Liquid condiment brewed from 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.
Development Overview Soy sauce evolved from soybean paste. The name "soy sauce" was first used in the history of China in the Song Dynasty. In Lin Hong's book "Shanjia Qing Palace", there is a description of "leek leaves are tender, 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, soy 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.
[Edit this paragraph] Soy sauce production technology
The raw materials of soy sauce are protein and starch. Plant protein is taken from soybean cake after oil extraction from soybean oil or soybean meal after oil extraction from solvent, and it is also replaced by peanut cake and broad bean. In traditional production, soybeans are the main products. Wheat and bran are widely used as starch raw materials, and some of them are replaced by broken rice and corn. Flour is the main raw material in traditional production. Steaming and cooling the raw materials, inoculating pure cultured Aspergillus oryzae seeds to make sauce koji, transferring into a fermentor, fermenting with brine, and extracting soy sauce after the fermented grains are mature. The purpose of koji-making is to make Aspergillus oryzae fully grow and develop on koji, and to produce and store a large number of needed enzymes, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase and hemicellulase. In the process of fermentation, the formation of taste is based on the action of these enzymes. For example, protease and peptidase hydrolyze protein into amino acids to produce umami flavor; Glutaminase turns tasteless glutamine into delicious common glutamic acid; Amylase hydrolyzes the precipitate into sugar to produce sweetness; Pectinase, cellulase and hemicellulase can completely break the wall and make protease and amylase hydrolyze more thoroughly. At the same time, in the process of koji-making and fermentation, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes. Pure cultured lactic acid bacteria and yeast can also be added. Lactic acid bacteria produce proper amount of lactic acid, while yeast produces ethanol. The raw materials and metabolites of Aspergillus produce alcohol, acid, aldehyde, ester, phenol, acetal, furanone and other components, which are mostly trace, but can constitute the compound aroma of soy sauce. In addition, tyrosine in the raw protein is oxidized to produce melanin, and the classical mildew amylase in the sediment is hydrolyzed to produce glucose to produce melanin-like substances, which react with amino acids to make soy sauce produce bright and shiny reddish brown. The umami, sweet, sour, alcoholic and ester flavors produced by a series of extremely complicated biochemical changes in the fermentation process are mixed with the salty taste of salt water, and finally soy sauce with unique color, fragrance and taste is formed.
The raw material processing of soy sauce is divided into three steps. (1) Add water to the cake and make it moist: the amount of water added shall be subject to the water content of steamed koji reaching 47-50%. (2) mixing: after the cake is wetted, it is fully and evenly mixed with the crushed wheat and bran. (3) Cooking: cooking the raw materials under pressure (0.2MPa) in a rotary steamer, so that protein is moderately denatured, starch is steamed and gelatinized, and microorganisms attached to the raw materials are killed.
Making koji is divided into two steps. (1) cooling inoculation: quickly cool the clinker to 45℃, inoculate 0.3-0.4% koji after pure expanded culture of Aspergillus oryzae, and fully mix. (2) Thick-layer ventilation for koji making: the inoculated koji is sent to a koji chamber and a koji pool. Intermittent ventilation first, then continuous ventilation. The koji-making temperature in spore germination period is controlled at 30-32℃, and the highest temperature in mycelium growth period is controlled at 35℃. In the meantime, a shovel will be needed. At the initial stage of spore growth, the enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃.
Fermented koji and 12- 13 be' hot brine were mixed into the fermentor, and the product temperature was kept at 42-45℃ for about 20 days, and the fermented soy sauce was basically mature.
Leaching and oiling: The remaining three oils from the previous production are heated to 85℃, then soaked in mature fermented grains to make soy sauce extremely soluble in them, and then the soy sauce (head oil) is slowly released from the bottom of the fermentation tank, and the concentration and salt are supplemented through the salt layer. Oiling means separating soy sauce from sauce residue. Generally, soy sauce components can be basically extracted by soaking for many times, spraying the first oil, the second oil and the third oil in turn, and recycling.
The post-processed soy sauce is heated to 80-85℃ for disinfection, then blended, clarified and inspected to obtain the finished product meeting the quality standard.
