Soy sauce and soy sauce are both made by brewing and fermentation.

Light soy sauce

Color: The color of light soy sauce is 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.

dark soy sauce

Color: Soy sauce is caramel, dark, brown and shiny.

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.

The flavor of soy sauce and soy sauce.

The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to China's soy sauce brewing standard, amino acid nitrogen 0.8 g/100 ml is the super grade; "0.7/ 100 ml is the first level;" Secondary is 0.55/ 100 ml; "0.4/ 100 ml is level 3. But it doesn't mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the amino acid phthalein nitrogen of soy sauce is also very high, or some unscrupulous suppliers add a lot of umami flavor to it, and the amino acid is also very high, it does not mean that it is completely good soy sauce.

Distinguish between soy sauce and soy sauce

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

Vinegar has different flavors due to different brewing raw materials and technological conditions, and there is no unified classification method. According to the vinegar making process, it can be divided into brewing vinegar and synthetic vinegar. Brewing vinegar can be divided into rice vinegar (made of grain and other raw materials) and sweet and sour vinegar (made of maltose and sugar residue). Rice vinegar can be divided into smoked vinegar, fragrant vinegar and bran vinegar according to different processing methods. Synthetic vinegar can be divided into colored vinegar and white vinegar (white vinegar can be divided into ordinary white vinegar and vinegar essence). Brewing vinegar is the best vinegar, among which rice vinegar is the best.

Although the properties and characteristics of fermented vinegar varieties are slightly different due to different raw materials and production methods, on the whole, the varieties with pure sour taste, rich fragrance and bright color are the best. Pay attention to cleanliness when using. Store in a cool and low temperature place to prevent raw juice, turbid juice, loss of fragrance, weak vinegar taste or peculiar smell.

According to the classification of raw material treatment methods, raw vinegar is made directly from grain raw materials without cooking and gelatinization. The vinegar brewed after cooking and gelatinization is called clinker vinegar. According to the classification of saccharified koji used in vinegar making, there are bran koji vinegar and old koji vinegar. According to the classification of acetic acid fermentation methods, there are solid fermented vinegar, liquid fermented vinegar and solid diluted fermented vinegar. According to the color of vinegar, there are strong vinegar, light vinegar and white vinegar. If classified by flavor, the vinegar taste of aged vinegar is stronger; Smoked vinegar has a special burnt taste; Chinese herbal medicines and plant spices are added to the sweet vinegar.

Synthetic vinegar, also known as vinegar essence, is diluted with edible glacial acetic acid. It has a strong vinegar taste, but it has no fragrance. Glacial acetic acid has a certain corrosive effect on human body, so it should be diluted when used. Generally speaking, the content of glacial acetic acid should not exceed 3-4%. This kind of vinegar does not contain various nutrients in vinegar, and it is not easy to go moldy and deteriorate; But because it has no nutritional function, it can only be seasoned, so if there is no special need, it is better to be jealous.

When buying vinegar, we should identify its quality from the following aspects: First, look at the color. There are two kinds of vinegar: red vinegar and white vinegar. High quality red vinegar requires amber or reddish brown. High quality white vinegar should be colorless and transparent. The second is to smell incense. High-quality acetic acid is fragrant and has no other smell. The third is taste. Although the high-quality acetic acid degree is high, it is non-irritating, mild in acidity, slightly sweet, astringent and odorless. In addition, high-quality vinegar should be transparent and clear, with appropriate concentration, without suspended matter, sediment and mold floating film. After the vinegar leaves the factory, bottled vinegar must not have mildew, floating film and other deterioration phenomena within three months.

True vinegar is reddish brown or colorless, transparent, shiny, fragrant, ester-like or mellow; The sour taste is soft, slightly sweet, not astringent and has a long aftertaste; Proper concentration, no precipitation. Fake vinegar is mostly made of industrial acetic acid directly mixed with water, and its color is light and black. When opening a bottle, sour gas rushes to the eyes and has no fragrance; The taste is thin, and the bitterness is obvious except sour taste; There are sediments and suspended matter.

Bottles containing bulk vinegar must be clean and free of water. Adding a few drops of white wine and a little salt into the vinegar bottle, stirring evenly and standing can make the vinegar fragrant, not easy to turn white and can be stored for a long time. You can also add a little sesame oil to the vinegar bottle and cover the surface with a thin oil film to prevent vinegar from going moldy and deteriorating.

