Why the sauceSmokeAndOld smokeWhat? What do you mean, "smoking"? It's not a loss
Go to the supermarket and buy soy sauce on the shelf: raw, old, fresh, steamy, red, red, red and soy sauce. A lot of people took the bottle for half a day and finally took a bottle out of their feelings. I went home to cook and found out that the color was not good and the salt was fresh。
In fact, the difference between raw and old is that you say one thing. But behind that is a set of fabricated wisdom that has spread for thousands of years. Today, let's get the sauce straight, get it straight and buy it, and then we'll cook without turning over the car and spending money。
What exactly does “tick” mean
First of all, the most curious word. "pumping" in the sauce industry refers to the extraction of soy sauce from the cask。
The traditional soy sauce is a proportional mix of soybeans, wheat, salt and water, made of soy sauce, placed in a big tank and tanned under the sun. A few months or even a year of sunbathing, the soy sauce slowly matures and produces soy sauce. How do we get the sauce out of here? It's not pouring out, it's using tools to get out of the sauce, or to get out。
The word “ticking” is simply “extracting”. The first extraction was called "head-tip," the first soy sauce, which tastes the best, the best, the clearest. After the extraction, salt water is added to the remaining soy sauce, the sun continues, and a second extraction is called "two." the third was called "three."。
So "smoking" is not a chemical term, it's not a mystical process, it's the act of "take the sauce out of the sauce." it's just that it's called "squeeze" and "breed" and "breed."。
So why is it mainly called "smoking" and "smoking" and not "head"? Two broad categories were formed by a combination of extraction methods and product characteristics in the industry: raw and old。
What's the difference
Smoking: light colour, fresh taste, relatively high salt。
Bumps are proportionally mixed with head, two or three, or directly from the first and second tracks, as a result of redeployment and fungicide. It is characterized by bright red and brown, thin, mobile and smelling fragrance and fresh. Because of the relatively short fermentation time, the nitrogen content of amino acid is high and it tastes good。
When cooking, it is mainly used for freshness and sauce. Roasted vegetables, fried vegetables, casseroles are the most suitable for smoking. It doesn't give the dishes too deep a color to keep them as they are. Like cucumbers, crayfish, cuisine, just let it go。
Old smokes: dark colours, steroids, denses。
Old smokes are made on a raw basis and continue to tan, to ferment, or to add caramel colour, after longer periods of maturation and enrichment. It's dark, it's thick, it's hanging on a bottle wall slowly down. It's not as spicy, but there's a thicker smell of sauce and a little sweet。
When cooking, the usual is mainly used for coloring. Red meat, red ribs, halogens, pickles, so that the old ones can come out of the bright color. If you make red meat out of raw meat, it's thin, and you don't look hungry; in turn, with old cucumbers, the vegetables are dark, salty and wrong。
Let's get to the point: taste the pipe, old color. A light, a colour. There's a different division of labour, no one's good or bad。
Iii. Why is there soy sauce called "smoky" "smoky"
I'm not dizzy when i see the other names。
It's very rare: it's essentially a raw upgrade. The plant added more fresh ingredients on a raw basis, such as sodium acacia, savorite nucleic acid, yeast extracts, to make the smell more prominent. It's good for blending, eating, cooking. It should be noted, however, that sodium levels are often very low and salt is used less frequently。
Steam fish oil: it's also raw, but the formulation is biased towards "sweet and sweet." it usually lowers the feeling of constant smoking, with sugar and fresh material, and specializing in the preparation of steamed fish. When the steamed fish came out of the pot, the smell went up and down. Of course, screech and screech。
(b) red kebab oil: it belongs to the old type and is specially designed for cuisine. It's dark, it's hot, it's hot, and some of it's got sugar and spices, and it's easy to use. However, the composition must be clear. Some of the red sauce contains a lot of caramel, sugar and salt。
Zero soy sauce: means non-additional preservatives, fresheners, pigments, etc. Such sauce is usually clean, with soybeans, wheat, salt and water only. Tastes are closer to traditional brews, but freezes when caps are opened because there is no preservative that can be corrupted。
