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Soy sauce has a very high rate of appearance in daily catering and cooking
How is soy sauce produced?
What is soy sauce and soy sauce? What is good soy sauce?
How does soy sauce go abroad and fragrant overseas?
Today, let’s talk about the soy sauce
The history of soy sauce
Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through oil making and fermentation processes.
Soy sauce is rich in nutrients and contains a large amount of protein hydrolyzed products, including amino acids, B vitamins, water-soluble calcium, phosphorus, Iron, manganese, zinc and other minerals, reducing sugars, a variety of organic acids, and a variety of physiologically active substances
.
Soy sauce is rich in nutrients and contains a large amount of protein hydrolyzed products, including amino acids, B vitamins, water-soluble calcium, phosphorus, Iron, manganese, zinc and other minerals, reducing sugars, a variety of organic acids, and a variety of physiologically active substances
.
Soy sauce originated in China .
In ancient times, it was also called Qingjiang, Doujiangqing, Sauce, Soy Sauce, Soy Sauce, Drenching Oil, Sun Oil, Fatty Oil, Autumn Oil, Set Oil, Double Set Oil, etc.
, which is a kind of ancient The seasonings have a history of more than 1,800 years
.
Ancient soy sauce was mainly used as a condiment for cold dishes in the Song Dynasty.
It was only used in the cooking of other dishes after the Yuan, Ming and Qing Dynasties; and in Su Jing's "Xinxiu Materia Medica" and Sun Simiao's "Qian Jin Bao Yao" , "Waitai Mi Yao" and other medical books have become commonly used medicines
.
After 755 AD, the soy sauce production technology followed Master Jianzhen to Japan, and then to North Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries
.
In ancient times, it was also called Qingjiang, Doujiangqing, Sauce, Soy Sauce, Soy Sauce, Drenching Oil, Sun Oil, Fatty Oil, Autumn Oil, Set Oil, Double Set Oil, etc.
, which is a kind of ancient The seasonings have a history of more than 1,800 years
.
Ancient soy sauce was mainly used as a condiment for cold dishes in the Song Dynasty.
It was only used in the cooking of other dishes after the Yuan, Ming and Qing Dynasties; and in Su Jing's "Xinxiu Materia Medica" and Sun Simiao's "Qian Jin Bao Yao" , "Waitai Mi Yao" and other medical books have become commonly used medicines
.
After 755 AD, the soy sauce production technology followed Master Jianzhen to Japan, and then to North Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries
.
How to distinguish light soy sauce from dark soy sauce?
soy sauce
Color: The color is relatively light, reddish brown
.
.
Taste: It tastes salty
.
.
Uses: Because of its light color, it is often used for stir-frying or cold dishes
.
.
The production of light soy sauce: Light soy sauce is a variety of soy sauce.
It is made of soybeans, black beans, wheat or flour as the main raw materials, artificially connected with seed koji, and natural exposed to dry and fermented
.
Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavour, clear and transparent in body, and unique in flavor
.
It is made of soybeans, black beans, wheat or flour as the main raw materials, artificially connected with seed koji, and natural exposed to dry and fermented
.
Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavour, clear and transparent in body, and unique in flavor
.
Soy sauce
Color: The color is dark, brown and shiny
.
.
Taste: After eating in the mouth, there is a delicious, slightly sweet taste
.
.
Uses: Generally used to color foods, such as braising and other dishes that need to be colored
.
.
The production of dark soy sauce: dark soy sauce is based on light soy sauce, added with caramel-colored thick soy sauce made by a special process
.
.
How to choose a good bottle of soy sauce?
□ Depending on your body shape, high-quality soy sauce should be clear and transparent, without precipitation, sediment, and mildew-free floating film
.
.
□ Look at the color, high-quality soy sauce should be reddish brown or tan, shiny, not black, if the gloss is black or dull, it means that the quality is low
.
.
□ Smell the smell, high-quality soy sauce has a strong soy, ester and soy fragrance, and no other unpleasant smell; poor quality or adulterated soy sauce has little aroma or has a burnt, sugary or other peculiar smell
.
.
□ Look at the label
□ Look at the ingredients: high-quality soy sauce uses raw soybeans, while inferior soy sauce uses soybean meal
.
.
□ Look at the level: special grade> first grade> second grade> third grade
The higher the grade of soy sauce, the higher the content of amino acid nitrogen, and the better the umami taste and nutritional value of the soy sauce
.
Amino acid nitrogen ≥ 0.
8g/100ml is considered special grade, and amino acid nitrogen ≥ 0.
4g/100ml is qualified product
.
.
Amino acid nitrogen ≥ 0.
8g/100ml is considered special grade, and amino acid nitrogen ≥ 0.
4g/100ml is qualified product
.