Putting a section of onion and a few cloves of garlic in a vinegar bottle can also play a role in mildew prevention. In addition, don't use bronze for vinegar, because copper will react with acetic acid to produce substances such as copper acetate, which is harmful to the body.

The vinegar used for cooking is generally rice vinegar. However, it is also good to use balsamic vinegar when cooking marine fish.

It is best to eat jiaozi and steamed stuffed buns with aged vinegar and balsamic vinegar.

Cold mature vinegar tastes better than rice vinegar.

You must put white vinegar in Korean cold noodles.

It is best to eat crab and shrimp with balsamic vinegar.

Xi 'an Cold Rice Noodles (2009-5-1018: 38: 39)

Oil can increase the nutrition and flavor of vegetables. This food tastes good.

Soy sauce adds color and has a unique sauce flavor.

Vinegar, sour and refreshing, enriches the taste of vegetables, increases appetite and removes fishy smell.

Octagonal, etc. Let the taste of the dish be thick and lasting.

Sugar mixed with cold dishes tastes sweet and refreshing. Hot dishes give the dishes a strong flavor.

Sesame oil, cold dishes and hot dishes add flavor, so that dishes have strong flavor and taste.

MSG adds flavor.

Chicken essence, same as above.

Cooking wine can remove the fishy smell and greasy taste of food and increase the flavor of dishes.

Onion, ginger and garlic can remove fishy smell, relieve boredom and increase the flavor of vegetables, and also have a unique flavor.

Salt, salty, delicious.

Eat more: vinegar, onion, ginger, garlic,

The worst: salt, oil, monosodium glutamate.

One: cottonseed oil:

Cottonseed oil is an oil made from cottonseed, which can be used for cooking and eating, and can also be used as a raw material for industrial production.

Cottonseed oil contains a lot of essential fatty acids, among which linoleic acid is the highest, reaching 44.0-55.0%. Linoleic acid can inhibit cholesterol in human blood and protect human health. In addition, cottonseed oil also contains 2 1.6%-24.8% palmitic acid, 1.9%-2.4% stearic acid, 18%-30.7% oleic acid and 0-0. 1% arachidonic acid. The digestibility of cottonseed oil is 98.

Two: soybean oil:

Soybean oil is taken from soybean seeds, and soybean oil is the most productive oil in the world.

The color of soybean crude oil varies with soybean seed coat and soybean variety. Generally light yellow, light green, dark brown, etc. Refined soybean oil is light yellow.

Soybean oil contains a lot of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions. Children lack linoleic acid, the skin becomes dry, the scales become thick, and the development and growth are slow; Lack of linoleic acid in the elderly will cause cataracts and cardiovascular and cerebrovascular diseases.

Soybean crude oil has a fishy smell, which can be removed after refining, but it tends to aftertaste during storage. The beany smell is caused by linolenic acid and linolenic acid. The "aftertaste" phenomenon of soybean oil can be basically eliminated by minimizing the linolenic acid content and avoiding selective hydrogenation to form linolenic acid.

Three: rapeseed oil:

Rapeseed oil, also known as "vegetable oil", is one of the edible oil varieties in China.

Rapeseed oil is dark yellow, slightly green, smelly and spicy. Generally, it can only be eaten after alkalization, decoloration and deodorization. Rapeseed oil has high viscosity, minimum saponification value and high erucic acid content in semi-drying oil, which can be used to identify rapeseed oil.

Rapeseed oil has certain economic value. As edible oil, its digestibility and utilization rate can reach 99%. In addition, it can also be used as lubricating oil, fire extinguishing oil, metal preservative and important raw materials for light chemical industry.

Four: coconut oil:

Coconut oil is obtained from coconut meat (dried) and is white or yellow fat. Coconut meat (dry) contains 65%-74% oil and 4%-7% water. Coconut trees grow on the coast of tropical islands or continents. The main producing areas in China are Hainan Province, Leizhou Peninsula, Yunnan Province and southern Taiwan Province Province.

Coconut oil contains more than 90% saturated fatty acids and 15%-20% volatile fatty acids (including 2% water-soluble fatty acids), so coconut oil has the following characteristics:

1. It has a certain solubility in ethanol. One part of coconut oil can be dissolved in two parts of ethanol (95%).

2. It cures at room temperature.

3. It is easy to rancidity, because coconut oil contains a considerable amount of lower fatty acids.

4. The average molecular weight of coconut oil is small.

5. Coconut oil has low iodine value and high saponification value. The percentage of coconut oil in other oils can generally be calculated by the saponification value of the mixed oil.

