What is fish sauce

Introduction: we usually use all kinds of condiments when cooking We use all kinds of oil, salt, soy sauce and vinegar With these condiments, the food will be more delicious Fish sauce is one of them What is fish sauce? Let's have a look at it together with Xiaobian Maybe many people have heard of fish sauce, and they know it is a condiment often used in Korean cooking But there are some people who don't know very well, don't know what fish sauce is and how it is made Let's go with the small edition of Baibai safety net In fact, fish sauce is a kind of aquatic seasoning which is made of small fish such as eel leaves and fish as the main raw material and fermented and brewed It has a delicious taste and is most popular in Thailand It is also a necessary traditional seasoning for residents in coastal areas of China Fish sauce is good for cooking, stir frying, stewing, steaming and mixing, similar to soy sauce Although the raw materials used in the production of fish sauce are fish and shrimp with low edible value or the leftovers from the processing of aquatic products, their nutritional value should not be underestimated Fish sauce contains more than 18 kinds of amino acids, including 8 kinds of essential amino acids for human body; taurine, one of the important functional components of aquatic products, is also an important component of fish sauce; in addition, fish sauce is rich in a variety of organic acids such as pyruvate, fumaric acid, succinic acid and other trace elements necessary for human metabolism, such as Cu, Zn, Cr, I, Se, etc Fish sauce is generally reddish brown, clear and glossy, rich in a variety of amino acids and flavoring peptides, with high nitrogen content, fresh and strong taste; it can also cover up the peculiar smell of animal meat, and slow down the sour and salty taste; fish sauce has a long-lasting taste, overflowing fragrance, with unique flavor of raw materials of aquatic products such as fish and shrimp, so it is deeply loved by people Fish sauce, as a traditional condiment of Han nationality in Guangdong and Fujian, can continue to this day It is closely related to its unique flavor, mainly including fresh and salty flavor It is generally believed that the main flavor components of fish sauce are inosine sodium, guanosine sodium, glutamine sodium and sodium succinate, and the main salt flavor is sodium chloride However, the unique flavor of fish sauce is not only formed by the simple combination of these substances, it is jointly endowed by the complex flavor system from the fermentation of aquatic raw materials Fish sauce mainly includes some substances: amino acids, peptides, organic acids, nucleic acids, volatile acids, volatile nitrogen compounds The above is the introduction of what fish sauce is If you need to know more about fish sauce and other small knowledge, please continue to pay attention to the food safety common sense column of Baibai safety net Editor in charge: Wang Xiaoli