When did soy sauce come into being? History of soy sauce

Soy sauce evolved from' sauce'. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty. At first, it was pickled with fresh meat, similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans tasted almost the same and were cheap, so they were widely spread to eat.

Known as soy sauce by people in the Southern Song Dynasty, soy sauce is a variety of sauces made from soy sauce and fermented soybeans. It became popular in China's diet as a condiment about 800 years ago.

Light soy sauce is a kind of soy sauce, which is made of soybean, black beans and flour as the main raw materials, artificially inoculated with various kinds of koji, naturally exposed to sunlight and fermented, and its color is light red and brown. Light soy sauce is used in general cooking and tastes salty. Light soy sauce is mainly used for seasoning, so it is used more when cooking ordinary dishes or cold dishes. It is made from high-quality soybeans and flour by fermentation. Elegant and mellow in color, rich in sauce flavor and delicious in taste.

Light soy sauce

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Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: Soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes. Soy sauce is suitable for cold dishes, its color is not heavy, and it looks refreshing.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made from soybeans or black beans and flour, artificially inoculated with distiller's yeast, and naturally exposed to sunlight and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in flavor of lobster sauce, clear and transparent in liquid phase and unique in flavor.

How to distinguish soy sauce from soy sauce

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The umami taste of soy sauce depends on amino acid nitrogen [2]

Generally speaking, the higher the amino acid nitrogen content, the higher the grade of soy sauce, that is, the better the quality. According to the standard of soy sauce brewing in China, amino acid nitrogen >: 0.8g/ 100.

Ml is a special grade; > 0.7/100 ml is the first grade; > 0.55/100 ml is the second grade; & gt0.4/ 100

Ml is level 3. However, it does not mean that the higher the amino acid nitrogen, the better the soy sauce. Because the adjusted soy sauce is also high in amino acid nitrogen, or some unscrupulous suppliers add a lot of flavoring agents to it, the amino acid is also high, but this does not mean that it is a good soy sauce.

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

Production method: Soy sauce is extracted from high-quality soybeans and flour after fermentation and maturity. This kind of soy sauce is a thick soy sauce, which is made by adding caramel to soy sauce through a special process.

Usage: 1 Soy sauce is used for seasoning. Because of its light color, it is used much more when cooking ordinary dishes or cold dishes. 2. Soy sauce is generally used to color food. Cooking dishes that need to be colored, such as braised pork, is generally better with soy sauce. Suitable for braised pork, stewed vegetables and cooking dark dishes.