What oil won't ignite?

Soy sauce can't be ignited, and it is mainly brewed from soybeans or black beans, wheat or bran, and salt through procedures such as oil making and fermentation. The ingredients of soy sauce are very complicated. In addition to salt, there are many kinds of amino acids, sugars, organic acids, pigments and spices, mainly salty, umami and fragrant. It can increase and improve the taste of dishes, and it can also increase or change the color of dishes.

The working people in ancient China had mastered the brewing technology thousands of years ago. There are generally two kinds of soy sauce: soy sauce is light and used to enhance color; Soy sauce is salty for refreshing.

Extended data

The sweetness of soy sauce mainly comes from glucose and maltose produced by hydrolysis of starch in raw materials by Aspergillus amylase; Followed by glycine, alanine, threonine and proline, which are sweet in the free amino acids produced by protein hydrolysis; Glycerol produced by hydrolysis is slightly sweet during fermentation.

There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is the most suitable (acid 1.5%), which can produce a refreshing feeling and increase the taste of soy sauce.

There are bitter substances in the ingredients of soy sauce, but the bitterness is changed and disappeared in the synthesis of soy sauce.

In general, soy sauce needs to be used with salt. Add soy sauce first, and then add the right amount of salt after the soy sauce is determined, which is called "color mixing first, then seasoning".

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