1. Did ancient people eat soy sauce?

Liquid condiment brewed with beans, wheat and bran. It is reddish brown in color, with a unique sauce flavor and delicious taste, which helps to promote appetite. It is a traditional condiment in China.

development profile soy sauce evolved and developed from soybean paste. The earliest use of the name "soy sauce" in the history of China was in the Song Dynasty. In Lin Hong's book "Shan Jia Qing Gong", there is a description that "the leek leaves are tender and mixed with shredded ginger, soy sauce and vinegar". In addition, there are other names of ancient soy sauce, such as clear sauce, clear bean sauce, sauce, sauce, soy sauce, drenched oil, grapefruit oil, sun-dried oil, seat oil, hidden oil, autumn oil, mother oil, set oil, double set oil and so on. After 755 AD, soy sauce production technology was introduced to Japan with Jian Zhen. Later, it was introduced to Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries. 2. raw materials for making soy sauce

method for making soy sauce 1. defatted soybeans are damaged in prototype, and water is sprayed to make them absorb water, and the amount of water sprayed is 1.21 ~ 1.31% of the weight of defatted soybeans.

the whole soybean is soaked in water. 2, cooking after impregnation, and cooking at a pressure of 69-91 MPa.

5~1 hours, then immediately depressurize the cooking pot and quickly cool it to about 41℃. 3. After wheat is carefully selected, it is roasted, crushed and crushed, and the degree is appropriate to break the wheat into 3~5 grains and mix with a proper amount of powder.

4. Mix the cooked defatted soybeans and broken wheat in roughly the same volume. Inoculate Aspergillus to make koji.

5. Put the salt solution of Pomei 19 (containing 23% salt) into the tank, and then add the prepared Aspergillus for fermentation. The amount of salt water added is 1% of the total capacity of defatted soybean and wheat.

2~1。 3 times (called 12~13 water fermentation).

The substance fermented by putting Qu into salt water is called sauce mash. After fermentation, compressed air should be sent to stir every day.

At first, Quzi floated on the surface of salt water without dissolving, but it soon became sticky. 6. Generally, it takes 1 years to mature.

through summer fermentation, the color is deepened, which is called mature sauce mash. The various components of the raw materials in the process of ripening have changed due to the enzyme of Quzi, salt-tolerant yeasts such as Zygosaccharomyces mayor and Soyac, lactic acid bacteria and other bacteria.

protein is hydrolyzed into lower peptides and amino acids, and can be further decomposed. While starch is hydrolyzed into sugar.

7. The sugar is decomposed into alcohol, lactic acid, acetic acid and other organic acids by the action of microorganisms. The generated alcohol and organic acid are further decomposed into esters with aroma, and the color is also improved.

8. Put the cooked sauce mash into a filter cloth or bag to squeeze out the juice, and the obtained liquid is raw soy sauce. After standing for a few days, the contained dregs can be settled and heated for sterilization.

1% ethanol can be added to prevent mold propagation. The raw soy sauce is separated, and the solidified substance produced by heating is removed to obtain the finished soy sauce.

The new method is brewing with complex enzymes, which can not only greatly reduce the fermentation time of the process, but also optimize the taste. 3. When did soy sauce come into being

Soy sauce evolved from' sauce'. As early as 3,111 years ago, there was a record of making soy sauce in the Zhou Dynasty. It was originally marinated with fresh meat, which was similar to the manufacturing process of fish sauce today. Because the flavor was excellent, it gradually spread to the people. Later, it was found that soy sauce was made with similar flavor and cheap, so it was widely spread to eat. People in the Southern Song Dynasty called soy sauce. As a condiment, it began to be popular in China's diet, about 811 years ago. Soy sauce is a kind of soy sauce, which is made from soybeans or black beans and flour by artificial inoculation with koji, natural exposure and fermentation. It is light in color and reddish brown.

light soy sauce is used for general cooking, and it tastes salty. Light soy sauce is mainly used for seasoning, so it is used more when cooking ordinary dishes or cold dishes.