[Edit this paragraph] Nutritional efficacy of soy sauce
Adding a certain amount of soy sauce during cooking can increase the flavor of food and make its color more beautiful, thus stimulating appetite. It is advocated to put soy sauce after cooking to preserve the effective amino acids and nutrients in soy sauce. Soy sauce has the functions of clearing away heat, relieving annoyance, seasoning and appetizing. Soy sauce contains Isoxanthol, a special substance, which can lower human cholesterol and reduce the incidence of cardiovascular diseases. Singapore Food Research Institute found that soy sauce can produce a natural antioxidant. It is beneficial to the harm of feeding free radicals to human body, and its efficacy is ten times greater than that of common antioxidants such as vitamins C and E. A small amount of soy sauce has the effect of inhibiting free radicals equivalent to a glass of red wine.
Proper consumption: add it properly when cooking, each time 10 ~ 30ml. When taking drugs for treating vascular diseases and gastrointestinal diseases, it is forbidden to eat dishes cooked with soy sauce to avoid causing side effects such as nausea and vomiting. There is no need to put soy sauce when cooking vegetables, because soy sauce will make these vegetables dark brown and dull, and lose their original fragrance.
Selected treasures: Most high-quality soy sauce is bright dark reddish brown, without turbidity, precipitation, mildew and floating film, with rich sauce flavor, fresh and refreshing taste, moderate salinity and no peculiar smell. Soy sauce should be stored in a cool and dry place and try to keep in touch with the air. The shelf life is generally not less than 6 months.
The difference between soy sauce and oil
In life, we have a lot of oil to deal with. Peanut oil, rapeseed oil, lard, butter, gasoline, soy sauce ...
You know, although they are all called "oil", they are several completely different substances.
Gasoline and kerosene are compounds of carbon and hydrogen and cannot be eaten as fuel.
The animal oil and vegetable oil we eat are all compounds of carbon, hydrogen and oxygen (called esters in organic chemistry) formed by the combination of various fatty acids and glycerol.
Although the name of soy sauce also carries "oil", it has nothing to do with oil.
China's soy sauce enjoys a high reputation in the world. More than 3,000 years ago, our ancestors would brew soy sauce. 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 raw materials are decomposed into delicious 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 fermented from soybean and wheat, and it is a widely used condiment in the east and west. Soy sauce has high salt content, but it also contains some nutrients of beans. It also has antipyretic, restlessness and detoxification effects. Can be used for treating diseases such as summer heat, furuncle, pregnancy and hematuria. In addition, it can also be used to treat food, drug poisoning, soup and fire burns, insect and animal bites.
Patients with hypertension and heart disease should use less soy sauce.
Some foreign researchers believe that soy sauce has anticancer components.
Don't overdo it and don't eat prepared soy sauce.
[Edit this paragraph] Types of soy sauce
Brew soy sauce
Brewed soy sauce is soy sauce brewed by microbial fermentation with soybeans and/or defatted soybeans, or with wheat and/or bran as raw materials.
Prepare soy sauce
Soy sauce is a liquid condiment which is mainly brewed soy sauce, supplemented with acid hydrolyzed vegetable protein seasoning liquid and food additives. As long as the acid hydrolyzed vegetable protein seasoning liquid is used in production, it is used to prepare soy sauce.
China's GB 18 186-2000 "Brewed Soy Sauce" standard requires that the label of the product be marked "Brewed Soy Sauce" or "Prepared Soy Sauce".
Because of the different coloring power, soy sauce is also different from soy sauce and soy sauce. The former is weak in coloring, while the latter is strong. As for the king of soy sauce, it is the manufacturer's intention to show good, nothing special.
It can also be divided into soy sauce and soy sauce.
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.
[Edit this paragraph] Precautions for use
1. Soy sauce is prone to mildew, so it must be kept in a closed low temperature in summer;
2. When taking drugs for treating vascular diseases and gastrointestinal diseases, it is forbidden to eat dishes cooked with soy sauce to avoid causing side effects such as nausea and vomiting;
3. moldy and deteriorated soy sauce can't be eaten.
The origin of soy sauce has been debated between China and Japan for a long time. Some scholars believe that soy sauce originated in China, and then spread to Japan with the eastward development of Jian Zhen. Some scholars believe that soy sauce originated in Japan and was introduced to China by Tang envoys. At present, it is recognized that soy sauce evolved from soybean paste. The name "soy sauce" was first used in the history of China in the Song Dynasty. In Lin Hong's book "Shanjia Qing Palace", there is a description of "leek leaves are tender, 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, soy 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.
