Secondly, soy sauce is graded, depending on the content of amino acid phthalein nitrogen on the instructions. Those greater than 1.2 belong to the special class. 0.6 to 0.8 is the first level, and 0.4 to 0.6 is the second level. I'm using Shandong Xinhe's soy sauce now, just ordinary soy sauce. Now many super soy sauces on the market are blended. You can smell it. Good soy sauce is a kind of bean sauce. Blending is a chemical taste. That kind of cooking is fresh, but it is very bad for people's health. Like donggu.
It also depends on the ingredients of soy sauce. Generally, it is good to have simple ingredients. The more you add chemical ingredients, the more you add. It also depends on preservatives, preferably potassium sorbate, which is harmless to people. Try to choose as few as possible with sodium benzoate.
Some of them belong to seasoning soy sauce, such as Taitai Le's banquet soy sauce, in which some seasonings are added, so you can put less or no seasonings when using it. Some are added with monosodium glutamate, namely sodium glutamate. Then don't put monosodium glutamate or less when cooking, and eat more and hurt your liver.
I know a little because my previous company did seasoning. If you eat carefully, you will be healthier. What suits you best is the best.
Question 2: What soy sauce is delicious? This is the standard to judge the quality of soy sauce ~
Personally, I prefer Wei Shida's delicious series, where the amino acid nitrogen is ≥1.2g100ml, and the super-grade soy sauce is above 0.8g/ml. The amino acid nitrogen content of seafood Shida's delicious soy sauce per100ml is greater than or equal to1.2g, and the taste is better than average.
Question 3: What is good soy sauce? Pure grain brewing, raw soybean, no added flour or wheat. Preferably organic raw materials.
Full fermentation period, high salt dilute process.
Head channel, head pumping or head spraying raw crude oil
No flavoring agent (sugar, monosodium glutamate, nucleotide, yeast extract, etc.), no pigment (caramel pigment, etc.), no thickener (starch xanthan gum, etc.), no preservative and no addition.
Reach the super standard (total nitrogen 1.5g/ 100ml or more, amino acid nitrogen 0.8g/ 100ml or more).
Question 4: What brand of soy sauce is good? 1, shake the bottle to see how fast the soy sauce flows down the bottle wall. The high-quality soy sauce has a high concentration, a high viscosity and a slow flow, while the low-quality soy sauce has a low concentration and flows faster like water.
2. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle.
3, look at the color, high-quality soy sauce should be reddish brown, brown, shiny and black.
4, open the bottle cap, without touching the bottle mouth, high-quality soy sauce can smell a strong fragrance, while inferior soy sauce has less fragrance or odor.
5, drop a few drops of soy sauce in your mouth to taste, high-quality soy sauce tastes delicious, salty and sweet, mellow and soft, and has a long taste.
A few tips for choosing all soy sauce:
The first 1 trick-look
Look at the raw materials: soybean or defatted soybean, wheat or bran. The source of raw materials can be found on the ingredient list.
Look at the process: the soy sauce produced by high-salt dilute fermentation process is better than that produced by low-salt solid fermentation.
Look at the grade: Brewed soy sauce is divided into super grade, first grade, second grade and third grade according to its amino acid nitrogen content.
It depends on the use: the hygienic indexes of the two kinds of soy sauce marked for table or cooking are different. Table soy sauce can be directly eaten, and the hygiene index is high; Soy sauce for cooking can't be used to mix cold dishes.
Look at the color: high-quality soy sauce is reddish brown or brown, bright and shiny. Soy sauce is by no means the darker the better.
The second trick-shake
Good soy sauce is clear, without suspended matter and precipitation. Fake soy sauce contains a lot of sediment and suspended matter, so consumers should carefully observe it when purchasing. In addition, a good soy sauce will foam a lot when it is shaken, and it is not easy to disperse. The soy sauce is still clear, without precipitation and floating foam, and it is relatively viscous. The inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse.
The third trick-smell
When you buy soy sauce, you can smell it at the bottle mouth. High-quality soy sauce should have strong sauce flavor and ester flavor. Soy sauce with ammonia, sour, musty, uncooked rice koji and burnt smell is not genuine.
