Both soy sauce and soy sauce are soy sauce made by brewing and fermentation.
light soy sauce
Color: The color of light soy sauce is reddish brown.
Taste: 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 cooking or cold dishes.
Production of soy sauce: soy sauce is sauce.
A variety of oil, with soybean and flour as the main raw materials, artificially inoculated with koji, naturally exposed to the sun and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in body and unique in flavor.
dark soy sauce
Color: the soy sauce is caramel, which is dark, brown and shiny.
Taste: There is a delicious and slightly sweet feeling after eating in the mouth.
Usage: generally used for coloring food. For example, it is better to use it when cooking dishes that need to be colored, such as braised pork.
Production of soy sauce: soy sauce with soy sauce with soy sauce is made by drying the squeezed soy sauce for 2-3 months on the basis of soy sauce with soy sauce, and then precipitating and filtering to obtain soy sauce with soy sauce. The quality of its products is richer than that of soy sauce.
Umami flavor of soy sauce and soy sauce.
The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to the standard of soy sauce brewing in China, amino acid phthalein nitrogen >: 0.8g/ 100 ml is the special grade; > 0.7/100 ml is the first grade; > 0.55/100 ml is secondary; > 0.4/100 ml is level 3. However, it does not mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the nitrogen acid phthalein helium mixed with soy sauce is also very high, or some illegal suppliers have added a lot of flavor agents in it, and the amino acids are also high, but this does not mean that it is a good soy sauce.
Distinguish between soy sauce and soy sauce
Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. The soy sauce is reddish brown, while the soy sauce is brown and shiny.
Taste: soy sauce tastes salty; After the soy sauce is eaten in the mouth, it has a delicious sweetness.
Buy soy sauce to see the sign
When choosing soy sauce, look at whether there is a QS sign on the packaging of soy sauce, which is the access sign for soy sauce to enter the market; Look at whether the soy sauce is brewed or blended. If the soy sauce is not marked as brewed or blended, the soy sauce is an unqualified product. Finally, it depends on whether the label indicates whether it is used with meals or cooking, because the hygiene indexes of the two are different. Soy sauce for meals can be directly eaten, and the hygiene indexes are better, while the cooked soy sauce can not be directly eaten, but can only be used for cooking and stir-frying.