Teach you how to choose soy sauce
You should check your health before eating soy sauce. When consumers buy soy sauce in the market, they should pay special attention to the production date and shelf life. Buy soy sauce, shake it and taste it. Look at the quality indicators and look at the colors; Good soy sauce will have a lot of foam when shaken, which is not easy to disperse, and you can still smell it on the bottle mouth. Good soy sauce is often rich in sauce flavor and delicious, while inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse and tastes bitter. ?
Read the label first. From the raw material list of soy sauce, we can see whether its raw material is soybean or defatted soybean, wheat or bran. See if the label indicates brewing or preparing soy sauce. When brewing soy sauce, it should be clearly marked whether it is high-salt dilute soy sauce brewed by traditional technology or low-salt solid-state fermentation instant soy sauce. The grade of brewed soy sauce can be distinguished by its amino acid nitrogen content. The higher the content of g/100 ml, the better the quality (amino acid nitrogen content ≥0.8 g/100 ml is special grade, ≥0.4 g/100 ml is third grade, and both are first or second grade). ?
See the purpose clearly. Soy sauce should be marked for table or cooking. The hygienic indexes of the two are different, and the colony index is also different. Can be eaten directly with meals, and the health index is good. If it is used for cooking, don't mix cold dishes. ? Smell the fragrance. Soy sauce produced by traditional technology has a unique ester flavor and is rich and mellow. If the smell is sour, sticky and special, it is not normal. ?
Look at the color. The normal color of soy sauce should be reddish brown, and the color with good quality will be slightly darker. However, if the color of soy sauce is too dark, it means that the aroma and taste will become worse if caramel color is added. This soy sauce is only suitable for stewing. ?
Carefully buy bagged soy sauce. There are a large number of unqualified bagged soy sauce and vinegar in the market, which are blended with water, sugar and industrial vinegar essence. This product has a pungent smell and contains substances harmful to human body such as heavy metals.
[Edit this paragraph] The historical story of Guzhongba soy sauce
Produced in Jiangyou, Sichuan, according to historical records, Zhongba in northern Sichuan has been the hometown of brewing Maotai-flavor since ancient times, and its taste is called Beimen Xiangyuan. 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 Qing Xiang gardener, was promoted. Daoguang lived in Daotai for seven years. When Han Xi came to Beijing to give thanks, he brought homemade soy sauce as a tribute.
Royal chefs cook royal dishes with soy sauce tribute from Qing Xiang Garden, and Daoguang Emperor's products are amazing. In addition to joy, Daoguang was also named "Zhongba Soy Sauce". Zhongba soy sauce was named after this, and 1828 was named as a tribute. ( 1828)
Later, the descendants of Qingxiangyuan improved the product. On the basis of the local traditional brewing technology, while ensuring the natural flavor of Zhongba soy sauce, mushrooms north of the Great Wall and outside Zhangjiakou were added as important ingredients (because they were produced outside Zhangjiakou, they were called Tricholoma). This kind of mushroom is nutritious, with a round top and thick meat, which looks like a round nail. Also known as nail mushroom. Its taste is mellow and rich, and it has the effects of warming middle warmer, regulating qi, invigorating spleen, stimulating appetite, promoting digestion and relieving pain, which is beneficial to human health. Although the price is high, it is not replaceable by other fungi.
With Tricholoma as the ingredient, the sauce is colorful, salty and sweet, natural and delicious, and rich in nutrition, hence the name "Zhongba Tricholoma Soy Sauce".
193 1 year, Qing Xiang Garden was renamed as "Jingcheng Sauce Garden", aiming at excellence and honest management.
1932, in order to open up the export market, Jingcheng Sauce Garden set up a point in Shuijing Lane, Sanpaifang, Chongqing, and entrusted Zhongba Wooden Boat Industry to sell directly to Chongqing from Fujiang. After being bought by major restaurants and consumers, it is famous in the mountain city. And sold along the Yangtze River to Wuhan, Nanjing and Shanghai.
1935, Sichuan Highway Bureau set up a bus station in Zhongba, which drove from Chengdu to Jiangyou (now Wudu Town, jiangyou city) every day, which brought favorable conditions for the export of soy sauce in Zhongba. Most travelers regard the mushroom sauce in Zhongba as a condiment for relatives and friends, which is deeply loved by customers in Chengdu.
