How to distinguish the authenticity of Chubang soy sauce?

In life, soy sauce is an indispensable flavoring agent. But with the widespread use of soy sauce, there are now more and more fakes, so what distinguishes the real from the fake with soy sauce?

Look at the color

Look at the color of the soy sauce, it is reddish, bright, shiny, and transparent, and you can see it when you look at it.

Look at the bubbles

Shake vigorously to see if there is a uniform foam for the soy sauce, if the foam is not large, it is easy to disperse as a fake.

Shake gently

Gently shake down the soy sauce bottle to see if there is soy sauce hanging on the wall of the bottle, if so, it is true.

Look at the precipitation

Don't buy soy sauce that has been left for a long time, and soy sauce without precipitation or debris is good.

Smell the smell

The flavor of soy sauce is thick, not greasy, with a slightly bitter and salty feeling.

Taste the tasteThere is a delicious taste, mellow, soft and long fragrant soy sauce for good.

Look at the floats

Good soy sauce has no floats, and you can shake it to see if there is any debris. If you don't, it's better.

Look at viscosity

The more viscous the good soy sauce, the more fragrant it is. The viscosity is weak and the color is not good, so the taste of such soy sauce is inferior.

Generally speaking, the authenticity of Chubang soy sauce can be identified through these 3 aspects:

1. Observe the foam, there are more foams, the size is uniform and does not disappear for a long time;

2. Observe the color, bright reddish-brown, shiny, and hang on the wall for a long time after shaking gently;

3. Taste the taste, the taste is delicious, salty and sweet, and the one with a strong sauce flavor is the real Chubang soy sauce.

Look at the production date on the lid, if there is no one, it is fake, I bought a bottle of cap without a date, and it tastes different

The new soy sauce packaging is all green-and-white striped packaging.

It's definitely okay to go to the big supermarket to buy it.

Look at whether the trademark is a "kitchen state" brand, such as "kitchen gang" or "cabinet state", which are all counterfeit.

Whether the trademark is clear or not, if it is ambiguous, it is not right.

Be sure to look at the production date, the name of the factory, and the address.

Don't try to be cheap.

1. Distinguish from the color of soy sauce.

The real brewed soy sauce has a reddish and bright color, and it is shiny and transparent, and if you can't see these phenomena under the light, it can be judged to be fake soy sauce.

Second, whether the soy sauce is hung on the wall.

Gently shake the soy sauce in the bottle to see if there is soy sauce hanging on the bottle. If it is a thin layer, and there is a phenomenon of sticking, it is better; If the fluidity is very good, it is inferior soy sauce.

3. Whether there is a sauce aroma.

The brewed soy sauce has a rich sauce aroma; There are no other peculiar smells, and the blended soy sauce has a sauce flavor, but it also has a caramel flavor; The blended soy sauce barely smells fragrant.

Fourth, whether there is foam.

Because amino acids can play the role of surfactants, once shaken, they can produce bubbles, brewed soy sauce contains high amino acid content, and the foam is rich after shaking, while blended soy sauce does not contain this ingredient, and it is not easy to foam when shaken.

Don't buy soy sauce indiscriminately, be sure to look here, it's very practical.

Look at the bubbles and shake them vigorously, and see if there is a uniform foam for good soy sauce, if the foam is not large, it is easy to disperse as a fake.

Don't buy soy sauce that has been precipitated for a long time, and soy sauce without precipitation or debris is good.

Smell the taste of soy sauce is thick, not greasy, with a slightly bitter and salty feeling.

Gently shake the soy sauce bottle to see if there is soy sauce hanging on the wall of the bottle, if there is true.

How to distinguish real soy sauce from fake?

Don't buy soy sauce indiscriminately, be sure to look here, it's very practical.

1. Purchase of soy sauce: When buying soy sauce, you can take the method of looking, smelling and tasting it. One look is to turn the bottle upside down to see if there is sediment left at the bottom of the bottle, and then shake it vertically to see if there is debris left on the bottle wall; The second smell is to use the nose to check whether the soy sauce has a sauce aroma and fat aroma; The third taste is to take a drop of soy sauce on the tip of the tongue to taste, good soy sauce should be sweet and palatable, delicious, and there should be no bitter, sour, astringent and other ambiguities and musty taste.

