Many people find that there is a lot of knowledge in the soy sauce that was picked up and poured before, from soy sauce to
Many people find that there is a lot of knowledge in the soy sauce that was picked up and poured before, from soy sauce to soy sauce, from ancient brewing to modern technology, from organic to ordinary. So, how can we choose the right one and eat healthily? There are thousands of soy sauce, which is a good soy sauce! How to choose high-quality soy sauce?
How to choose high-quality soy sauce? How to eat soy sauce is healthy?
How to choose high-quality soy sauce?
First, look at the label.
1, soy sauce raw materials:
Whether it is soybean or defatted soybean, wheat or bran, the source of raw materials can be found in the ingredient list. Of course, soy sauce brewed by natural non-GMO soybeans is better (there are more and more genetically modified things now, of course, whether it affects people's health, which even experts can't explain).
2, soy sauce brewing method:
Soy sauce is generally divided into two brewing methods: high salt dilute state and low salt solid state. High salt dilute state is a traditional brewing process, which takes a long time and tastes good. However, low-salt solid soy sauce has fast brewing speed and poor taste.
3. Soy sauce grade:
Mainly from the content of amino acids, brewed soy sauce can be divided into super-grade, first-grade, second-grade and third-grade according to its amino acid nitrogen content (super-grade is the best and third-grade is the worst). Generally speaking, the amino acid nitrogen content of soy sauce per 100 ml is not less than 0.8 g, the first-class soy sauce is not less than 0.7 g, the second-class soy sauce is not less than 0.55 g, and the third-class soy sauce is not less than 0.4 g. ..
4, soy sauce ingredients list:
Generally speaking, good soy sauce will not add any preservatives and caramel pigment (the preservatives in soy sauce are sodium benzoate and potassium sorbate), because generally good soy sauce mainly depends on its own salt to keep it from deteriorating. It would be better if there is no monosodium glutamate in the ingredients!
Second, physical observation.
1. Shake: A good soy sauce will foam a lot when shaken, and it is not easy to disperse. Soy sauce is still clear, no precipitation, no floating foam, and relatively thick. Inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse.
2, color: good soy sauce color will be reddish brown, brown, shiny, black!
3, taste: smell the soy sauce on the bottle mouth. High-quality soy sauce should have strong sauce flavor and ester flavor.
Third, experimental methods
1, taste: generally good soy sauce tastes delicious and salty (because good soy sauce will not add sodium glutamate). It keeps fermenting through its high salinity.
2. Wall hanging method: pour the soy sauce into the glass, shake the glass and observe the color of the soy sauce. If the soy sauce is left slowly along the glass, the color is either bright red or good soy sauce!
3. Alcohol method: Soy sauce is fermented soybean, which is rich in protein. Alcohol will denature it. If the two are mixed in a certain proportion, precipitation will occur. If there is no precipitation, it is inferior or mixed with soy sauce!
Matters needing attention
Generally, bottled soy sauce is better than bagged soy sauce, and the best is soy sauce in glass bottles! Of course, generally good soy sauce will be more expensive!
How to eat soy sauce is healthy?
According to the international standard, adults can take 6g of salt every day, and the China standard also follows the international standard. In fact, adults in southern China (Guangdong and other places) consume salt 13- 14g every day, while northerners consume salt 16- 18g every day, far exceeding the international standards. In addition to eating habits, a large part of the reason is that soy sauce contains salt, which leads to excessive salt intake. To eat soy sauce correctly, we should pay attention to the following aspects:
1. Do not mix cooking soy sauce with cold soy sauce.
When buying soy sauce, it depends on whether the label indicates soy sauce for eating or cooking. Their health indicators are different. Cold soy sauce, also known as table soy sauce, can be eaten directly. Its main purpose is cold sauce, and its hygiene index is good. Cooking soy sauce can't be eaten directly, but can only be used for cooking and cooking.
Many consumers mix boiled soy sauce with cold soy sauce, thinking that there is no problem, but it is actually a health risk. The total number of bacteria in cooked soy sauce is slightly higher than that in cold soy sauce. If cooking soy sauce is used as cold soy sauce for a long time, people's body resistance is weak and they are prone to diseases such as gastroenteritis.
2. Pay attention to the time when soy sauce is added to the dish.
Pay attention to the time when soy sauce is added to the dish. Grilled fish and meat, soy sauce should be added early; In general cooking such as stir-frying, it is best to add a little soy sauce before the dish is about to go out of the pot to avoid the high temperature in the pot destroying amino acids, and the sugar in the soy sauce will not be coking and sour.
Some people do not add soy sauce to the pot when cooking, and prefer to add soy sauce directly after cooking. To do this, we must use high-quality soy sauce with the total number of bacteria up to standard. It is best not to use cooking soy sauce that cannot be directly imported.
3. Simple methods to prevent soy sauce from mildewing
The storage of soy sauce is also very laborious. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few petals of peeled garlic, or drop a few drops of white wine in soy sauce, which can play a better role in mildew prevention.