Step 4-Go to a regular shopping place
It is recommended that you buy soy sauce in big supermarkets or shopping malls, because the quality of soy sauce purchased from regular sales points is guaranteed and safe to eat.
Question 5: How to choose a good soy sauce is a condiment that people eat every day, so it is even more important to remind everyone to pay attention to hygiene and safety. When buying soy sauce, we should pay attention to the following points: (1) See if there is a manufacturer's name and address. This is the first step to ensure the purchase of safe soy sauce.
(2) Look at the raw materials and process indicated on the label. There are two kinds of soy sauce: brewing soy sauce and preparing soy sauce. The former is a product processed by traditional technology, and the latter is added with ingredients of preparation. Where the iron-fortified soy sauce is obviously printed with the logo of the designated production enterprise of iron-fortified soy sauce on the package, the quality is more guaranteed.
(3) Look at the grade of soy sauce, that is, look at the amino acid nitrogen content. The fermented soy sauce with amino acid nitrogen content above 0.8g/100ml is the super grade, and 0.4g/100ml is the qualified product. Generally speaking, the higher the amino acid nitrogen, the higher the grade.
(4) Look at the purpose, distinguish between raw and cooked soy sauce (the former is also called soy sauce for table), because the eating methods are different, and the hygiene indicators are different. The former is used for cold salad, and the hygiene requirements are strict, so it can be directly eaten without heating. The latter is used for cooking and should not be eaten raw. It needs to be eaten after heating, and it should not be used for cold salad, so as not to pose a threat to health. Choosing a good brand is of course a prerequisite ~ ~
And then according to. . . .
1, shake the bottle to see how fast the soy sauce flows down the bottle wall. The high-quality soy sauce has a high concentration, a high viscosity and a slow flow, while the low-quality soy sauce has a low concentration and flows faster like water.
2. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle.
3, look at the color, high-quality soy sauce should be reddish brown, brown, shiny and black.
4, open the bottle cap, without touching the bottle mouth, high-quality soy sauce can smell a strong fragrance, while inferior soy sauce has less fragrance or odor.
5, drop a few drops of soy sauce in your mouth to taste, high-quality soy sauce tastes delicious, salty and sweet, mellow and soft, and has a long taste.
A few tips for choosing all soy sauce:
The first 1 trick-look
Look at the raw materials: soybean or defatted soybean, wheat or bran. The source of raw materials can be found on the ingredient list.
Look at the process: the soy sauce produced by high-salt dilute fermentation process is better than that produced by low-salt solid fermentation.
Look at the grade: Brewed soy sauce is divided into super grade, first grade, second grade and third grade according to its amino acid nitrogen content.
It depends on the use: the hygienic indexes of the two kinds of soy sauce marked for table or cooking are different. Table soy sauce can be directly eaten, and the hygiene index is high; Soy sauce for cooking can't be used to mix cold dishes.
Look at the color: high-quality soy sauce is reddish brown or brown, bright and shiny. Soy sauce is by no means the darker the better.
The second trick-shake
Good soy sauce is clear, without suspended matter and precipitation. Fake soy sauce contains a lot of sediment and suspended matter, so consumers should carefully observe it when purchasing. In addition, a good soy sauce will foam a lot when it is shaken, and it is not easy to disperse. The soy sauce is still clear, without precipitation and floating foam, and it is relatively viscous. The inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse.
The third trick-smell
When buying soy sauce, you can smell the soy sauce at the bottle mouth. High-quality soy sauce should have strong sauce flavor and ester flavor. Soy sauce with ammonia, sour, musty, uncooked rice koji and burnt smell is not genuine.
Step 4-Go to a regular shopping place
It is recommended that you buy soy sauce in big supermarkets or shopping malls, because the quality of soy sauce purchased from regular sales points is guaranteed and safe to eat.