In addition, when buying soy sauce, it is necessary to identify whether there is any damage or dirt on the packaging, especially the bagged soy sauce; In addition, it is necessary to choose soy sauce products with the QS logo on the packaging, and pay attention to the factory date and expiration date.

2 Distinguish between real and fake soy sauce: high-quality soy sauce should be clear, no sediment, no mold floating film, and then shake the bottle to see how fast the soy sauce flows down the bottle wall. High-quality soy sauce has a higher viscosity and higher concentration, so it flows more slowly; Inferior soy sauce has a small concentration and generally flows faster.

The color of the soy sauce can be seen while observing the concentration, and the high-quality soy sauce should be reddish-brown or tan-colored, bright, shiny, and not black. If it is shiny and black, it is usually caused by too much pigment. When buying soy sauce, it is necessary to observe and taste whether the soy sauce you buy has the color, smell and taste of normal brewed soy sauce, all bad smells, sour, bitter, astringent, musty, turbid, precipitation, etc. are adulterated soy sauce.

Because the quality of adulterated soy sauce is different from that of ordinary soy sauce, it does not have the inherent smell of soy sauce, and the umami and aroma are very weak. In order to cover up the essence of its adulteration, some adulterators often use salt water and sauce color to mix, at this time, there may be no abnormal findings in the senses, and it needs to be identified by the quality inspection department.

3 The use of soy sauce: Before buying bulk soy sauce, rinse the bottle with boiling water, and before serving soy sauce, you can put a small amount of pepper or anise, garlic cloves, or one or two pieces of green onion white, which have the effect of antiseptic sterilization. After buying back the bottled soy sauce, you can pour a small amount of cooked oil or sesame oil to cover the surface of the soy sauce with an oil film, so as to isolate it from the air, so that it is not easy to mold and white.

If you buy more at a time, you can put the soy sauce bottle in the sun for 20 minutes every two or three days to prevent white dizziness. The consumption of soy sauce should also pay attention to the shelf life and storage environmental conditions.

Water plus ink is the most cost-effective tool for counterfeiting.

Fake soy sauce: It is made of pigments, poured into water, and it will become a uniform color.

Real soy sauce: Pour it into water and it will be layered.

Hurry up and test what kind of soy sauce your family buys.

Five ways to distinguish between real and fake soy sauce.

1. Distinguish whether there is a certificate or not. Carefully observe whether the packaging label is a certified product produced by a regular manufacturer, mainly to see whether it is marked with the "QS" mark, and soy sauce without this mark cannot be purchased and eaten.

2. Distinguish from the color of soy sauce. The color of good soy sauce food is bright brown red and mellow taste, while the fake and shoddy soy sauce is black and thin.

3. Distinguish from taste. Good, genuine soy sauce has a rich and sweet taste; Counterfeit soy sauce with a pungent and sour taste.

4. Distinguish from the date marked on the label. The label color and printing of the production date and expiration date of genuine soy sauce are clear; The label of counterfeit soy sauce is light and inconspicuous.

5. Distinguish from the bottle. The bottle of genuine soy sauce is smooth and transparent; Counterfeit and shoddy soy sauce has a rough bottle and uneven bottle, which is an inferior product at first glance.

Buy soy sauce and shake it three times.

Shake: Good soy sauce will cause a lot of foam when shaken, and it is not easy to disperse.

Three looks: One look at the process, whether it is brewing or preparing soy sauce. The traditional high-salt dilute brewed soy sauce has better flavor and higher salt content, while the low-salt solid-state fermented soy sauce using the quick-brewing process has lower salt content.

Second, looking at the indicators, the higher the amino acid nitrogen content, the fresher the taste. Third, look at the use, the soy sauce should be marked for cooking or cooking, for the food can be directly entered, the health index requirements are high, if it is for cooking, it cannot be directly used for cold dishes.

The higher the "amino acid nitrogen", the better.

Zuo Baoqi, director of the Science and Technology Department of the China Condiment Association, said in an interview with reporters: The selection of soy sauce mainly depends on the "amino acid nitrogen", which is a hard indicator of product quality. Because no matter how novel the name of soy sauce is or how fancy the label is, "amino acid nitrogen" is a must-label.

