How to distinguish brewing soy sauce, blending soy sauce and chemical soy sauce

1, look at the label: soy sauce brewed by traditional technology, the main raw materials are soybean, wheat and edible salt. Brewed soy sauce sold in supermarkets not only uses various natural ingredients, but also adds a small amount of additives for preservation and color enhancement. Blended soy sauce made by modern technology will list a variety of chemical additives on the label, such as sodium glutamate and disodium inosinate.

2. Smell aroma: Soy sauce produced by traditional technology has a unique ester aroma, rich and mellow. If the smell is sour, unpleasant or smelly, it is not normal.

3. Shake the bottle to observe the foam: judge the quality of soy sauce, gently shake the soy sauce bottle and observe the foam shaken out. The foam produced by qualified soy sauce is very delicate and lasting. The bubbles produced by unqualified soy sauce are of different sizes and easy to disperse.

Extended data:

Precautions:

1, it is best to add soy sauce before cooking, because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying amino acids and nutritional value, and the sugar in soy sauce will not be coking and sour.

2. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few peeled garlic or drop a few drops of white wine in soy sauce.

3. Cooking soy sauce should not be used as salad.

4. The main function of soy sauce is to adjust the umami flavor. Many people like to put some soy sauce when cooking, which will make the taste better, so choosing high-quality soy sauce is also the key to cooking well.

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