A list of the contents of this article:

Six ways to choose soy sauce

1. 1) choose brewing soy sauce: Japanese soy sauce is better than Chinese soy sauce, and Japanese soy sauce is also prepared. (2) misunderstanding of selecting high salt dilute state process: high salt dilute state process, high low salt solid state process and low solid state process. Low-salt solid soy sauce uses high salt water to absorb soy sauce in the last process, resulting in higher salt content in the finished product. (3) the third misunderstanding of choosing high-grade soy sauce: ten thousand-word soy sauce is the best. Japanese Wanzi soy sauce also has low-grade soy sauce, pay attention to observe amino acid nitrogen.

2. It must be marked on the label of soy sauce products. The minimum amount of qualified soy sauce shall not be less than 0.4 g / 100 ml. Generally speaking, the higher the content of amino acid nitrogen, the higher the quality of soy sauce. For example, the amino acid nitrogen of super soy sauce can reach 0.8 g / 100 ml, and some fresh soy sauce can reach 2 g / 100 ml. The soy sauce with high content of amino acid nitrogen should be selected.

3, shake the bottle, look at the speed of soy sauce flowing down the wall of the bottle, high concentration of high-quality soy sauce, high viscosity, slow flow, low concentration of inferior soy sauce, flow as fast as water. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle. Look at the color, high-quality soy sauce should be reddish brown, shiny and black.

4. How to choose delicious soy sauce and look at the logo: see if there is a sign of "brewing soy sauce" or "pure grain brewing" on the bottle label. If it is brewing soy sauce, the factory will be clearly marked in a prominent position, while blending or configuring soy sauce will not be marked, so we should choose the one with the logo of "brewing soy sauce" or "pure grain brewing".

How to tell the difference between good and bad soy sauce

The way to tell whether soy sauce is good or bad: shake soy sauce, look at the color, smell, taste soy sauce and so on. Shake soy sauce shake bottle, look at the speed of soy sauce flowing down the wall of the bottle, high concentration of high-quality soy sauce, high viscosity, slow flow, low concentration of inferior soy sauce, flow as fast as water. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle. Look at the color, high-quality soy sauce should be reddish brown, shiny and black.

Shake the bottle, see the speed of soy sauce flowing down the wall of the bottle, high concentration of high-quality soy sauce, high viscosity, slow flow, low concentration of inferior soy sauce, flow as fast as water. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle. Look at the color, high-quality soy sauce should be reddish brown, shiny and black.

We can use the way of "seeing, smelling and shaking" to make a preliminary judgment. A look at whether soy sauce can be "hanging wall", brewed soy sauce "hanging wall" property is good, inverted bottle, its inner wall is still attached to soy sauce color; the preparation of soy sauce "hanging wall" is poor. Second, whether there is soy sauce aroma, brewing soy sauce has strong soy sauce and ester aroma, no other peculiar smell; prepared soy sauce has soy flavor, some have caramel flavor; blended soy sauce can hardly smell fragrance.

Monosodium glutamate) is even better! Physical observation good or bad shake good soy sauce will shake a lot of foam, and not easy to disperse, soy sauce is still clear, no precipitation, no floating foam, relatively sticky. The shoddy soy sauce shakes with only a small amount of foam, which is easy to disperse. The color of good soy sauce will be reddish brown, brown, glossy and black! Smell the soy sauce on the bottle mouth. High-quality soy sauce should have strong sauce flavor and ester flavor.

How to distinguish the quality of soy sauce from shaking the bottle, looking at the speed of soy sauce flowing down the wall of the bottle, the concentration of high-quality soy sauce is very high, the viscosity is high, it will shake up a lot of foam, the flow is slow, and the concentration of inferior soy sauce is low. After shaking, there is only a small amount of foam and it is easy to disperse, and it flows as fast as water. Look at the bottom of the bottle for sediment or sundries, if not, it is high-quality soy sauce.

How to distinguish between good and bad soy sauce 1: look at the inspection badge, the easiest way to choose food is to see if there are international or national certified marks. In the case of soy sauce, if the bottle has a production license and ISO-22000 logo, you can rest assured to buy and eat it. In addition, as long as it is pure brewed soy sauce, there will be a pure brewing logo certified by the Brewing Association. If you see this mark, you can feel at ease to choose it.

High amino acid nitrogen is good soy sauce? What do you need to do to choose a good bottle of soy sauce?

Actually, I'm not sure. The index of amino acid nitrogen refers to the content of amino acids in soy sauce. Soy sauce is made from soybeans, which are high-protein foods. These high-quality proteins can be broken down into amino acids. The longer the fermentation, the more thoroughly the soy protein is decomposed, and the higher the content of amino acids in the soy sauce.

