Since ancient times, Chinese people have believed that sauces can bring out the delicious taste of all precious ingredients to the extreme, and the thick Chinese culture is also reflected in soy sauce. It is also regarded as one of the indispensable Asian condiments in Asian food culture, and "soy sauce flavor" is also called "Western flavor" by Westerners. Such a sauce produced by fermentation presents different flavors through different cooking methods, and is favored by consumers at SIAL in South China(Shenzhen) .

The umami flavor and nutritional value of soy sauce depend on the level of amino acid nitrogen content, generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, that is, the better the quality. Among them, the level of amino acid nitrogen of special grade soy sauce represents the degree of umami flavor of soy sauce, which is of great significance as a standard to measure the grade of soy sauce. If it is divided by quality, domestic soy sauce can be divided into special grade, first grade, second grade, third grade, the specific classification standard is as follows:

Category of soy sauce

Head pump

As the name implies, tou is the first sauce extracted from the sauce jar after the successful brewing of soy sauce. Head to soy or black beans, flour as the main raw materials, artificial access to the kind of qu, natural exposure, fermentation, the color is relatively light and reddish brown, light and elegant color, rich sauce flavor, delicious taste. Because each jar of fermented soy sauce has only one chance to extract the head, it is expensive and is regarded as a soy sauce treasure. Moreover, the amino acid nitrogen of tou soya sauce far exceeds the standard of special grade soy sauce.

Light soy sauce

Light soy sauce is soy sauce that is extracted from the sauce jar, then added to the sauce jar with water (different brands will also add salt water or other freshening agents), and continues to ferment for a few days.

The three pumps are extracted after light soy sauce, and then add salt water (or other fresh and fragrant agents). Therefore, light smoke (two), three smoke whether finished color or flavor taste, are far less than the head. However, as the most commonly used seasoning, light soy sauce color, taste is also quite delicious, mainly used for seasoning, suitable for cold and stir-fry.

Dark soy sauce

Traditional dark soy sauce is light soy bean juice, and the salt after evaporation will precipitate, separate, so compared with light soy sauce, dark soy sauce is more fragrant, lower salt, deeper color, and more dense, generally used to enhance the color and flavor of dishes, often used in braised dishes or making brine.

Soy paste

Soy sauce paste is a special brewing soy sauce sun-refined processed products, is the most thick of all soy sauce, after good flavor, not bad.

Pungent sauce

In Shanghai, worcestershire sauce is known as "chili sauce", also known as spicy vinegar soy sauce, English black vinegar and Worcestershire sauce, a traditional British condiment.

It is worth mentioning that the spicy sauce is not as much as the above soy sauce through fermentation, it is based on kelp, carrot, onion, tomato, garlic, ginger, chili and other vegetables boiled juice, then add pepper, orange peel, cinnamon, nutmeg, patchouli, cinnamon, cloves, Sichuan pepper, fennel, thyme and other spices boiled, and then add salt, MSG, sucrose, ice acetic acid and caramel color prepared.

If you want to learn more about the food industry, please visit the SIAL in South China(Shenzhen) website to learn more.

Source: Shanghai East Lake Food

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