1. bound sand wine:
It is a typical authentic Maotai-flavor wine, which is produced in strict accordance with the technology of Guizhou Maojiu. The production cycle is particularly long, ranging from half a year to one year, with extremely low alcohol consumption and the best quality. The uniqueness of sand-fixing wine lies in the sand-returning process. That is, one year of production, two times of feeding, nine times of cooking, eight times of fermentation and seven times of wine taking. It is said that the production technology of 12987 requires very high sorghum for brewing this wine, and it takes a long time to get out of the cellar.
2. Fansha wine;
This wine is made from crushed sorghum, and it is called "broken sand wine". The production cycle of this wine is relatively short, the yield of wine is also high, and the quality is not as good as that of Zhasha wine. It does not need strict "sand-returning" technology, and generally it can finish the wine in grain by baking for two or three times. The brewing cost of this maotai-flavor liquor is relatively low, and some low-end maotai-flavor liquors currently on the market are this product.
3. Shaking wine: The wine brewed by adding some new sorghum and distiller's yeast to the distiller's grains discarded after the ninth cooking of sand wine is called Shaking wine. The production cycle of frosted wine is relatively short, the probability of producing wine is high, and the quality is not very good. The brewing cost of this maotai-flavor liquor is very low, and many such products can be seen in the market, which belong to the mass products.
4. Tandem steaming Maotai-flavor liquor: a product distilled by adding distiller's grains discarded after the ninth cooking of bound sand wine into people's edible alcohol. This kind of maotai-flavor wine is of poor quality and extremely low cost. It is a kind of maotai-flavor liquor, which usually costs several yuan or more than 20 yuan a bottle in the market. Strictly speaking, this kind of liquor is not maotai-flavor liquor.
Pure Maotai-flavor liquor generally has a very high brewing cost and a long storage period, and it is an aristocratic flavor in China liquor. When people choose Maotai-flavor liquor, they can be judged by the price. Generally, the price above 300 yuan is bound sand wine, and the Maotai-flavor wine in 50-300 yuan is crushed sand wine, while the market price of Maotai-flavor wine is tens of yuan or even tens of yuan, either turned sand wine or fragrant wine.
Maotai-flavor liquor uses sorghum (brewing) and wheat (making Daqu) as raw materials. Daqu technology is high-temperature Daqu (above 60℃). The raw materials are cooked, fermented eight times and steamed eight times, and the amount of Daqu used is large (1: 1.2). Before entering the pit, stacking technology is adopted, and the pit is composed of stone walls and soil. , has a shelf life. The mud in the sauce-flavored stone pit is low.
First of all, answer the first question: There are four kinds of sauce wine: Khun Sa, broken sand, turned sand and quicksand.
"Sand" is not what we usually understand as "sand". "Sand" means red sorghum (the main brewing material of Maotai-flavor wine), the most famous of which is the local "Red tassel" sorghum. Because the local sorghum is small and red, like sand, it is called "sand". This statement is also very popular among soy sauce wine producers, mainly because it can provide a better taste, but the cost of this raw material is relatively high.
The word "Kun" is transliterated, also called "bundle", which means "complete". The so-called Khun Sa liquor refers to the Maotai-flavor liquor brewed with complete sorghum, which is also called "bundled seed liquor" in Maotai Town, which is often called authentic Maotai-flavor liquor. Khun Sa wine is the most delicious and expensive of the four kinds of soy sauce. This process is characterized by a long production cycle, taking one year as a production cycle and taking wine seven times. We often say "nine times distillation, eight times fermentation, seven times wine taking and two times feeding", which is actually the best "sand returning" process in Khun Sa wine. It is precisely because of such a long time that Khun Sa is relatively more valuable and can naturally sell at a high price.
