Light soy sauce = light color, light sauce taste, heavy salty taste, fresh, mostly used for seasoning; Black soy sauce = dark color, strong sauce and low umami taste, so products such as straw mushroom black soy sauce are added to improve its umami taste, which is generally used to color dishes.
Classification of 2> soy sauce
Soy sauce is mainly divided into two categories: brewing soy sauce and preparing soy sauce:
Brewed soy sauce-a liquid condiment with special color, fragrance and taste, which is made of soybean and wheat as raw materials and naturally fermented by microorganisms.
Preparation of soy sauce-liquid condiment made of brewed soy sauce as the main body and seasoning liquid and food additives.
Brewing soy sauce is fermented by microorganisms, which has no toxic and side effects, and is rich in sauce flavor and vinegar flavor. The prepared soy sauce may contain trichloropropanol (with toxic side effects). Although the products that meet the national standards will not cause harm to the human body and can be safely eaten, it is recommended that you buy brewed soy sauce.
3> Soy sauce can be divided into soy sauce and soy sauce:
Light soy sauce-extracted from high-quality soybeans and flour after fermentation and maturity. "The color is elegant, the ester is fragrant, the sauce is rich and the taste is delicious.
Soy sauce-thick soy sauce made by adding caramel to soy sauce through a special process, suitable for braised pork, stewed vegetables and cooking dark dishes. Rich in color, with vinegar and sauce flavor.
The biggest difference between soy sauce and soy sauce is that soy sauce is thick and sticky because of caramel; However, soy sauce has low salt content and light color. If you cook Cantonese food or need to keep the original flavor of food, you can choose soy sauce. If you want to cook dishes with heavy taste or dishes that need to be colored, such as braised pork, it is best to use soy sauce.
Selection of 4> soy sauce:
Standard 1: The most critical standard to measure the quality of soy sauce is the content of amino acid nitrogen in soy sauce. The higher the amino acid nitrogen content, the better the quality of soy sauce, and the fresher and stronger the taste.
Standard 2: The normal color of soy sauce is clear reddish brown, and the color with good quality will be slightly darker. But if the color of soy sauce is too dark, the aroma and taste will be worse; This soy sauce is only suitable for stewing.
Standard 3: Good soy sauce will foam a lot when shaken, which is not easy to disperse, while inferior soy sauce will only foam a little when shaken, which is easy to disperse.
Consumption and storage of 5> soy sauce
In addition to salt and water, soy sauce also contains many essential amino acids, sugars, vitamins and trace elements. High-quality soy sauce is not only a condiment, but also a nutrient beneficial to human health. However, soy sauce should be eaten and stored properly, otherwise it will affect the seasoning function and cause certain harm to the human body.
1. When cooking hot dishes, it is not advisable to put soy sauce too early, because if the heating time is too long, the amino acids in soy sauce will be destroyed by high temperature, and the sugar will be burnt and sour, which will reduce the nutritional value.
2. It is best to use colored glass bottles, ceramic cans and other containers for soy sauce; Before filling, the container should be cleaned and dried and must not be mixed with raw water.
3. Avoid direct sunlight. Soy sauce bottles and barrels should not be placed in places with high isothermal temperature near stoves and heaters, and soy sauce should not be placed in dark and humid places, otherwise the surface of soy sauce will easily produce a white film or white flowers.
17 "soy sauce
1 & gt； The difference between soy sauce and soy sauce
Light soy sauce = light color, light sauce taste, heavy salty taste, fresh, mostly used for seasoning; Black soy sauce = dark color, strong sauce and low umami taste, so products such as straw mushroom black soy sauce are added to improve its umami taste, which is generally used to color dishes.
Classification of 2> soy sauce
Soy sauce is mainly divided into two categories: brewing soy sauce and preparing soy sauce:
Brewed soy sauce-a liquid condiment with special color, fragrance and taste, which is made of soybean and wheat as raw materials and naturally fermented by microorganisms.
Preparation of soy sauce-liquid condiment made of brewed soy sauce as the main body and seasoning liquid and food additives.
Brewing soy sauce is fermented by microorganisms, which has no toxic and side effects, and is rich in sauce flavor and vinegar flavor. The prepared soy sauce may contain trichloropropanol (with toxic side effects). Although the products that meet the national standards will not cause harm to the human body and can be safely eaten, it is recommended that you buy brewed soy sauce.
3> Soy sauce can be divided into soy sauce and soy sauce:
Light soy sauce-extracted from high-quality soybeans and flour after fermentation and maturity. "The color is elegant, the ester is fragrant, the sauce is rich and the taste is delicious.
Soy sauce-thick soy sauce made by adding caramel to soy sauce through a special process, suitable for braised pork, stewed vegetables and cooking dark dishes. Rich in color, with vinegar and sauce flavor.
The biggest difference between soy sauce and soy sauce is that soy sauce is thick and sticky because of caramel; However, soy sauce has low salt content and light color. If you cook Cantonese food or need to keep the original flavor of food, you can choose soy sauce. If you want to cook dishes with heavy taste or dishes that need to be colored, such as braised pork, it is best to use soy sauce.