Light soy sauce (ordinary soy sauce) and dark soy sauce (red soy sauce) are both soy sauces produced through brewing and fermentation.

Light soy sauce

Color: The color of light soy sauce is relatively light, reddish brown.

Taste: Light soy sauce is used for general cooking and tastes salty.

Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes.

Preparation of light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials, is artificially added with seed koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in body, and unique in flavor.

Dark soy sauce

Color: Dark soy sauce is dark brown and shiny with caramel color added.

Taste: There is a delicious and slightly sweet feeling after eating it.

Uses: Generally used to color food. For example, it is better to use it when making braised dishes that require coloring.

Preparation of dark soy sauce: Dark soy sauce is based on light soy sauce. The squeezed soy sauce is sun-dried for 2 to 3 months. After precipitation and filtration, dark soy sauce is obtained. Its product quality is richer than light soy sauce.

The umami flavor of light soy sauce and dark soy sauce

The umami flavor of soy sauce depends on the content of amino acid phthalonitrogen. Generally speaking, the higher the amino acid phthalonitrogen content, the higher the grade of soy sauce. , that is to say, the better the quality. According to my country's standards for brewing soy sauce, amino acid nitrogen 》0.8 g/100ml is special grade; 》0.7/100ml is first grade; 》0.55/100ml is second grade; 0.4/100ml is third grade. However, it does not mean that the higher the amino acid phthalonitrile, the better the soy sauce. Because the amino acid phthalonitrile blended with soy sauce is also very high, or some unscrupulous suppliers have added a lot of umami agents and the amino acids are also very high, this does not mean that it is a completely good soy sauce.

Distinguish between light soy sauce and dark soy sauce

Look at the color: You can pour the soy sauce into a white porcelain plate and shake the color. Light soy sauce is reddish brown, while dark soy sauce is tan and Glossy.

Taste: Light soy sauce tastes salty; dark soy sauce has a delicious and slightly sweet taste when eaten in your mouth.

Many consumers do not know the difference between "light soy sauce" and "dark soy sauce" and whether banquet soy sauce is the best soy sauce. "Light soy sauce" and "dark soy sauce" are derived from the customary names in Guangdong. "Light soy sauce" means extraction. Both light soy sauce and dark soy sauce are brewed soy sauce. The difference between them is that light soy sauce is made from high-quality soybeans and flour and extracted after fermentation and maturity; while dark soy sauce is a thick-colored soy sauce made by adding caramel color to light soy sauce through a special process, which is suitable for adding color to meat. Use. "Banquet soy sauce" does not indicate its grade, but refers to the addition of a variety of flavoring agents to the soy sauce. The freshness is very high and is suitable for cooking at banquet occasions.