Zhonglaihe Tea House in Shangdong Street, Chengdu, took the lead in selling a basket of medium-eight-mouth mushroom soy sauce, and then expanded its wholesale and retail business. In succession, restaurants such as Zhong Guangwu, Zitongqiao Street, Tang, Yanshikou Umbrella Shop, Yao, Changshun, Zhong Dumplings and Qiufozi came to Zhongba to purchase, which made Zhongba Tricholoma sauce-like.
194 1 War of Resistance against Japanese Aggression has entered a tense stage, and it is very difficult for young people to find jobs. College graduates all feel the adventure world. At that time, some students in Zhangjiang (Jiangyou County and Zhangming County, now merged into jiangyou city) were forced by the unemployment crisis; In order to explore the road of self-employment, we decided to open a "Huaxi Specialty Firm" in Citang Street, Chengdu, and to open a market in Chengdu with the mushroom sauce in Zhongba as the main commodity. On the opening day of the bank, reporters from Chengdu newspapers went to interview, and Xinxin News published news reports. "Huaxi Specialty Store" became the first Zhongba soy sauce direct store in Chengdu, which was unanimously recognized as a seasoning treasure by major restaurants and consumers and was widely welcomed.
In order to meet the needs of consumers, Zhongba Soy Sauce set up a Chengdu branch in Shuncheng Street 1945, Shangxi, Chengdu, for wholesale and retail, which was in short supply.
Later, Jiangyou people Tang Zuzhang, Wang Eqiu, Zhang Zizhong, Guo and others successively set up five retail outlets specializing in the distribution of Zhongba soy sauce in Pifang Street, Xiyu West Street, Duncaohu Street and Gulou Street.
After baoji-chengdu railway was opened to traffic, people from both inside and outside the province wrote to buy it. In the 1950s, the gold-lettered signboard of "Zhongba Soy Sauce" was hung on the West Chang 'an Avenue in Beijing, which was sold in specialized stores.
Beijing Soy Sauce Garden 1956 was a public-private partnership, and 1958 was changed into a state-owned Jiangyou winery. Enterprises always adhere to the traditional brewing technology of pure grain brewing and natural sun exposure, and the sales volume has soared.
1962 Zhongba soy sauce was rated as "Sichuan traditional famous condiment" by Sichuan Provincial Department of Commerce, and was purchased by Sichuan Vegetable Company and sold to major cities in China.
From 65438 to 0978, Zhongba soy sauce was exported to Canada and Southeast Asia, and also entered the European and American markets with Sichuan cuisine.
1985 was recognized by China food magazine and included in the history of China famous food encyclopedia; In the same year, recommended by Sichuan Economic Commission and approved by the State Planning Commission, it was selected into the Dictionary of Famous Native Products in China.
1989 won the provincial and ministerial level excellent title.
1997 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 under the care and care of consumers, and she will dedicate more healthy and delicious products to consumers.
[Edit this paragraph] Qingxiangyuan-Zhongba soy sauce has become one of the top ten condiments.
The "Qingxiangyuan-Zhongba Soy Sauce" produced by Sichuan Qingxiangyuan Condiment Co., Ltd. was jointly evaluated by China Hotel Association, China Catering Association and China Cuisine Association as the only soy sauce product among the "Top Ten Condiments of Sichuan Cuisine in China". Minister Gao told reporters with a full face of joy: good is always good, and good things should be shared by the whole world!
[Edit this paragraph] Cooking research
Sichuan Gu Ye Babao:
Fern bud, water shield (lateral ear root), water shield (Xiu Yuan cuisine), Toona sinensis bud, purslane, green vegetables, chrysanthemum and leek.
……
Sichuan accessories eight treasures:
Nanchong winter vegetables, Xu Fuya, newly developed pickles, Tongchuan douchi, Yibin bad eggs, Wenjiang garlic, sauerkraut, kohlrabi.
……
Sichuan seasoning eight treasures:
Zigong Well Salt, Neijiang Sugar, Langzhong Baoning Vinegar, Zhongba Soy Sauce, Guanghanzai Ginger, Qingxi Pepper, Chengdu Erjin Bar, Pixian Douban.
Sichuan cuisine has many tastes, ranking first in the country. Among the excellent condiments planted, brewed and manufactured, we selected them as the eight treasures of condiments. The selected seasonings have made great contributions to Sichuan cuisine.
