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How to choose soy sauce and vinegar correctly

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ordinary people open the door seven things every day: firewood, rice, oil, salt, soy sauce, vinegar and tea. Recently, several friends always asked me, how to choose soy sauce and vinegar? What products are healthier and safer?
Indeed, 20 years ago, soy sauce and vinegar had nothing to choose from, but now it is more and more difficult to choose. There are dozens of varieties in a store and different product series in a brand. I am not a brewing expert. I can only briefly talk about my purchase principles from the perspective of consumers.
The main raw materials of soy sauce are soybean and flour, and the main raw materials of vinegar are grain and bran. The content of vitamin B will be improved in the fermentation process. Therefore, soy sauce and vinegar can not only provide salty and sour taste, but also provide amino acids, potassium, magnesium, vitamin B1, B2 and other nutrients to the human body.
The key is that only real brewing products have these benefits. Those chemical hydrolysis products, or products mixed with salt, vinegar essence and pigment, do not have these benefits.
First principle: you must buy pure brewing products
Generally speaking, soy sauce or vinegar produced by brewing technology will be marked with “traditional technology”, “brewing products”, “careful brewing” and other words on the package, lest you don’t know. If you buy famous brands and pure brewing products, the quality is usually not disappointing.
If you read the label and didn’t write these words, it goes without saying that it’s definitely not a pure brewing product. It is possible that the chemical hydrolysis process is used, or it is simply blended. Chemical hydrolysis has the advantages of high speed and low cost, but it has poor quality and low nutritional value, and may contain a small amount of toxic substance “chloropropanol”.
Vinegar products include white vinegar, which is also divided into brewing products and accessories. Brewing white vinegar is vinegar fermented with alcohol. It is light yellow in color and has a slight aroma. Formulated white vinegar is made from vinegar essence, water, salt, sugar, essence and so on. The color is pure white and the taste is not very natural.
There are different grades of brewing products. If you pursue the quality of life, you can consider buying super grade and first-class products, marked with “selected” and “high-quality” products, which usually have stronger taste and flavor.
Second principle: buy different series according to cooking needs
Soy sauce and vinegar are also divided into different categories according to people’s needs. For example, soy sauce can be divided into old soy sauce and raw soy sauce. Old soy sauce has heavy color and strong coloring power. Generally, more caramel pigment should be added; The color of raw soy sauce is slightly lighter and the coloring power is light. Caramel pigment is usually added less or no in the product. Vinegar can be divided into aged vinegar, fragrant vinegar, smoked vinegar and fruit vinegar. Aged vinegar has the heaviest taste, strong acid and fresh taste; Balsamic vinegar is soft and slightly sweet; Smoked vinegar has strong flavor, and fruit vinegar has the sweet smell of fruit.
Generally speaking, soy sauce with raw soy sauce should be used for cooking or dipping. Soy sauce with old soy sauce is often used for stewing and braised dishes. Some products belong to dual-use type, which can be used in both aspects. Balsamic vinegar can be used for cold dishes, aged vinegar can be used for vinegar fried dishes, and fruit vinegar can be used for some Western food and refreshing cold dishes. Considering the needs of consumers, some brands have prepared dumpling vinegar and cold vinegar for people. Garlic juice, ginger juice, sugar and other ingredients are added to the vinegar, which has a pleasant flavor and is easier to use.
The third principle: choose products according to freshness or acidity
If you look at the label carefully, you will find that soy sauce products are marked with “amino acid nitrogen”, which is the freshness index of soy sauce. Generally speaking, the higher the amino acid nitrogen, the stronger the flavor of the product. For example, if two products contain 0.4% amino acid nitrogen and 0.8% amino acid nitrogen, the latter must be more delicious.
At present, many soy sauce products have added monosodium glutamate and nucleotide fresheners, which are the two basic ingredients of chicken essence. Because monosodium glutamate belongs to amino acid, the amino acid nitrogen of this product is particularly high. There are even some products called freshening soy sauce, which is more delicious, and a few drops are enough – remember, after using them, there is no need to add monosodium glutamate and chicken essence.
The main quantitative index of vinegar is “acetic acid content”. The higher the content of acetic acid, the more sour the taste of vinegar. If it is pure brewing vinegar, the quality is better. Soy sauce tastes salty and mellow, while vinegar tastes sour and soft, usually because there is a small amount of sugar in it, which plays a role in harmonizing the taste.
Finally, talk about the additives in soy sauce and vinegar.
In addition to fresheners, preservatives should be added to soy sauce and vinegar according to industry practice. This is because although soy sauce and vinegar taste better and better, they can not fully inhibit molds and bacteria because of insufficient salt and acidity. Products such as soy sauce and vinegar can not be put in the refrigerator or eaten at one time. After unsealing, they can be put at room temperature for one or two months, which is easy to breed microorganisms.
Many years ago, the surface of large tanks containing bulk soy sauce and bulk vinegar often had a layer of white film, commonly known as “Xi”, which was caused by microbial reproduction. When soy sauce is put into a bottle, it often grows such a layer. Now consumers are very picky. Who will buy this long film soy sauce and vinegar? Therefore, we must ask preservatives to help, usually potassium sorbate, sodium benzoate or sodium dehydroacetate.
Preservatives are added to ensure the health of consumers and will not cause harm when added according to the national allowable amount. Some products claim absolutely no preservatives, which may not be reassuring. One possibility is that this product adds too much salt, and eating more salt will harm the health of consumers; If the taste is not salty and no additives are added, the safety can not be guaranteed.
Health advice:
  1. Patients with hypertension, coronary heart disease and diabetes should control soy sauce as well as salt control. Because it contains sodium chloride, sodium glutamate and sodium benzoate, which is a dense source of sodium.
  2. Gout patients should note that soy sauce contains purine from soybean, and many products have specially added nucleotides in order to increase freshness, so they must not be used more.
  3. Vinegar itself contains salt, up to 3%, and the sour taste can strengthen the salty taste. Therefore, if you put vinegar with strong taste, you should put less salt accordingly.
  4. Soy sauce and vinegar contain delicious substances, so they should be added with less or no monosodium glutamate and chicken essence. In particular, fresh soy sauce can replace all fresh seasonings, and like salt, it is better to put less in the future. Otherwise, the total intake of sodium will be too high.

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