What is dark soy sauce and what is the difference between it and ordinary soy sauce?

What is the difference between dark soy sauce and light soy sauce? It's finally clear today, don't use it blindly in the future.

What is the difference between dark soy sauce, light soy sauce, and soy sauce, I finally know it today, and I have been using it wrong before.

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

Rock sugar soy sauce is better colored than regular dark soy sauce.

Rock sugar dark soy sauce has a delicate taste of rock sugar as one of the raw materials, which makes the product red and bright in color and delicate in taste, and is widely suitable for braised dishes, sauce stew, stews and other dishes [smile].

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Rock sugar dark soy sauce has sugar color in it, and soy sauce does not have sugar color. The color of sugar in braised vegetables and dark soy sauce or soy sauce are different, the effect is different, and the taste is different. The colors are different.

The color of the braised pork is a little red and bright when you put it with sugar, and when you put it less, it is light gold, and the more you put it, the heavier the color. The color of soy sauce is dark red, and the color of dark soy sauce and soy sauce is dark.

Classification of soy sauce.

Soy sauce is mainly divided into two categories: brewed soy sauce and prepared soy sauce

Brewing soy sauce ——

Using soybeans and wheat as raw materials, it is a liquid condiment with special color, aroma and taste made by natural fermentation by microorganisms.

Formulated soy sauce - a liquid condiment prepared with brewed soy sauce as the main body, seasoning liquid, food additives, etc.

Brewed soy sauce is made by microbial fermentation, which is not toxic, and its sauce aroma and vinegar aroma are strong. The configuration of soy sauce may contain trichloropropanol (toxic ***), although the product that meets the national standards will not cause harm to the human body and can be eaten safely, it is still recommended that you buy brewed soy sauce.

Brewed soy sauce can be divided into light soy sauce and dark soy sauce

Light soy sauce - made from high-quality soybeans and flour, fermented and matured. "The color is light and elegant, the ester aroma and sauce aroma are rich, and the taste is delicious.

Dark soy sauce - is a dark soy sauce made by adding caramel to light soy sauce and making it through a special process, which is suitable for braised pork, braised foods and dark dishes. The color is intense, with vinegar and sauce aromas.

The biggest difference between light soy sauce and dark soy sauce is that dark soy sauce has a strong color and a large viscosity due to the addition of caramel; Light soy sauce, on the other hand, has a lower salinity and a lighter color. If you are cooking Cantonese food or need to maintain the original flavor of the dish, you can choose light soy sauce; If you want to make dishes with a strong flavor or dishes that need to be colored, such as braised pork, it is best to use dark soy sauce.

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

In the fermentation process, the soy sauce that is extracted for the first time is called "head extraction", the next raw material is taken back for the second fermentation and then extracted is called "second extraction", and the third fermentation is called "triple extraction".

Light soy sauce is soy sauce that is mixed with the first oil, the second oil, and the third oil according to the proportion. Light soy sauce is lighter in color and delicious in taste, making it more suitable for stir-frying and cold salad. Because the head pumping oil contains the most umami substances, the higher the proportion of the first pumping oil in general, the better the quality of the light soy sauce.

Dark soy sauce is a soy sauce that is obtained by further concentrating these "oil extractions". Dark soy sauce is generally darker in color and more viscous, so dark soy sauce is more suitable for "coloring". Not only that, but some dark soy sauce also adds some extra "caramel" (colorant) to deepen the color, which makes it easier to color.

Therefore, light soy sauce is seasoned to enhance freshness, and dark soy sauce is brightened and colored. Compared with light soy sauce and dark soy sauce, ordinary soy sauce is in between, with heavy color, heavy flavor, bitter and salty taste, and it needs to be heated for a long time to have a rich sauce aroma.

The common "Wei Ji Xian" in the supermarket is actually a kind of soy sauce, which belongs to light soy sauce, but with the addition of some umami additives, it is fresher and has a more mellow taste, which can replace MSG (chicken essence).

"Steamed fish soy sauce" is also soy sauce, soy sauce is "soybean", soy sauce is soy sauce brewed from soybeans, of course, steamed fish soy sauce is also added with some food sweeteners when making, the taste is salty and sweet, so it can meet the needs of steamed fish.

What is Oyster Sauce?

Oyster sauce is a condiment made from oysters (oysters) as the main raw material, and it also has the effect of improving freshness. Oyster sauce is a "nutritious + fresh" condiment, and it is generally recommended to add a small amount when the dish comes out of the pot.

