As the saying goes: seven things to open the door in the morning, chai rice oil salt sauce vinegar tea.
Soy sauce is an indispensable spice for our daily life.
With the improvement of living standards, the soy sauce in the supermarket is dazzling.
Dark soy sauce, light soy sauce, seafood soy sauce, very fresh, mushroom soy sauce, children's soy sauce and so on
Prices range from high to low, as well as brewed soy sauce, high-salt diluted fermented soy sauce and so on.
So how do we choose a good soy sauce?
Remember not the more expensive the better, serious bottle body 5 character 3 standard, good soy sauce to buy, the whole family praise.
<h1 class="pgc-h-arrow-right" data-track="8" > five-word amino acid nitrogen</h1>
Amino acid nitrogen refers to soil nitrogen that is present in soil proteins and polypeptide compounds, and can release various amino acids after degradation.
According to the soy sauce hygiene standard GB 2717-2003, the amino acid nitrogen in soy sauce < 0.40g/100ml, which indicates that soy sauce is an unqualified product.
In general, the higher the content of "amino acid nitrogen", the higher the quality of soy sauce and the stronger the umami taste.
In fact, in addition to amino acid nitrogen, sodium glutamate and flavored nucleotide are commonly used as fresheners in soy sauce, which also have a great impact on umami.
The difference is that amino acid ammonia is the product of a series of amino acids naturally produced by sauce mash during fermentation.
The purpose is to make the taste of soy sauce more delicious and natural, and to produce a pleasant feeling after eating.
Sodium glutamate and flavored nucleotides are added fresheners during the production process, although they also meet national standards.
However, long-term consumption of soy sauce containing food additives is prone to taste paralysis, and then the sensitivity to umami taste is slowly reduced.
It also has a certain impact on the body, which is why many people do not eat monosodium glutamate (sodium glutamate) now.
Therefore, when we look at the indicator of amino acid nitrogen, pay attention to whether the ingredients have a freshener.
In the absence of additional fresheners, the higher the value, the better, common are 0.7, 0.8, 0.9, 1.2 and so on.
<h1 class="pgc-h-arrow-right" data-track="8" > standard one brew or preparation</h1>
Brewed soy sauce refers to a liquid condiment with special color, aroma and flavor made from soybeans, defatted soybeans, wheat and bran as raw materials and fermented by microorganisms.
Formulated soy sauce refers to a liquid condiment prepared with brewed soy sauce as the main body, with hydrochloric acid hydrolyzed plant protein flavoring liquid, food additives, etc.
The amino acid nitrogen content of brewed soy sauce is generally higher than that of formulated soy sauce.
And after the preparation of soy sauce after secondary processing, the delicious taste is bound to be affected, and the nutritional value will be destroyed.
Moreover, the preparation of soy sauce contains more food additives, so when we buy soy sauce, we must look for brewed soy sauce.
<h1 class="pgc-h-arrow-right" data-track="8" > what is the standard two soy sauce grade</h1>
According to national standards, brewed soy sauce can be divided into four grades of special grade, first grade, second grade and third grade according to the content of amino acid nitrogen.
Special attention should be paid here that there is no grade in the preparation of soy sauce, and there is a grade in brewing soy sauce.
Brewed soy sauce is graded according to the content of amino acid nitrogen.
Amino acid nitrogen ≥ 0.80g/100ml, and the quality of this soy sauce is superior.
Amino acid nitrogen ≥ 0.70g/100ml for the first stage.
Amino acid nitrogen ≥ 0.55g/100ml is the second stage.
Amino acid nitrogen ≥ 0.4g/100ml is the third stage.
The higher the content of amino acid nitrogen, the higher the amino acid content of soy sauce.
At the same time, it means that the better the protein fermentation is decomposed, the fresher the taste, and the higher the nutrient content.
So when we buy soy sauce, remember to buy high-grade soy sauce is the better quality soy sauce.
<h1 class="pgc-h-arrow-right" data-track="8" > standard triple meal or cooking</h1>
In the soy sauce bottle, there is another indicator that is very critical, that is, the meal and cooking.
As the name suggests, soy sauce is for people to eat directly when eating, such as dipping, cold mixing and so on.
The sanitary quality requirements are very high, according to the national health standards, the total number of colonies should be less than or equal to 30,000 / ml.
Even if eaten raw, it will not endanger health.
Cooking soy sauce is suitable for stewing, boiling, stir-frying and other hot dishes.
If you use cooking soy sauce for cold dishes, dumpling dipping sauce, etc., you can eat it raw.
Problems such as diarrhea or other gastrointestinal diseases may occur due to eating too many pathogenic bacteria.
Therefore, when buying, it is necessary to distinguish between soy sauce for meals or cooking soy sauce, especially for small partners who often make cold dishes.
<h1 class="pgc-h-arrow-right" data-track="8" > Kikuko Monogatari</h1>
Soy sauce is highly nutritious and contains up to 17 amino acids.
And there are a variety of B vitamins and a certain amount of calcium, phosphorus, iron, etc., which are of great benefit to human health.
However, the parameters and categories of soy sauce are indeed very numerous.
We should combine these important indicators of the 5 word 3 standard and a comprehensive reference to the price.
Buy good soy sauce of regular brands through regular channels.
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