Sand crushing means that the raw materials used in brewing are 100% crushed, which is simply ground into powder. Sand crushing technology has the advantages of fast brewing speed, short brewing cycle, high wine yield and good wine intake. However, the taste of broken sand wine is not as good as that of Khun Sa, and the quality is slightly lower, but it is much better than the alcohol blended wine on the market. The sand-turning process has the advantages of short production cycle, low cost and high wine yield, but the quality of wine is poor and the flavor of sauce is insufficient. Many people sell 10 Maotai-flavor wine to 20 yuan, which is basically brewed by the sand-turning process. Don't be cheated by the merchants. In fact, the price can also be used as a way to distinguish, and stringing sand is more powerful. It uses a worthless wine tank, and those 9.9-packaged liquors are basically sand wine.
The four kinds of Maotai-flavor wines are classified as follows:
First of all, bind sand wine
Second, crushed sand wine
Third, Fansha wine.
Fourth, quicksand wine
The difference between four kinds of sauce wine
Sand wine: refers to the whole process of wine making. This is more authentic wine. It is the best and most expensive of the four kinds of sauce wine, and the production cycle is long, with one year as a production cycle. Because of this feature, it is more valuable than other wines, and the price will naturally not come down.
Crushed sand wine: all the raw materials it wants are crushed and ground into powder, which is characterized by fast brewing process, short cycle, high wine yield and good taste. Although it is not as good as bundled sand wine, its taste is ok.
Fansha wine: the production cycle is short and the output is high, but the quality is not very good and the price is reasonable.
Sand channeling wine: this wine belongs to the worst, most suitable and least valuable of the four major wines.
Different wines will have different tastes, grades and economy to choose from.
Maotai-flavor liquor is a real grain liquor because of the particularity of production technology, and it must be aged for a long time. It is the only healthy liquor and is increasingly welcomed by people. The market sales volume is increasing year by year, but many consumers and distributors don't know what kinds of maotai-flavor liquor there are, and the price difference is huge. This paper introduces four basic classifications of Maotai-flavor liquor to give you a basic understanding:
According to its production technology, Maotai-flavor wine can be divided into four categories: Kun wine, broken sand wine, turned sand wine and channeling wine. In terms of quality, these four types of maotai-flavor liquor decreased in turn.
One: Khun Sa wine.
Blank is also called "Khun Sa wine" or "Kunzi wine", which is the authentic Maotai-flavor wine that people often say. It is produced in strict accordance with the traditional Moutai technology, with a production cycle of 65,438+00 months, low output and the best quality. Its soul is the process of "returning to sand", that is, raw materials are cooked for 9 times, fermented for 8 times, and wine is taken for 7 times; It takes more than three years to leave the factory, and its sorghum cannot be broken, and the crushing rate is less than or equal to 20%.
Two: broken sand wine
The wine brewed with crushed sorghum is called "broken sand wine", which has short production cycle, high wine yield and average quality. There is no need for a strict "sand returning" process, and the wine in the grain is usually taken out after two or three times of baking.
Three: Frosted wine
The wine produced by adding some new sorghum and new koji into the distiller's grains discarded after the last nine cooking of bound sand wine is called "Fansha wine", which has short production cycle, high yield and poor quality.
Four: channeling fragrant wine
The distiller's grains discarded after the ninth cooking of white spirit with sand are added to the products distilled by edible alcohol, which has poor quality and low cost. Basically, a bottle of Maotai-flavor liquor sold for several yuan in the market to 20 yuan is of this kind.
Authentic Maotai-flavor liquor has high production cost and long storage period, and the finished products in the market generally cost more than 200 yuan to buy 1 bottle, so consumers can simply judge the type of Maotai-flavor liquor by its price.
Maotai Town is the main producing area of Maotai-flavor liquor in China. Most enterprises mainly produce broken sand wine and turned sand wine, and only a few strong enterprises have the ability to produce bound sand wine. As for those small workshops, they are basically based on fragrant wine.
According to its production technology, Maotai-flavor liquor can be divided into four categories: Shusha liquor, Shata liquor, Fansha liquor and Luzhou-flavor liquor. In terms of quality, these four types of maotai-flavor liquor decreased in turn.
1. Sand-bound wine refers to raw material crushing, sorghum 5/ 1, cooking for 9 times, fermenting for 8 times, and taking wine for 7 times; And after more than three years of cellar storage, it can leave the factory. Maotai is such a process.
