100ml, total nitrogen ≥ 1.3g/ 100ml.
(3) Grade II: amino acid nitrogen ≥ 0.55g/ 100ml, total nitrogen ≥ 1.0g/ 100ml.
(4) Grade III: amino acid nitrogen ≥ 0.40g/ 100ml, total nitrogen ≥ 0.7g/ 100ml.
6. Appearance and fragrance
⑴ Color: High-quality soy sauce is reddish brown or brown, bright and shiny. On the contrary, dullness and blackening are generally caused by adding too much pigment;
⑵ Taste: High-quality soy sauce tastes delicious, salty and sweet, mellow and soft, and has no bitter, astringent, sour and other bad smells and musty smells, and the sauce flavor and ester flavor are rich;
⑶ Concentration: High-quality soy sauce has high concentration and high viscosity, so it flows slowly;
(4) shake bottle: rich in foam; When the bottle of high-quality soy sauce is shaken for a long time, the soy sauce is still clear, without precipitation and mold floating film;
5. Wall hanging: Pour the soy sauce on the delicious dish, and you can see that the high-quality soy sauce has a bright reflective surface from any angle. When soy sauce is poured out of a delicious dish, a very uniform yellow film can be formed on the surface of the dish, which is called "wall hanging" phenomenon, while inferior soy sauce will not have reflective surface, so it is difficult to form this uniform "wall hanging" phenomenon.
7. Use of soy sauce
Labeling soy sauce for dining table or cooking, the health indicators of the two are different. Table soy sauce can be eaten directly, and its hygiene index is high. If it is only used for cooking, it can't be used to mix cold dishes.
8. Purchase channel
It is recommended to buy from major supermarkets or shopping malls. Products purchased from these regular sales places have shopping invoices, so that consumers' own rights and interests can be guaranteed. Recommended 1: Braised beef tendon with beer.
Ingredients: beef tendon small pieces, 3 pieces (about1200g);
Accessories: 8 peppers, fresh ginger 1 chunk (about 80g), 3 carrots (cut into chunks), and mushrooms 15.
Garlic 10 petal, star anise 3, fragrant leaves 3, pepper 15, fennel 1 teaspoon (5g), 2 teaspoons of rock sugar (10g), draft beer 1.5 can, and oil 1.
Key ingredients: Volvariella volvacea soy sauce 1 bowl (250ml).
Exercise:
1. Cut the beef tendon into large pieces, and it is best to ensure that each piece of meat has beef tendon.
2. Heat the wok in a medium heat, pour in the oil and heat it, then add the rock sugar, and stir-fry the sugar color. When the sugar juice is golden yellow, add pepper, pepper, ginger and garlic cloves in turn.
3. Change the beef tendon block in the torch pot and stir it until the water is basically dry.
4. Pour draft beer and equal amount of warm water. Add straw mushroom soy sauce, star anise, fragrant leaves and fennel.
When all the soup is boiled, cover the pot and simmer for 2.5 hours.
6. Add chopped carrots and whole white mushrooms, and continue to simmer for 0.5 hours.
Recommendation 2: Simple method and pot-stewed double fight
Ingredients: 6 eggs, soaked kidney beans 100g.
Accessories: 2 pieces of star anise, cinnamon 1 piece, fennel 1 teaspoon, salt (5g), dried tangerine peel 5g, licorice 3g, cardamom and tsaoko 1 piece, and 2 teaspoons of sugar (10g).
Key ingredients: Volvariella volvacea soy sauce 100ml.
Exercise:
1. Boil the eggs in cold water 15 minutes until they are fully cooked, take them out, soak them in cold water and peel them; Boil kidney beans in a boiling water pot until they are 70% cooked, and take them out for later use.
2. Put star anise, cinnamon, fennel, dried tangerine peel, licorice, cardamom and tsaoko into a gauze bag and wrap it for later use.
3. Boil some water in the soup pot. After the water is boiled, put it into the seasoning bag, add straw mushroom soy sauce, sugar and salt, then add peeled eggs and kidney beans and cook for half an hour. Turn off the fire and stew for one night.