Soy sauce is divided by color.

1, soy sauce

Color: The color of light soy sauce is reddish brown. Taste: Light soy sauce is used for general cooking. Light soy sauce 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.

2. Soy sauce

Color: Soy sauce is caramel, dark, brown and shiny. Taste: After eating soy sauce, it has a fresh and sweet taste. 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 a thick color made by adding caramel color on the basis of soy sauce.

Extended data

Cooking with soy sauce can generally play a role in coloring and refreshing, especially when cooking or stewing stewed vegetables. When cooking, in order to make dishes play a good coloring role, it is necessary to add soy sauce as soon as possible, but not too early, otherwise it will reduce the nutritional value of soy sauce. It should be noted that soy sauce is not suitable for dipping or cold dishes.

The sweetness of soy sauce mainly comes from glucose and maltose produced by hydrolysis of starch in raw materials by Aspergillus amylase; Followed by glycine, alanine, threonine and proline, which are sweet in the free amino acids produced by protein hydrolysis; Glycerol produced by hydrolysis is slightly sweet during fermentation.

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