6. The content of unsaponifiable matter in coconut oil is about 0.3%, of which two thirds are sterols, tocopherols and squalene.

Coconut oil is a good edible oil and a good raw material for artificial butter. Coconut oil contains almost no fat. Coconut oil is one of the main formulations of soap base, and the content of long carbon chain fatty acids is the main raw material for making nautical soap.

Verb (abbreviation for verb) blending oil:

Blending oil is also called high blending oil.

It is edible oil prepared by blending more than two kinds of refined oils (except sesame oil) according to the needs of use. Blending oil is clear and transparent, and can be used for frying, frying, frying or cold salad.

Generally, there are refined soybean oil, rapeseed oil, peanut oil, sunflower oil and cottonseed oil. Rice is selected as the main raw material, and special oils such as refined rice bran oil, corn germ oil, tea seed oil, safflower seed oil and wheat germ oil can also be added. The processing process is as follows: more than two kinds of refined oil esters are selected as required, and then deacidified, decolored and deodorized to prepare blended oil. The shelf life of blended oil is generally 12 months. At present, there are only enterprise standards for blending oil, but there is no national standard. The future development prospect of blending oil is good, and it will become one of the favorite oils for consumers.

There are the following types:

1) The nutritional blended oil (or linoleic acid blended oil) with sunflower seed oil as the main ingredient, supplemented by soybean oil, corn germ oil and cottonseed oil is adjusted to linoleic acid content of about 60%, oleic acid content of about 30% and soft fat content of about 10%.

2) Economic blending oil, mainly rapeseed oil, with a certain proportion of soybean oil, its price is relatively low.

3) Flavor blending oil is to blend rapeseed oil, cottonseed oil, rice bran oil and peanut oil with strong fragrance into "light peanut oil" according to a certain proportion, or to blend the first three oils and sesame oil into "light sesame oil" according to a proper proportion.

4) Deep frying of blended oil: cottonseed oil, rapeseed oil and palm oil are mixed in a certain proportion to prepare fried blended oil with low erucic acid content, balanced fatty acid composition, good crispness and high smoke point. All kinds of oils used in the above blended oil, except sesame oil, peanut oil and palm oil, are refined salad oil.

Six: corn oil:

Corn oil, also known as corn oil, is an oil extracted from corn germ.

The fat in corn germ is generally between 17%-45%, accounting for more than 80% of the total fat in corn. Therefore, corn germ is a good resource-rich raw material for oil production. Corn oil is a kind of high-quality edible vegetable oil, which contains 86% unsaturated fatty acids, 56% of which is linoleic acid, and the absorption rate of human body can reach over 97%. It is rich in vitamin E, which is a natural antioxidant. Many oily foods need special vitamin E to prevent oxidation. Vitamin E has a certain effect on human cell division and delaying aging. The content of vitamin E in corn oil crude oil is second only to wheat germ oil. After deodorization, it still contains 0.8% ~ 1.2% of the oil weight. There is also a small amount of additives in corn oil, which also has antioxidant effect. The sitosterol and phospholipid contained in it have the functions of preventing aging, reducing the cholesterol content of human body, enhancing the functions of muscle, heart and vascular system, and improving the body's resistance.

The fatty acids of corn oil are arranged regularly in triglycerides, so the structure is stable; At the same time, chlorophyll can accelerate the oxidation of oil under the action of light, but there is no chlorophyll in corn oil, so corn oil is relatively stable. In view of the above reasons, corn oil has considerable stability even during frying, and its shelf life is longer than other oils.

Corn oil is golden, transparent and fragrant, which is very suitable for quick cooking and quick frying. It can keep the color and fragrance of vegetables and food without losing their nutritional value.

Corn oil is rich in linoleic acid, which is the raw material for manufacturing drugs such as Maitong and Yishouning in pharmaceutical industry. Corn germ oil extraction began in the United States, with trial production of 1890, and was put into the market in batches 20 years later. Because its raw material is a by-product of processing corn, it is rich in resources and has many favorable conditions. By the end of 1970s, the annual output had reached 200,000 tons. Other countries in the world, such as North Korea, Mexico and Yugoslavia, also have a certain production scale.

Seven: tea seed oil:

Camellia oleifera seed (containing 58%-60% oil) is one of the specialty oils in China.

Camellia oleifera is a perennial evergreen shrub or small tree of Theaceae. All provinces in South China have increased, with Hunan being the most. Tea oil is light yellow, clear and transparent, and smells fragrant.