Children's sauce: this is a special one. The price of soy sauce for many children under the banner of “low salt” “nutrition” has doubled. But you look at the nutritional table, sodium is not necessarily much lower than normal sauce. Some are even like normal smoke. The key to eating soy sauce for children is not to buy “child-specific”, but to reduce it. No salt and soy sauce at the age of one year, much bigger than that。
Iv. Level of soy sauce, which indicator
Buy soy sauce, not just name, but amino acid nitrogen. It is the core data for measuring the taste and extent of soy sauce。
National standards divide sauce into special, primary, secondary and tertiary levels, based on the nitrogen content of amino acid:
:: special: 0. 8 g/100 ml
:: level i: 0. 7 g/100 ml
:: level ii: 0. 55 g/100 ml
Level iii: 0. 4 g/100 ml
The higher the number, the better the soybeans are decomposed, the better the smell, the longer the brewing usually takes. Special-grade sauce is not necessarily the most expensive, but quality is assured. When you look on the back, you can count。
In addition to amino acid nitrogen, the table of ingredients. Good sauce. Only soybeans, wheat, salt, water. If followed by a long string of sodium acacia, caramel, sodium benzoate, potassium pearate, sugar trichlorfon, it is soy sauce with more additives. Not that you can't eat, but you have to know what you bought。
Distinction between “formulation” and “breeding”
In 2021, the national directorate of market supervision issued a circular stating that soy sauce should no longer be called soy sauce. In other words, it's now officially called soy sauce that must be made. The sauce is called "complex sauce."。
Soy sauce: made from microbial fermentation using raw materials such as soybeans and wheat. Long cycles, natural flavors, high costs。
Preparation of soy sauce: made of soy sauce with sour hydrolysed phytoprotein, with additives. The cycle is short and low-cost, but the taste and nutrition are poor. It used to be cheap sauce。
So now we're buying soy sauce, and seeing the word "breathing sauce," it's basically pretty good. If the first table of ingredients is “water” and the second is “soybeans”, it means that it is properly brewed. If the first is hydrolytic protein, then don't buy it。
Practical techniques for buying soy sauce
I'll give you a couple of practical suggestions:
First, it's for sale. Roasted, cooked, edible, raw or very fresh. Rheumatism, halogenation, poaching, buying old or red sauce. Two bottles are always available at home, and one bottle of raw smoke is almost enough。
Second, look at the table. The shorter the ingredient, the better. Soybeans, wheat, salt, water. It's a lot of additives, but it's not natural。
Third, look at amino acid nitrogen. It's the best, the best. It's lower than the second level and has the same taste and quality。
Fourth, look at the sodium content. The soy sauce tastes salty from sodium. The sodium content varies from 10 ml to 600 mg. People with high blood pressure who need salt control choose low sodium and less when cooking。
Fifthly, don't superstitiously “zero additions” just leave it. Zero soy sauce is nothing but preservative and freshener, not less sodium. More salt。
Sixth, save after capping. The soy caps are exposed to air and are susceptible to oxidation and mold. It's better to put it in the shade, and in summer it's recommended to freeze. Especially with no soy sauce, no preservatives, more attention。
Seventh, don't hoard too much. Soy sauce has a shelf life, and if it lasts, it gets worse. Buy a little bottle, eat it and buy it, better than a big bottle for six months。
Vii. Several common questions about sauce
Question one: will it get dark with too much sauce
Nope. The skin color is determined by black, not by color in the sauce. Caramel colours in the sauce are digested and decomposed and do not run to the skin. There is no scientific basis for this statement。
Question two: can soy sauce replace salt
It cannot be entirely replaced. Soy sauce itself contains salt, soy sauce less salt. In general, 10 ml of life contains approximately 1. 5 to 2 grams of salt. If there's soy sauce in the dish, the salt will be reduced accordingly。
Question three: can raw and old smoke switch
It's an emergency, but not an effective one. It would be better if they did。
Question four: are there any preservatives in the sauce