Look at the index of amino acid liquid nitrogen: the quality grade of soy sauce is mainly determined according to the content of "amino acid nitrogen" in soy sauce. The higher the amino acid nitrogen content is, the better the quality is, the more delicious the taste is, and the higher the nutrition is. Generally, the content of amino acid nitrogen in 100ml soy sauce ≥ 0.8g is super soy sauce, ≥ 0.7g is first-class soy sauce, ≥ 0.55g is second-grade soy sauce, and ≥ 0.4g is third-grade soy sauce.

Look at the content of amino acid nitrogen, the higher the content of amino acid nitrogen, the higher the quality of soy sauce, the stronger the flavor.

Soy sauce selection method 1 looks at the amino acid nitrogen index, generally speaking, the higher the amino acid nitrogen content, the higher the quality of soy sauce, and the stronger the flavor will be. 2 brewing soy sauce is better than configuring soy sauce. According to national regulations, all products will be marked on the packaging whether brewing soy sauce or configuring soy sauce 3 soy sauce is cleaner than cooking soy sauce.

The answer is: high-salt dilute fermentation soy sauce is better than low-salt solid-state fermentation soy sauce, but it depends on personal preference, because the two processes have their own advantages and disadvantages. High salt dilute too process: low fermentation temperature, long fermentation time, the advantage is that the taste is better. Low-salt solid-state process: low fermentation salinity, high temperature, short fermentation time, so the taste and flavor is poor, but the color is darker, so the coloring effect is better.

Tips for choosing soy sauce

Tip to buy good soy sauce: choose the one with high amino acid nitrogen content. The core quality of soy sauce depends on an index called "amino acid nitrogen". Generally speaking, the higher this value, the stronger the taste and the better the quality of the product. According to national standards, this index must be indicated on the label of soy sauce products.

When the senses identify the smell of soy sauce, you should put the soy sauce in the container and shake it, and smell it immediately after removing it. Good quality soy sauce-with soy sauce or ester flavor and other unique fragrance, no other bad smell. Secondary soy sauce-the flavor of sauce and ester is insipid. Shoddy soy sauce-without the aroma or insipid aroma of soy sauce, and with scorched paste, rancidity, mildew and other disgusting smells.

The third trick: smell the lid of the bottle and smell the soy sauce. High quality soy sauce should have strong sauce flavor and ester flavor. If there is a peculiar smell, such as ammonia, sour, mildew, etc., it is inferior soy sauce. The fourth trick: choose bottled soy sauce compared with bagged soy sauce, bottled more safe and hygienic. Glass bottled soy sauce can better ensure the quality and taste of soy sauce. In addition, we should also pay attention to the raw materials and grades of soy sauce and whether preservatives are added or not.

What are the identification methods of soy sauce

1. Good quality soy sauce-brown or reddish brown (except white soy sauce), bright color and luster. Secondary soy sauce-the color of soy sauce is dark and dull. Shoddy soy sauce-soy sauce is dark, chaotic, gray and dull.

2. Distinguish from the color of soy sauce. The real brewed soy sauce is red, bright, shiny and transparent. If you can't see these phenomena in the light, it can be judged as fake soy sauce. Whether soy sauce hangs on the wall. Gently shake the soy sauce in the bottle to see if there is any soy sauce hanging on the bottle. If it is a thin layer, and there is adhesion phenomenon is good; if the fluidity is very good, it is inferior soy sauce. Whether it has the aroma of soy sauce.

3, distinguish the real brewed soy sauce from the color of soy sauce, the color is red, bright, shiny and transparent. If you can't see these phenomena in the light, it can be judged to be fake soy sauce. Whether soy sauce hangs on the wall and gently shakes the soy sauce in the bottle to see if there is soy sauce hanging on the bottle. If it is a thin layer, and there is adhesion phenomenon is good; if the fluidity is very good, it is inferior soy sauce.

4. Shake the bottle to see the speed of soy sauce flowing down the wall of the bottle. The concentration of high-quality soy sauce is high, the viscosity is high, the flow is slow, and the concentration of inferior soy sauce is low, which flows as fast as water. There should be no sediment or dye at the bottom of the high-quality soy sauce bottle. Look at the color, high-quality soy sauce should be reddish brown, shiny and black.

5, how to distinguish between true and false soy sauce color, for soy sauce, the color is red, bright, shiny, transparent, if you can not see these phenomena in the light, it is fake soy sauce. He was told to pour a small amount of soy sauce, put it in a plastic bottle, and shake it hard to see what the result was. If there is even foam in the bottle, it is good soy sauce.