Adding is the first choice?

In fact, it really didn’t cost much. The food expert Kharkiv repurchased N times over several years and shared a list of 14 goodies with zero added condiments. 2022-10-14 15:05 Original author: Kharkiv starts with us living at home.

Condiments such as oil, salt, soy sauce and vinegar are indispensable for cooking. However, in recent years, people have begun to pay more attention to how condiments are made and what the production process is.

In fact, this is what I care about most.

As an expert on food and home appliances that are worth buying, I also spend a lot of time researching what to buy.

So on this platform, let’s continue to share the “zero additive” condiments that I have repurchased many times in recent years and can be considered as my must-buy list.

What is 0 added?

In fact, the definition of "zero additives" is different from different manufacturers. For us consumers, the common understanding of "zero additives" basically means: no artificial flavor enhancers, pigments, or artificial ingredients.

Sweeteners, preservatives, and flavors are a common knowledge among everyone.

However, some manufacturers have different definitions. Generally speaking, there is no absolute definition model for zero addition.

Soy sauce Soy sauce is the two most commonly used daily cooking condiments. It is also indispensable after table salt. Sometimes it can even replace table salt (a large amount of table salt is also added during the brewing process, so in many cases there is no need to use additional table salt).

So what are the classifications of soy sauce?

If we look at the place of production: there are just a few types that are common in our domestic market, including domestic soy sauce, Japanese soy sauce, Korean soy sauce and Southeast Asian soy sauce.

In terms of technology, it is divided into brewing soy sauce and preparing soy sauce.

Not to mention brewing soy sauce, it is easy to understand how to prepare soy sauce. In order to reduce costs, the product is produced by brewing soy sauce as a base, supplemented by amino acid liquid and various additives.

At present, it is difficult to see this kind of thing in supermarkets in big cities, because in terms of the consumer group's cognition and economic affordability, there is no market for this kind of thing in big cities, so few merchants will buy it.

It is easy to see some supermarkets, farmers markets and canteens in third- and fourth-tier cities and rural areas.

(Previously, I bought some unknown brands of blended soy sauce in rural tuck shops. I asked the boss how to buy this kind of stuff. The boss’s reply was that it’s cheap and sells well. Big brands of brewed soy sauce are expensive and hard to sell, and everyone doesn’t recognize them.

. . .) This preparation of soy sauce is essentially different from brewing soy sauce, and you can also understand it as blending.

Brewing soy sauce Brewing soy sauce is divided into two categories: high-salt dilute-state fermentation and low-salt solid-state fermentation. The raw materials are soybeans (or defatted soybeans), wheat, wheat bran, etc.

High-salt dilute fermented brewed soy sauce is the most common type of brewed soy sauce.

Even brewed soy sauce is divided into two categories: additives and no additives (0 additives).

The so-called additives generally refer to the addition of artificial freshness enhancers and other additives; while no additives refer to the absence of these things.

(The former is basically the common knowledge of most people) However, there is a controversy about zero additions, that is, if sugar and yeast extract are used, but no sodium glutamate or other freshness enhancers are used, is it considered zero additions?

?

The first thing to understand is what the purpose of using white sugar and yeast extract is.

The answer is to improve taste.

White sugar and yeast extract can improve the freshness and taste of soy sauce without using artificial freshness enhancers, and are considered natural raw materials.

(Everyone who has cooked knows that adding sugar to stir-fry dishes will improve the taste and freshness of the dishes without using MSG).

Since it is a natural raw material, I think it has zero additives.

Let me make it clear here that soy sauce that uses additives such as freshness enhancers can be bought with confidence as long as it meets the national food hygiene standards. It is just a matter of personal preference. There is no need to go online. After all, you get what you pay for.

The truth is, if you are willing to spend more money, you will naturally get nothing.

0The added soy sauce is also divided into light soy sauce and dark soy sauce according to its color. It took me a few years to figure out what the relationship between the word "soy sauce" and soy sauce is. It turns out that it means "extraction".

In terms of color, light soy sauce is light in color, while dark soy sauce is heavy in color. Dark soy sauce is more often used for braised or braised dishes.

It’s not that Qianhe is a regular light soy sauce brand, it’s not that I’m very superstitious about this brand. It’s just that it’s often half price or heavily discounted, so I buy it. When it comes to taste, it’s definitely not the top one among the 0 additions, it’s just a mid-range level. Recommendation index: 3 and a half stars Pearl River

Qiao started to buy their rice vinegar. The taste of soy sauce is good, but the disadvantage is that it is exported to Europe. Is the price in line with Europe?

The price/performance ratio is a bit low.