What is the function of dark soy sauce? What is dark soy sauce made of?

Light soy sauce] is light in color and reddish-brown. Light soy sauce is used for general cooking and tastes salty.

Uses: Light soy sauce is used for seasoning, because of its light color, it is used more when making general stir-fried or cold dishes.

The production of light soy sauce: light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially grafted with koji, and fermented by natural dew. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent, and unique in flavor.

Dark soy sauce is made with caramel color, which is very dark, tan, and shiny. Taste: It has a delicious and slightly sweet feeling in the mouth.

Uses: Generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki.

The production of dark soy sauce: Dark soy sauce is based on light soy sauce, and the pressed soy sauce is dried for another 2-3 months, and then it is dark soy sauce after precipitation and filtration. The quality of the product is richer than that of light soy sauce.

Both light soy sauce and dark soy sauce are soy sauces that have been brewed and fermented.

Dark soy sauce is based on light soy sauce, the pressed soy sauce is dried for 2 to 3 months, and then it is precipitated and filtered to become dark soy sauce. The quality of the product is richer than that of light soy sauce.

The dark soy sauce is made with caramel color, and the color is very dark, tan and shiny, and it has a delicious and slightly sweet feeling when you eat it.

Supplementary information on dark soy sauce:

Buy soy sauce and look at the logo.

When choosing soy sauce, look at whether there is a QS logo on the packaging of soy sauce, which is the access mark for soy sauce to enter the market; Look at whether the soy sauce is brewed or blended, if the soy sauce is not marked whether it is brewed or prepared, this soy sauce is a substandard product. Finally, it depends on whether the label indicates whether it is used for food or cooking, because the health indicators of the two are different, the soy sauce used for food can be directly entered, and the health indicators are better, while the cooking can not be directly entered, and can only be used for cooking and stir-frying.

Dark soy sauce is suitable for people:

It can be consumed by the general population.

Guidance on how to make dark soy sauce:

1.It is generally used to color food, such as braised and other dishes that need to be colored.

2.Distinguish between light soy sauce and dark soy sauce.

Look at the color: You can pour the soy sauce into a white porcelain plate and shake the color, the light soy sauce is reddish-brown, and the dark soy sauce is tan and shiny.

Taste: Raw soy sauce tastes salty; After eating the soy sauce in your mouth, it has a delicious and slightly sweet taste.

Dark soy sauce is a dark soy sauce made by adding caramel on the basis of light soy sauce and making it through a special process, which is suitable for adding color to meat.

The main function of dark soy sauce is to make stir-fried or marinated vegetables for coloring!

Coloring to make the dish look more appetizing.

The dark soy sauce is used for stir-frying, and the light soy sauce is used for cold dishes.

What is the difference between dark soy sauce and light soy sauce?

1. First of all, one of the indispensable raw materials for making dark soy sauce is black beans, because the taste of black beans is more mellow and darker. But now in the market, there are some black-hearted merchants. Use artificial colors instead of black beans to make dark soy sauce, we will introduce you to the selection points of dark soy sauce at the end of the article, which you should keep in mind.

2. Then, one of the essential raw materials for making dark soy sauce is flour, which is flour, sprinkle flour and black beans evenly, and then ferment at low temperature, and then go through a series of tedious production processes. The result is dark soy sauce. It should be noted that unlike light soy sauce, the amount of flour contained in dark soy sauce is 5 to 10 times greater than that of light soy sauce, because the content of flour determines the consistency of soy sauce and the mellow taste.

fragrant, its consistency. It is higher than light soy sauce. So naturally, the amount of flour is more than that of light soy sauce.

3. Secondly. The most indispensable ingredient in making dark soy sauce is caramel color.

Unlike light soy sauce, dark soy sauce is mainly used to color dishes. Therefore, black beans and flour alone are not enough to make a reddish-brown color, so caramel color is used here, and caramel color is generally rock sugar or white sugar.

Boil it until it is jujube red, and then add an appropriate amount of boiling water to make it. Caramel-colored dark soy sauce is added, which is more suitable for making some lo-mei.

dishes and teriyaki dishes. The color of Sun Slip is also more full and natural.

Summary. The raw materials for making dark soy sauce are mainly made of black beans, flour, and caramel color, and they are made with a trembling suspicion.

Light soy sauce and dark soy sauce are soy sauce brewed from grain, and the ingredients are water, edible salt, soybeans, wheat, monosodium glutamate, etc.

Dark soy sauce is a soy sauce poured into the stir-fry, which is easier to color and flavor, making the dish look more beautiful, with both color and flavor.