Before eating soy sauce, you should check your body. When consumers buy soy sauce in the market, they should pay special attention to the production date and shelf life. Buy soy sauce and have a look, shake it and taste it. Look at the quality indicators and look at the colors; Good soy sauce will have a lot of foam when shaken, which is not easy to disperse, and it can also smell on the bottle mouth. Good soy sauce often has a strong sauce flavor and tastes delicious, while inferior soy sauce has only a small amount of foam when shaken, and it is easy to disperse, which tastes bitter.
Read the label first. From the raw material table of soy sauce, we can see whether its raw material is soybean or defatted soybean, wheat or bran. See clearly whether the label indicates brewing or preparing soy sauce. If soy sauce is brewed, it should be clearly marked whether it is high-salt dilute soy sauce brewed by traditional technology or fast-brewed soy sauce fermented by low-salt solid state. The grades of brewed soy sauce can be distinguished by the content of amino acid nitrogen. The higher the content of g/100 ml, the better the quality (the content of amino acid nitrogen ≥0.8 g/100 ml is the special grade, ≥0.4 g/100 ml is the third grade, and the two are the first or second grade). ?
See the purpose clearly. Soy sauce should be marked for table or cooking, and the two are > >
Question 6: Is soy sauce better or salt better? I used to like soy sauce, but now I like salt. Why? Because my wife is good at salt. A bowl of clear soup, with a little soy sauce, will turn red and smell of soy sauce, which will spoil the fun ...
Hey hey, that's why. Salt is better than soy sauce.
Question 7: What brand of soy sauce is good? There are quite a few soy sauce brands on the market now, but food safety is really worrying now. I now use soy sauce imported from Japan, which is more and of good quality. It used to be said that the choice of soy sauce depends on the content of amino acid nitrogen, but now most soy sauces in China are added with monosodium glutamate and other ingredients, so this value simply does not reflect the original freshness of soy sauce. Therefore, it is generally judged by smelling the taste and watching the ingredients of soy sauce. The taste of soybean paste is better, and the ingredients depend on whether there are preservatives, monosodium glutamate and other additives.
I know a little because my previous company did seasoning. If you eat carefully, you will be healthier. What suits you best is the best. I have tried many brands of soy sauce imported from Japan, such as Kikkoman (ten thousand characters), Yamagata, Marutia, etc. At present, I think that the taste of Japanese fresh soy sauce is the best. His family also doesn't add any chemical additives, and the taste is very fresh. What can I say? Japan is really reassuring in terms of food ~
Question 8: What brand of soy sauce in China is better than Shijiazhuang Zhenji soy sauce? Beijing Hotan premium brewed soy sauce. I won't eat Haitian Lee Kum Kee because they used to make a lot of chemical soy sauce to make soy sauce. Now it is also possible to continue to use chemical soy sauce-seasoning liquid.
Question 9: What are the advantages or disadvantages of eating more soy sauce? Soybean, the main raw material of soy sauce, contains phytoestrogens, which can effectively control the production of estrogen in human body. Excessive estrogen in the human body can cause breast cancer. Lecithin, which is rich in soybean, can improve the metabolism and immunity of human body and reduce the secretion of estrogen in human body. It is a very useful and necessary substance. It has a certain effect on preventing cancer, especially breast cancer. In addition, isoflavones in soy sauce can reduce human cholesterol, reduce the risk of cardiovascular diseases, prevent the occurrence of hypertension and coronary heart disease, and also slow down or even prevent the growth of tumors. Moreover, soy sauce commonly used in cooking can produce a natural antioxidant component, which can help reduce the harm of free radicals to human body. What is particularly surprising is that soy sauce can continuously eliminate free radicals, unlike vitamins that stop when they are eliminated; It can continue to work continuously after destroying a certain amount of free radicals. Therefore, eating more soy sauce can prevent cancer. Special Tip: Patients who take drugs for treating cardiovascular diseases, gastrointestinal diseases and anti-tuberculosis should not eat more soy sauce. According to doctors, soy sauce can be used for cooking or with meals, but many people don't pay much attention to the choice when buying. They often have only one at home, and it is easy to cause harm to health regardless of cooking or cold salad. Cooking soy sauce is generally divided into flavor type