It is made of high-quality soybeans and flour, which are extracted after fermentation. Elegant and mellow in color, rich in sauce flavor and delicious in taste.

editing color of light soy sauce: the light color of light soy sauce is reddish brown. Taste: soy sauce is used for general cooking and tastes salty.

use: light soy sauce is used for seasoning, so it is often used when cooking ordinary stir-fried dishes or cold dishes. Light soy sauce is suitable for cold dishes, and the color is not heavy, so it looks refreshing. Production of soy sauce: soy sauce is a variety of soy sauce, which is made from soybean or black bean and flour as the main raw materials, artificially inoculated with koji, naturally exposed to the sun and fermented.

Its products are ruddy in color, delicious and harmonious in taste, rich in fermented soybean flavor, clear and transparent in liquid phase and unique in flavor. How to distinguish the umami flavor of soy sauce from soy sauce depends on the content of amino acid nitrogen [2]. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, which means the better the quality.

according to the standard of soy sauce brewing in China, amino acid nitrogen >: 1.8g/111 ml is the special grade; > 1.7/111 ml is the first grade; > 1.55/111 ml for secondary; > 1.4/111 ml is level 3. However, it does not mean that the higher the amino acid nitrogen, the better the soy sauce.

because the mixed soy sauce is also high in amino acid nitrogen, or some illegal suppliers add a lot of flavor agents to it, and the amino acids are also high, but this does not mean that it is a good soy sauce. Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. The soy sauce is reddish brown, while the soy sauce is brown and shiny.

taste: soy sauce tastes salty; After the soy sauce is eaten in the mouth, it has a delicious sweetness. Production method: soy sauce is extracted from high-quality soybeans and flour after fermentation and maturity.

soy sauce is a thick-colored soy sauce made by adding caramel to soy sauce through a special process. See usage: 1. Light soy sauce is used for seasoning, so it is used much more when cooking ordinary dishes or cold dishes because of its light color; 2. Soy sauce is generally used to color food, and it is generally better to use it when cooking dishes that need to be colored, such as braised pork.

suitable for braised pork, braised food and cooking dark dishes. 4. In which dynasty was the name of "soy sauce" first used in China history?

The ancient history story of Zhongba soy sauce? Produced in Jiangyou, Sichuan, according to historical records, Zhongba in northern Sichuan has been the hometown of brewing sauce since ancient times, and its taste is named as the fragrance garden in the north gate.

in the late Ming and early Qing dynasties, it has become a famous specialty. ? In the early years of Daoguang, Han Xi, the son of the owner of Qingxiang Garden, was promoted. In the seventh year of Daoguang, he lived in Daotai. When Han Xi went to Beijing to give thanks, he brought home-made soy sauce as a tribute.

? The royal chef cooked royal meals with soy sauce tribute from Qingxiang Garden, and the Daoguang Emperor's products were amazing. In addition to joy, Daoguang gave the name "Zhongba Soy Sauce".

therefore, Zhongba soy sauce was named as a tribute, which was in 1828. (1828)? Later, the descendants of Qingxiangyuan improved their products, based on local traditional brewing techniques, and added mushrooms north of the Great Wall and outside Zhangjiakou as important ingredients while ensuring the natural flavor of Zhongba soy sauce (because it was produced outside Zhangjiakou, it was called Tricholoma).

This mushroom is rich in nutrition, with a round top and thick meat, which looks like a round nail. It is also called nail mushroom. It is mellow and fragrant, and has the functions of warming the middle warmer, regulating qi, invigorating the spleen, stimulating appetite, resolving food stagnation, broadening the chest and relieving pain, which is beneficial to human health. Although the price is high, it is not replaced by other fungi.

? With Tricholoma as the ingredient, the sauce is thick and colorful, moderately salty and sweet, natural and delicious, and rich in nutrition, so it is named as "Zhongba Tricholoma Soy Sauce". ? In 1931, Qingxiang Garden was renamed "Jingcheng Sauce Garden" with the intention of striving for perfection and operating with integrity.

? In 1932, in order to explore the export market, Jingcheng Sauce Garden set up a point in Shuijing Lane, Sanpaifang, Chongqing, and entrusted Zhongba wooden boat industry to Chongqing for direct sales. After being purchased by major restaurants and consumers, it was well-known in the mountain city. And sold down the Yangtze River to Wuhan, Nanjing and Shanghai.

