Soy sauce is one of the oldest condiments in China, and it is recorded that as early as the Western Zhou Dynasty, there was a "soy sauce" made of meat and fish fermentation, and this mellow condiment is the prototype of early soy sauce, similar to today's fish sauce. In ancient times when seasonings were not rich, soy sauce this excellent flavor of things can make the taste of dishes improve several grades, every household needs, gradually from the court to the folk, and later found that the use of soybeans, wheat and other grains can also make similar flavors, and can greatly reduce costs, in the following thousands of years of history, soy sauce in Chinese cooking has been controlling the seasoning of the "top chair".
Older people may know that the previous soy sauce is not as many tricks as it is now, "raw soy sauce", "old soy sauce" these concepts, in fact, before the nineties is very few people know, soy sauce is soy sauce, can be seasoned, can be colored, almost every region has its own area of soy sauce factory, the production of soy sauce is only good or bad, there is no function of the point, then what does this "pump" mean?
The meaning of the word "pumping" comes from Guangdong, according to the verification data originated from the ancient sauce garden in Foshan, that is, the predecessor of Haitian soy sauce, Foshan has a master of making soy sauce Xia Tai, the ancestors of the generation are making sauce for a living, the traditional soy sauce production is to in the process of drying, fermentation, repeatedly use bamboo baskets to "extract" soy sauce from the brewing tank, the concept of pumping is also born.
And Xia Tai will be drying, extraction time is relatively short called "raw", the time is relatively long called "old", the concept of old soy sauce and raw soy sauce was proposed, and later this distinction was inherited by Haitian soy sauce, the first in the market launched the "golden standard raw soy sauce", mainly used to freshen the dish, and then launched the "grass mushroom old soy sauce" to color the dish, with the Haitian soy sauce in the Chinese condiment market continues to grow bigger and stronger, the concept of raw soy sauce and old soy sauce is also widely accepted, the variety of soy sauce is further refined, soy sauce, head soy sauce, Concepts such as the second draw are constantly increasing, but instead soy sauce, which integrates multiple functions, becomes a "marginal product" and is forcibly renamed.
<h1 class="pgc-h-arrow-right" data-track="5" > how to pick a good bottle of soy sauce</h1>
The production process of soy sauce is now more and more "advanced", such as the old soy sauce that can be brewed in the past "October pregnancy", and now many of them have become a quick chemical soy sauce of caramel + monosodium glutamate, and the aroma will naturally be much worse. If you choose a high-quality soy sauce among the many types and brands of soy sauce, you have to learn something.
1, first look at the raw materials. The raw materials are soybeans, black beans, and wheat, which are traditional brewed soy sauce raw materials, which are expensive and have a pure taste. The almost same is the defatted soybean and wheat bran, the defatted soybean is the "okara" that has been pressed into the cooking oil, and the wheat bran is the skin of the wheat.
2, look at the amino acid nitrogen content. This is the basic indicator of soy sauce, is to determine the degree of fermentation of the fermentation of the characteristics of the indicator, in simple terms, the higher the value of the soy sauce quality, the better the soy sauce amino acid nitrogen ≥ 0.8 g / 100 ml.
3, finally look at the fermentation process. There are two kinds of fermentation soy sauce production processes: low-salt solid fermentation and high-salt dilute fermentation. China's traditional soy sauce production is made of high-salt dilute process fermentation, fermentation period of up to half a year or so, the cost is relatively high, but it has the advantages of low-salt solid fermentation can not be compared, soy sauce sauce flavor is outstanding, the taste is better.
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