Refined tea oil is a good edible oil. Its chemical composition and physical and chemical constants are similar to those of olive oil, with oleic acid content above 80% and less linoleic acid and saturated fatty acids.

Tea oil is not only edible, but also can be used as raw material for making hair oil and soap.

Eight: sesame oil (sesame oil, sesame oil)

Sesame oil is obtained from sesame seeds (containing about 50% oil and 25% oil in protein). Sesame oil (called "dagou oil") prepared by conventional methods is light yellow and has a faint fragrance. Sesame oil (also known as "sesame oil", "sesame oil" or "sesame oil") is made by directly baking with fire and substituting water or squeezing. It is reddish brown and has a lovely special flavor. It is the first-class cold oil in China people's diet. With high nutritional value, it is known as the "king of grease" in the East. In the west, it is the "queen of oil crops", which shows people's love for sesame and its oil.

The fatty acid composition of sesame oil is characterized by low saturated fatty acid content, but sesame oil is still very stable. This is because oil contains more unsaponifiable substances, mainly sterols, sesamol, sesamin and sesamin. Sesamol is a natural antioxidant, which is not found in other vegetable oils. It makes sesame and sesame oil "longevity food".

Sesame oil is widely used, not only in food, but also in health food, medicine, metal, printing and dyeing industries. Sesame oil, like olive oil and peanut oil, is an all-natural oil and can be used directly without any refining.

Sesame oil is also the basic raw material for producing many medicines and cosmetics.

Nine: rice bran oil:

The chemical components of rice bran are mainly sugar, fat and protein, and also contain more ash and vitamins. Among them, the oil content varies with varieties, usually in 12%-20%. The oil content of indica rice bran is higher than that of japonica rice bran. Rice bran oil is generally prepared by direct leaching. Bran powder can be used as feed. Rice bran meal contains about 5% calcium phytate, which can be extracted to produce phytic acid and inositol.

Rice bran oil has very good antioxidant stability, mainly because it contains complex natural antioxidants. In addition to natural tocopherol (average total tocopherol content is 400 mg/kg oil), oil also contains squalene and various ferulic acid esters, all of which contribute to oxidation resistance.

Refined rice bran oil is yellowish in color and contains more than 80% unsaturated fatty acids, among which oleic acid is very high, so the human body has a high digestion and absorption rate of rice bran oil. Rice bran oil has the function of reducing human blood lipid; It is a good edible oil. Because of the high refining cost and low oil yield, rice bran oil can only be used to make soap, lubricating oil and fatty acid in large quantities at present.

Ten: olive oil:

Olive oil is an excellent non-drying oil. It is one of the most important and oldest oils in the world. People in Mediterranean countries widely eat this oil.

Olive oil comes from the fruit of the evergreen olive tree. The whole fruit contains 35%-70% oil (dry basis), and the pulp contains more than 75% oil. The shape of olive oil is closely related to the oil-making process. High quality olive oil can only be made by cold pressing, and it needs to be separated from low pressure to high pressure. The olive oil obtained by low pressure head can be eaten without refining. Oil is yellow-green, with a particularly mild and lovely fragrance and taste. Moreover, the acid value is low (generally 0.2-2.0), and it is still transparent at low temperature (close to 10℃). Therefore, low-pressure olive oil is an ideal cold oil and edible oil.

The color of olive oil deepens with the increase of oil pressing pressure: light yellow, yellow green, blue green, blue to blue black. Dark olive oil has a high acid value. When the acid value is greater than 3, the oil becomes strong and irritating, so it is not suitable for eating. The proportion of dark olive oil increased. If the relative density of light oil (15℃/ 15℃) is greater than 0.9 18, it means that other oils are mixed. Vegetable oil contains a certain amount of olive oil, so its existence can be determined by the high content of squalene in olive oil.

Olive oil is different from other vegetable oils. Its iodine value is very low, and it can still remain liquid when the temperature drops to 0℃.

Olive oil contains more than 700 mg/100g of squalene, a natural antioxidant. In addition, olive oil has a low content of highly unsaturated fatty acids, so its storage stability is high.

Olive oil is widely used. Most of them are used in cooking and cold salad, but also in pharmacy, cosmetics, lubricating oil, Turkish red oil, textile oil and sulfonated oil, and can also be used to make soap. Soap made of olive oil is white in texture and strong in foaming, which is an excellent raw material for soap making industry.