□ It depends on the purpose: the label of the soy sauce produced by the regular manufacturer will indicate whether the soy sauce is suitable for catering or cooking.
The hygienic indexes of the two are different, and the colony index is also different
.
It can be directly imported for accompaniment and has a high hygienic index
.
The hygienic indexes of the two are different, and the colony index is also different
.
It can be directly imported for accompaniment and has a high hygienic index
.
High-salt and dilute-fermented soy sauce has better flavor and more aroma, because this process takes 3-6 months to make soy sauce, and low-salt solid-fermented soy sauce can be made in one month
.
.
How do companies want to export soy sauce abroad?
In 2020, China's soy sauce exports 157,800 tons, with a value of 1.
045 billion yuan, involving 134 countries and regions.
It is widely welcomed by the international market and is mainly exported to the United States, Hong Kong, Australia, Russia, Canada, the Netherlands and other countries and regions
.
045 billion yuan, involving 134 countries and regions.
It is widely welcomed by the international market and is mainly exported to the United States, Hong Kong, Australia, Russia, Canada, the Netherlands and other countries and regions
.
How did soy sauce go abroad? Next, the editor will answer for you:
Filing of export soy sauce production enterprises
□ Apply for
Through "Internet + Customs"
Website: http://online.
customs.
gov.
cn
customs.
gov.
cn
Or "China's export food production enterprise filing management system"
Website: http://qgs.
customs.
gov.
cn:10081/efpe/login
customs.
gov.
cn:10081/efpe/login
□ Application conditions
Food production enterprises that intend to engage in export within the territory of the People's Republic of China
.
.
A food safety and sanitation control system with hazard analysis and prevention and control measures as the core should be established and implemented.
The system should also include a food defense plan
.
Export food production enterprises shall ensure the effective operation of the food safety and sanitation control system, and ensure that the production, processing, and storage processes of exported food continue to comply with the relevant laws and regulations of China and the safety and sanitation requirements of export food production enterprises, as well as the relevant laws and regulations of the importing country (region)
.
The system should also include a food defense plan
.
Export food production enterprises shall ensure the effective operation of the food safety and sanitation control system, and ensure that the production, processing, and storage processes of exported food continue to comply with the relevant laws and regulations of China and the safety and sanitation requirements of export food production enterprises, as well as the relevant laws and regulations of the importing country (region)
.
□ Application materials
Completed "Export Food Production Enterprise Filing Application Form"
□ Time limit for closing
5 working days (except for supplements or corrections)
Export inspection and quarantine
The owner or agent of the consignor declares through a single window, and should provide relevant vouchers when declaring, through the customs declaration and inspection enterprise at the end of the paperless system to declare to the customs, and submit the following materials:
1.
Ex-factory qualification certificate (factory inspection form or entrusted inspection report);
Ex-factory qualification certificate (factory inspection form or entrusted inspection report);
2.
The necessary vouchers such as export food processing raw material supply certification documents;
The necessary vouchers such as export food processing raw material supply certification documents;
3.
Contract, invoice, packing list;
Contract, invoice, packing list;
4.
Agency declaration power of attorney (only applicable to agent declaration)
.
Agency declaration power of attorney (only applicable to agent declaration)
.
The customs of the place of origin shall conduct random inspections of the exported food in accordance with the random inspection plan issued by the General Administration of Customs and the corresponding work specifications, procedures and related requirements
.
If there is a bilateral agreement, the export food shall be randomly inspected in accordance with its requirements
.
If the exported food meets the export requirements, the customs shall issue a certificate as required
.
If the exported food fails to pass the inspection and quarantine, the customs shall issue a certificate of non-conformity
.
Where technical processing can be carried out in accordance with the law, it shall be carried out under the supervision of the customs, and the export shall be permitted only after being qualified; and the export shall not be permitted if the technical processing cannot be carried out in accordance with the law or the technical processing is still unqualified after technical processing
.
If the exported food meets the export requirements after inspection and quarantine by the customs at the place of origin, the port customs shall conduct random inspections in accordance with regulations, and those that fail the random inspections at the port shall not be exported
.
.
If there is a bilateral agreement, the export food shall be randomly inspected in accordance with its requirements
.
If the exported food meets the export requirements, the customs shall issue a certificate as required
.
If the exported food fails to pass the inspection and quarantine, the customs shall issue a certificate of non-conformity
.
Where technical processing can be carried out in accordance with the law, it shall be carried out under the supervision of the customs, and the export shall be permitted only after being qualified; and the export shall not be permitted if the technical processing cannot be carried out in accordance with the law or the technical processing is still unqualified after technical processing
.
If the exported food meets the export requirements after inspection and quarantine by the customs at the place of origin, the port customs shall conduct random inspections in accordance with regulations, and those that fail the random inspections at the port shall not be exported
.
Contributor: Jiangmen Customs
