See labels are selected clearly " It is good " Soy sauce

See labels are selected clearly " It is good " Soy sauce
Summary: The first kind of soy sauce is the superfine, the second kind of soy sauce is second. In fact the grade of the soy sauce is not a compulsory identification, but voluntary by enterprises indicate on the products, grade which enterprises tell on the basis of products that oneself produce. There is no comparativity in the same grade of different enterprises, it is good that there may not be taste of second soy sauce in another brand in the first class soy sauce of a brand, but if choose in the soy sauce of the same brand, the higher that grade is, quality is the better.
When you are in the face of these a great deal of soy sauce varieties, is it according to being used to selecting for use? Buy the famous brand? Or choose according to use? Take one conveniently? Because a lot of people think each kind of soy sauce is the same, anyway are all soy sauce!
Though are all soy sauce, if examine labels carefully, you will find in fact their difference is not small. We combine most common the intersection of two and different soy sauce label of specification in the supermarket now ' See the chart) To teach you how to choose the soy sauce.
See that should see five contents clearly in label
First, batching of the soy sauce
Both kind of soy sauces contain water, defatted soya bean, wheat (bran) , salt, all these are the basic batching of the soy sauce. Both kind of soy sauces contain preservatives (sodium benzoic acid and mountain pear sour potassium) . Than second getting much white sugar, the intersection of glutaminic acid and sodium, the intersection of skin and the intersection of glucoside and sour sodium first soy sauce. White sugar is used for increasing soy sauce flavor, sodium glutaminic acid is commonly called as the gourmet powder, having increased the delicious bad smell of the soy sauce, and sour sodium of skin glucoside is nucleoside food additive of all kinds of acid, can also offer the special fresh flavor, especially mix with gourmet powder while using, the fresh flavor result is several times that of pure gourmet powder, and the flavor of food is better, have already been used extensively in more top-grade flavoring agent at present.
Though the second kind of soy sauce does not have white sugar, sodium and skin glucoside sour sodium glutaminic acid, but than much burnt fried sugar of first kind of soy sauce, this is colorant agent that carbohydrate material produced through the high-temperature coking. In the production of soy sauce, if are not the products color very ideal or " dispose " Soy sauce fried sugars getting more burnt to be if you can't want, add often.
Second, " amino acid attitude nitrogen " Content
" amino acid attitude nitrogen " Content appraise soy sauce quality level indexes important,stipulate national standard whether can't last 0.4 grams amino acid attitude nitrogen included qualified soy sauce in a every 100 mls, can find out the first kind of soy sauce is 1.2g/ 100ml, the second kind of soy sauce is 0.6g/ 100ml, and the higher the content of amino acid attitude nitrogen is, also prove the better the quality of the soy sauce is.
Third, " solid state of the less salt " With " rare attitude of high salt "
It does not matter with that of soy sauce saltily and lightly that this kind is annotated, just show the soy sauce makes the difference on crafts. " solid state of the less salt " The zymotechnics uses the soybean and bran, " rare attitude of high salt " Raw materials that the fermenting craft uses are soybean and wheat. Because of the difference of crafts, the former's color is darker than that of the latter, the latter's sauce is fragrant relatively stronger than that of the former. Consumers can choose according to the characteristic of the two.
Fourth, grade of the soy sauce
The first kind of soy sauce is the superfine, the second kind of soy sauce is second. In fact the grade of the soy sauce is not a compulsory identification, but voluntary by enterprises indicate on the products, grade which enterprises tell on the basis of products that oneself produce. There is no comparativity in the same grade of different enterprises, it is good that there may not be taste of second soy sauce in another brand in the first class soy sauce of a brand, but if choose in the soy sauce of the same brand, the higher that grade is, quality is the better.
Fifth, net content and price of the soy sauce
The reason among them is very simple, the soy sauce with good quality is relatively high because of the cost, often the price should be a little higher; Often net content should be a little lower for the soy sauce that the price is close but the grade is different, the top-grade one.
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