Second, broken sand wine: that is, the wine brewed by crushing sorghum is called "broken sand wine". In general, it takes two or three times to finish the wine in the grain.
3. Shaking wine: The wine brewed from the last discarded distiller's grains of sand wine and some new sorghum and new koji medicines is called Shaking wine, which has short production cycle, high wine yield and poor quality.
Fourth, Luzhou-flavor liquor: a product distilled by adding edible alcohol to the distiller's grains discarded after Zhasha liquor. The Maotai-flavor liquor sold in the market for several yuan to more than 20 yuan is basically such a product.
How to distinguish by taste: bound sand wine is slightly sour, broken sand tastes like glucoamylase, turned sand tastes musty, and the aroma is slightly sweet.
Soy sauce first appeared in the ancient pre-Qin period, and the sauce in Confucius' Analects of Confucius "Don't eat it by mistake, don't eat its sauce" is the embryonic form of soy sauce. In the Han Dynasty, Cui Shi wrote "Four-person Monthly Order", which described that "the first month can be used as sauce.
What are first pumping, second pumping, light pumping and old pumping?
During the Ming and Qing Dynasties, many sauce gardens appeared all over the country, such as Liubiju in Beijing and Zhimeizhai in Guangzhou. Seven things to open the door-the sauce in the rice, oil, salt, sauce and vinegar tea has gradually changed from bean sauce to soy sauce.
The temperature in the north is low, which is suitable for solid-state fermentation, that is, the method of making soy sauce first and then squeezing soy sauce in ancient times. South China is hot and humid, suitable for dilute fermentation. After fermentation, extract the leaching solution. The first extraction is called head oil extraction, and then the raw materials are fermented again. The second extraction is called the second oil extraction, and the third extraction is called the third oil extraction.
The soy sauce that is directly eaten after the first oil is exhausted, the second oil is exhausted, and the third oil is mixed in proportion is called soy sauce, which is light in color and fresh in taste, and is suitable for cold salad and stir-frying. Head oil contains the most umami substances, so the higher the proportion of head oil, the better the quality of soy sauce. To sum it up in one sentence: soy sauce is used for seasoning and soy sauce is used for coloring.
Speaking of the spread of soy sauce, it was in our neighboring Japan. Soy sauce has become an indispensable ingredient in people's lives, and it is a wonderful flower of China's splendid diet in other places. There is a Japanese proverb that "harmony begins with soy sauce and ends with soy sauce", which means that soy sauce is indispensable from beginning to end when eating Japanese food.
Not only in Japan, but also all over the world, soy sauce is used in cooking. Now let's talk about the types of soy sauce in detail.
Types and household items
0 1 soy sauce
Light soy sauce is a kind of soy sauce with soybean, black beans and flour as the main raw materials, which is artificially inoculated with various kinds of koji and naturally fermented in the sun. Its color is light and reddish brown. Light soy sauce is used in general cooking and tastes salty. Light soy sauce is mainly used for seasoning, and its color is lighter. It is used more when cooking ordinary dishes or cold dishes. In the south, soy sauce can also be used for seasoning and dipping in juice, and it can be eaten with cold food cut in white, which doubles the taste.
02 soy sauce
Soy sauce is a kind of thick soy sauce, which is made by adding caramel on the basis of soy sauce through a special process. Soy sauce is dark in color, brown, viscous in liquid and rich in sauce flavor. It has a delicious and slightly sweet feeling when eaten in the mouth. Because soy sauce is dark in color, it is generally used to color dishes. For example, soy sauce is often used for stewing, stewing (meat) and stewing food. Braised soy sauce on the market now is a kind of old soy sauce, and its usage and taste are mostly the same as that of old soy sauce.
03 seafood soy sauce
Seafood soy sauce combines sauce flavor, fresh flavor and seafood flavor, which is rich in nutrition, rich in flavor, fresh, sweet and delicious, and the seafood flavor is long and lasting. Cooking all kinds of dishes, fresh and fresh.
oyster sauce
Oyster sauce is a condiment made from fresh oysters by boiling, concentrating and adding auxiliary materials. Because oysters are called oysters in Guangdong, they are called oyster sauce. Many people think oyster sauce is a kind of oil. In fact, oyster sauce, like soy sauce, is not oil, but a seasoning.
