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There are almost two bottles of soy sauce in the kitchen, one of raw and one of old. A lot of people have spent more than a decade, and it's only vaguely remembered: fresh and fresh. But few really understand why good sauce has to be divided into two. What does the word "tick" mean? There are many other families that cook, either with the old ones, or with the boiled ones, which either dark or salty. In supermarket shelves, there are more types of soy sauce, which tastes sour, sour, sour, twitching, zero additions, a myriad of terms, and it is easy for ordinary people to look at them and buy them wrong and spend money when they are not careful。
It is clear today from the source of the brewing, how it comes from the raw and the old, what the true meaning of “smoking” is, the whole difference in composition, taste and usage. And teach you to read the labels on the sauce bottles, avoid the usual marketing routine, learn how to pick a bottle of soy sauce, and when to cook and when to smokeTasteIt's better to cook and not waste money。
I. What's the shoot in the name? It's not the old soy sauce. It's the ancient brewing process
This is called raw, old and old, which originated from the traditional old fare park in mount fuo in guangdong, and belongs to the special term used for making soy sauce in the south. A lot of people look to vincent for fresh soy sauce, which is old and old。
Here's what it means to smoke. Soybeans, wheat, they're fertilized, they're choreographed, they're put in the soy cask. After long periods of fermentation with salt, the solid sauce will slowly seep out of the brown sauce. Instead of pouring out directly, the old sauce park slowly “smoking” out of the cask with a bamboo cage, a filter bag, this step is called “smoking oil”。
The traditional process is multiple extractions. It's the first sauce to come out. It's called a head pump. It's called a head oil. This is the essence of the whole cask sauce, the full fermentation, the concentration of fresh matter, the highest levels of amino acid, the brightest colours, the best fragrance, the least yield and generally higher prices。
After the head is removed, the remaining saline is added to the saline, the sun fermentation is continued for a period of time, and the second is taken; the third is called three. Every time you smoke it, the amount of fresh matter in the sauce gets smaller and the color gets stronger。
Bumping is a proportional mix of head, two and three, without deep enrichment, without adding caramel colours in large additional quantities and directly vialing. It's called "live" because it's not condensed and it's fermented。
The traditional old ones, however, used the extraction as a raw material, continued to be tanned for long periods of time or added to the caramel-colour system, making the colours deeper and more dense. After a process of condensation, the colour is thick and suitable for the meat, which is the origin of “old”。
A simple summation: pumping = extracting sauce from the fermentation sauce. Bumps are raw butter that is pumped out directly and easily distributed; they are used as a basis for extraction, re-enrichment, caramel colours, and specially designed to colour the sauce。
After modern industrial production, many plants would not have been able to fully follow ancient methods of pumping oil more than once, but they had been retained for today in the form of raw and old names。
Where is the core difference between raw and old? I'll take a big white comparison
Many people are confused between the two, the root cause of which is ignorance, and their positioning is completely different from the production stage. Let us be clear about color, texture, taste, effect。
Smoke
1. Appearances: light red and brown, liquid permeable, liquid, liquid and non-gluctable。
2. Tastes: the salt tastes clearer, the smell is strong and the scent is clear. There's little caramel, and it's not very sweet。
Core uses: taste, fresh。
Roasted veggies, pickled chickens, fast-cooked green vegetables, and common veggies are suitable for smoking. Get a little fresh and salty before you go out。
Old smoke
1. Appearance: dark brown and black, thick liquid, visible wall, drop in bowl, heavy colour。
2. Tastes: the salt is lower than the raw, and the sweetness of caramel is low。
3. Core uses: the top colour is the main colour, which is complemented by the tone。
Red roasted ribs, red roasted meat, halogenated beef and halogenated eggs, such as those cooked for long periods of time, are suitable。
The most common family error areas:
1 roasted: dark colours, caramel tastes, stale tastes, and cold blends are not good。
2 there is a great deal of smoke in green vegetables: they turn black at once, they sell differently, and they suffer easily。
3 cedars are coloured in large quantities: they become particularly salty if they are not coloured。
The root cause of many start-ups is the reverse of both. Remember the simplest principle: to want fresh, salty tastes, to smoke with raw; to have a bright red color, to smoke with old. It's only a small amount. It's not meant to add salt。
Here's another knowledge point: it's always dark, mostly food additive caramel. Caramel is itself a compliant food colorant, safe for normal consumption and no need to panic. But if too much is put in one-off, the food tastes bitter, which is why the old smoke is too much。
3. Supermarket soy sauce, which is very fresh, twitching, salt sauce. What is it
A lot of people go to supermarkets, they smoke on shelves, and a bunch of names are confusing。