Although condiments can add flavor and freshness to food, they must be done in moderation and not greedy!

1. Difference in color: you can pour soy sauce into a white porcelain plate and shake the color, and the light soy sauce is reddish-brown; Whereas, dark soy sauce is tan and shiny.

2. The difference in taste: light soy sauce tastes salty; After eating the soy sauce in your mouth, it has a delicious and slightly sweet taste.

3. Difference in usage: light soy sauce is mainly used for seasoning, general stir-fry or cold vegetables can be used, and can also be used for dipping; The dark soy sauce is mainly used for color adjustment, and is generally used for simmering, braised dishes, etc., and it is not recommended to dip or cold dressing.

4. From the label, it can generally be distinguished from the product name between light soy sauce and dark soy sauce. Soy sauce marked with the word "light soy sauce" is light soy sauce, such as "Haitian Gold Label Light Soy Sauce" and "Haitian Umami Light Soy Sauce"; Soy sauce marked with the word "dark soy sauce" is dark soy sauce, such as "Haitian Straw Mushroom Soy Sauce" and "Haitian Soy Sauce King".

5. In terms of posture, the soy sauce is clear and transparent, and it is slightly hung on the wall; The consistency of the dark soy sauce is moderate, and the hanging wall is obvious.

In terms of concentration, the concentration of dark soy sauce is large, and the concentration of soy sauce is small;

In terms of color, the dark soy sauce has a dark color, and the soy sauce has a light color;

In terms of use, dark soy sauce is generally used to color stewed dishes, and soy sauce is generally used for stir-frying vegetables and eating dumplings.

The difference between dark soy sauce and soy sauce is that it is not the same color. The color of the soy sauce is very dark, so you can put a little bit of it when cooking, and put more light soy sauce in the color to play a role in seasoning.

The quality of dark soy sauce is better than soy sauce!

The difference between soy sauce and dark soy sauce is:

1. The production is different.

Dark soy sauce is usually fermented with low salt and high temperature or high salt and low temperature fermentation process, the low temperature fermentation material selection is stricter, the aroma and umami are more prominent, and the brewing time is long, which takes three months to half a year, which ensures a good fermentation state and realizes the delicious sauce aroma of soy sauce.

Light soy sauce is mainly made of soybeans and flour as the main materials, artificially connected to the koji, and then naturally exposed to the sun and fermented, with a delicious taste, rich flavor and unique flavor.

2. The taste is different.

Light soy sauce is generally only used for cooking dishes, so the taste is salty, the mouth is relatively rushed, and it cannot be eaten directly. Dark soy sauce has a relatively delicious and slightly sweet taste, while dark soy sauce is not so salty in comparison.

3. Different uses.

Dark soy sauce is generally used to color and enhance the flavor of dishes, but dark soy sauce cannot be used in cold dishes. Light soy sauce is mainly used to season dishes, and the coloring effect is relatively poor, so it is used more in stir-fried vegetables and cold dishes.

Characteristics 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".

No, dark soy sauce is a type of soy sauce.

There are generally two types of soy sauce: dark soy sauce and light soy sauce. Light soy sauce is lighter and used to enhance freshness; Dark soy sauce is salty and is used to enhance color.

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 dark soy sauce made by adding caramel to the light soy sauce and making it through a special process.

What is the difference between dark soy sauce and soy sauce:

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

2. The difference in taste: the light soy sauce tastes salty, and the dark soy sauce has a delicious and slightly sweet taste after eating it in the mouth.

3. Difference in usage: light soy sauce is mainly used for seasoning, general stir-fry or cold salad can be used, and can also be used for dipping, while dark soy sauce is mainly used for color adjustment, generally used for simmering, braised dishes, etc., it is not recommended to dip or cold dressing.

If you have to use soy sauce when cooking, don't put soy sauce too early, because if the soy sauce is boiled in the pot for too long, the amino acids contained in the soy sauce itself will be greatly lost, so that the original good taste will be lost, and the soy sauce will slowly become sour, so it is best to choose the dish before putting the soy sauce in the pot, so that the nutrition of the soy sauce will not be lost.

