Is soy sauce better light soy sauce or dark soy sauce, and soy sauce is light soy sauce or dark soy

Soy sauce is neither light soy sauce nor dark soy sauce.

Soy sauce is earlier than the use of light soy sauce and dark soy sauce, as early as more than 3,000 years ago in the Zhou Dynasty, there are production records, it is a traditional condiment in our country, and light soy sauce and dark soy sauce are developed and evolved on the basis of soy sauce, it can be said that soy sauce is their ancestor, and now people are more picky about the taste of dishes, so on the basis of making soy sauce raw materials, other additives are added, there are light soy sauce and dark soy sauce that are more suitable for seasoning and coloring dishes, it can be said that light soy sauce and dark soy sauce are a kind of soy sauce, but soy sauce is not light soy sauce, One of the old soy sauces.

Features of soy sauce.

The sweetness in soy sauce mainly comes from the glucose and maltose produced by the hydrolysis of the starch in the raw materials by Aspergillus amylase; followed by glycine, alanine, threonine and proline, which are sweet among the free amino acids produced after protein hydrolysis; During fermentation, the glycerol produced by hydrolysis is slightly sweetened.

There are more than 20 kinds of organic acids in soy sauce, and the acidity of soy sauce is most suitable when it is slightly acidic (about acidic), which can produce a refreshing feeling and increase the taste of soy sauce.

There are bitter substances in the composition of soy sauce, but the bitterness is changed in the synthesis of soy sauce, and the bitterness disappears.

Under normal circumstances, soy sauce needs to be used in combination with salt, soy sauce should be added first, and then an appropriate amount of salt should be added after the soy sauce is confirmed, that is, the so-called "color first, then seasoning".

Soy sauce is neither light soy sauce nor dark soy sauce, and soy sauce is mainly divided into two categories: brewed soy sauce and prepared soy sauce.

1. Brewed soy sauce is made by microbial fermentation, which is not toxic and has a sauce flavor type.

And the vinegar is thick. The preparation of soy sauce refers to the brewing of soy sauce as the main body, with the addition of hydrochloric acid hydrolyzed vegetable protein seasoning liquid and food additives.

and other liquid condiments. The main raw material of soy sauce is soybeans. Soy sauce is actually soybean paste made in ancient times.

as a by-product. After the soybeans are steamed, rice koji is added, mildew, fermented to a certain extent, and liquid beads will emerge on the surface, like oil. When soy sauce was eaten, it tasted good, so it was used to flavor food.

2. Main effects.

1) When cooking food, adding a certain amount of soy sauce can increase the flavor of the food, and can make its color more beautiful, thereby increasing appetite.

2) The main raw material of soy sauce is soybean, which is rich in selenium and other minerals and has anti-cancer effects.

3) Soy sauce contains a variety of vitamins and minerals, which can reduce cholesterol in the human body.

Reduces cardiovascular disease.

and can reduce free radicals.

Damage to the human body.

Summary. Hello dear I am glad to answer for you, soy sauce is light soy sauce and dark soy sauce. Because the color of light soy sauce is light and reddish-brown.

Light soy sauce It is used in general cooking. It tastes salty. Whereas, the dark soy sauce has a caramel color, which is very dark, tan and shiny.

It feels delicious and a little sweet after eating, and is often used to color food.

Hello dear I am glad to answer for you, soy sauce is light soy sauce and dark soy sauce. Because the color of light soy sauce is light and reddish-brown. Light soy sauce It is used in general cooking.

It tastes salty. Whereas, the dark soy sauce has a caramel color, which is very dark, tan and shiny. It feels delicious and a little sweet after eating, and is often used to color food.

Let's introduce you to the ways of light soy sauce and dark soy sauce:1Light soy sauce:

Light soy sauce is used for seasoning, and because of its light color, it is used more when making general stir-fried or cold dishes. 2.Dark soy sauce:

Dark soy sauce is generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki.

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

1 light soy sauce. Color: The color and color of light soy sauce are relatively light and reddish-brown.

Taste: It tastes delicious, slightly salty on the surface, and has a rich soy flavor flavor.

Uses: Light soy sauce is generally used to mix cold dishes, or to stir-fry vegetables.

2 dark soy sauce. Color: Dark soy sauce is caramel added to the light soy sauce, which is very dark, tan and shiny.

Taste: Compared to light soy sauce, dark soy sauce has a salty taste.

Uses: Dark soy sauce is suitable for coloring braised dishes, lo-mei, lap-mei and other dishes, which has a brightening and coloring effect.

3 Soy sauce. Color: The traditional soy sauce is between Laozhou laughing soy sauce and light soy sauce, and the color is heavier.

Taste: Soy sauce has a heavy, bitter taste, and is full of saltiness.

Uses: Soy sauce needs to be heated for a long time to produce a rich flavor of soy sauce. If the cooking time is more than 40 minutes, you choose soy sauce, which will make the dish taste more mellow.

The brewing time is longer.

Dark soy sauce is re-aged on the basis of light soy sauce, so that the color of soy sauce is more red and strong, black and shiny, shiny, and the concentration of active ingredients is also increased. It can be seen that the soy sauce that has been re-dried takes a long time to leave the factory and takes a long time to dry, resulting in a large "age" of the finished product, which is relatively old compared to the light soy sauce, so it is called "dark soy sauce".