? In 1935, Sichuan Highway Bureau set up a bus station in Zhongba, which opened from Chengdu to Jiangyou (now Wudu Town, jiangyou city) every day, which brought favorable conditions for the export of Zhongba soy sauce. Most travelers used Zhongba Tricholoma soy sauce as a seasoning for their relatives and friends, which was deeply loved by Chengdu customers. ? Zhonglaihe Tea House, Shangdong Street, Chengdu, took the lead in selling the soy sauce of Zhongba Tricholoma in a five-catty basket, and then expanded its business of wholesale and retail.

successively, Zhong Guangwu from Zitong Bridge Main Street, Tang Weizhang from Yanshikou Umbrella Shop, Yao Jicheng from Changshun Shangjie, Zhong Dumplings and Qiu Fozi came to Zhongba to purchase, which made the sauce of Tricholoma matsutake fragrant in Rongcheng. ? In 1941, War of Resistance against Japanese Aggression entered a tense stage, and it was very difficult for young people to find jobs. College graduates all felt adventureland.

At that time, some students of Jiangzhang (Jiangyou County and Zhangming County, now merged into jiangyou city) were forced by the unemployment crisis; In order to explore the way of self-employment, we decided to open a "Huaxi Specialty Firm" in Citang Street, Chengdu, and to open a market in Chengdu with Zhongba Tricholoma sauce, a specialty of our hometown, as the main commodity. On the opening day of the bank, reporters from various newspapers in Chengdu went to interview, and Xinxin News published a news report. "Huaxi Specialty Store" became the first direct selling store of Zhongba Soy Sauce in Chengdu, and all major restaurants and consumers unanimously recognized it as a seasoning treasure, which was generally welcomed.

? In order to meet the needs of consumers, Zhongba Soy Sauce set up a Chengdu branch in Shuncheng Street, Shangxi, Chengdu in 1945 to carry out wholesale and retail sales, which was in short supply. Later, Jiangyou people Tang Zuzhang, Wang E Qiu, Zhang Zizhong, Guo Zhengchuan and others successively set up five retail outlets specializing in the distribution of "Zhongba Soy Sauce" in Pifang Street, Xiyu West Street, Duncao Lake Street and Gulou Street.

? After baoji-chengdu railway was opened to traffic, people from both inside and outside the province sent letters to buy it. In the 1951s, there was also a gold-lettered signboard "Zhongba Soy Sauce" hanging on West Chang 'an Avenue in Beijing, which was sold in a special store. ? Jingcheng Soy Sauce Garden was a public-private partnership in 1956, and was changed to a state-owned Jiangyou Brewery in 1958.

the enterprise always adheres to the traditional brewing technology of pure grain brewing and natural sun exposure, and seiko fine brewing and sales are soaring. ? In 1962, Zhongba soy sauce was rated as "Sichuan traditional famous condiment" by Sichuan Provincial Department of Commerce, which was purchased by Sichuan Vegetable Company and sold to major cities in China.

? In 1978, Zhongba soy sauce was exported to Canada and Southeast Asia, and it also entered European and American markets with Sichuan cuisine. In 1985, it was approved by China Food Magazine and recorded in the annals of China Famous Food Encyclopedia. In the same year, it was recommended by the Sichuan Economic Commission and approved by the State Planning Commission, and was selected into the Dictionary of Famous Native Products in China. ? In 1989, he was awarded the title of "Double Excellent" by Ministry and Province.

? In 1997, it was awarded the title of "China Famous Food Product" by China Food Industry Association. ? After three centuries of tempering, "Zhongba Soy Sauce" has grown healthily with the care and care of consumers, and she will dedicate more healthy and delicious products to consumers.

[Edit this paragraph] Qingxiangyuan-Zhongba Soy Sauce is the only soy sauce product of "Top Ten Seasonings of Sichuan Cuisine" produced by Sichuan Qingxiangyuan Seasoning Co., Ltd. jointly evaluated by China Hotel Association, China Catering Association and China Cuisine Association. Minister Gao, with a full face of joy, told reporters: good is always good, and good things should be shared by the whole world! The phrase "food in Guangzhou" has been circulating for a long time.