1. Taste is extremely rare: it is essentially a special grader, not a single new type of sauce. It has a high nitrogen content of amino acid and a stronger taste, which typically adds sodium sodium acamate (smelt) to its formulation, and is much more rare. It's good for the blend, the fried. It's not old. It can't be colored。
Head pump: as mentioned earlier, the first soy sauce extracted. High quality, low yield, high amino acid nitrogen, fragrance and higher price. Day-to-day cooking is more expensive than usual and is suitable for blending, feeding and the maximum taste of fragrance。
Blank salt production: reduces the biomass of salt, which is about 25 per cent lower than normal. It's for high blood pressure people who need salt control. But it'll be a little light, more expensive. Note: thin salt does not mean no salt, but it is still used when it is used。
4. Old screeching of mushrooms: an old one, produced with the addition of mushroom extracts, the removal of caramel colours and the addition of mushrooms, which are common for red burning。
5. Steamed fish oils: also raw derivatives, with formulations specific to steamed fish, slightly high sweetness and high taste. They are suitable for steaming fish, steamed eggs and not for red burning。
Many businesses play word marketing, with the words “old, zero added, 180 days sun” written on the packaging, which can be used as a reference, but cannot be judged by advertising alone. The quality of the sauce must be judged by two key indicators on the bottle label: implementation standard number, amino acid nitrogen。
Iv. Learn how to read labels, learn to pick soy sauce, and not be fooled by business writing games
The key to the purchase of soy sauce is not to read brand names and ads, but rather to watch the back of the bottle, the standards of implementation, the nitrogen of amino acid. That's where a lot of people lose their soy sauce。
1. Distinguishing and preparing sauce
Soy sauce: raw material is soybeans (defamated soybeans), wheat, fermented by microorganisms, standard gb 2717, labeled as soy sauce。
Preparation of sauce oils: based on the brewing of sauces, with the addition of the aqueous phytoprotein transfer to implement standard sb/t10336. It's not impossible to eat, but there's a big difference between the flavors, the scent and the brewing sauce, and the smell is thin。
For everyday household use, priority is given to making soy sauce。
2. Amino acid nitrogen, hard indicator to measure the smell of sauce (national standard)
Amino-acid nitrogen is a delicious substance from fermentation. The higher the value, the less sauce, the higher the class。
• special sauce: 0. 8 g/100 ml, best taste
• first-degree sauce: 0. 7 g/100 ml
• secondary sauce: ≥0. 55g/100ml
• third stage sauce: 0. 4 g/100 ml
Many of the soy sauce that promotes “fresh” can be seen directly to determine quality and not be manipulated by advertising. Here's a reminder: it's an indicator that you don't look at. The core function of the old is to be coloured, not to be tasted, and the old amino acid nitrogen is generally low and does not pass the test of the raw。
3. Read the table of ingredients and simply read additives
The simpler the table, the purer the raw material. Basic materials: water, soybeans/defamated soybeans, wheat, edible salt。
Common additives to the distribution table: potassium pearate, sodium phenate, which is a compliance preservative and meets national standards and is safe. If you care about additives, you can choose products for which there is no preservative on the table, but once the soy sauce is closed, the freezer must be placed in the fridge and the shelf life will be shortened。
There are a lot of questions here: how's the soybeans? Decreasing soybeans are soybeans that are used to make soy sauce, have a stable fermentation effect, are allowed to be used by the national standard, are not poor raw materials, and are not directly excluded by looking at defamined soybeans. The whole soybean sauce will be more odious and more expensive, and you can choose according to the budget。
4. Simple, small tests, quick identification
Swinging sauce bottles, high-quality brewing sauces, generating fine foams after shaking, slowly dispersing foams; if the foam is large, it disappears soon, probably with average quality。
Pour a little sauce in the white plate, make the sauce in a way that doesn't sting. Once it's opened, a strong chemical scent will require caution。
V. Productive production training: different foods
A lot of people buy soy sauce, but it's not the right time, and it tastes bad。
Time to use it
1. Frozen: direct mixing. The high temperature destroys the fresh smell of raw fragrances, the cooling, the blending, the direct in, and the best to keep。
2. Quick-fire cuisine: quick-breeding and rinsing. Early, hot and hot for a long period of time, fragrance, yellow green and more moisture。
3. Scrambled meat, such as peppers: the meat is cooked to half ripe and has a fresh taste。
It's always time
It's good for a long boiled cuisine. Heated slowly after it was put in, the colour attached to the meat and the red light。
A little bit. Just a few drops. A little color change is obvious. More than once, the whole pot is dark and bitter and irremediable。
Scrambled vegetables are not recommended for old smoke, and caramel at high temperatures is easily charred and bitter。
A few examples of common vegetables:
Boiled: only raw and raw, with a little perfume, and do not be old。
Red meat: a small amount of old-fashioned colours, with a mixed use of the two。
Roast chicken claws halogenated eggs: the old smoke is the top colour and the raw smoke adds salt。
Tomato fried eggs: just a little fresh, not old。