The soup made from oyster sauce (dried oyster) is oyster sauce after filtration and concentration. It is a nutritious and delicious condiment. Oyster sauce has many processes. The most important step is to cook fresh oysters with water to the desired viscosity. This step is also the most time-consuming procedure. To make high-quality oyster sauce, it should have the delicious taste of oysters. Generally, monosodium glutamate is added to oyster sauce, as well as mushroom oyster sauce. There are many kinds of dishes in oyster sauce, such as "lettuce in oyster sauce", "beef in oyster sauce", "abalone breast in oyster sauce" in Tan Jiacai and "duck with pomelo peel in oyster sauce" in Guangxi.
Steamed fish with soy sauce
Soy sauce, that is, soy sauce, steamed fish soy sauce is specially made for steamed fish. Simple soy sauce and soy sauce are not suitable for steaming fish, because the taste is not delicious enough and it is easy to be too salty. The steamed fish soy sauce is delicious and salty, which can not only cover up the delicacy of the fish itself, but also add different flavors, so it is very suitable for steamed fish. The specialty is steamed bass.
fish sauce/gravy
Fish sauce is a very traditional and ancient condiment in the coastal areas of China. Clean raw fish with scales, remove bones and add salt, and seal for fermentation. This kind of fresh fish is marinated without viscera removal, and the marinade is taken into fish sauce. Fish sauce, like other fermented sauces, pays attention to freshness, and its main components are delicious amino acids, including glutamic acid, aspartic acid, threonine and other umami substances. High-quality fish sauce will have meat flavor, including cheese flavor, meat flavor and slight ammonia flavor, but because it is fermented with high salt for a long time, the ammonia flavor will be well suppressed, so there will be no rot and fishy smell. The signature dish is Chaoshan fried kale.
07 black bean soy sauce
Soy sauce in the domestic market is mostly brewed from soybeans, and black bean soy sauce can only be brewed from vats after 180 days of sun exposure. The color is dark, but the entrance is not salty, slightly salty and sweet, with strong sauce flavor and black and bright color. Black bean soy sauce has a strong sauce flavor, but the entrance is not salty. Black bean soy sauce has high requirements on water quality, which makes it slightly salty and sweet. Note that black bean soy sauce should not be eaten raw.
08 soy sauce
Soy sauce, that is, solid soy sauce, is made of soy sauce and thickening agents such as starch (glutinous rice flour, sweet potato flour or corn flour) and sugar (or maltose), which makes it sticky and sweet, but it is not as fragrant as ordinary soy sauce. Soy sauce is mostly eaten directly, such as dipping sauce and pouring sauce, which is suitable for dipping jiaozi or pouring hot dishes.
In Taiwan Province Province from 1950s to 1970s, lard bibimbap was the simplest food and a luxury for the poor. Soy sauce may be used to cook delicious food, and soy sauce is mostly used as dipping sauce, especially as an ingredient for white labels.
09 shrimp soy sauce
Shrimp soy sauce is a traditional specialty of Suzhou, also known as "shrimp seed sauce". Its preparation method is to wash the shrimp and dry it for later use, then pour the soy sauce into the pot, add ginger, onion, sorghum wine and crystal sugar, boil it, skim off the floating foam, pour in the shrimp and cook it with low fire. When the shrimp is ripe, the umami flavor of the shrimp will blend into the soy sauce. Shrimp soy sauce is mostly used as dipping sauce, and white-cut pork belly is served with shrimp soy sauce, which is delicious and delicious.
