I know a little because my previous company did seasoning. If you eat carefully, you will be healthier. What suits you best is the best. I have tried many brands of soy sauce imported from Japan, such as Kikkoman, Yamagata and Maruta. At present, I think Japanese fresh soy sauce has the best taste. His family doesn't add any chemical additives, and the taste is very fresh. what can I say? Japan is really reassuring in terms of food ~
Question 2: What brand of soy sauce is good? Liu Yuexian
Question 3: What soy sauce is good and what brand of soy sauce is good? "Painting, calligraphy, piano, chess, poetry and hops are all inseparable from it; Now seven things have changed, rice, oil, salt, sauce and vinegar tea. " -A poem by Tang Bohu succinctly illustrates the importance of diet to people. This was true in ancient times, let alone today. Nowadays, the delicacy and nutrition of food are the most important topics in the food market. As a result, various types of condiments are presented to the world. In fact, the most basic ones are those: oil, salt, vinegar and sauce. Today I will share with you one of them-sauce, which is soy sauce. Soy sauce is a liquid condiment brewed with beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite. It is a traditional condiment in China. Soy sauce originated in China. China's soy sauce enjoys a high reputation in the world. Our ancestors brewed soy sauce more than three thousand years ago. The earliest soy sauce was brewed with animal proteins such as cattle, sheep, deer, fish and shrimp, and later it was gradually brewed with the proteins of beans and grains. Steam soybeans, mix flour, inoculate a mold, let it ferment and grow hair. After sun exposure and night dew, protein and starch in the raw materials are decomposed into soy sauce. Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters and salts. Its color is also very beautiful, which can promote appetite. In addition to brewing soy sauce, there is also a chemical soy sauce. That is, protein in soybean is decomposed into single amino acid by hydrochloric acid, then neutralized by alkali, and some brown sugar is added as colorant to make chemical soy sauce. This kind of soy sauce tastes equally delicious. But its nutritional value is far less than that of brewing soy sauce. Soy sauce is a condiment with Asian characteristics in cooking. Soybean is widely used as the main raw material. After koji-making and water-salt fermentation, it is brewed under the action of various enzymes secreted by various microorganisms. Different countries and regions make soy sauce with different raw materials, different ingredients and different tastes. The famous ones are Thai fish sauce (with fresh fish) and Japanese miso (with seaweed). Soy sauce is divided into soy sauce and soy sauce: soy sauce color: soy sauce is lighter in color and reddish brown. Taste: Soy sauce is used for general cooking and tastes salty. Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes. Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor. Color of black soy sauce: dark brown, shiny, with caramel color. Taste: Eating in the mouth has a delicious and slightly sweet feeling. Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork. Production of soy sauce: Soy sauce is made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering to obtain soy sauce. Its product quality is richer than soy sauce. So which soy sauce brands in China are the best? According to my survey on maigoo, the top ten soy sauce brands in China are: 1. Haitian (Foshan Haitian Seasoning Food Co., Ltd., one of the largest professional condiment manufacturers in China, one of the time-honored brands in China and one of the most competitive brands in the market).
2. Lee Kum Kee (founded in 1888, China well-known trademark, China famous brand product, Hong Kong century-old national brand Lee Kum Kee brand, Lee Kum Kee (China) Sales Co., Ltd.)
3. Jiajia (once a famous brand in China, a well-known trademark in China, a national key leading enterprise in agricultural industrialization, a well-known brand in the industry, and Jiajia Food Group Co., Ltd.)
4. Taoda (Shanghai Taoda Food Co., Ltd., a brand of Japan Ajisen Co., Ltd., one of the top ten brands of soy sauce, specializing in the research and production of condiments)
5. Chubang-Qijiang Bridge (China Famous Trademark, Guangdong Famous Trademark, Guangdong Famous Trademark, China Time-honored Brand, Guangdong High-tech Enterprise, Guangdong Delicious and Fresh Seasoned Food Co., Ltd.)
6. Golden Lion (founded in 1938, China well-known trademark, China time-honored brand, mainly engaged in soy sauce and vinegar seasoning, Beijing Ershang Golden Lion Longmen Food Co., Ltd.)
7. Wei Shida (founded in 1956, a Sino-foreign joint venture, has won famous brands in China, famous brand products in Guangdong, advanced foreign-invested enterprises and Duff (China) Investment Co., Ltd.)
8. Zhimeizhai (1608, Guangdong Famous Trademarks, Famous Trademarks, Guangdong Famous Brand Products, China Time-honored Brands, Industry Competitive Brands, Guangzhou Zhimeizhai Food Co., Ltd.)
