The soy sauce sales areas of some large supermarkets are full of various brands of soy sauce, and each brand has several varieties. There are so many kinds of soy sauce. Some consumers are used to using certain soy sauce and come straight to the brand when they buy it; some will buy several kinds of soy sauce at the same time according to their different uses; some will try another one after using one, just like buying toothpaste; while more consumers don't know what to buy. Well, now we don't have to worry about this. How can we identify the varieties of soy sauce? How to buy soy sauce? Act quickly! Learn to buy the right soy sauce quickly!
There are so many varieties of soy sauce in the market that consumers have a choice. To choose properly, consumers also need to master the knowledge of identifying soy sauce varieties.
See the logo and buy on demand
Chinese condiment industry is developing rapidly, and soy sauce industry is a new force. At present, there are more than 1700 soy sauce enterprises registered in the Administration for Industry and commerce, and there are more than 200 national backbone production enterprises. There are hundreds of varieties of soy sauce of different colors and colors, and consumers have a wide choice. Therefore, it is suggested that consumers generally understand the meaning of the main signs on soy sauce bottles, and then purchase them according to their needs.
Clear quality standard of soy sauce
'brewing' soy sauce is made from soybean, wheat or wheat bran by microbial natural fermentation. Some seasoning agents are added after the process. 'compounding' soy sauce is made of more than 50% brewing soy sauce added with hydrolyzed vegetable protein solution, which has more space for flavor change. Another important index of soy sauce is amino acid nitrogen. According to the national standard, the content of soy sauce should not be less than 0.4g per 100ml.
QS, which refers to the sign passing the quality and safety inspection, is mandatory since January 1, 2004.
Know the grade of soy sauce
This is not a mandatory mark. It is voluntarily marked on the product by the enterprise. The enterprise classifies the product according to its own product. There is no comparability in the same grade of different enterprises. The taste of one brand of first grade soy sauce may not be as good as that of the second grade soy sauce of another brand. Consumers only need to choose according to their own preferences.
Distinguish 'low salt solid' and 'high salt dilute state'
This kind of mark has nothing to do with the saltiness of soy sauce, it just means the difference of soy sauce brewing technology. Soybean and wheat bran are used in low salt solid state fermentation, and soybean and wheat are used in high salt dilute fermentation process. Due to the difference of technology, the color of the former is darker than that of the latter, while the latter is relatively rich in Maotai flavor. Consumers can choose and buy according to the characteristics of the two.
Familiar with the variety of soy sauce
The variety of soy sauce can be said to be rich and colorful, many new varieties have been meeting with consumers. For example:
Kelp soy sauce with kelp as the main auxiliary material, through hot-melt preparation. It contains a large number of iodine elements, long-term consumption can prevent Kashin Beck disease, hypertension, tuberculosis and so on.
Salt free soy sauce uses potassium chloride and ammonium chloride instead of sodium salt, which is suitable for patients with heart disease, kidney disease and hypertension.
Silkworm pupa soy sauce is brewed from silkworm chrysalis which contains 50% protein. Each milliliter of soy sauce contains 3-5 mg of essential amino acids for human body.
The soy sauce of Volvariella volvacea is produced by microbial fermentation of soybean and Volvariella volvacea extract. Although it is delicious and delicious, it does not belong to the fermented wheat products.
Vitamin B2 soy sauce added with vitamin B2 can prevent vitamin B2 deficiency.
There are also soy sauce for specific cooking needs, such as soy sauce specially used for roasting eel and steaming fish. As long as this soy sauce is added, eel or fish can have a delicious taste.
Distinguish 'raw' and 'old' soy sauce
Many consumers don't know the difference between "soy sauce" and "soy sauce" and whether banquet soy sauce is the best soy sauce. 'soy sauce 'and' Lao soy sauce 'are derived from the customary appellations in Guangdong Province. They are both brewed soy sauce. The difference between them is that raw soy sauce is made from high-quality soybeans and flour, which is fermented and matured, while soy sauce is made by adding caramel color to raw soy sauce, which is suitable for meat color enhancement. "Banquet soy sauce" does not indicate its grade, but refers to the soy sauce added with a variety of flavor agents, freshness is very high, suitable for banquet cooking.
Know 'nutritional soy sauce'
At present, the only soy sauce that can be called 'nutritional soy sauce' is' iron fortified soy sauce 'promoted by the national public nutrition improvement project. This is to correct the current situation of iron deficiency among the people. The national public nutrition improvement project implements the plan of adding iron fortified soy sauce to soy sauce. The first batch of authorized 11 soy sauce production enterprises, including Haitian, Wang Zhihe and Taoda, to produce iron fortified soy sauce Ask them to put the word "iron fortified" and "nutrition fortified food" on the conspicuous position of the soy sauce bottle. The difference between this kind of soy sauce and iodized salt is that iron fortified soy sauce is not mandatory, and consumers can choose and buy according to their own needs.
Make a clear understanding of the soy sauce of 'food salad' and 'cooking'
Recognize whether it's table soy sauce 'used for salad' or 'cooking sauce for cooking'. Soy sauce used in cold sauce has more strict requirements on microorganism than cooking soy sauce. According to the national standard, the total number of colonies detected per ml of soy sauce used for cold sauce should not be more than 30000, so that it is not harmful to health when eaten raw.
Distinguish between sauces and sauces
In the supermarket, you can see some sauces, spicy sauces or sauces with the same color and package as soy sauce. They are different from soy sauce. The state clearly stipulates that the amino acid nitrogen in soy sauce should not be less than 0.4g per 100ml. However, seasonings such as sauces and sauces do not comply with the national standards of soy sauce, and basically do not contain amino acid nitrogen. Therefore, they are not the same kind of products as soy sauce. They increase the freshness of dishes. Consumers should not mistake them for soy sauce.
The benefits of soy sauce
Soy sauce is a necessary food in cooking. When we fry, fry, steam, boil or cold mix, we add appropriate amount of soy sauce according to the needs, which will make the dishes attractive in color, fragrant and delicious. This is because soy sauce is a kind of seasoning with good color, aroma, taste and rich nutrition.
There are 17 kinds of amino acids in soy sauce. In addition, it also contains a variety of B vitamins and safe and non-toxic brown red pigment. Soy sauce also contains a certain amount of sugar, acid, alcohol, phenol, ester and other complex aroma components.
When frying, frying, steaming and cooking dishes, after adding proper amount of soy sauce, the amino acids in soy sauce react with salt and sodium chloride to form sodium amino acid salt (namely monosodium glutamate) in the cooking process, and produce amino acid derivatives by chemical reaction in the heating process, so as to increase the unique delicious taste of dishes. At the same time, in the cooking process, the amino acids in soy sauce will react with sugar to produce an attractive aroma.
How to identify the varieties of soy sauce? How to buy soy sauce? Sihai food editor has finished the introduction here. Have you learned it? And the advantages of soy sauce, let's have a look. The following article will introduce more cooking skills, kitchen skills, remember to continue to pay attention to Oh!