Identification of soy sauce: When consumers choose soy sauce, they can judge the quality of the product through “one look, two shakes and three productsâ€. A look: Including looking at the manufacturers (whether they are regular manufacturers or well-known brands), looking at the labels (whether brewing soy sauce instead of preparing soy sauce), looking at raw materials (whether it is non-genetically modified soybeans) or looking at grades (whether the amino acid nitrogen content meets the national standard), Look at the use (for example, soy sauce is generally marked for table serving or for use in cooking, for the good hygienic conditions of the table, can be imported directly for consumption. Only for cooking needs to be heated, can not be used directly for cold). Second shake: Shake the bottle. For example, soy sauce: Shake high-quality soy sauce will play more foam, not easy to disperse, while watching the speed of soy sauce flowing from the bottle wall. Three products: that is, taste. The taste of soy sauce should be balanced with the tastes of salty, fresh, sweet, sour and bitter. The soy sauce produced by traditional brewing techniques has a unique ester fragrance, which is rich in odor.
Amino acid nitrogen: It refers to the content of nitrogen 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, so it naturally becomes an important indicator of the rating of soy sauce. Different levels of soy sauce corresponding to different amino acid nitrogen content, the national standard "brewing soy sauce" (GB18186-2000) provides that the minimum content of amino acid in soy sauce must not be less than 0.4g/100ml.
Soy sauce preservation: Soy sauce has a long life cycle, so a good preservation method is especially important. If the soy sauce purchased in the summer is not properly preserved, it is prone to worming. In fact, it is not a question of the quality of soy sauce, but it relates to storage methods:
1. After the use of soy sauce, caps should be promptly covered;
2. Clean the bottle mouth;
3. Do not leave it in a hot environment and avoid direct sunlight.
If you are buying large quantities of soy sauce, you can pour out some of them in small bottles for common use, and store large bottles of soy sauce. There are also tips for storing methods:
1. Pour a little sesame oil into a large bottle of soy sauce for easy preservation;
2. The large bottle of soy sauce bottle mouth should also be cleaned;
3. Seal the bottle mouth with plastic wrap and cover the bottle cap;
4. Put the soy sauce in a special paper box and store it in a room temperature environment.
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