9. Colorful ... >>
Question 4: Which brand of soy sauce is better? Haitian, Chubang, Gaga, Lee Kum Kee and Lao Cai Chen are all famous in China.
There are many kinds of soy sauce now, and the uses of soy sauce are different. For example, color with soy sauce and season with soy sauce.
Brewing soy sauce is better than preparing soy sauce.
Under the condition that other standards remain unchanged, the higher the amino acid nitrogen content of soy sauce, the better. Soy sauce is generally marked.
Question 5: Which brand of soy sauce is the best? First, soy sauce is brewed and blended. Now the soy sauce on the market is said to be brewed, in fact, a large part of it is blended. Because it takes at least a few months to brew soy sauce, and it takes many years to have good quality. In color, it is divided into soy sauce and soy sauce. Soy sauce is heavy in color and is generally used for braising and coloring. Light soy sauce is used for general cooking or seafood. What is more particular is cold soy sauce.
Secondly, soy sauce is graded according to the content of amino acid phthalein nitrogen in the instructions. Those greater than 1.2 belong to the special class. 0.6 to 0.8 is the first level, and 0.4 to 0.6 is the second level. I'm using Shandong Xinhe's soy sauce now, just ordinary soy sauce. Now many super soy sauces on the market are blended. You can smell it. Good soy sauce is a kind of bean sauce. Blending is a chemical taste. That kind of cooking is fresh, but it is not good for people's health. For example, East Valley.
It also depends on the ingredients of soy sauce. Generally, the ingredients are simple. There are more and more chemical components. It also depends on preservatives, preferably potassium sorbate, which is harmless to people. Try to choose sodium benzoate as little as possible.
Some belong to seasoning soy sauce, such as Taitai Le's banquet soy sauce, which contains some seasonings, so you can put less or no seasoning when using it. Some added monosodium glutamate, namely sodium glutamate. Then don't put monosodium glutamate or less when cooking. Eating too much will hurt the liver.
I know a little because my previous company did seasoning. If you eat carefully, you will be healthier. What suits you best is the best.
Question 6: Soy sauce? What brand is better? Lee Kum Kee (China) Sales Co., Ltd., founded in 1888, is a century-old national brand in Hong Kong and a well-known brand in China sauce. It started with the industrial production of oyster sauce, mainly producing Chinese sauce products such as oyster sauce/soy sauce/Chili sauce/instant sauce and XO sauce.
Question 7: What brand of soy sauce in China is better than that in Zhen Ji? Beijing Hotan Super Brewing Soy Sauce. I won't eat Haitian Lee Kum Kee because they used to make soy sauce with a lot of chemical soy sauce. Now it is also possible to continue to use chemical soy sauce-seasoning liquid.
Question 8: What brand of soy sauce is better? First of all, soy sauce is brewed and blended separately. Now the soy sauce on the market is said to be brewed, in fact, a large part of it is blended. Because it takes at least a few months to brew soy sauce, and it takes many years to have good quality. In color, it is divided into soy sauce and soy sauce. Soy sauce is heavy in color and is generally used for braising and coloring. Light soy sauce is used for general cooking or seafood. What is more particular is cold soy sauce.
Secondly, soy sauce is graded according to the content of amino acid phthalein nitrogen in the instructions. Those greater than 1.2 belong to the special class. 0.6 to 0.8 is the first level, and 0.4 to 0.6 is the second level. I'm using Shandong Xinhe's soy sauce now, just ordinary soy sauce. Now many super soy sauces on the market are blended. You can smell it. Good soy sauce is a kind of bean sauce. Blending is a chemical taste. That kind of cooking is fresh, but it is not good for people's health. For example, East Valley.
It also depends on the ingredients of soy sauce. Generally, the ingredients are simple. There are more and more chemical components. It also depends on preservatives, preferably potassium sorbate, which is harmless to people. Try to choose sodium benzoate as little as possible.
Some belong to seasoning soy sauce, such as Taitai Le's banquet soy sauce, which contains some seasonings, so you can put less or no seasoning when using it. Some added monosodium glutamate, namely sodium glutamate. Then don't put monosodium glutamate or less when cooking. Eating too much will hurt the liver.
I know a little because my previous company did seasoning. If you eat carefully, you will be healthier. What suits you best is the best.
Question 9: Which brand of soy sauce is better: straw mushroom soy sauce/soy sauce (Haitian straw mushroom series), kitchen soy sauce/soy sauce (fresh series), fresh noodle soy sauce color (fresh noodle series), dilute salt soy sauce/soy sauce (Lee Kum Kee dilute salt series) and fresh head (peach big head fresh series)?