How to choose soy sauce_

It seems that most people don’t know how to buy soy sauce, and they often buy it when they see a brand of soy sauce. In fact, each brand of soy sauce has a different taste, so when buying soy sauce, you should try to choose some good soy sauce. This kind of soy sauce will play a good role in enhancing the flavor and freshness of dishes. Therefore, the method of choosing soy sauce is very important in the process of selecting soy sauce. Today I will introduce to you the method of choosing soy sauce.

1. Look at the implementation standards

The implementation standard for brewed soy sauce is GB18186-2000, etc.; the implementation standard for formulated soy sauce is SB/T 10336-2012. There are also some standards that start with , which means they are standards set by the company itself, and it depends on the situation.

2. Look at the ingredient list

Check the ingredient list. If "hydrolyzed vegetable protein", "hydrolyzed soy protein", "hydrolyzed protein" or "acid hydrolyzed vegetable protein" is used, it is a prepared soy sauce.

3. Fermentation method: high-salt dilute state is better than low-salt solid state

Generally speaking, high-salt dilute fermentation has higher costs and better quality. This is mainly because the raw materials used in the high-salt dilute state fermentation process are soybeans or wheat, while the low-salt solid state uses defatted soybeans (soybean meal) and bran. The former uses better materials. In addition, the high-salt dilute state fermentation cycle is also longer, generally 3-6 months (the low-salt solid state fermentation cycle is generally 15-45 days), and the fermentation is more complete.

4. Product grade: Special grade is the highest grade

According to the national standard, brewed soy sauce is divided into four grades: special grade, grade one, grade two, and grade three according to quality indicators such as color, aroma, taste, soluble salt-free solids, and amino acid nitrogen. Among them, the special grade is the highest grade and has the highest content of amino acid nitrogen (required ≥0.8g/100ml).

5. No MSG is better

At normal dosage, MSG is a safe and legal food additive without any safety issues. However, for soy sauce of the same grade, products brewed with pure grains and without added MSG will have greater advantages in quality.

According to statistics, of the more than 500 kinds of soy sauce products sold on the market, about 75% contain "monosodium glutamate", also known as MSG. Adding MSG to soy sauce can increase its freshness and the content of amino acid nitrogen (the main indicator of soy sauce quality).

Whether natural flavors are added

Flavors and spices can provide aroma to food or make up for the flavor lost during food processing. Natural flavors are extracted from natural plants and animals. They are more easily accepted by consumers than artificially synthesized flavors. However, businesses generally prefer synthetic flavors. This is because natural flavors are more expensive and generally less stable than synthetic flavors.

Tip: People who are allergic to MSG or other substances should pay attention.

Whether disodium nucleotides are added

Disodium nucleotides, such as disodium guanylate and disodium inosinate, are a type of flavoring substance that acts similarly to MSG and can enhance the umami taste of food.

Tip: Choose carefully for infants, asthmatic patients, and people with gout or uric acid kidney stones.