Soy sauce is a staple condiment in Asian cuisine, known for its rich umami flavor and culinary versatility. The soy sauce brewing process involves mixing soybeans and wheat and then fermenting the mixture for a period of time. After fermentation, the mixture is pressed to extract the liquid, which is then pasteurized and bottled as soy sauce. We usually divide it into two types, light soy sauce and dark soy sauce. The difference between them lies in the brewing process and the raw materials used.
Light soy sauce is the most commonly used type of soy sauce. Compared to dark soy sauce, it is lighter in color, saltier, and richer in flavor. Light soy sauce is brewed with a higher proportion of wheat and soybeans and has a shorter fermentation time. This gives the sauce a thinner consistency and a brighter, saltier flavor. Light soy sauce is often used as a condiment and dipping sauce because it adds flavor to dishes without darkening the color.
Compared to light soy sauce, dark soy sauce has a stronger flavor and darker color. It undergoes longer fermentation on top of light soy sauce, and sometimes caramel or molasses is added to enhance color and sweetness. Dark soy sauce is widely used due to its rich color, often used in stews, marinades, and stir frying to give food a rich flavor and color.
After knowing the difference between light soy sauce and dark sauce, here are a few tips to help you distinguish their quality:
1.Check the indicator of “amino acid nitrogen”
Whether soy sauce is fresh or not depends on the amino acid nitrogen content. The better the soy sauce, the higher the content of amino acid nitrogen. But be wary of whether it is artificially adding chemical additives
2.The fewer ingredients, the better
Many soy sauces lack flavor, and merchants add flavor enhancers such as monosodium glutamate and chicken essence to enhance their freshness. However, well crafted soy sauce often has fewer types of ingredients.
3.Check its raw materials
In the ingredient list of soy sauce, non genetically modified soybeans and non genetically modified defatted soybeans are the most common. Among them, non genetically modified soybeans refer to intact soybeans that contain oil, have a fragrant taste, and are high in nutrients, making them the most preferred. Non genetically modified defatted soybeans refer to the soybean meal left after oil extraction, which is low-cost, less fragrant and nutritious than whole soybeans, and is a secondary choice.
We hope to gain recognition from different markets. Beijing Shipuller provides a range of soy sauce products, including various specifications and grades of light soy sauce and dark soy sauce, for customers to choose from.
Contact
Beijing Shipuller Co., Ltd.
WhatsApp: +86 136 8369 2063
Web: https://www.yumartfood.com/
Post time: Jul-26-2024