Neither soy sauce or old soy sauce. Soy sauce earlier than the use of soy sauce, soy sauce, as early as three thousand years ago in the Zhou Dynasty on the production of records, is China's traditional condiments, and soy sauce and soy sauce is based on the development of the evolution of soy sauce, soy sauce can be said to be their ancestor, now people are more picky about the flavor of the dishes, so in the production of soy sauce raw materials on the basis of the other additives added to the composition of the more suitable for the dishes seasoned with freshness, color, soy sauce and soy sauce. The soy sauce and soy sauce can be said to be a kind of soy sauce, but soy sauce is not one of the soy sauce, soy sauce.

Two, how to distinguish between soy sauce and soy sauce

Soy sauce and soy sauce are processed through the brewing and fermentation of soy sauce, soy sauce is added to the caramel color, the color is very dark, generally used to give food coloring; and soy sauce is used for general cooking, eat the taste of salty, soy sauce to eat in the mouth there is a kind of fresh and slightly sweet.

Soy sauce and dark soy sauce are both processed through brewing and fermentation of soy sauce

1. Soy sauce

Color: Soy sauce is lighter in color, reddish-brown.

Flavor: Soy sauce is used for general cooking and tastes saltier.

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 with caramel color, dark color, and shiny brown color.

Flavor: It has a fresh and 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 braised.

The production of soy sauce: soy sauce is based on soy sauce, the extraction of soy sauce and then sun-dried for 2 to 3 months, after precipitation and filtration that is soy sauce. The quality of the product is more intense than that of soy sauce.

The freshness of soy sauce

The freshness of soy sauce depends on the content of amino acid phthalide nitrogen, generally speaking, the higher the amino acid phthalide nitrogen, the higher the grade of soy sauce, that is to say, the better the quality. According to China's brewing soy sauce standards, the amino acid nitrogen "0.8 grams / 100 ml for the special grade;" 0.7 / 100 ml for the first grade; "0.55 / 100 ml for the second grade;" 0.4 / 100 ml for the third grade. However, it does not mean that the higher the amino acid phthalic nitrogen, the better the soy sauce. Because the amino acid phthalic acid nitrogen of the blended soy sauce is also very high, or there are some unscrupulous suppliers who add a lot of fresh flavor agent in it, the amino acid is also very high, which is not equal to the completely very good soy sauce.

Each seasoning has its own "mission", even if it is similar to something is also different, although many young people are now ordering takeout, but still hope that we can remember the flavor and use of various seasonings, to carry forward our Chinese food culture.