There are many ingredients in the kitchen. What are the seasonings in your kitchen?
Soy sauce, sesame oil, oyster sauce, edible salt, pepper, cooking wine, MSG, fish sauce, Laoganma chili, bean paste, hot pot base, etc. How do you buy these numerous seasonings?
directly compares the price or buys according to the brand, or like me, buys it randomly, and buys it whatever bottle you like?
Many friends may not develop the habit of checking the ingredients list when buying these seasonings. Today we will talk about light soy sauce. When buying light soy sauce, don’t care about the size of the brand, identify the “6 lines” on the soy sauce bottle and choose high-quality light soy sauce. I hope everyone can get inspiration from it and learn from it. In the days to come, whether you buy light soy sauce, dark soy sauce, vinegar, MSG, salt and other seasonings, you can carefully look at the ingredients list on the back of the packaging before deciding to buy it, and clearly know what ingredients are there in the bottle of light soy sauce, balsamic vinegar, salt, MSG and other seasonings you bought?
You can also leave a message in the comment area to express your opinion? In your daily life, what aspects do you care about when buying these seasonings?
1. When buying soy sauce, identify these "6 lines" on the soy sauce bottle?
1. Whether it is light soy sauce or dark soy sauce, these indicators are the key points. First of all, we should focus on the raw materials of soy sauce. In the ingredients list, we should mark soybeans and soybeans to purchase first. Soybean meal, soybean chips, defatted soybeans and other raw materials are basically all for the merchants to reduce costs. In order to reduce costs, they simply understand that they only remove the oil in soybeans and use the remaining some to make soy sauce.
The execution standard for brewing soy sauce is GB/T18186-2000. GB/T means the national recommendation, and the number afterwards is its execution standard number. Therefore, when we buy light soy sauce or soy sauce, we still need to check this execution standard number.
2. See if there are additives, especially pay attention to whether they contain sodium glutamate , 5’- disodium inosine , etc. These are actually the upgrade of MSG, and their function is to make the soy sauce more fragrant.
3. Secondly, check whether the ingredients list contains " yeast ". Some ingredients lists will write " yeast extract ", which are the same meaning. This kind of soy sauce is generally brewed quickly and the flavor is not as good as traditional brewed.
4. Check the ingredients list and the proportion of various raw materials. What you should know is that the arrangement order in the ingredients list is arranged from high to low according to the content. For some soy sauces, the ingredients list is relatively simple. We should choose which soy sauce or light soy sauce that has fewer raw materials in the ingredients list, high soybean ranking, and fewer food additives.
The ingredients list is not richer, the better, but the simpler, the better. Only water, soybeans, wheat, salt, or soy sauce or light soy sauce is likely to be high-quality light soy sauce.
5. An important indicator that determines the taste of light soy sauce or soy sauce is the content of amino acid nitrogen . It is an important part of light soy sauce and also the source of the flavor of light soy sauce. The higher the content, the stronger the soy sauce flavor of light soy sauce.
At the same time, the content of amino acid nitrogen in the amino acid state also determines the grade of light soy sauce, and the amino acid nitrogen content of the extra-grade light soy sauce should be greater than 0.8 grams per 100 ml.
6. Check the sodium content in the light soy sauce or soy sauce ingredients list, that is salt, the lower the content, the healthier it is.
2. Is light soy sauce soy sauce?
Soy sauce is a type of soy sauce. It is roughly made of soybeans and wheat as the main raw materials. It is artificially intervened in the koji species and is naturally dried and fermented. It has a lighter color and is reddish-brown color. Light soy sauce is used for general cooking, and is generally used more often when cooking or making cold dishes.
pumping is a professional term in soy sauce brewing. It can be roughly understood in this way. A jar of pickled and fermented soy sauce will first be served from the jar with a long bamboo tube. This action is like pumping something, which is named after the action.
3. How to make soy sauce?
Simply put, it is to mix mold strains with fried beans and wheat to make a choy seed. During the growth of mold, enzyme will be decomposed, and the enzyme can decompose soy protein . After
, put it in high concentration of salt water and stir it frequently. The salt will play a preservative role and kill the harmful microorganisms . The remaining enzymes will continue to decompose proteins in soybeans. Because during the stirring process, as empty salt-resistant yeasts enter the cylinder to grow, fermentation will occur in the cylinder.
After a long period of fermentation, the protein will be decomposed into various amino acids , and the umami substance sodium glutamate, which will gradually darken. Finally, after filtering, we will get the raw sauce we need, and of course it also needs to be heated and sterilized, and then it becomes the seasoning soy sauce we like.
4. Let’s talk about this indicator in light soy sauce separately. How important is the content of amino acid nitrogen?
soy sauce or light soy sauce, the flavor depends on the level of the amino acid nitrogen content. Generally speaking, the higher the amino acid nitrogen content, the higher the level of the soy sauce, and it can also be said that the quality of the soy sauce is. According to our national national standards for brewing soy sauce (GB/T18186-2000), according to the amino acid nitrogen content, it is divided into:
Special grade: the amino acid nitrogen content should be greater than 0.8 grams per 100 ml.
first level: The nitrogen content in amino acid state should be greater than or equal to 0.7 grams per 100 ml.
Secondary: The nitrogen content in amino acid state should be greater than or equal to 0.55 grams per 100 ml.
Level 3: The nitrogen content in amino acid state should be greater than or equal to 0.4 grams per 100 ml.
But it does not mean that the higher the content of amino acid nitrogen, the better the variety of soy sauce, because the amino acid nitrogen mixed with soy sauce is also very high, or if umami is added to it, the amino acid will also be very high, but this does not mean that it is good soy sauce. Therefore, everyone needs to learn to distinguish:
1. You can pour the soy sauce into a white disk and shake it to check its color. Light soy sauce is reddish-brown, while dark soy sauce is brown and shiny.
2. Light soy sauce tastes salty, but dark soy sauce will have a delicious and slightly sweet taste in your mouth.
3. Light soy sauce is used for seasoning and light color. It is generally used more when stir-frying and making cold dishes. Dark soy sauce is usually used to color food, such as braised dishes, which are usually suitable for braised pork . Braised chicken to cook dark dishes.
At the end of the writing, I would like to say a few words. When buying light soy sauce, don’t care about the size of the brand, please identify the “6 lines” on the soy sauce bottle and choose high-quality light soy sauce. Let’s summarize:
Usually we go to the supermarket to buy soy sauce or light soy sauce. Many manufacturers will focus on highlighting the concept of zero addition. Of course, this may not be all right. It should still be applicable to the 6 indicators introduced above. But we first find those light soy sauces with zero additions, and then check the ingredient list, which will save a lot of trouble.
Of course, this is just my personal shallow view. You can talk about your choice when buying light soy sauce in the comment section.
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