How to tell the difference between blended soy sauce? How to distinguish between prepared soy sauce

Soy sauce is generally carefully brewed using soybeans and wheat, and it is said that it was invented in China, with a history of more than 3,000 years, and the production method has not changed for more than 3,000 years, but the wisdom of profiteers is infinite, and it is said that they have invented blended soy sauce without soybeans, wheat, and brewing, and it has been put on the market ......

So now you can't eat soy sauce happily, don't worry too much, this kind of blended soy sauce can be identified with alcohol. <>

Sure enough, without fermentation, the miraculous soy sauce was born.

Next, use alcohol to test, pour 20 ml of soy sauce into an empty bottle, then pour 60 ml of alcohol in a ratio of 1:3 and shake. <>

The 18 yuan bottled soy sauce has changed color, producing a large amount of thick sediment. <>

Yuan's bagged soy sauce has significantly less precipitation. <>

Blended with soy sauce, there is no sediment at all. <>

Zhu Jiajin, deputy director of the Department of Food Science and Nutrition of Zhejiang University, said that the brewed soy sauce contains a lot of protein, which is hydrated in water, and after adding alcohol, amino acids and peptides will precipitate out and produce precipitate, while blended soy sauce will not have such precipitation, so in principle, this identification method is indeed reliable. <>

And we usually choose soy sauce, one of the most important indicators is: amino acid nitrogen, the higher this index, the better, generally in the soy sauce packaging can be found on the marked value. For example, the 18 yuan bottled soy sauce we experimented with, the amino acid nitrogen is g 100ml.

And the yuan bag of soy sauce, amino acid nitrogen is. <>

When you buy soy sauce at home, no matter what brand it is, as long as there are these words on the bottle, it is soy sauce.

1. Look at the bubble.

Shake the soy sauce bottle, the brewed soy sauce foam is more uniform in size and not easy to disperse; The formulated soy sauce foam varies in size and can be easily dispersed.

2. Smell the smell.

Brewed soy sauce has a rich sauce aroma and no other peculiar smells; The preparation of soy sauce needs to be shaken and then smelled, the smell is not as fragrant as brewed soy sauce, and the flavor of the sauce is not positive enough, whether there is a peculiar smell depends on the sensitivity of the nose, and ordinary people can't smell the peculiar smell. In addition, the difference between smelling and smelling is also related to the production process of prepared soy sauce, and if the production process is better, the smell will not be very different from that of brewed soy sauce.

Third, look at the wall-hanging.

After shaking the soy sauce bottle, the brewed soy sauce has good wall hanging, stays on the inner wall of the soy sauce bottle for a long time, and the inner wall is easy to color; The preparation of soy sauce has poor wall attachment and poor tinting strength.

1. Look: ***'s soy sauce is brown-red, shiny in the light, and the inferior soy sauce is dark and dull;

2. Smell: *** soy sauce has sauce flavor and ester fragrance. Inferior soy sauce does not have these special aromas, and some even have peculiar smells;

3. Try: One part soy sauce and three parts absolute ethanol (alcohol) are shaken for one or two minutes, good soy sauce has lumpy precipitation, while inferior soy sauce has little or no precipitation.

The differences between blended soy sauce and brewed soy sauce are as follows:

1. The amino acid nitrogen index is different.

The higher the content of amino acid nitrogen, the higher the quality of soy sauce, the stronger the umami, in the process of brewing soy sauce, under the action of different enzyme systems of various microorganisms, various organic substances in the raw materials undergo complex biochemical reactions to form a variety of components of soy sauce, and the content of amino acid nitrogen is high; However, the content of amino acid nitrogen in blended soy sauce is low.

2. The degree of nutrition is different.

Brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans and defatted soybeans, soybean meal or soybean cake, wheat and bran as raw materials, and fermented by microorganisms. According to the different fermentation processes, it can be divided into two categories, namely high-salt dilute fermented soy sauce and low-salt solid-state fermented soy sauce, and the brewed soy sauce has higher nutrition;

3. The aroma of raw materials is different.

Brewed soy sauce is a soy sauce made of soybeans and defatted soybeans, soybean meal or soybean cake, wheat and wheat flour, which is mixed with brine to form a dilute mash after steaming and making koji with aspergillus, and then fermented by microorganisms.

Low-salt solid-state fermented soy sauce is made of soybean and wheat bran as raw materials, which is mixed with brine into a solid soy sauce after steaming and making koji with aspergillus, and then fermented by microorganisms.

