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How to grade soy sauce? What grade is Chubang soy sauce?
The classification of soy sauce depends on the content of three dimensions, namely amino acid nitrogen, total nitrogen and soluble salt-free solids. Among them, amino acid nitrogen refers to the content of nitrogen in soy sauce in the form of amino acids, which is the main source of soy sauce umami.

According to the national standard: the grade of soy sauce is divided into four grades: super grade, first grade, second grade and third grade, and the amino acid nitrogen content corresponding to each grade of soy sauce.

These standards are:

≥0.8g/ 100ml,≥0.7g/ 100ml,≥0.55g/ 100ml,≥0.4g/ 100ml。 The higher the grade, the higher the amino acid nitrogen content and the stronger the umami flavor.

There are many kinds of soy sauce in Chubang, the most classic of which is super soy sauce. The amino acid nitrogen content is ≥ 1.3g/ 100ml, which is much higher than the national super standard. It's delicious and I'm eating it at home.