What is "amino acid nitrogen"?

According to experts, it refers to nitrogen in the form of amino acids. There are many types of nitrogen in foods, and the higher the nitrogen in the form of amino acids, the higher the content of amino acids in the food. Amino acids are not only important nutrients for the human body, but also the main ones for the deliciousness of food.

Chicken, fish, mushrooms, eggs, etc., which we are familiar with, are particularly delicious because they contain a lot of amino acids. Therefore, the higher the "amino acid nitrogen" content of soy sauce, the more amino acids there are.

Supermarket buy, large supermarket. branded,

Soy sauce is an indispensable flavoring agent in life. So how to distinguish the real from the fake with soy sauce? Because soy sauce is widely used, especially in Shandong, now, more and more black-hearted traders are also making fake soy sauce. Tell you how to distinguish the real from the fake in soy sauce.

How to distinguish the real from the fake in soy sauce.

1. Cut off its color.

Looking at the color of soy sauce, for soy sauce, the color is reddish, bright, shiny, transparent, if you can't see these phenomena under the light, it is fake soy sauce.

2. Sentence its bubble.

You can pour a small amount of soy sauce, put it in a plastic bottle, and shake it vigorously to see what the result is. If there is a uniform foam in the bottle, it is a good soy sauce. If the foam is large and easily disperses, it is false.

3. Shake gently.

Of course, you can also gently shake the soy sauce in the bottle when you are in the bottle to see if there is soy sauce hanging on the wall of the bottle. If it is a thin layer and there is a phenomenon of sticking, it is better. If the liquidity is good, it is false.

4. Look at the precipitation.

If you look at the soy sauce bottle in the supermarket, if it is left for too long and there is sediment at the bottom, this kind of soy sauce is not a good soy sauce, so don't buy it. Soy sauce without sediment or debris is good.

5. Smell its fragrance.

Soy sauce has a special fragrance, and this fragrance is particularly thick, not greasy, and slightly bitter and salty, so you can smell the aroma of this soy sauce to see if there is a peculiar smell.

6. Taste the taste.

You can also dip some soy sauce with your fingertips and lick it with your tongue to taste what it tastes like. It has a delicious feeling, mellow, and soft, and has a long aroma, which is a good soy sauce.

7. Look at floating objects.

The soy sauce is good, there is no floating matter in it, that is, it is a continuous flowing liquid without debris, at this time, you can shake it up and down to see if there is any debris in it, if not, good.

8. Look at the viscosity.

Good soy sauce has a large viscosity, so that it can be fragrant, and if it is a bad soy sauce, the viscosity is very weak and the color is not pure. In this way, the color and flavor of the soy sauce will be lost a lot.

Don't buy soy sauce indiscriminately, be sure to look here, it's very practical.

Don't buy soy sauce indiscriminately, be sure to look here, it's very practical.

Generally speaking, it can be seen from the color of qualified soy sauce and unqualified soy sauce that the color of qualified soy sauce is relatively red, bright, shiny and transparent, while the color of unqualified soy sauce is black and dark and opaque.

The second way to identify soy sauce is to pour the soy sauce into the bottle and shake it, the foam produced by the qualified soy sauce is very delicate and long-lasting; The substandard soy sauce foam is relatively large and can easily disperse.

Shake it gently, the phenomenon of qualified soy sauce hanging bowl is very good, there is a sticky feeling, and the phenomenon of unqualified soy sauce hanging bowl is not good, and it is easy to slide down again.

Nowadays, the market is full of all kinds of fake and shoddy soy sauce, so here are three easy ways to identify real and fake soy sauce as follows:

One look at the color. The color of real soy sauce is reddish-brown or tan, bright and shiny, and not turbid; The color of fake soy sauce is blue and black, dull, and thinner.

Second, look at the bubble. Shake the soy sauce bottle, the real soy sauce foam is uniform in size and not easy to disperse; The fake soy sauce foam varies in size and dissipates quickly. In addition, real soy sauce has good wall-hanging, and when the bottle is reversed, the inner wall of the soy sauce is still attached to the color of soy sauce; Fake soy sauce has poor wall-mounting.

Three tastes. Real soy sauce has a sauce aroma, and fake soy sauce is either bitter or has a peculiar smell.