Three kinds of soy sauce should be in the family always on the alert

Three kinds of soy sauce should be in the family always on the alert
We, until home furnishing cook, essential soy sauce, Titian, colouring, still can supply nutrition. But people whether one soy sauce spend finally often, stir-fry cold and dressed with sauce, cook soup, dip in food also, this is actually not scientific. The intersection of Chinese and the intersection of flavoring agent and the intersection of association and scientific and technological left the intersection of treasure and introduction of blowing, division chief of place, select soy sauce want, learn, watch label.
It is more pure to make the soy sauce. Can find out from the raw materials table of the soy sauce whether their raw materials are soybean or defatted soybean, whether it is wheat or bran. The most important one sees what is marked on labels is to make or formulate the soy sauce clearly. Make the soy sauce and does not contain other interpolation compositions; It formulates soy sauce to be to regard making the soy sauce as the main body, hydrolyze the plant albumen and flavour liquid, food additive,etc. to make into after adding the acid. Compare to look, the grain composition which make the soy sauce is a bit more pure.
The higher the grade is, the fresher the flavor is. It still depends on the grade to see labels, the delicious bad smell of the soy sauce depends on the level of amino acid phthalein nitrogen content, generally speaking the higher amino acid phthalein nitrogen is, the higher the grade of the soy sauce is, taste is more delicious. According to the current standard of our country, the soy sauce is divided into four grades, however, do not say the higher amino acid phthalein nitrogen is, the better the soy sauce is. Because amino acid phthalein nitrogen that is worthy of adding the soy sauce is very high, or some illegal suppliers have added a lot of fresh flavor pharmaceuticals inside, amino acid phthalein nitrogen too very high, this it varies to be then totally very kind soy sauce too.
Raw to smoke the stir-fry, always smoke and colour. "Grow, release and release, divide according to craft mainly always. " Left the intersection of treasure and introduction of getting up, grow, smoke color to be light, reddish brown, taste relatively salty, stir-fry, make the soup, will do. It shines pressing the soy sauce made to make for 2- 3 months on the basis that raw to smoke the soy sauce to always smoke the soy sauce, filter through precipitating to get and always smoke the soy sauce. The intersection of product and quality its than raw to smoke soy sauce to be strong, suit colouring food, if is braising with soy sauce.
Cook the soy sauce and does not born and eat. "Stir-fry, can select a kind of soy sauce for use while being cold and dressed with sauce. " Left treasure get up, point out current China require soy sauce it indicates to be to " go with rice or bread soy sauce " " make soy sauce ", " cook the soy sauce " ,Hygiene indexes of the two are different, colony indexes included are different too. Cook soy sauce, have, grow, release, have, release always too, generally can't used for, grow, eat, because a qualified one cook in the soy sauce, still there are a few bacteria, needs heating and eating. The soy sauce is usually born and smoked to go with rice or bread, the total number of the colony is less than or equal to 30000 ml, dipping in the food, cold and dressed with sauce will not endanger the health. "New the intersection of soy sauce and in course of revising, then improve standard to cook the soy sauce to the level of can be eaten rawing standard. " Get up and say in left treasure, but in the present stage, the family had better cook the raw releasing, cooking and always smoke, go with rice or bread three kinds of soy sauce fully.
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