Eleven: linseed oil:

Linseed oil is extracted from linseed. Flax belongs to the genus Panicum. It originated in Central Asia and now grows in some countries in temperate and tropical regions. Mainly the United States, Argentina, India and the former Soviet Union. Northwest China and Inner Mongolia have the largest output, and Northeast China and North China also have cultivation.

The oil content of whole flaxseed is between 29% and 44%, and the shell content is between 20% and 45%. The shell also contains about 17%-20% of oil, so flaxseed is generally not shelled when making oil.

Flaxseed oil is golden yellow, and flaxseed crude oil is dark amber with special smell. This smell is not only caused by volatile impurities in oil, but also because oil contains more highly unsaturated fatty acids. Deodorized linseed oil has a aftertaste. Fresh linseed oil is edible.

Twelve: safflower seed oil:

Safflower seeds, also known as grass safflower, chrysanthemum safflower, red orchid and safflower, are annual dicotyledonous herbs. Safflower is a typical small oil-bearing crop. Its prickly characteristics and strict requirements on environmental conditions limit its worldwide distribution. It has only been more than ten years since safflower was introduced into China. Today, there are certain planting areas in Heilongting, Liaoning, Xinjiang, Gansu, Inner Mongolia, Shaanxi, Henan, Hebei, Jiangsu, Zhejiang and other provinces.

The oil-making technology of safflower seeds mainly includes hulling, pre-pressing and leaching. Safflower oil is bright orange and delicious, and its linoleic acid content is higher than other oils (up to 56%-80%). Eating safflower oil can lower cholesterol, and can also be processed into margarine, mayonnaise and salad oil. It is a good edible oil. The corolla of safflower can not only be used to make traditional Chinese medicine, but also extract natural dyes and food pigments such as red, yellow and orange from corollas of various colors. The orange stalks of safflower and oil-pressed cakes are high-quality feed for livestock.

Thirteen: walnut oil:

Walnut oil can be eaten directly as nutritional health oil, and can also be used as an additive to make cakes and nutritious foods. It is a kind of drying oil in industry. The color will not turn yellow after drying and film forming, and it can be used to make fine paints and painting pigments.

Walnut oil is delicious and fragrant, and it is a precious nutritional and health care oil. At present, the value of walnut oil in the international market has doubled and it is very popular. In the international edible oil market, the price is as high as 8000- 10000 USD/ton, which is more than ten times that of ordinary soybean and rapeseed oil, and the demand exceeds the supply.

China is rich in walnut resources, but it has not been comprehensively developed and utilized. At present, the development of walnut oil is still in the primary stage. The development and production of walnut nutritional health oil has good economic and social benefits for improving people's lives, promoting people's health, expanding foreign trade and earning foreign exchange through export. Walnut oil, as a new type of nutritional health food with great development prospect, has a broad market and is very competitive in domestic and foreign markets.

Fourteen: palm oil:

Palm oil is a kind of vegetable oil, which can partially replace other oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter. Because of the relationship between palm oil and various oils and fats, the price of palm oil fluctuates with the general international oil price, and the price of palm oil fluctuates greatly.

Palm oil is widely used in cooking and food manufacturing in the world. It is used as cooking oil, crispy fat and margarine. Like other edible oils, palm oil is easy to digest and absorb, which promotes health. Palm oil is an important component of fat, which is mild in nature and a good material for making food. Judging from the composition of palm oil, its high solid glycerol content keeps food stable without hydrogenation, which effectively resists oxidation. It is also suitable for hot climate and becomes a good seasoning for cakes and baked products. Palm oil is deeply loved by food manufacturing industry because of its several characteristics.

Fifteen: peanut oil:

Peanut oil is light yellow, transparent, clear in color, fragrant and delicious, and it is an easy-to-digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid 4 1.2% and linoleic acid 37.6%). In addition, it also contains 19.9% saturated fatty acids such as palmitic acid, stearic acid and arachidic acid.

Judging from the above, peanut oil has a good fatty acid composition and is easily digested and absorbed by the human body. According to foreign data, the use of peanut oil can decompose cholesterol in human body into bile acid and excrete it, thus reducing the cholesterol content in plasma. In addition, peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and other substances beneficial to the human body. Regular consumption of peanut oil can prevent skin wrinkles and aging, protect blood vessel walls, prevent thrombosis, and help prevent arteriosclerosis and coronary heart disease. Choline in peanut oil can also improve the memory of human brain and delay the decline of brain function.