When cooking, adding dark soy sauce can generally play a role in coloring and freshness, especially when making braised dishes or stewing and lo-mei. 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.

Features of high-quality dark soy sauce

1. Color: High-quality dark soy sauce is brown, bright and shiny. On the contrary, dullness and blackness are generally caused by excessive pigmentation.

2. Taste: high-quality soy sauce is delicious, salty and sweet, mellow and soft, and has bitter, astringent, sour and other bad odors and musty tastes, with a strong sauce fragrance and ester fragrance.

3. Concentration: The concentration of high-quality soy sauce is higher, and its viscosity is larger, so the flow is slightly slower.

4. Shake flask: rich foam; When the bottle is shaken for a long time, the soy sauce is still clear, no precipitation, and no mold floating film.

5. Hanging on the wall: Soy sauce is poured on the flavor dish, high-quality soy sauce can be seen from which angle there is a very bright reflective surface on the surface of the soy sauce, and when the soy sauce is poured out of the flavor dish, a very uniform yellow film can be formed on the dish surface, which we call the "hanging wall" phenomenon, while the inferior soy sauce will not have a reflective surface, and it is more difficult to form this uniform "hanging wall" phenomenon.

Light soy sauce: It is made from soybean, flour or wheat skin as raw materials, extracted after fermentation and maturity, "the color is light and elegant, the ester aroma, the sauce aroma is rich, and the taste is delicious." "But the cover is salty and heavy, and it is suitable for seasoning, such as stir-fried vegetables, cold dishes, etc.

Dark soy sauce: It is a dark soy sauce made by adding caramel on the basis of Wuxiao lead light soy sauce and making it through a special process, with bright red color, rich flavor, vinegar aroma and sauce aroma. It is suitable for coloring, suitable for braised pork, braised food and cooking dark dishes.

Tips for buying soy sauce.

Since soy sauce is extracted from soybeans and flour after fermentation, soy sauce contains a variety of essential amino acids, sugars, vitamins and a variety of trace elements required by the human body in addition to salt and water. Therefore, high-quality soy sauce is not only a condiment, but also has certain benefits for human health.

Soy sauce is neither light soy sauce nor dark soy sauce. Soy sauce is earlier than the use of light soy sauce and dark soy sauce, as early as more than 3,000 years ago in the Zhou Dynasty, there are production records, it is a traditional condiment in our country, and light soy sauce and dark soy sauce are developed and evolved on the basis of soy sauce, it can be said that soy sauce is their ancestor, and now people are more picky about the taste of dishes, so on the basis of making soy sauce raw materials, other additives are added, there are light soy sauce and dark soy sauce that are more suitable for seasoning and coloring dishes, it can be said that light soy sauce and dark soy sauce are a kind of soy sauce, but soy sauce is not light soy sauce, One of the old soy sauces.

Can soy sauce be used as a substitute for dark soy sauceIt can be replaced by occasional dust traces. Dark soy sauce is also a kind of soy sauce, in use, soy sauce also has the color and seasoning effect of dark soy sauce, the two can be used occasionally instead, but it is not suitable for long-term use, after all, the old soy sauce pie contains caramel, the taste is sweeter than soy sauce, and it is more suitable for the color of dishes, especially when making braised dishes, stewed and marinated dishes.

Which soy sauce light soy sauce or dark soy sauce is better to cookIt varies from person to person and from dish to dish. First of all, everyone's taste is different, some people prefer the umami of soy sauce, and some people like the umami of soy sauce very much, so judging which condiment is delicious depends on the taste that people like; Secondly, soy sauce is suitable for seasoning and coloring dishes with salty and fresh flavors, light soy sauce is suitable for seasoning cold salads and stir-fried dishes, and dark soy sauce is more suitable for adding color to lo-mei and braised dishes.

Soy sauce is neither light soy sauce nor dark soy sauce. Soy sauce is a general term for light soy sauce, dark soy sauce, and other types of soy sauce, and is mainly divided into brewed soy sauce and prepared soy sauce according to the production process. Brewed soy sauce is made by fermenting soybeans as raw materials, and the taste is relatively mellow, because the brewing process is different, it is divided into light soy sauce and dark soy sauce.

Soy sauce making processThe raw materials used in soy sauce are plant-based protein and starchy muliang. Plant-based protein is taken from soybean cake after soybean oil extraction, or soybean meal after solvent leaching oil, and also used as a substitute for peanut cake and broad beans, and soybean is the main source in traditional production; Wheat and bran are commonly used as starchy raw materials, but broken rice and corn are also used instead, and flour is the main source in traditional production.

The raw materials are steamed and cooled, and the pure culture of Aspergillus oryzae is added to make soy sauce, which is moved into the fermentation tank, fermented with brine water, and then extracted from the soy sauce after the soy sauce is matured. The purpose of koji making is to make Aspergillus oryzae fully grow and develop on the koji material, and produce and accumulate a large number of enzymes needed for rapid transportation, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase, etc. During fermentation, flavor is formed by utilizing the action of these enzymes.