10 Yunnan sweet soy sauce
Sweet soy sauce is a salty soy sauce fermented from soybeans, which is made by adding brown sugar, maltose, tsaoko and various spices. Its color is reddish brown or dark brown. Authentic Yunnan braised rice noodles need the blessing of this sweet soy sauce. Cooking dishes with sweet noodle sauce is delicious, especially making cold dishes, pouring cold-cut chicken, cold white meat and cold beef slices, and the flavor is more prominent, so it is deeply loved by people of all ethnic groups. Sweet soy sauce is made from fermented soybean sauce, and brown sugar, maltose, salt and spices are added. The color is reddish brown or dark brown, clear, sweet and salty, and the sauce is mellow and delicious, so the so-called "Yunnan flavor" comes from this.
Types and overseas articles
1 1 British spicy soy sauce
Spicy soy sauce, a British condiment, is also called fruit juice, spicy vinegar soy sauce, British black vinegar or Stesa sauce. Lipailin juice is a typical representative of spicy soy sauce. Spicy soy sauce is slightly different from ordinary soy sauce, with sweet and sour taste and dark brown color. It is made by boiling kelp, carrot, onion, tomato, garlic, ginger, pepper and other vegetables, adding spices such as pepper, tangerine peel, cinnamon, nutmeg, agastache rugosa, cinnamon, clove, pepper, fennel and thyme, and then adding salt, monosodium glutamate, sucrose, vinegar and caramel color. The body is like soy sauce, but there is no soy sauce. It is a kind of seasoning with hot and sour flavor and unique and complex flavor, which is necessary for cooking European and American dishes and their condiments. In Shanghai, pork chop fried with spicy soy sauce is the most classic food.
12 thick soy sauce
Thick-mouthed soy sauce is made from soybean or defatted soybean, wheat or wheat flour as raw materials, adding salt water (2-2.5 times as much as raw materials) and fermenting with flowing sauce mash at low temperature for a long time (more than 3-6 months). This kind of soy sauce has high quality, mellow taste and rich nutrition. High-salt dilute fermentation emphasizes the application of multiple strains in fermentation, which is an important factor to bring rich flavor to soy sauce, and it is difficult to realize low-salt solid-state fermentation. Soybean and wheat in thick soy sauce are basically half, which is considered as a balanced taste of five flavors, so it is suitable for various Japanese dishes.
13 light soy sauce
Light-flavored soy sauce is very popular in Kansai region, and is used for cooking such as juice, boiled food and udon noodles. Kunbu broth is often used in Kansai cuisine. In order not to destroy the flavor of kelp and avoid the dark color of ingredients caused by thick soy sauce, Kansai cuisine, represented by Beijing cuisine, prefers light soy sauce with clear colors.
14 Liu soy sauce
Willow soy sauce is the earliest soy sauce variety in Japan. The "soy sauce" mentioned before the middle of the Edo period refers to slippery soy sauce. This soy sauce has a strong flavor and unique aroma, and is suitable for sushi, sashimi or cooking sauce.
15 mannan soy sauce
Manna soy sauce tastes sweet and has a strong color. According to legend, it was created by Yanai of Zhou Fangguo the year after next. During fermentation, soy sauce or soy sauce is used instead of salt water for secondary brewing. Use with sashimi, sushi, tofu cold cuts, etc. Zaiganlu soy sauce is produced in Yinshan and Kyushu region with Yamaguchi as the center.
16 white soy sauce
White soy sauce is light and sweet. Suitable for making steamed tea bowls and baked goods. It is mainly made of wheat, so it has a flavor similar to wheat miso. Due to easy oxidation and discoloration, the shelf life is short. Bin 'an City, Aichi Prefecture is a famous production area, and it is also produced in other parts of Kanto.
No matter what kind of soy sauce is from any country, it occupies an important position on people's table. Cooking food requires soy sauce, and a few drops of soy sauce can cheat half a bowl of rice when you are poor. Soy sauce, whether braised or cold, whether colored or tasty, plays the role of finishing touch.
As the saying goes, "Seven things to open the door, rice, oil, salt, sauce, vinegar and tea", soy sauce plays a very important role in China people's diet. In the huge condiment market, the proportion of soy sauce has reached 43%, and the position of "boss" has become more and more stable over the years.
What places are included?
It’s better to be more detailed!