Soy sauce is an indispensable condiment on our table, it is mainly made of soybeans as raw materials, and then made after a long period of fermentation, drying and other processes, which can not only increase the fragrance of the dish, but also add attractive color to the dish. I remember when I was a child, I would often help my parents go to the supply and marketing cooperatives in the village to make soy sauce, and the soy sauce varieties at that time were single. But with the renewal of generation after generation, there are more and more varieties of soy sauce, such as teriyaki soy sauce, spicy soy sauce, hoisin soy sauce, and so on. Among them, we use the most light soy sauce and dark soy sauce. So why is soy sauce divided into two categories: light soy sauce and dark soy sauce? What does "pumping" refer to? Let's explore this problem with you today!
One: Light soy sauce and dark soy sauce
First, let's talk about the word "pump". In the process of making soy sauce, "pumping" refers to a way of extracting soy sauce from a fermentation tank. To put it simply, after a period of fermentation, the liquid that is extracted from the fermentation tank is soy sauce. The difference between light soy sauce and dark soy sauce lies precisely in the time and method of this "pumping".
The process of making light soy sauce involves the fermentation and extraction of soy sauceWhen the fermentation is completed, the soy sauce extracted for the first time is obtained by extracting the extract, which is called the first extraction, which contains the most umami substances and is therefore of higher quality. Usually when we buy soy sauce, if it is a head pump, it will be specially marked on the bottle: head light soy sauce, which indicates that this bottle of light soy sauce is head pump. In general, the light soy sauce is made by three oil extractions, that is, the first oil pumping, the second oil pumping, and the third oil pumping, and then mixed according to a certain proportionSince the fermentation time of soy sauce at this time is relatively short, the color of the soy sauce is relatively light, reddish-brown, and the flavor is more delicious.
Dark soy sauce, on the other hand, is made on the basis of light soy sauce after a longer fermentation and processing. Dark soy sauce adds a caramel color during the fermentation process, making it darker, tan-hued, and shiny. The flavor of dark soy sauce is richer than that of light soy sauce, with a sweet flavor of fresh and sauce.
2: Different uses of light soy sauce and dark soy sauce
Light soy sauce is light in color, has a certain luster, and has a relatively delicious taste, moderate saltiness, and a certain sweetness. Usually, in the cooking process of stir-frying, stewed meat, cold salad, etc., adding light soy sauce in an appropriate amount can make the dish taste more delicious. In addition, light soy sauce can also be used as a dipping sauce for dipping in food items such as dumplings and steamed buns to add flavor to them. Dark soy sauce, on the other hand, is darker in color, showing a reddish-brown color, or even close to black, and is relatively salty in taste. It is mainly used to color dishes and make them appear red and bright. Dark soy sauce is an indispensable seasoning when cooking dishes that need to be colored, such as braised pork and lo-mei. In addition, dark soy sauce can also be used in cooking processes such as stewing and marinating to allow ingredients to better absorb the flavor. In the process of cooking, we need to choose the right seasoning according to the characteristics and needs of the dish, and don't use the wrong one.
Three: Tips for choosing soy sauce
After understanding the production and usage of light soy sauce, let's talk about the selection skills, as long as you recognize these points, you can be sure that you can buy high-quality soy sauce.
1. Look at the amino acid nitrogen content.
The soy sauce bottle will be marked with its amino acid nitrogen content, and the content of this amino acid nitrogen is directly related to the quality of the soy sauce. The state stipulates that the content of amino acid nitrogen shall not be less than 0.4 grams per 100 ml of soy sauce. The more amino acid nitrogen content in a bottle of soy sauce, the better its quality and the more mellow its umami taste. A bottle of high-quality soy sauce usually contains amino acid nitrogen content as high as 0.8g/100ml, or even higher. In addition, soy sauce is divided into four grades: premium, first, second, and third grade according to the level of amino acid nitrogen content, and the higher the grade, the better the quality of the soy sauce. Therefore, if we want to buy a good bottle of soy sauce, we must not ignore its amino acid nitrogen content.
2. Choose brewed soy sauce.
There are two main types of soy sauce: brewed soy sauce and prepared soy sauce. Brewed soy sauce is made from soybeans and wheat as raw materials and fermented by microorganisms, which has a strong sauce aroma and delicious taste; The prepared soy sauce is based on brewed soy sauce, and is made by adding acid hydrolyzed vegetable protein seasoning liquid, food additives, etc., and the taste and nutritional value are relatively low. Therefore, when purchasing, we should also look for brewed soy sauce. If today's article is helpful to you, then click a follow, a like, and thank you for your support.