[Edit this paragraph] How to eat and preserve soy sauce safely
It is best not to eat soy sauce raw. Soy sauce can be eaten without heating. However, in the process of production, storage, transportation and sales, soy sauce is often contaminated due to poor sanitary conditions, and even mixed with intestinal infectious pathogens. Eating soy sauce raw is very harmful to your health. According to scientific experiments, typhoid bacilli can survive for 20 days in soy sauce, and dysentery bacilli can survive for 2 days in soy sauce. Many people eat unheated soy sauce mixed with cold dishes, which is in danger of getting sick. Sauce is easy to produce acid after eating, and patients with gastric hyperacidity should use it with caution.
Anti-mildew method of soy sauce. Bottles containing soy sauce and vinegar cannot be mixed with raw water; Boil soy sauce and seal; Put a little sesame oil in the container of soy sauce or vinegar to cover its surface with a thin oil film; Or put a piece of onion in the bottle, or a few cloves of garlic, or add a little soju, which can also prevent mold. You can also boil the soy sauce, cool it and bottle it.
Soy sauce has a white film and can't be used. Soy sauce has high nutritional value and contains 20 kinds of amino acids 17 kinds needed by human body. Soy sauce grows white easily in summer. This is because a yeast called membrane yeast pollutes soy sauce, which leads to mildew of soy sauce. It is harmful to human body after eating, and you can't eat white film soy sauce.
[Edit this paragraph] Iron fortified soy sauce is of great help to people with iron deficiency anemia.
Soy sauce is a special condiment of China people, which is generally made of soybean and has better nutrition. In particular, it has recently been found to be a good carrier of nutritional additives. In order to prevent iron deficiency anemia, we now add iron EDTA to soy sauce as a measure to prevent iron deficiency anemia. Its advantage is that it can remove the rust smell of iron without excessive iron poisoning, because a person's intake of soy sauce is limited.
The Ministry of Health announced at the progress meeting of iron fortified soy sauce held on July 3rd, 2007 that the project will cover China 14 provinces, municipalities and autonomous regions in the next three years, indicating the determination of China government to improve the national nutrition problem.
Malnutrition is a global public health problem. After basically solving the problem of food and clothing in China, there are widespread deficiencies in micronutrients such as iodine, iron, calcium and vitamin A. Food fortification is recognized as a public health measure to prevent and control micronutrient malnutrition and an important part of China's nutrition improvement strategy.
At present, iron deficiency anemia is a common problem of nutritional deficiency in China. According to experts' estimation, if the anemia rate can be reduced by 30% within 10 year, not only can children's physical and intellectual development and women's health be fully guaranteed, but also the potential of the labor force can be brought into play, and the resulting economic growth may reach 2.5% of GDP.
In September 2003, the Ministry of Health launched the project of "Iron fortified soy sauce to prevent and treat iron deficiency anemia". In the three years since the implementation of the project, the prevalence of anemia in the pilot area has decreased by more than 30%. Practice has proved that this measure has great potential for health benefits, and its whole set of practices shows the sustainability of future implementation and the accessibility of covering rural targets, which is worth popularizing.
Wang Longde, Vice Minister of Health, said that the promotion of iron-fortified soy sauce is a long-term nutritional improvement work, which needs technical support and a lot of education and social mobilization. It is necessary to raise people's awareness of the serious harm of iron deficiency anemia to health, raise people's awareness of actively strengthening soy sauce with iron, and make this work sustainable. It is necessary to pay special attention to the needs of malnourished people in rural poverty-stricken areas, and effectively let people with anemia eat iron-fortified soy sauce to improve their nutritional status. At the same time, we will continue to strengthen the supervision of product quality and safety to ensure the health and rights of consumers.
[Edit this paragraph] Tips for eating soy sauce
Soy sauce is the main seasoning for cooking in China. Normal soy sauce is bright reddish brown, with clear posture and no suspended matter and precipitation. In addition, there will be a lot of foam when shaking, which is not easy to disperse, but the soy sauce is still very clear, without precipitation and floating film, and it is relatively thick. High-quality soy sauce should have strong sauce flavor and ester flavor, delicious and mellow, salty and palatable, and no peculiar smell.
Consumers should pay attention to:
1, it is best to add soy sauce before cooking, because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying amino acids and nutritional value, and the sugar in soy sauce will not be coking and sour.
2. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few peeled garlic or drop a few drops of white wine in soy sauce.
3. Cooking soy sauce should not be used as salad.
4. A new variety of soy sauce-iron fortified soy sauce is another national nutrition improvement project after iodization of salt, and the packaging should have clear signs and contents of iron fortified soy sauce.