Knowledge of soy sauce

Soy sauce, commonly known as tempeh oil, is mainly brewed from soybeans, starch, wheat, and salt through oil-making, fermentation and other processes. The composition of soy sauce is relatively complex, in addition to the composition of table salt, there are also a variety of amino acids, sugars, organic acids, pigments and spices and other ingredients, soy sauce generally has two types: dark soy sauce and light soy sauce.

Light soy sauce is made of soybeans and flour as the main raw materials, artificially connected to the koji, naturally exposed and fermented. The color of the product is ruddy, the taste is delicious and harmonious, the tempeh flavor is rich, the body is clear and transparent, and the flavor is unique. The color of light soy sauce is relatively light, reddish-brown, because of the light color, so it is used more when stir-frying or cold vegetables.

Light soy sauce tastes salty and is mostly used for seasoning.

Dark soy sauce is a dark soy sauce made by adding caramel color on the basis of light soy sauce and caramel color, which is mainly used to enhance freshness and color. Because of the addition of caramel, the color is very dark, brown and shiny, and when you eat it, it has a delicious and slightly sweet taste.

Difference Between Dark Soy Sauce and Soy Sauce:

1. Dark soy sauce. Dark soy sauce is a "sublimation version" of light soy sauce, which is made of caramel on the basis of light soy sauce and a special process, which is tan and dark, which can add color to meat food and is an ideal helper for coloring and flavoring various fragrant dishes. The dark soy sauce tastes salty and slightly sweet, and the flavor is strong, especially when making braised dishes or stewing and marinating, add dark soy sauce appropriately, and the gram is colored and fresh.

It should be noted that when cooking, to make the dish look "good-looking", you need to put it in the dark soy sauce as soon as possible, but not too early, otherwise it will reduce the nutritional value of the old soy sauce, and you must grasp the "degree".

2. Ordinary soy sauce.

Regular soy sauce is brewed in a similar way to light soy sauce, and it is a type of soy sauce that is often prepared in most parts of the north. Because the taste of northerners is heavier, ordinary soy sauce is heavier in color, saltier in taste, and more fragrant than light soy sauce, but it is slightly inferior to dark soy sauce, so ordinary soy sauce is a comprehensive soy sauce between dark soy sauce and light soy sauce. It is suitable for roasting, stewing and stir-frying various northern dishes.

Soy sauce is made by fermenting soybeans, and starch, wheat, and salt are added during the fermentation process. Soy sauce is a condiment with umami flavor because soy sauce contains amino acids, and the higher the composition of these substances, the better the quality and taste of soy sauce. Of course, even if it tastes delicious, it is not necessarily a good quality soy sauce, and some of the blended soy sauce may have added ingredients such as umami agents, or amino acids have been artificially added, which is not considered a good soy sauce.

It's not the same. Dark soy sauce is a type of soy sauce.

Soy sauce is divided by color.

1. Light soy sauce. Color: Light soy sauce is light in color, reddish-brown.

Taste: Light soy sauce is used for general cooking, and light soy sauce tastes salty. Usage:

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.

Production of light soy sauce: Light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially connected to the 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.

2. Dark soy sauce. Color: The dark soy sauce is caramel colored, very dark, tan and shiny.

Taste: When the soy sauce is eaten in the mouth, it has a delicious and slightly sweet taste. Usage:

It is generally used to color food. For example, when making braised dishes that need to be colored by mu, it is better to use the pei calendar. The making of dark soy sauce:

Dark soy sauce is a dark soy sauce made from light soy sauce with caramel color added to it through a special process.

The details are as follows.

1.There is a difference between dark soy sauce and soy sauce, dark soy sauce is a type of soy sauce, and soy sauce is light soy sauce and dark soy sauce. The general name of all kinds of soy sauce is mainly divided into brewed soy sauce and prepared soy sauce according to the production process, and the dark soy sauce is relatively dark.

The texture is thicker because of the color. 2.The main raw materials are different light soy sauce:

Water, soy or fibrous defatted soybeans, soybeans or black beans, wheat flour or flour, edible salt, monosodium glutamate, white sugar, yeast extract, disodium 5'-inosinate.

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. Dark soy sauce is an indispensable condiment in cooking. Adding dark soy sauce to your dishes can improve the taste and add color.

Dark soy sauce is a dark soy sauce made by adding caramel on the basis of light soy sauce, and Shenliang is made by a special process, which is suitable for adding color to meat. Dark soy sauce is an indispensable condiment in cooking. Adding dark soy sauce to dishes can improve taste and add color.