Nutrition experts teach you how to distinguish between brewing soy sauce and preparing soy sauce

Soy sauce is divided into two types: soy sauce and soy sauce. The state requires that the preparation of soy sauce should be based on brewing soy sauce, and the proportion should not be less than 50%. Since brewing soy sauce requires 3 months to 6 months of brewing time, the preparation of soy sauce can be made in only 8 to 10 hours. In order to pursue economic interests, many manufacturers use the preparation of soy sauce to brewing soy sauce. 39 Health Network Connection He Yingqiang, senior nutrition expert at the Guangzhou Military District Center for Disease Control, teaches you how to distinguish between brewing soy sauce and preparing soy sauce, and how to buy good-quality soy sauce.

It is difficult to distinguish soy sauce and soy sauce from the color and texture. On the color, after adding caramel, it looks similar; on the palate, the taste of the prepared soy sauce is not necessarily worse than that of the brewed soy sauce.

First, the most important indicator to distinguish the two is the content of amino acid nitrogen.

The amino acid nitrogen content of soy sauce is generally higher than that of prepared soy sauce. According to the national regulations, the prepared soy sauce should contain 50% soy sauce, but the soy sauce produced by many manufacturers only contains 10% soy sauce, so the content of amino nitrogen is not comparable to that of brewing soy sauce.

Amino acid nitrogen refers to the content of nitrogen element in the form of amino acids. The higher the index, the higher the amino acid content in soy sauce and the better the umami taste. The state requires that the minimum content of amino acid nitrogen in soy sauce should not be less than 0.4g/100ml. In general, the amino acid nitrogen content of special grade, first grade, second grade and third grade soy sauce is ≥0.8, ≥0.7, ≥0.55, ≥0.4g/100ml, respectively.

He Yingqiang emphasized at the same time, it is hard to say how much the content of amino acid nitrogen is, that is, to make soy sauce or to make soy sauce, because most soy sauces sold in the market are made of soy sauce, and the content marked is not necessarily the actual content. He suggested that 39 health net users, try to buy a higher degree of integrity of the big brand soy sauce, high amino acid nitrogen content of soy sauce.

In addition to the indicator of amino nitrogen, we can also look at the bubble and look at the wall, which can also be judged by odor.

Second, look at the bubble. Shake the soy sauce bottle, brewing soy sauce foam size is more uniform and not easy to spread; the size of the prepared soy sauce foam is different, it is easy to disperse.

Third, look at the wall. After shaking the soy sauce bottle, the brewing soy sauce is well walled, and the time for staying in the inner wall of the soy sauce bottle is long, and the inner wall is easy to be colored; the wall of the prepared soy sauce is poor and the coloring power is also poor.

Fourth, smell the smell. Brewing soy sauce has a rich sauce and no other odor; the preparation of soy sauce needs shaking and then smell, the smell does not brewing soy sauce, and the smell of sauce is not enough, whether there is odor depends on the sensitivity of the nose, most people can not smell odor. In addition, the smell of this difference method, but also with the preparation of soy sauce production process, if the production process is better, the smell and brewing soy sauce will not be very different.