Soybean sauce, also known as soybean sauce and soy sauce, is a traditional seasoning sauce in China, which is made from soybeans through frying, grinding and fermentation. Yellow sauce has a strong sauce flavor and ester flavor, salty and sweet. Used for cooking, stewing, steaming, frying, mixing and other cooking methods, and can also be used as a dinner or a clean dish.

Chinese name

soy

Foreign name

Soybean paste

Another name

Soy sauce

primary raw materials

Water, non-transgenic soybeans, white sugar, edible salt, wheat flour, sodium glutamate, fermented vinegar, disodium 5'- flavor nucleotide, xanthan gum, sodium benzoate and sucralose.

Main nutritional components

Protein, fat, vitamins, calcium, phosphorus, iron, etc.

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Historical origin

Folklore: sauce was created by Fan Li unintentionally. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen. Due to lack of experience, food is often unsatisfactory, and there is a lot left over. It becomes sour food after a long time. In case the owner found out, Fan Li put these foods in the storage room. However, there is no windtight wall in the world, and this matter was finally discovered by the rich man, who scolded him and gave him ten days to turn sour food into something useful. Clever Fan Li first treated the food with green hair and white hair, then dried it in the sun, fried it in a pot, deodorized it, sterilized it, and added some warm water to stir it into a paste for pigs to eat. The rich are happy to see the pigs eating, and they are also very happy. Later, a coolie joked with Fan Li and put food in noodles for Fan Li to eat. Unexpectedly, noodles are particularly delicious. At this time, the small long-term worker told a story. Inspired by this, Fan Li made a delicious sauce with this sour and hairy food.

However, this is only a legend. In fact, sauce was first brewed in the Western Han Dynasty. In the Western Han Dynasty and Yuan Dynasty, You recorded "radish salt soy sauce" in the Collection of Nine Articles. Tang Yanshi's note: "Sauce is made of beans and flour, meat is sugar, bone is meat, sauce is a word, and sauce is food." As can be seen from the records and notes of the ancients, soybean paste is brewed from soybeans and flour. Why do Han people only use mixed soybean powder to make bean paste instead of other plants as raw materials? This is because soybean mainly contains protein, while flour contains more starch. Protein and starch exist at the same time, which is more suitable for the reproduction of many beneficial molds. Bacteria produce a large number of enzymes, fully decompose various nutrients in raw materials, and produce soybean paste with unique flavor. Therefore, it is scientific for Han people to use soybeans and flour as raw materials for soybean paste. Now the original sauce is divided into two categories: bean sauce and sweet noodle sauce, which is made of wheat flour; Soy sauce is made from soybeans and broad beans.

Sauce, why is it called "Jiang"? It is said that in all kinds of condiments in ancient times, such as salt, plum, acyl and sugar, sauce always occupies a dominant position. If you eat it, you have to use mustard sauce. If you eat boiled bear's paw, you have to have peony sauce. This is the "sauce" recorded in the Analects. The ancients also said: "the sauce maker is the commander-in-chief of all tastes." Handsome and delicious. " It is also said: "Sauce can poison all kinds of food, just as a general can suppress violence and eliminate evil." "Sauce" probably got its name from this.

Nutritional analysis

1. The main ingredients of soy sauce are protein, fat, vitamins, calcium, phosphorus and iron. These are indispensable nutrients for the human body;

2. Soy sauce is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the function of appetizing and helping food;

3. Soy sauce is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and lower cholesterol, thus reducing the chance of cardiovascular diseases;

4. The fat in soy sauce is rich in unsaturated fatty acids and soybean phospholipids, which can keep the elasticity of blood vessels, strengthen the brain and prevent fatty liver.

food therapy

Soy sauce is not only delicious, but also beneficial to ourselves. The following is the therapeutic effect of soy sauce.

Soybean is sweet and flat, which can "swell up, remove heat from the stomach, and drench in injury." Blood stasis and internal cold accumulate in five internal organs. , is a good diet.

According to research, saponins in soybean can delay human aging; Lecithin in soybean can remove cholesterol from blood vessel wall; Maintain vascular softening; Inhibition of insulin in soybean has a certain effect on diabetes; The phosphorus content in soybean is considerable, which is very beneficial to the brain. People with neurasthenia and physical weakness should eat regularly. Soybean is rich in iron, which is beneficial to patients with iron deficiency anemia.

Pharmacological effects: it has the functions of tonifying middle energizer, invigorating spleen and promoting diuresis, stopping bleeding and lowering blood pressure, and stopping leukorrhagia; Indications: deficiency of middle qi, mental fatigue, loss of appetite, hypertension, hemoptysis, epistaxis, leukorrhagia of women, etc. It can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis and stimulate appetite. At the same time, it also contains phospholipids, an important part of brain and nerve tissue, and is rich in choline, which has the functions of strengthening brain and enhancing memory. Soy sauce is a good dietotherapy method to reduce the incidence of benign prostatic hyperplasia and intestinal cancer.

Testing standard: People's Republic of China (PRC) (China) National Standard Approval AnnouncementNo. 10 (2009). The national standard "Soy Sauce" drafted by China Condiment Association was officially released and implemented on September 30th, 2009. All condiment enterprises are requested to actively implement standards to ensure product quality and safeguard industry interests [1].

For the public.

The general population can eat it.

People with severe liver disease, nephropathy, gout, peptic ulcer and low iodine don't eat or eat less.

manufacturing method

Raw material formula: soybean 100kg flour 80kg salt 25 ~ 30kg ginger 2kg fennel 100g dried tangerine peel100 g.

Production method:

1. Remove impurities from soybeans, soak them in clear water and steam them into paste.

2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the altar mouth (about 17 cm away from the altar mouth), cover it, and seal the altar mouth with lime mud or yellow mud to prevent ventilation and prevent bacteria and rainwater from invading and deteriorating. The finished product is dried in the sun for 40-50 days.

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