How to distinguish between brewing and preparation of soy sauce

Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite. Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of soy sauce brewed by working people in ancient China was purely accidental. Fresh meat was the earliest condiment used by ancient emperors in China, which is similar to the production process of fish sauce today, because the excellent flavor 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.

The difference between brewing and preparation can be judged by the following criteria.

1, color: the brewed soy sauce is reddish-brown or light reddish-brown, with bright and shiny color, no turbidity and no precipitation; The prepared soy sauce is brownish red or reddish brown, dark in color and dull.

2, foam: shake the soy sauce bottle, the brewed soy sauce foam is uniform in size and not easy to disperse; The foam of soy sauce varies in size and dissipates quickly.

3. Wall-hanging property: Soy sauce contains certain fatty substances, and the brewed soy sauce has good wall-hanging property. When the bottle is inverted, the color of soy sauce still adheres to its inner wall; The prepared soy sauce has poor wall hanging property and poor coloring power.

4. Smell: The brewed soy sauce has a strong sauce flavor and ester flavor when the bottle cap is opened; The prepare soy sauce has sauce flavor and caramel flavor.

5. Taste: The brewed soy sauce has pleasant sauce flavor, mellow fragrance, outstanding umami flavor and slightly sweet taste; The prepare soy sauce tastes fresh and salty.