Guangdong cuisine is well-known at home and abroad, which is closely related to unique condiments besides careful selection of ingredients and unique production skills. Among many condiment manufacturers, Zhimeizhai is one of the best.

The condiment produced by Zhimeizhai lasts for a long time. Today, it has become one of the famous manufacturers at home and abroad. The sauces and condiments in Guangzhou, like those in other parts of China, have a long history.

In particular, Guangzhou is the economic center and foreign trade port in South China, with restaurants and tea rooms all over the city, and the production of sauces and condiments has also developed. During the Qianlong period of Qing Dynasty (1736-1795), some children of the Eight Banners also participated in the operation of this industry.

compared with it, Zhongba soy sauce is just rubbish. In the middle of Qianlong, Liu Shouan opened the "Zhimeizhai Sauce Garden" in Wende Road, Guangzhou.

At the same time, Manchu people Yu, Zhang and Huang also successively opened Sensenzhai Sauce Garden, Anshenglong Sauce Garden and Liuhe Zhan Sauce Garden. [Edit this paragraph] Cooking research Sichuan Wild Goose Eight treasures: fern bud, water shield (lateral ear root), water shield (Yuanxiu vegetable), Toona sinensis bud, purslane, green vegetable, chrysanthemum and chives.

..... Sichuan accessories eight treasures: Nanchong winter vegetables, Xufu sprouts, new pickles, Tongchuan lobster sauce, Yibin bad eggs, Wenjiang garlic, sauerkraut and kohlrabi. ..... Sichuan seasoning eight treasures: Zigong well salt, Neijiang sugar, Langzhong Baoning vinegar, Zhongba soy sauce, Guanghanzai ginger, Qingxi pepper, Chengdu Erjinbao, Pixian watercress.

Sichuan cuisine. 5. Was there soy sauce in ancient times?

Yes.

Soy sauce evolved from' sauce'. As early as 3,111 years ago, soy sauce was recorded in the Zhou Dynasty. The brewing of soy sauce was discovered purely by accident. Soy sauce originated from the seasoning used by the ancient emperor of China, and it was made from fresh meat. It was similar to the manufacturing process of fish sauce today, because the flavor was excellent and gradually spread to the people. Later, it was found that soybean was made into similar flavor and cheap, so it was widely spread to eat.

In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea and Southeast Asia. The manufacture of soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain way of brewing.

etymology of soy sauce: the oil produced by chopping meat into paste and fermenting it is called "sugar" (meaning meat soy sauce); Another version of the sauce in which animal blood is added is called fermented grains. It can be seen from the sentence of "The Book of Songs, Daya, Hangqi": "I recommend it".

Huang Xingzong thinks that the "bean paste clear" mentioned in Qi Min Yao Shu may be the predecessor of soy sauce. Soy sauce has been accepted by people in the Song Dynasty: the word soy sauce first appeared in two works in the Southern Song Dynasty: Shan Jia Qing Gong recorded that spring Xun, fish and shrimp were fried with soy sauce and sesame oil; "Wu's Feed Record" records that crabs are steamed with wine, soy sauce and sesame oil.

Since then, the word soy sauce has also appeared in Yunlintang Dietary System Collection in 1361, Yi Ya's Legacy in Yuan Dynasty, Drinking and Taking Food Notes in 1591, Food Xian Hong Mi in 1681, Keeping Diary in 1698, Awakening Garden Record in 1751 and 1791. In the Song Dynasty, various sauces obtained by processing soy sauce and fermented soybean were called soy sauce, which became popular in China's diet as a condiment.

by the Qing dynasty, soy sauce was used far more than soy sauce. In 1791, soy sauce has achieved an important position in the "Suiyuan Food List".

The word "soy sauce" was first used in Japanese literature, but the production method of soy sauce may have been introduced to Japan from China before that. 6. China ancient < P > soy sauce production method 1. Defatted soybeans were damaged in prototype, so water was sprayed to make them absorb water, and the amount of water sprayed was defatted.