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There is a variety of soy sauce in supermarkets, how should ordinary consumers choose? Xiaobian will generally choose
through 4 dimensions.
through 4 dimensions.
Price
Under normal circumstances, the price of soy sauce under the same brand has added soy sauce <0 added < organic<b10>.
The amount of soy sauce we add each time we stir-fry is about 10ml, and the amount is not much
.
You can choose the acceptable price range according to your spending power
.
The amount of soy sauce we add each time we stir-fry is about 10ml, and the amount is not much
.
You can choose the acceptable price range according to your spending power
.
Say a few more words about "0 add": "0 add" is actually a false proposition, and our country does not have a strict and uniform definition
of 0 addition.
The "0 addition" in the minds of consumers may be "add nothing except necessary food raw materials"
.
But the manufacturer said that 0 additions may be "0 added food additives"; "0 added preservatives"; "0 added colorants"; "0 added flavors"; Even "0 added sucrose" .
.
.
of 0 addition.
The "0 addition" in the minds of consumers may be "add nothing except necessary food raw materials"
.
But the manufacturer said that 0 additions may be "0 added food additives"; "0 added preservatives"; "0 added colorants"; "0 added flavors"; Even "0 added sucrose" .
.
.
Take the "0 addition" of soy sauce as an example, the "0 add" of different brands on the market has different
ingredient lists.
Some brands add "yeast extract" to soy sauce 0, while others do not
.
Yeast extract is not a food additive, it is a food ingredient
.
Simply put, yeast cells are dissolved to extract nucleotides, peptides, amino acids and other flavor substances
inside yeast.
ingredient lists.
Some brands add "yeast extract" to soy sauce 0, while others do not
.
Yeast extract is not a food additive, it is a food ingredient
.
Simply put, yeast cells are dissolved to extract nucleotides, peptides, amino acids and other flavor substances
inside yeast.
When soy sauce is added to yeast extract, it will significantly improve the umami taste, reduce the salty taste, and make the soy sauce taste more mellow
.
And the protein content of yeast extract can reach more than 40%, which can significantly increase the amino acid nitrogen index
of soy sauce.
This is also why, in most cases, soy sauce with yeast extract added on the market, amino acid nitrogen index is higher
than not added.
.
And the protein content of yeast extract can reach more than 40%, which can significantly increase the amino acid nitrogen index
of soy sauce.
This is also why, in most cases, soy sauce with yeast extract added on the market, amino acid nitrogen index is higher
than not added.
It is emphasized here that soy sauce with yeast extract has no safety or quality problems
in itself.
To give this example, just to tell everyone that the "0 added" food you imagine, may not mean
the same as the "0 add" on the packaging.
This has also resulted in "0 adds" becoming a food marketing gimmick
in some cases.
Therefore, compared to the packaging of food "0 addition", it is more reliable to look at the ingredient list
.
Without further ado, let's move on to how to pick soy sauce
.
in itself.
To give this example, just to tell everyone that the "0 added" food you imagine, may not mean
the same as the "0 add" on the packaging.
This has also resulted in "0 adds" becoming a food marketing gimmick
in some cases.
Therefore, compared to the packaging of food "0 addition", it is more reliable to look at the ingredient list
.
Without further ado, let's move on to how to pick soy sauce
.
use
There are many types of soy sauce, light soy sauce, dark soy sauce, extremely fresh, braised sauce, rock sugar old soy sauce, children's soy sauce.
.
.
As ordinary consumers, we just need to remember that soy sauce is divided into two major uses, stir-frying and coloring
.
Stir-fry with light soy sauce/very fresh
flavor.
Color with dark soy sauce / braised soy sauce / rock sugar dark soy sauce
.
.
.
As ordinary consumers, we just need to remember that soy sauce is divided into two major uses, stir-frying and coloring
.
Stir-fry with light soy sauce/very fresh
flavor.
Color with dark soy sauce / braised soy sauce / rock sugar dark soy sauce
.
The reason why dark soy sauce, braised soy sauce, and rock sugar old soy sauce are better used for coloring is because more caramel color
will be added to it.
When we make braised pork, we will stir-fry the sugar color, and the dark brown substance produced is caramel color
.
will be added to it.
