Soy sauce is an ancient condiment that was created as early as the Zhou Dynasty more than three thousand years ago. The earliest soy sauce is made of meat, fish through pickling, fermentation and other processes, and now the processing of fish sauce is somewhat similar, set fresh, salty, fragrant in one, once was China's ancient royal condiment, and then made of soybeans as raw materials into the real "soy sauce", the taste and taste is not bad, and the price is cheaper, more suitable for the people to eat, so it has been passed down to this day.
Now the types and brands of soy sauce are diverse, the price is also different, when buying soy sauce in the face of different brands, different types of soy sauce on the shelves, often make people unable to start. Share a tip, when buying soy sauce, don't look at the price, just see the important indicator values on the soy sauce bottle, you can easily buy good soy sauce.
First of all, there must be a premise for choosing a good soy sauce, and the soy sauce must be brewed soy sauce.
According to different processing processes, soy sauce can be divided into two types: brewing method and preparation method.
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Raw materials are made from grains such as soybeans, black beans, wheat or bran, and are brewed through a series of production processes such as fermentation, which is called brewing soy sauce.
Brewed soy sauce is now also divided into: high-salt dilute fermentation and low-salt solid fermentation
High-salt dilute fermented soy sauce refers to soy sauce made from grains such as soybeans or wheat and bran, which are cooked and made by aspergillus, mixed with a certain proportion of brine into a thin mash, and then fermented for a long time. Due to the long fermentation required for this soy sauce, the cost and quality are relatively high.
Low-salt solid fermented soy sauce refers to soy sauce brewed after a short period of artificial high-temperature fermentation with defatted soybeans and bran, which are mixed with a certain proportion of brine to form a solid sauce sauce after cooking and koji.
<h1 class="pgc-h-arrow-right" data-track="4" > [preparation method soy sauce].</h1>
There is also a kind of soy sauce is the preparation method of soy sauce, this soy sauce uses brewed soy sauce as a raw material, and then add a certain proportion of acid hydrolyzed plant protein flavoring solution and some food additives to improve the umami taste and quality, some soy sauce raw materials will see a variety of additives in the column, it looks like the value is quite high, eating is also very fresh, but not naturally brewed, many cheap soy sauce on the market, soy sauce are prepared soy sauce.
<h1 class="pgc-h-arrow-right" data-track="4" > the higher the amino acid nitrogen content, the better</h1>
In fact, when buying soy sauce, just find the content of "amino acid nitrogen" on the soy sauce bottle, you can basically judge the quality of soy sauce, the more sufficient the amino acid nitrogen contained in soy sauce, the fresher the taste, the better the quality of soy sauce, the less amino acid nitrogen contained, the quality of soy sauce is vice versa.
Premium soy sauce: Contains amino acid nitrogen that requires 0.8 g/100 ml
Grade 1 soy sauce: Contains amino acid nitrogen that requires 0.7 g/100 ml
Secondary soy sauce: Contains amino acid nitrogen requiring 0.55 g/100 ml
Grade 3 soy sauce: Contains amino acid nitrogen that requires 0.4 g/100 ml
Now many soy sauce amino acid nitrogen can reach 1.2 g / 100 ml, the same indicator conditions, and then look at a value: sodium content
<h1 class="pgc-h-arrow-right" data-track="4" > the lower the sodium content, the better</h1>
Low sodium content is low salt content, modern diet pays attention to less oil and less salt, more beneficial to physical health, it is recommended that adults should not consume salt more than 6-8 a day, and soy sauce is usually a large household with salt content, because the amount of cooking is different, the intake should not be controlled. When choosing soy sauce, we try to choose those with low sodium content.
It should be noted that some manufacturers are more "thief essence", and most soy sauce manufacturers use one part (15 ml) to express the nutrition ingredient list, which is also conventional. But also useful a 10 ml to represent, so that the sodium content is relatively small, in fact, not less at all, pay attention to when buying.
In addition, it should be noted that the product label is not the standard national standard, and the product standard number of the general brewed soy sauce is GB/T18186, which is not the beginning of GB to be carefully purchased.
It can also be judged by the bubbles produced by the soy sauce after shaking, the general high-quality soy sauce is more nutritious, gently shake the bottle behind, will produce a large number of bubbles, and for a long time does not dissipate, while inferior soy sauce is the opposite.
<h1 class="pgc-h-arrow-right" data-track="4" >- Lao Jing said</h1>
In short, a bottle of soy sauce contains high amino acid nitrogen, high salt dilute fermentation method brewing, low sodium content, shaking foam, basically you can judge the quality of soy sauce is good, no matter how cheap the price can be purchased. In addition, there are many different flavors of soy sauce on the market, such as seafood soy sauce, shiitake soy sauce, etc., in fact, only on the basis of soy sauce added some flavor spices, but the price has increased a lot, and ordinary soy sauce in terms of umami and nutrition is not much different, you can buy as needed when purchasing.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.