Soy sauce is the general name of light soy sauce, dark soy sauce and other kinds of soy sauce. According to the production process, it is mainly divided into brewing soy sauce and preparing soy sauce.
The fermented soy sauce is made from soybeans and has a stable and mellow taste because the brewing process is divided into light soy sauce and dark soy sauce.
 
Raw smoke
The color is bright and the texture is thin, but because the taste is salty, it is usually used for seasoning, such as stir-fried or cold dishes, to increase the saltiness and freshness.
 
Presbyopia
The color is dark and the texture is thick. Because the color is relatively dark and it is easy to color the food, it is generally used for braised dishes and other dishes that need color.
The soy sauce is prepared by adding some other ingredients on the basis of brewing soy sauce. It will be removed from the National Standard for Food Safety soy sauce standard from December 2018. It is no longer allowed to use "soy sauce" as the food name, and it is also relatively rare in the market at present, so let's not say more.
When buying soy sauce, many people will find that soy sauce is divided into two types during brewing and fermentation: high-salt dilute and low-salt solid. They will subconsciously think that low-salt soy sauce is not as salty as high-salt soy sauce.
In fact, low salt and high salt are only different from the fermentation process, which has nothing to do with the salt content of the finished product. On the contrary, "high salt dilute state" is more popular because of its long fermentation period and good flavor, and its cost is higher than that of "low salt solid state" process.
Therefore, the use of low-salt solid does not mean that this soy sauce is good.
 
How to choose good soy sauce?
First of all, it is recommended to select the soy sauce added with 0, which generally refers to the common additives of soy sauce such as monosodium glutamate, preservatives and colorants.
The advantage of adding 0 is that it is relatively healthier, but the taste may not be as fresh as the soy sauce with additives. Remember to tighten the cap after use, and the refrigerator is better for refrigeration.
 
Common additives
Monosodium glutamate (sodium glutamate): The purpose of adding monosodium glutamate in soy sauce is to increase freshness.
Preservatives (sodium benzoate/potassium sorbate): adding preservatives in soy sauce can inhibit the mildew of soy sauce.
The mildew of soy sauce will produce aflatoxin, which is a carcinogen, so it is necessary to add preservatives reasonably. After all, small doses are not harmful to the body, and if mildew occurs, it is life threatening.
Color additive (caramel): Caramel is a color additive widely used in food. The purpose of adding color additive to soy sauce is to increase the color ability of soy sauce. At present, 90% of the old soy sauce on the market is added with color additive.
Secondly, it is suggested to choose the soy sauce with high grade, such as super grade and first grade. The taste is fresher, but the price is higher than that of second grade and third grade.
At present, soy sauce is divided into special, first, second and third grades according to the content of amino acid nitrogen. The higher the amino acid nitrogen, the higher the grade of soy sauce and the more delicious the taste.
Note that the grade of soy sauce is only to determine the level of its taste, not the quality of soy sauce. In addition, it is not that super soy sauce does not contain additives. You should still look at the ingredients list before you buy it.
 
Generally, soy sauce will be marked with light soy sauce or dark soy sauce, but there are many things on the market, such as children's soy sauce, straw mushroom soy sauce, and delicious soy sauce. In addition to the scope of application indicated under the formula, this special situation can also be judged by turning the bottle upside down. Generally, the bottom color of light soy sauce is light, and the bottom color of dark soy sauce is thick.
Others believe that straw mushroom sauce and seafood sauce are fresh.
In fact, whether it is straw mushroom sauce or seafood sauce, you can add a small amount of scallops or straw mushrooms at most. It is the monosodium glutamate and flavor enhancer inside that can improve the freshness and flavor. Don't be fooled by his "good-looking leather bag" when purchasing.
The low salt of children's soy sauce is purely a gimmick. Take soy sauce as an example. Look at the ingredients list:
Children's soy sauce contains 1106 mg of sodium per 15 ml, which is about 2.76 g of salt (1 g of salt is about 400 mg of sodium). Do you think this is low salt?
Of course, the salt content of a few imported soy sauce is indeed a little lower than that of adult soy sauce, but at present, children's soy sauce is not much better than adult soy sauce. So those who want low salt and low sodium to be healthy should eat less.