Analysis is as follows:

Soy sauce, soy sauce, soy sauce, taste fresh, common soy sauce all belong to the soy sauce category, just some differences in cooking:

1, soy sauce is a kind of soy sauce, soy or black beans, flour as the main raw material, artificial access to the seeds of the quartz, by the natural exposure, fermentation and become, the color is lighter and reddish-brown. Soy sauce is used for general cooking and has a salty flavor. Soy sauce is mainly used for seasoning, light in color, so it is used more when doing general stir-fry or cold dishes. It is made from high-quality soybeans and flour, and is extracted after fermentation and maturation. The color is light and mellow, the sauce is rich and flavorful.

2, the old soy sauce is based on the addition of caramel, made by a special process of thick color soy sauce, suitable for meat coloring effect, its color is red and strong Wu Run, taste salty and sweet taste, is a variety of aromatic dishes on the color of the ideal helper flavor.

3, taste fresh soy sauce is also a kind of soy sauce, which is characterized by the appearance of light brown clear sauce, black bean aroma is rich, fresh flavor is prominent, the taste of mellow aftertaste, used for cooking or point dipping, cold dishes.

Extended Information

Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat and bran. It is reddish-brown in color, has a distinctive soy sauce aroma, and has a delicious taste that helps promote appetite.

Soy sauce is evolved from the sauce, as early as three thousand years ago, China's Zhou Dynasty, there are records of making sauce. The invention of soy sauce brewing by ancient Chinese laborers was purely accidental. The earliest soy sauce was made from fresh meat marinated in a process similar to that of today's fish sauce, and because of its excellent flavor, it gradually spread to the public, and was later found to be made from soybeans, which had a similar flavor and was cheaper, and was then widely consumed. In the early days, it was spread by Buddhist monks all over the world, such as in Japan, Korea and Southeast Asia.

The manufacture of soy sauce in China was a family art and secret in the early days, and its brewing was mostly controlled by a certain master, whose techniques were often passed down from generation to generation by his children and grandchildren, or by a school of masters, forming a certain way of brewing.

Soy sauce, commonly known as soy sauce, is mainly made from soybeans, wheat, and salt through oil production, fermentation, and other procedures. The composition of soy sauce is relatively complex, in addition to salt, there are a variety of amino acids, sugars, organic acids, colors and spices and other ingredients. It is mainly salty, but also has a fresh flavor and aroma. It can increase and improve the taste of dishes, but also add or change the color of dishes. Ancient Chinese laborers mastered the brewing process thousands of years ago. Soy sauce is generally available in two types: dark soy sauce and light soy sauce: light soy sauce is saltier and is used to enhance freshness; dark soy sauce is lighter and is used to enhance color.

The sweetness in soy sauce comes mainly from the glucose and maltose generated from the hydrolysis of the starch in the raw material by the amylase enzyme of Trichoderma reesei; followed by the sweetness of the free amino acids produced by the hydrolysis of proteins, such as glycine, alanine, threonine, and proline; and the slight sweetness of the hydrolyzed glycerol produced in the fermentation process.

There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is weakly acidic (containing about 1.5% acid) when it is the most suitable, which can produce a refreshing feeling and increase the flavor of soy sauce.

There are bitter substances in the composition of soy sauce, but the bitter taste is changed in the synthesis of soy sauce, and the bitter taste disappears.

Usually, soy sauce and salt should be used in conjunction with each other, and the soy sauce should be mixed in first, and then the right amount of salt should be mixed in after the soy sauce has been determined, that is, the so-called "first color, and then seasoning".

Soy sauce in the heating process there are three changes: sugar reduction, acidity increase, color deepening. Therefore, it is important to grasp the scale of the coloring of soy sauce to prevent the color of the dish from being too dark

Baidu Encyclopedia: Soy Sauce