Flour, flour and black beans are sprinkled evenly, then fermented at low temperatures, and then through a series of tedious production processes. The result is dark soy sauce.

The dark soy sauce is mainly made by fermenting soybeans and boiling caramel to make a color.

Dark soy sauce is made with caramel added to the light soy sauce.

Rich soy sauce made by a special process, suitable for meat color. Dark soy sauce is an indispensable condiment in cooking. Adding dark soy sauce to dishes can improve taste and add color.

Adding dark soy sauce during cooking can generally play a role in coloring and freshness, especially for braised dishes or stewed and marinated.

Time. When cooking, in order to make the dish play a good coloring role, you need to add dark soy sauce early, but not too early, otherwise it will reduce the nutritional value of dark soy sauce. It should be noted that dark soy sauce is not suitable for dipping and cold dishes.

Dark soy sauce is not suitable for placing in places with high temperature such as stoves and heaters, nor is it suitable for placing in dark and damp places.

Generally speaking, light soy sauce is obtained by mixing the soy sauce of the first pump, the second smoke, and the third smoke according to a certain ratio, which is lighter in color and lighter in taste, which is suitable for dipping and cold dressing. The dark soy sauce is made by adding caramel color on the basis of light soy sauce and then concentrating, which is relatively more viscous and is mostly used for coloring and flavoring in cooking.

Seasoning. Dark soy sauce is made with caramel added to the light soy sauce.

Rich soy sauce made by a special process, suitable for meat color. Dark soy sauce is an indispensable condiment in Lao Kuan's cooking. Adding dark soy sauce to dishes can improve taste and add color.

"Pumping" means extracting. "Light soy sauce" is made from high-quality soybeans and wheat as raw materials, which are extracted after fermentation and maturity; The dark soy sauce is a dark soy sauce made by adding caramel on the basis of light soy sauce and a special process, which is suitable for adding color to meat.

Dark soy sauce. "Pumping" means extracting. "Light soy sauce" is made from high-quality soybeans and wheat as raw materials, which are extracted after fermentation and maturity; Dark soy sauce, on the other hand, is a rich soy sauce made by adding caramel on the basis of light soy sauce and making it through a special process.

Dark soy sauce is an indispensable condiment in cooking. Adding pant soy sauce to your dishes can improve the texture and add color. It should be noted that dark soy sauce is not suitable for dipping and cold dishes.

Dark soy sauce is a soy sauce that has been brewed and fermented, and this seasoning is similar to that of light soy sauce, but this soy sauce is darker.

Light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, and is fermented by natural dew and sun, this product is ruddy in color, delicious in taste, and unique in flavor.

Dark soy sauce is based on light soy sauce, and then the soy sauce is dried for two or three months, and after precipitation and filtration, it is dark soy sauce, and its product quality is richer than that of light soy sauce.

Mainly for edible effects: cold dressing, cooking stir-fried vegetables.

Old soy sauce: "pumping" means extraction. "Light soy sauce" is made from high-quality soybeans and wheat as raw materials, which are extracted after fermentation and maturity; The dark soy sauce is a dark soy sauce made by adding caramel on the basis of light soy sauce, which is suitable for meat hunger and laughter.

There are many types of dark soy sauce on the market, such as straw mushroom soy sauce, rock sugar soy sauce, etc., which are similar in terms of color enhancement function, but straw mushroom soy sauce can increase freshness, rock sugar soy sauce can also improve freshness, and can also make the soup viscous.

In addition, when making braised dishes, it is best to add green onions, ginger and garlic to the pot at the boiling stage, then add the hot sauce to the fried sauce, and finally add light soy sauce and dark soy sauce.

Dark soy sauce is generally used as a toner for meat products, increasing the color of meat, coloring food, and improving taste. For example, when making braised pork in the morning, it is generally necessary to color, and dark soy sauce will be used.

The role of dark soy sauceThe function of dark soy sauce is generally used for food coloring, as a toner for meat food, to add color to meat food, and at the same time, it can also improve the taste of food, increase vinegar aroma and sauce aroma. Luzhao tomato dark soy sauce is a kind of dark soy sauce made by adding caramel to light soy sauce through a special process, which is generally used to make braised pork, marinated foods or dark dishes. Dishes made with dark soy sauce are bright in color and have a salty and sweet taste, which can color and flavor the food.

In Chinese food, dark soy sauce is used when braised dishes, stewed, and marinated, and dark soy sauce can color the dishes. When making it, it should be noted that dark soy sauce should be added early, but not too early, otherwise it will reduce the nutrition of dark soy sauce.