There is also a very important health reminder that the soy sauce contains high levels of salt, approximately 1 g of soy sauce for every 5 ml. When cooking is free, the salt drop is reduced. It is important to control the total use of soy sauce in order to avoid sodium intake exceeding the standard for groups with frequent outside meals and high blood pressure。
Vi. Question of how often people step on the pit
Question 1: can you smoke with just one bottle, without being old
Yes. Only one bottle of high-quality life is fully sufficient if the family has little red fever and halogenation. To make cuisine, it is possible to replace old smokes, red colours and no caramel. The disadvantage is that it takes practice to do the sugar-cooking operation, and new hands can get tired。
However, if halogens and red meat are often made, it is easier to have a small bottle, which does not need to be made of sugar。
Question 2: can i have a bottle of soy sauce and a swipe
The market is mixed with soy sauce, with colour and taste, but not as effective as two bottles. There is a difference in the function of chording for color. Two in one sauce, both the smell and the color. It is better to seek a steady taste of cooking and separate two bottles。
Question 3: must it be better to add soy sauce
Zero additions do not add preservatives, flavours, caramel, etc., but do not amount to infinity. It still contains a large amount of salt and, with its opening, the cold storage is susceptible to deterioration and must be placed in a refrigerator with shorter shelf life. If the kitchen is hot and there are no conditions for refrigeration, zero additional soy sauce tends to deteriorate and is not lost. Choose according to their own storage conditions and do not seek zero addition blindly。
Question 4: how do we keep the sauce after it's closed
Unopened: cool shivers stored to avoid direct sunlight。
After opening: either add or add zero, put first in the freezer. In constant temperatures, the fungus in the air, the fungus are easily entered into the bottle, and the soy sauce grows a diaphragm, which is a mold. Continued consumption is not recommended once the white membrane is on the surface。
Every time the sauce is poured, the bottle is kept clean, and no soup or oil is spilled, or the deterioration is accelerated。
Question 5: how long is the birth and smoking period
Unopened, in a cold environment, usually for 18 months. Open the freezer and use it as much as possible within three to six months. Don't wait for another year or two to continue eating, lose the flavor, and increase the risk of deterioration. In many families, a large bottle of soy sauce has been in place for more than a year, the taste has faded or even deteriorated, the cooking is not good and there are risks, and it is recommended that small bottles be selected depending on the frequency of use。
Vii. Reasonable view of spices, without excessive aestheticization, or a taste of additives
There are now many short videos that create anxiety, demonize additives and say that soy sauce with additives cannot be eaten. It is objectively clear here that the national markers permit the addition of caramel colour, sodium benzoate and potassium pearate, provided that the manufacturer adds them to the national limit, that they are edible and that they are not harmful to health. The effect of the additives is coloring and preservative to prevent the deterioration of the sauce。
The core of the selection is not total rejection of additives, but rather purchase on demand and control of total consumption. What is really in need of vigilance is products that do not indicate implementation standards, which have an unknown route of bulk sauce, or that are labeled with vague information and poorly prepared ingredients。
And one more thing, sauce is sauce, not nutrients. Don't expect soy sauce to replenish amino acids, trace elements. It's just a coloring thing. It's just a little use. The daily diet and control of sodium intake are key。
Many families are used to buying super-bottles of soy sauce at a time. But if the family is small, the cooking is low, the big bottle is opened for a long time, the taste of the bottle deteriorates, or even the quality changes, and then the money is wasted. Two-member family, with priority given to small bottles of up to 500 ml, to buy them once they are exhausted and to make sure they are fresh。
Viii. Summary: buying soy sauce, using soy sauce, remembering these simple principles
“pumping” = extraction of sauce from fermented sauce, raw extraction of raw extraction, long-term extraction of raw base concentrate with caramel colour, special colour。
2. Remember the use of the technique: fresh and fresh, cold and fried; the use of red-hot halogen in small quantities。
3. Give priority to brewing soy sauce for standard gb2717 and for amino acid nitrogen values, the higher the taste。
4. With soy sauce in the cooking, salt is reduced and sodium intake is controlled。
5. The soy sauce after the opening is frozen as soon as possible and the bottle is kept clean to prevent the long membrane。
6. It is not necessary to buy zeros blindly and is not subject to marketing tactics according to the conditions of storage and budgetary choices in their own kitchen。
Tastes are not easy to look at, but one dish is good and a large part of it is. To understand the principles of raw and old, to distinguish between their uses, and to buy soy sauce without being confused by a variety of propaganda messages, to spend reasonable money, to buy the right product, to cook the food in a stable way and to avoid stepping on the pit。
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