Light soy sauce
Color: The color of light soy sauce is reddish brown.
Taste: Soy sauce is used for general cooking and 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.
dark soy sauce
Color: Soy sauce is caramel, dark, brown and shiny.
Taste: Eating in the mouth has a delicious and slightly sweet feeling.
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 made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering to obtain soy sauce. Its product quality is richer than soy sauce.
The flavor of soy sauce and soy sauce.
The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to China's soy sauce brewing standard, amino acid nitrogen 0.8 g/100 ml is the super grade; "0.7/ 100 ml is the first level;" Secondary is 0.55/ 100 ml; "0.4/ 100 ml is level 3. But it doesn't mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the amino acid phthalein nitrogen of soy sauce is also very high, or some unscrupulous suppliers add a lot of umami flavor to it, and the amino acid is also very high, it does not mean that it is completely good soy sauce.
Distinguish between soy sauce and soy sauce
Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.
Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.
Many consumers don't know the difference between "soy sauce" and "soy sauce", and they don't know whether banquet soy sauce is the best soy sauce. "Soy sauce" and "soy sauce" come from Guangdong's customary names, and "soy sauce" means extraction. Soy sauce and soy sauce are both brewed. The difference between the two is that soy sauce is extracted from high-quality soybeans and flour after fermentation and maturity; Soy sauce is a thick soy sauce made by adding caramel color to soy sauce, which is suitable for adding color to meat. "Banquet soy sauce" does not indicate its grade, but refers to adding a variety of seasonings to soy sauce, which is very fresh and suitable for cooking at banquet occasions.