Thick mouth soy sauce and light mouth soy sauce What is the difference?

Everyone may not be unfamiliar with soy sauce, because soy sauce is very common in daily life. However, you may not have heard of thick mouth soy sauce and light mouth soy sauce at all, right? There are many people who only know soy sauce and don't know thick mouth soy sauce and light mouth soy sauce, so what is the difference between thick mouth soy sauce and light mouth soy sauce?

The most common soy sauce in Japanese cuisine is thick soy sauce and light soy sauce. The difference between thick and light soy sauce is in the color of the soy sauce. Thick soy sauce has a darker color and is more widely used, and is required in almost all dishes and sauces. This is why thick soy sauce is now the dominant type of soy sauce. Light soy sauce is lighter in color and heavier in flavor, and is generally used in dishes that do not change the color of the ingredients or the sauce.

Generally, only a few sauces in Japanese cuisine are made with light soy sauce. Tosa vinegar, thick egg yaki, and chawanmushi (steamed egg) are usually made with light soy sauce, but if light soy sauce is not available, all of them can be replaced with thick soy sauce. Therefore, the consumption of thick soy sauce far exceeds that of light soy sauce. Thick-bite soy sauce has also become synonymous with soy sauce! To put it simply, thick soy sauce is the equivalent of dark soy sauce in Chinese food, and light soy sauce is the equivalent of light soy sauce!

Skimmed soybeans, which have been destroyed in their original form, are sprinkled with water to make them absorb water at 120-130% of the weight of the skimmed soybeans. Whole soybeans are impregnated with water. Steaming after maceration, 69 ~ 90 MPa pressure steaming 0.5 ~ 1 hour, and then immediately depressurized in the cooking pot, quickly cooled to about 40 ℃. Wheat selection followed by roasting and crushing and crushing, the degree of which is appropriate to break the wheat into 3 to 5 grains and mixed with the right amount of powder.

Cooked defatted soybeans and crushed wheat are mixed in approximately the same volume. Inoculate with quebracho bacteria for quenching. Put the brine of Pomerol 19? (23% salt) into the tank, and then add the prepared curvilinear bacteria for fermentation. The amount of brine added is 1.2 to 1.3 times the sum of the volume of skimmed soybeans and wheat (called 12 to 13 water fermentation). The substance that results from fermentation of the tun in the brine is called the mash. Compressed air should be fed daily after fermentation for stirring.

Initially the tun floats on the surface of the salt water without dissolving, but soon becomes viscous. It generally takes 1 year to mature. Through the summer fermentation, the color deepens and is called mature sauce mash. Various components of the raw materials in the maturation, due to the enzymes of the quill and multiply up.

After the above introduction, you are not on the soy sauce and have a deeper understanding of the original thick mouth soy sauce and light mouth soy sauce points. Is not feel particularly amazing, in fact, the world is nothing strange, you can go out to see more, more to draw some interesting knowledge.