How to choose soy sauce
1, raw material selection
First of all, it depends on whether the soy sauce product is soybean or defatted soybean, wheat or bran. The source of raw materials can be found in the ingredient list. The raw material of our Miqu soy sauce is the natural non-GMO soybean with the highest standard in the industry at present.
2. Brewing method
Soy sauce is generally divided into two brewing methods: high salt dilute state and low salt solid state. High salt dilute state is a traditional brewing process, which takes a long time and tastes good. However, low-salt solid soy sauce has fast brewing speed and poor taste.
3. Soy sauce grade
Mainly from the amino acid content, brewed soy sauce can be divided into super-grade, first-grade, second-grade and third-grade according to its amino acid nitrogen content (super-grade is the best and third-grade is the worst). Generally speaking, the amino acid nitrogen content of soy sauce per 100 ml is not less than 0.8 g, the first-class soy sauce is not less than 0.7 g, the second-class soy sauce is not less than 0.55 g, and the third-class soy sauce is not less than 0.4 g. ..
4. List of ingredients
Generally speaking, good soy sauce will not add any preservatives and caramel pigment (the preservatives in soy sauce are sodium benzoate and potassium sorbate), because generally good soy sauce mainly depends on its own salt to keep it from deteriorating. It would be better if there is no monosodium glutamate in the ingredients!
Distinguish between good and bad by physical observation
1, shake it
Good soy sauce will foam a lot when it is shaken, and it is not easy to spread. Soy sauce is still clear, without precipitation and floating foam, and it is relatively thick. Inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse.
Step 2 color
Good soy sauce will be reddish brown, brown, shiny and dark!
Step 3 taste
Smell the soy sauce on the bottle. High-quality soy sauce should have strong sauce flavor and ester flavor.