What soy sauce is good, and what brand of soy sauce is good?

"Painting, calligraphy, piano, chess, poetry and hops are all inseparable from it; Now seven things have changed, rice, oil, salt, sauce and vinegar tea. " -A poem by Tang Bohu succinctly illustrates the importance of diet to people. This was true in ancient times, let alone today. Nowadays, the delicacy and nutrition of food are the most important topics in the food market. As a result, various types of condiments are presented to the world. In fact, the most basic ones are those: oil, salt, vinegar and sauce. Today, Bian Xiao will share one of them with you-soy sauce. Soy sauce is a liquid condiment brewed with beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite. It is a traditional condiment in China. Soy sauce originated in China. China's soy sauce enjoys a high reputation in the world. Our ancestors brewed soy sauce more than three thousand years ago. The earliest soy sauce was brewed with animal proteins such as cattle, sheep, deer, fish and shrimp, and later it was gradually brewed with the proteins of beans and grains. Steam soybeans, mix flour, inoculate a mold, let it ferment and grow hair. After sun exposure and night dew, protein and starch in the raw materials are decomposed into soy sauce. Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters and salts. Its color is also very beautiful, which can promote appetite. In addition to brewing soy sauce, there is also a chemical soy sauce. That is, protein in soybean is decomposed into single amino acid by hydrochloric acid, then neutralized by alkali, and some brown sugar is added as colorant to make chemical soy sauce. This kind of soy sauce tastes equally delicious. But its nutritional value is far less than that of brewing soy sauce. Soy sauce is a condiment with Asian characteristics in cooking. Soybean is widely used as the main raw material. After koji-making and water-salt fermentation, it is brewed under the action of various enzymes secreted by various microorganisms. Different countries and regions make soy sauce with different raw materials, different ingredients and different tastes. The famous ones are Thai fish sauce (with fresh fish) and Japanese miso (with seaweed). Soy sauce is divided into soy sauce and soy sauce: soy sauce color: soy sauce is lighter in color and reddish brown. Taste: Soy sauce is used for general cooking and tastes salty. Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes. Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor. Color of black soy sauce: dark brown, shiny, with caramel color. Taste: Eating in the mouth has a delicious and slightly sweet feeling. Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork. Production of soy sauce: Soy sauce is made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering to obtain soy sauce. Its product quality is richer than soy sauce. So which soy sauce brands in China are the best? According to Bian Xiao's survey of the top ten brand websites maigoo, the top ten soy sauce brands in China are 1. Haitian (Foshan Haitian Seasoning Food Co., Ltd., one of the largest professional condiment manufacturers in China, one of the time-honored brands in China and one of the most competitive brands in the market).

2. Lee Kum Kee (founded in 1888, a well-known trademark in China, a famous brand product in China, a brand of Lee Kum Kee, a century-old national brand in Hong Kong, and Lee Kum Kee (China) Sales Co., Ltd.)

3. Jiajia (once a famous brand in China, a well-known trademark in China, a national key leading enterprise in agricultural industrialization, a well-known brand in the industry, and Jiajia Food Group Co., Ltd.)

4. Taoda (Shanghai Taoda Food Co., Ltd., a brand of Japan Ajisen Co., Ltd., one of the top ten brands of soy sauce, specializing in the research and production of condiments)

5. Chubang-Qijiang Bridge (China Famous Trademark, Guangdong Famous Trademark, Guangdong Famous Trademark, China Time-honored Brand, Guangdong High-tech Enterprise, Guangdong Delicious and Fresh Seasoned Food Co., Ltd.)

6. Golden Lion (founded in 1938, China well-known trademark, China time-honored brand, mainly engaged in soy sauce and vinegar seasoning, Beijing Ershang Golden Lion Longmen Food Co., Ltd.)

7. Wei Shida (founded in 1956, a Sino-foreign joint venture, has won famous brands in China, famous brand products in Guangdong, advanced foreign-invested enterprises and Duff (China) Investment Co., Ltd.)

8. Zhimeizhai (1608, Guangdong Famous Trademarks, Famous Trademarks, Guangdong Famous Brand Products, China Time-honored Brands, Industry Competitive Brands, Guangzhou Zhimeizhai Food Co., Ltd.)

9. Kikkoman (originated from Japan in the17th century, the world's leading professional manufacturer of food condiments, the leading brand in the soy sauce industry, and a large multinational group company Kikkoman Co., Ltd.)

10. Donggu Brand (1850, Guangdong famous trademark, China time-honored brand, Guangdong intangible cultural heritage, Heshan Donggu Flavor Food Co., Ltd.)

Many of the top ten soy sauce brands are time-honored brands with many years of history, so it can be seen that the delicacy of these soy sauces is not touted by Bian Xiao alone, nor is it casually discharged by Bu You. com。 In addition to these soy sauce brands preferred by most families, there are many well-known soy sauce brands in China. These famous soy sauce brands are also mentioned in online shopping: Sigh, Taitai Le, Wantong (Hengshun Group), Kikkoman, Limin, Zhen Ji and Qingxiangyuan? Zhongba, Jinguanyuan, Zhimeizhai. Although these well-known soy sauce brands are not as famous as the top ten brands, their taste and quality are quite reassuring. There will never be a joke like "Do you want soy sauce?". . Finally, Bian Xiao will talk about how to choose soy sauce: verify the identity of soy sauce before eating. When consumers buy soy sauce in the market, they should pay special attention to the production date and shelf life. Buy soy sauce, shake it and taste it. Look at the quality indicators and look at the colors; Good soy sauce will have a lot of foam when shaken, which is not easy to disperse, and you can still smell it on the bottle mouth. Good soy sauce is often rich in sauce flavor and delicious, while inferior soy sauce has only a small amount of foam when shaken, which is easy to disperse and tastes bitter. Read the label first. From the raw material list of soy sauce, we can see whether its raw material is soybean or defatted soybean, wheat or bran. See if the label indicates brewing or preparing soy sauce. When brewing soy sauce, it should be clearly marked whether it is high-salt dilute soy sauce brewed by traditional technology or low-salt solid-state fermentation instant soy sauce. The grade of brewed soy sauce can be distinguished by its amino acid nitrogen content. The higher the content of g/100 ml, the better the quality (amino acid nitrogen content ≥0.8 g/100 ml is special grade, ≥0.4 g/100 ml is third grade, and both are first or second grade). See the purpose clearly. Soy sauce should be marked for table or cooking. The hygienic indexes of the two are different, and the colony index is also different. Can be eaten directly with meals, and the health index is good. If it is used for cooking, don't mix cold dishes. Smell the fragrance. Soy sauce produced by traditional technology has a unique ester flavor and is rich and mellow. If the smell is sour, sticky and special, it is not normal. Look at the color. The normal color of soy sauce should be reddish brown, and the color with good quality will be slightly darker. However, if the color of soy sauce is too dark, it means that the aroma and taste will become worse if caramel color is added. This soy sauce is only suitable for stewing. Carefully buy bagged soy sauce. There are a large number of unqualified bagged soy sauce and vinegar in the market, which are blended with water, sugar and industrial vinegar essence. This product has a pungent smell and contains substances harmful to human body such as heavy metals.