The brewing sauce itself contains high levels of salt and has some preservative capacity. However, some of the low-saline oils or those that are easily broken when caps are opened are added to sodium benzoate and potassium pearate. Normal consumption is no problem as long as it is within national standards. Pick zero if you mind, but freeze。
Question 5: the more soy sauce the better
Not necessarily. Prices are influenced by branding, packaging and marketing. The critical view is nitrogen amino acid, table of ingredients and sodium content. There's some cheap special sauce of no less quality than expensive。
Viii. The wisdom of traditional soy sauce
Finally, something interesting. Soy sauce has been in china for more than 3,000 years, first made from meat and then replaced with soybeans. When it came to song dynasty, the soy sauce was basically stereotyped and became familyTasteI don't know。
Traditional soy sauce, “springs, summer sauce, autumn oil”. Spring composer, summer tan sauce, fall oil. It's gonna take 180 days or more for a can of sauce. The sun and the night show, allowing microbes to act slowly, decompose soybeans protein into amino acids, decompose starch into sugar and produce complex aroma。
The "smoking" was created in this ancient creation. Heads are most precious because it is the first. Some of the teachers said that soy sauce would be enough without the smell。
Many of the sauce is now produced industrially, fermented with low salt solids, with short cycles and high yields. The taste of wind is not as good as ancient, but it is cheaper and stable. Not to deny modern processes, but to let you know that there is a doorway behind the soy sauce you bought。
Nine, how do different food departments use soy sauce
There's plenty of chinese food, and soy sauce is different。
Caucasine: a preference for raw and steamed fish oil. Scorching, burning, mixing, seeking fresh and clear. It's not much use. It's colored sometimes。
Rufus: a lot of cuisine, both old and raw. Red-burned elbows, always colored, fresh。
Kawasawa: there are plenty of cuisine, much less raw and tasteful. You're gonna have to get some spicy sauce。
Easy food: light, clean, raw, and a little color。
Home food: a bottle of raw meat and an old one, which basically covers most。
How do you know the soy sauce
I'll teach you a few simple tricks:
Look: a little in the bowl, soy sauce is red, not obscurous, and the wall is even. Poor, dark hair, or rare like water。
Smells: good sauce with natural fragrances and smell of sauce without stinging. It's either tasteless or chemical。
Taste it: a little bit on the tip of the tongue, soy sauce is thick, salty, regal. Only the poor ones are dead salt, no smell。
Shake: shake the bottle, soy sauce bubbles are thin, spread slowly. Bad foams are big, soon gone。
Of course, the most important is to look at the label. The composition table, amino-nitrous acid, sodium content, when compared with the three indicators, can be generally judged。
Xi. Future trends in sauce
The sauce industry has changed considerably over the years. Zero additions, salt abatements, organics and antiques have become new outlets. It is good that consumers are paying increasing attention to the table。
Salt soy sauce: reduce sodium content through process, suitable for high blood pressure and salt control. It should be noted, however, that salt reduction does not amount to no salt, but is controlled when used。
Organic sauce: raw materials are grown organically and no fertilizer pesticides are applied. Prices are high, but quality and safety are better。
Palaeontologies: restoration of traditional processes, draught time and more natural flavor. Production is low and prices are high。
Either way, the core or the sentence: look at the table of ingredients, look at the amino acid nitrogen, look at the sodium content. The name goes by, the indicators don't lie。
Xii. Topical discussion
What sauce is in your kitchen now? Do you buy raw and old or just one bottle? Have you ever had soy sauce before? Or do you have any little tricks for sauce? Welcome to the comment section. If you think this article makes it clear about the soy sauce, remember to pay attention, and i'll continue to tear down more kitchens and food doors with big white words, so you can buy it and eat it。
Disclaimer: this is the general content of the diet, is based on public information and industry standards and is not a substitute for professional nutrition or medical advice. For specific dietary choices, please consult a doctor or a nutritionist。
