Soy sauce and soy sauce are the same item.

Soy sauce, commonly known as soya sauce, is mainly made from soybeans or black beans, wheat or bran, and salt through procedures such as oil making and fermentation. The composition of soy sauce is relatively complex, in addition to the composition of salt, there are a variety of amino acids, sugars, organic acids, pigments and spices and other ingredients, mainly salty, but also fresh, fragrant, etc., which can increase and improve the taste of dishes, but also add or change the color of the dishes.

Classification:

One, according to the raw material: soybean soy sauce, black soybean soy sauce, and so on.

Second, according to the color:

1, soy sauce

Color: soy sauce color is lighter, reddish-brown.　

Flavor: Soy sauce is used for general cooking, soy sauce tastes more salty.　

Use: Soy sauce is used for seasoning, because of its light color, so it is used for general stir-fry or cold dishes.　

The production of soy sauce: soy sauce is a variety of soy sauce, soybean, flour as the main raw material, artificial access to the seeds of the song, the natural dew sun, fermentation and become. Its products are reddish in color, fresh and harmonious in taste, rich in black bean flavor, clear and transparent in body, and unique in flavor.

2, dark soy sauce

Color: dark soy sauce is added to the caramel color, the color is very dark, brown and shiny.　

Flavor: Soy Sauce has a fresh and slightly sweet taste in the mouth.　

Use: Generally used to color food. For example, it is better to use it when making dishes that need color such as braising.　

The production of dark soy sauce: dark soy sauce is based on the raw soy sauce, plus caramel color through a special process to make thick color soy sauce.

Characteristics

The sweetness in soy sauce mainly comes from the glucose and maltose generated from the hydrolysis of starch in the raw material by the amylase enzyme of Trichoderma; 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 generated 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 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 altered in the synthesis of soy sauce, and the bitter taste disappears.

Usually, soy sauce should be used in conjunction with salt, and the soy sauce should be added first, and then the right amount of salt should be added after the soy sauce has been determined, which is known as "coloring first, seasoning later".

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 coloring with soy sauce to prevent the color of the dish from being too dark.

Reference: Baidu Encyclopedia-Soy Sauce

Reference: Baidu Encyclopedia-Soy Sauce