With the development of society and the progress of science and technology, people now pay more and more attention to their physical health, and most people will change their eating habits to maintain their bodies in daily life, but we must know that oil, salt, sauce and vinegar are inseparable when we cook, and there are many blended soy sauces on the market today, so we should correctly distinguish these blended soy sauces to ensure that our bodies are in a healthy state. <>

You must know that if we want to make the correct distinction between blended soy sauce and normal soy sauce, we must look at whether it is brewed soy sauce, because most of the soy sauce on the market is mainly brewed from soybean and wheat. Then we can buy this soy sauce with confidence, because this soy sauce is produced in accordance with national requirements, and it will not be blended soy sauce. <>

The second is that when we buy soy sauce, we must look at the standard of soy sauce, you must know that if it is blended soy sauce, its standard number is completely different from the normal brewed soy sauce, and at the same time, the blended soy sauce, the printing of its bottle is not as clear as the normal soy sauce printing. <>

Finally, when we buy soy sauce, we must understand that soy sauce is actually divided into three grades, and the higher the grade of soy sauce, the higher the content of amino acid nitrogen it contains, and such soy sauce is actually the best quality soy sauce, and there will be no blending.

Therefore, for us, if we want to make ourselves eat healthier in our daily life, and ensure our body from the diet, then we must strictly control the level of ingredients, only by strictly controlling the level of ingredients, we can have a healthy body, and at the same time, we must carefully distinguish for the selection of soy sauce.

At this time, it is necessary to judge according to the ingredient ratio of soy sauce, and it can also be judged according to the label, so at this time, you can also directly buy some big-name products, and then you also need to pay attention to the composition of amino acid nitrogen, the content is relatively high, indicating that this soy sauce is relatively pure.

You can look at the color of the soy sauce, smell the soy sauce, and taste the soy sauce, so you can tell the difference.

You can take a look at the ingredient information on the outer packaging, generally the normal soy sauce is made of soybeans as the main raw material, but if some water or synthetic pigments are added to it, you can also shake it at the same time, and if the color inside is light, it is also right.

It can be distinguished from blended soy sauce and original soy sauce from raw materials, nutritional value and amino acid nitrogen index.

1. Raw materials. Raw soy sauce is made from soybeans and fat-free soybeans, soybean meal or soybean cake, wheat and wheat flour. After cooking, koji mold is mixed with brine to form a thin sludge, which is then fermented by microorganisms.

Blending soy sauce is made from soybeans and wheat bran. After boiling, koji mold is mixed with brine to form a solid soy sauce, which is then fermented by microorganisms. Soy sauce is mixed with ingredients such as soy sauce. Made from it, brewed soy sauce has a strong aroma of soy sauce, which in turn has an aroma of soy sauce and no esters.

2. Nutritional value.

Raw soy sauce is a liquid seasoning made from soybeans and defatted soybeans, soybean meal or soybean cake, wheat and wheat bran with a special color, aroma and taste. According to the fermentation process, it is divided into two categories: high-salt dilute fermented soy sauce and low-salt solid fermented soy sauce.

The condiments produced by blended soy sauce through raw material pretreatment, koji making, fermentation, leaching and oil pouring and heating preparation are extremely nutritious, and the main nutrients include amino acids, soluble proteins, sugars, acids, etc.

3. Amino acid nitrogen index.

The higher the amino acid nitrogen content of the original soy sauce, the higher the quality of the soy sauce and the stronger the umami taste. In the brewing process, under the action of different enzyme systems of various microorganisms, various organic substances undergo complex biochemical reactions in the raw materials to form a soy sauce with a variety of components and a high content of amino acid nitrogen.

The low content of amino acid nitrogen in blended soy sauce will be of low quality.

The recipe, brewing steps, and ** are all the same.

Haitian umami light soy sauce:

It is made of high-quality soybeans, wheat flour and refined salt as the main raw materials.

The color is clear, the freshness is delicious, the sauce is fragrant, and it is used for home-cooked stir-frying, cold salad, etc.

Light soy sauce:It is made of soybeans or black beans and flour as the main raw materials, artificially connected to the koji, dried by natural dew, and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent in liquid phase, and unique in flavor.

The color is relatively light and reddish-brown.

Light soy sauce is used for general cooking and tastes salty.

Light soy sauce is used for seasoning, because of the light color, it is used when making general stir-fried vegetables or cold dishes.