The soy sauce you cook every day, do you know how to choose it?

Original title: Daily cooking soy sauce Do you know how to choose
Soy sauce is the most common condiment in life, add a certain amount of soy sauce in cooking, can increase the flavor of food and make it better color. However, many people go to the supermarket to buy, but found that some of the packaging is marked with soy sauce, some are marked with raw pumping, and some are marked with old pumping, let people do not know which good to buy. Next, let's talk about the soy sauce!
How soy sauce is brewed
Records show that China began brewing soy sauce more than 3000 years ago, but initially with fish, shrimp, cattle, sheep and other animal meat to brew, and then slowly evolved into beans, cereals as raw materials to brew.
let's take a look at the brewing process of soy sauce:
soy sauce, first and foremost the hydrolysing of protein. Proteins in raw materials are secreted by the protease of methogromycin, broken down into peptides, amino acids, wherein glutamate and winter anthionine make soy sauce fresh taste, glycine, alanine, tryptophan make soy sauce sweet, tyrosine makes soy sauce bitter taste.
then the hydrolysal solution of the starch. The starch in the raw material is glyzed by the amylase secreted by the methomycin, hydrolyzed into dextry and glucose (providing a carbon source for microorganisms, is the basis of fermentation, synthesized with amino acidity into a tinted substance, giving the soy sauce a sweet taste).
also produce organic acids. Soy sauce contains a variety of organic acids, of which lactic acid, amber acid, acetic acid in the majority, the appropriate amount of organic acid production, soy sauce is fragrant, fragrance has an important role.
is alcohol fermentation. Yeast breaks down sugar to produce alcohol and carbon dioxide, in which alcohol is oxidized into organic acids or volatile.
difference between raw and old pumping
In China's current soy sauce standards, soy sauce is divided into brewing soy sauce and preparation soy sauce.
Brewing soy sauce is based on soybeans, wheat as raw materials, after natural fermentation of microorganisms made with special color, aroma, taste of liquid condiments;
soy sauce is made by microbial fermentation, no toxic side effects, its sauce, vinegar fragrance is strong. And the preparation of soy sauce may contain triclosan alcohol (toxic side effects), although in line with national standards of products will not cause harm to the human body, can be safe to eat, but it is recommended that you buy brewing soy sauce. Raw and old pumps are brewed soy sauces, but there is a difference in color and taste.
raw pumping is based on soybeans, flour or wheat skin as raw materials, after fermentation and maturity extracted, "the color is elegant, ester fragrance, sauce rich, delicious taste." "But it's salty and suitable for seasoning, such as stir-fry, salad, etc.
is a raw smoking based on the addition of caramel, after a special process made of thick-colored soy sauce, bright color, rich flavor, with vinegar and sauce aroma. Suitable for coloring, suitable for red meat, brine food and cooking dark dishes.
There are also tricks to choosing soy sauce
since soy and flour are fermented, soy sauce contains a variety of essential amino acids, sugars, vitamins and trace elements in addition to salt and water. So high-quality soy sauce is not only condiments, but also has certain benefits for human health.
, how do we choose to buy high-quality soy sauce when we buy soy sauce?
here to tell you a tip, whether it is the selection of raw or old pumping, should pay attention to the product label amino acid nitrogen content, this is generally in the ingredients or raw materials behind.
amino acid nitrogen is a nitrogen element in the form of amino acids, the higher the value, the higher the amino acid content in soy sauce, the better the taste. China to soy sauce amino acid nitrogen content as the classification standard of soy sauce: three-stage soy sauce - amino acid nitrogen is not less than 0.4 g / 100 ml; Oil - amino acid nitrogen is not less than 0.7 g / 100 ml; special soy sauce - amino acid nitrogen is not less than 0.8 g / 100 ml;
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What to pay attention to when eating soy sauce
Soy sauce although it can increase the flavor and color of food, so that our appetite is open, but the soy sauce generally contains a higher salt content, up to 12% to 14%, that is, 10 ml soy sauce in the salt content of about 1.3 grams, so in the soy sauce cooking dishes should pay attention to less salt or not put salt, high blood pressure, heart disease, kidney insulation people should pay special attention to limit the use of soy sauce.
in addition to paying attention to these when eating soy sauce, but also pay attention to the soy sauce consumption method. Some soy sauce indicates that it can be "directly served" or "can be used for serving cold mix or cooking stir-fry", such soy sauce indicates that it can be eaten directly, or can be used when cooking. The soy sauce marked "cooking stir-fry" cannot be eaten directly and is only suitable for cooking stir-fry.
In addition, when making hot dishes, be careful not to put soy sauce too early, because if the heating time is too long, high temperature will cause the amino acids in the soy sauce to be destroyed, sugar caramelization acid, thereby reducing nutritional value.
in short, soy sauce can increase the color and taste of food, but also to control a certain amount of Oh. After all, having a healthy body is the most important thing. (Li Ping)