Teach you three tricks to easily distinguish the authenticity of soy sauce.

There is a lot of knowledge in soy sauce, from soy sauce to soy sauce, from ancient brewing to modern technology, from organic to ordinary. So, how can we choose the right food and eat healthily? In addition, more and more black-hearted vendors also make fake soy sauce. How to polish your eyes and not buy inferior soy sauce? In view of the above problems, we will make a detailed introduction to distinguish the authenticity of soy sauce, hoping to help everyone.

The raw materials of traditional soy sauce are soybean, wheat and salt. Enzymes in the fermentation process will convert protein of soybean and wheat into amino acids, and starch into sugar, which is the source of delicious soy sauce. This delicious taste is a complex taste that cannot be explained by chemistry, including sweetness, sourness and fragrance.

The color of soy sauce is a combination of amino acids and sugar. This naturally brewed pure soy sauce must be fermented for more than one year before it can be made. However, some soy sauce manufacturers hope to save costs faster. The basic taste of soy sauce is amino acid. If it is not fermented for a long time, amino acids can be easily obtained by decomposing soybean protein with hydrochloric acid. It is enough to use defatted processed soybeans after pressing. Even some manufacturers are based on? Amino acids made from protein? This principle extracts amino acids from bird feathers or human hair. Amino acids obtained by this method are the basis of making special soy sauce, but they just lose the original taste, fragrance and color of soy sauce. So what you have to do, like the real soy sauce, depends entirely on additives.

First, it is flavored with sodium glutamate, sweetened with sweetener, acidified with sour agent, then mixed with various thickeners to make a sticky paste, and then colored with caramel pigment. In addition, in order to increase the flavor, a little pure soy sauce will be added. Because it can't be stored for a long time, preservatives should be added. This is why there are so many chemical names in the ingredient list of soy sauce that we can't understand them. It looks exactly the same as the real soy sauce, but the production method is completely different.

So besides looking at the ingredient list,

How do you distinguish the quality of soy sauce? First, can we have a look at soy sauce? Hanging on the wall? , brewing soy sauce? Hanging on the wall? Good sex, inverted bottle, the inner wall is still attached to soy sauce color. The prepared soy sauce has poor wall hanging performance.

The second is to smell whether there is sauce flavor. The brewed soy sauce has a strong sauce flavor and no other peculiar smell. Blended soy sauce has sauce flavor, but it also has caramel flavor. The prepared soy sauce can hardly smell the fragrance.

The third is to see if there is foam after shaking, because amino acids can play the role of surfactants. Once shaken, bubbles will be produced. Brewed soy sauce has high amino acid content and rich foam after shaking, while blended soy sauce does not contain this component and is not easy to foam after shaking. I hope everyone can be a concerned consumer, not just greedy for cheap.