When we make braised pork, we will stir-fry the sugar color, and the dark brown substance produced is caramel color
.
As for children's soy sauce, it is completely dispensable
.
For children aged 1-3, the most important thing is to cultivate a light taste, and there is no need to add soy sauce
to the food.
For those over 3 years old, you can eat the same thing as an adult
.
And children's soy sauce from the fermentation process to the composition of ingredients, compared with adult soy sauce, there is almost no difference, but the price is several times more expensive, can only be said to be very cost-effective
.
.
For children aged 1-3, the most important thing is to cultivate a light taste, and there is no need to add soy sauce
to the food.
For those over 3 years old, you can eat the same thing as an adult
.
And children's soy sauce from the fermentation process to the composition of ingredients, compared with adult soy sauce, there is almost no difference, but the price is several times more expensive, can only be said to be very cost-effective
.
additive
The additives in soy sauce are mainly sweeteners (sucralose, tripotassium glycyrrhizate.
.
.
).
), colorants (caramel color.
.
.
) ), flavor enhancers (sodium glutamate, disodium 5'-inosininate, disodium 5'-odor nucleotide.
.
.
) ), preservatives (sodium benzoate, potassium sorbate.
.
.
).
）
。
.
.
).
), colorants (caramel color.
.
.
) ), flavor enhancers (sodium glutamate, disodium 5'-inosininate, disodium 5'-odor nucleotide.
.
.
) ), preservatives (sodium benzoate, potassium sorbate.
.
.
).
）
。
Originally, soy sauce did not require additives
.
At present, the soy sauce on the market, even if it is ordinary soy sauce with additives, the types of additives are much
less than spicy strips, instant noodles, etc.
And considering that the amount of soy sauce used each stir-fry is very small, the amount of intake of additives is minimal
.
.
At present, the soy sauce on the market, even if it is ordinary soy sauce with additives, the types of additives are much
less than spicy strips, instant noodles, etc.
And considering that the amount of soy sauce used each stir-fry is very small, the amount of intake of additives is minimal
.
But this does not prevent consumers from pursuing a healthier lifestyle
.
When buying soy sauce, you can check the ingredient list and buy those with fewer types of
additives.
In addition, due to the high salt environment of soy sauce itself, it is difficult for microorganisms to survive
.
The soy sauce with the sterilization process in place does not need to add preservatives
.
You can focus on the following
when purchasing.
.
When buying soy sauce, you can check the ingredient list and buy those with fewer types of
additives.
In addition, due to the high salt environment of soy sauce itself, it is difficult for microorganisms to survive
.
The soy sauce with the sterilization process in place does not need to add preservatives
.
You can focus on the following
when purchasing.
flavor
Regardless of the contribution of food additives, the umami taste in soy sauce should be provided by more than 20 amino acids produced by microorganisms during fermentation (yeast extract will also contribute some umami).
So in theory, the higher the [amino acid nitrogen] value of soy sauce, the fresher
the soy sauce.
You can check the information
on the soy sauce packaging for this point.
So in theory, the higher the [amino acid nitrogen] value of soy sauce, the fresher
the soy sauce.
You can check the information
on the soy sauce packaging for this point.
I believe that at this point, you should be able to screen out several alternative soy
sauces.
In fact, many people ignore that soy sauce as a condiment, which one to eat, should be the taste of
the count.
sauces.
In fact, many people ignore that soy sauce as a condiment, which one to eat, should be the taste of
the count.
You can buy a few alternative soy sauces home and dip a drop with chopsticks to taste
.
In fact, each brand of soy sauce tastes different
.
A good soy sauce should be soft and non-irritating, with a long aftertaste, not too salty and not too sweet, and no strange and miscellaneous taste
.
If you are interested, you can go back and try it, choose a favorite of the tongue, than to see what label ingredient list is real
.
.
In fact, each brand of soy sauce tastes different
.
A good soy sauce should be soft and non-irritating, with a long aftertaste, not too salty and not too sweet, and no strange and miscellaneous taste
.
If you are interested, you can go back and try it, choose a favorite of the tongue, than to see what label ingredient list is real
.
