But the sauce at that time was just the prototype of soy sauce, not the real sauce. Time continued to move forward. During the Qin and Han dynasties, after hundreds of years of evolution, the sauce has been innovated and has a classification similar to soy sauce. At that time, soy sauce was called Qingsauce or Beansauce. As the name suggests, it is the clear sauce proposed from Beansauce .
Simply put, the sauce before the Qin and Han dynasties was sticky, just like the meat sauce, bean paste, etc. Later, the ancients discovered that if the sauce was left for a long time, a layer of precipitated juice might appear. Or when brewing the sauce, if you put too much water, there will be a lot of juice in the sauce. So the ancients extracted these juices and found that these juices actually had the taste of sauce! So, soy sauce appeared.
However, although soy sauce was discovered and produced at that time, people actually did not use it much, because China's cooking technology was not mature at that time, and there were few opportunities to use soy sauce. Until , , due to the maturity of cooking technology, soy sauce began to be used as a seasoning on a large scale. Soy sauce appeared many times in Song Dynasty books such as
" Shanjiaqing Gong " and "Wu Family Zhongfu Lu" and other Song Dynasty books, and "Soy sauce" was officially named in the Song Dynasty and has continued to this day.
After the Song Dynasty, soy sauce in Yuan, Ming and Qing dynasties entered thousands of households, and there were records about soy sauce in "Yunlintang Diet System Collection", "Yiya Legacy", "Dining and Food Notes", "Food and Fairy Secret", "Hangxiaolu", "Hangxiaolu", "Hangyuan Lu ", " Suiyuan Food List ", "Diaoding Ji" , etc.
However, although soy sauce was used on a large scale in the Song Dynasty, the sauce did not withdraw from the historical stage at that time. Instead, more types of sauces appeared, and sauces and soy sauces coexisted. For a long time, the usage rate of sauces was higher than the usage rate of soy sauces. Until , the usage rate of soy sauces was far higher than the usage rate of sauces.
Modern people eat soy sauce, generally two types of food: one is light soy sauce and the other is dark soy sauce. Light soy sauce is mainly used for seasoning, and dark soy sauce is mainly used for color adjustment. Both kinds of soy sauce have a unique sauce aroma, which can greatly enhance the deliciousness of the dish.
Soy sauce is generally processed and brewed by crops such as soybeans, black beans, , wheat, etc. Since there are many schools of soy sauce brewing in my country, there are many kinds of soy sauce flavors, but no matter which one, the effect of soy sauce to enhance freshness and color is unchanged. Many families will feel that there is something missing if they don’t add soy sauce to cook.
For thousands of years, people have never questioned the seasoning of soy sauce, but the recent soy sauce additive accident exposed by a short video platform has pushed the product of ‘soy sauce’ to the forefront. Is soy sauce a seasoning that has been passed down for thousands of years safe? Can it be eaten?
Soy sauce itself is no problem!
But the soy sauce mentioned here is brewed soy sauce rather than chemical soy sauce. Yes, with the development of technology, some businesses have begun to use chemical technology to make soy sauce.
Why do these merchants use chemical technology to make soy sauce?
because it is fast! brewing soy sauce starts at least three months, and good soy sauce even takes half a year or more. And chemical soy sauce only takes a few hours! From the time comparison, you can see the cost of both. In order to obtain more profits, some merchants have begun to take the lead.
The most important thing is that as long as the soy sauce produced by chemical means is qualified, as long as a series of indicators such as benzoic acid , sorbic acid , total bacteria, coliform , pathogenic bacteria, etc., it is compliant and is allowed to be sold on the market.
Do you know how to distinguish between brewing soy sauce and chemical soy sauce?