and health care type. Such as wheat-flavored soy sauce, soy sauce with soy sauce, iron-fortified soy sauce, iodized soy sauce, etc. In the process of production, storage, transportation and sales, these soy sauces are inevitably polluted due to poor sanitary conditions, and even mixed with pathogenic bacteria of intestinal infectious diseases. For the sake of safety, this kind of soy sauce is best cooked, and it can generally kill bacteria after heating. If you want to make cold salad, you'd better choose soy sauce. The microbial index of this soy sauce is stricter than that of cooking soy sauce. According to the national standard, the total number of colonies detected per milliliter of soy sauce used for cold dishes should not be more than 30 thousand, even if it is eaten raw, it will not endanger health. The baby's various organs are underdeveloped, the gastric secretion is extremely weak, and the secretion function of various glands is also poor. Soy sauce is a fermented food, which contains many microorganisms, and some microorganisms can cause gastrointestinal discomfort or diarrhea. Adults' stomach acid can generally effectively control the reproduction of these microorganisms, while infants can not effectively inhibit the adverse effects of some microorganisms in the body. In this way, eating soy sauce often can easily lead to infantile diarrhea, dysentery and other diseases. In addition, the baby's intestinal absorption function is very strong, and it can absorb many macromolecules into the blood, including harmful microorganisms, which can easily cause allergic diseases, such as nephritis and dermatosis. Therefore, for the sake of children's health, parents should try to use less soy sauce when making food for their children. Benefits It has been reported that the incidence of gastric cancer in Japan is because the Japanese love to eat soy sauce. Later, the research report of the University of Wisconsin in the United States denied this statement. Researchers fed rats with nitrite, a carcinogen, and soy sauce at the same time. It was found that the more soy sauce they ate, the lower the probability of developing gastric cancer. The incidence of breast cancer among women in Asian countries is low, while this kind of malignant tumor is more common in the United States. Expert analysis may be related to the fact that Asian women consume 30-50 times more soy sauce and absorb more flavonoids than women in Europe and America. The growth of malignant tumor needs to rely on new blood vessels to transport nutrients, and isoflavones can prevent new blood vessels from forming, thus hindering the growth of cancer. The research made by American researchers pointed out that soybean, the main raw material of soy sauce, contains phytoestrogen, which can effectively inhibit the production of estrogen in human body, and once the estrogen level in human body is too high, it will cause breast cancer. The study also found that soybean is rich in lecithin, which can improve human metabolism and immunity, and has a certain effect on preventing and treating cancer, especially breast cancer. In addition, isoflavones contained in soy sauce can reduce human 10% cholesterol, reduce the risk of cardiovascular diseases, and even slow down or even prevent the growth of tumors. Researchers in Singapore have found that soy sauce can produce a natural antioxidant, which helps to reduce the damage of free radicals to the human body, and its function is ten times greater than that of common antioxidants such as vitamins C and E. Free radicals are metabolites that cause cell variation. According to the research results, a pint of soy sauce has the same effect of inhibiting free radicals as a glass of red wine. What is particularly surprising is that soy sauce can continuously eliminate free radicals, unlike vitamins C and E, which stop after eliminating a certain amount of free radicals. Soy sauce is not only not a carcinogen, but also has anti-cancer effect. Of course, the research of scientists is all about brewing soy sauce. The brewed soy sauce is not only nutritious, but also has anti-cancer effect. Some private people ... > >
Question 10: What kind of soy sauce is good? When choosing soy sauce, focus on the amino acid nitrogen content on the label. The higher it is, the higher the quality level is. And good soy sauce also has the characteristics of good wall hanging and bright red color. Nine kinds of the most common soy sauces were selected for this evaluation. The soy sauces were poured into the glass respectively, and the glass was shaken to observe the color and wall hanging (concentration) of the soy sauce. The following are sorted by color and wall hangability. It is a common phenomenon to add sodium glutamate (monosodium glutamate) to soy sauce, but consumers should try to choose soy sauce without sodium glutamate.