Product advantages of Gold Label light soy sauce

A large amount of soy sauce is used in cooking Chinese food. If we want to choose a soy sauce that is used most, longest, most convenient, and has the most popular base, it must be Haitian Soy Sauce Gold Label Light Soy Sauce. Stable quality assurance, long-term market inspection and wide range of seasoning applicability have achieved the status of Haitian Soy Sauce Gold Label Light Soy Sauce as "National Soy Sauce".

Trust 1. Comprehensive trust: Haitian original, best-selling for 60 years, with billions of bottles of reputation, always giving you stable support;

Trust 2. All-around performance: fragrant, It is fresh enough and suitable for steaming, stir-frying, mixing and dipping. It is especially useful for fine seasoning;

Trust 3. Brand new breakthrough: the new generation upgraded version of Haitian Soy Sauce Gold Label Light Soy Sauce, the umami taste is greatly improved. Bringing higher quality.

60 years of trust comes from 60 years of persistence and persistence in product quality. Haitian Soy Sauce Gold Label Light Soy Sauce tells a perfect delicious version of "how classics are made" with its rigorous pursuit of quality:

● Adhere to the selection of raw materials. Carefully select high-quality natural soybeans, which are rich in protein;

●Adhere to sunlight for brewing. Stick to the Tropic of Cancer and enjoy more than six months of sunshine fermentation;

●Insist on every intention and every drop of assurance. Invincible bacterial strains, ultra-fine filtration, instant sterilization, aseptic filling - every step is done with care, every drop is the essence.

Tips for purchasing Haitian Soy Sauce Gold Label Light Soy Sauce

According to a survey, when buying soy sauce, 80% of Chinese consumers have never paid attention to the content on the soy sauce bottle. The information related to the quality of soy sauce is basically reflected on the small bottle label, so that consumers can basically distinguish the quality of soy sauce. The survey also reminds consumers that firstly, they should buy products from big brands, and secondly, they should master some common sense about soy sauce consumption and become a true soy sauce expert.

1. Certification

(1) QS mark: the most basic certification mark, which is the food market access mark;

(2) ISO9000 family standards: ISO9000 family standards are used by many economically developed countries. The scientific summary of quality management is universal and instructive, and is a strong guarantee of product quality;

(3) HACCP food safety certification: It is the most recognized and accepted food safety guarantee in the world. The focus of the system is to prevent hazards from entering the food through design; from the perspective of product quality, consumers can buy soy sauce with the above three system certifications with confidence.

2． Raw materials

High-quality soy sauce strictly selects high-quality defatted soybeans and high-quality wheat as raw materials for product production, and strictly controls pesticide residues and preservative residues in the raw materials.

3． Type

In a prominent position on the bottle sticker, the manufacturer will indicate the type of soy sauce. According to different production methods, soy sauce can be divided into three categories: brewed soy sauce, prepared soy sauce and chemical soy sauce, among which it is naturally fermented by microorganisms. The brewed soy sauce tastes best.

4． Technology

The most representative among the many production methods are the "low-salt solid-state high-temperature fermentation process" and the "high-salt dilute-state low-temperature fermentation process." The latter is the traditional "juice-making method" left to us by the Chinese ancestors. The selection of ingredients is more stringent, and the aroma and umami are more prominent. It is made under low temperature conditions after three months or even half a year of long-term natural fermentation, ensuring The good fermentation state of microorganisms produces many "delicious" amino acids and other beneficial ingredients, achieving the rich flavor of brewed soy sauce.

5． Grade

The level of amino acid content is one of the main indicators reflecting the quality of soy sauce, and is also the main basis for classifying soy sauce grades. The higher the index of "amino acid nitrogen", the higher the flavor components of soy sauce, and the more obvious the sweet and fresh taste.

According to the national standards for brewing soy sauce, the quality levels of soy sauce products are:

⑴ Special grade: amino acid nitrogen ≥ 0.80 g/100 ml, total nitrogen ≥ 1.5 g/100 ml

⑵ Level 1: Amino acid nitrogen ≥ 0.70 g/100 ml, total nitrogen ≥ 1.3 g/100 ml

⑶ Level 2: Amino acid nitrogen ≥ 0.55 g/100 ml, total nitrogen ≥ 1.0 g/100 ml

⑷ Level 3: Amino acid nitrogen ≥ 0.40 g/100 ml, total nitrogen ≥ 0.7 g/100 ml

6. Appearance and Aroma

⑴ Color: High-quality soy sauce is reddish-brown or brown, bright and shiny.

On the contrary, dull and blackish color is generally caused by adding too much pigment;

⑵ Taste: High-quality soy sauce is delicious, salty and sweet, mellow and soft, and has no unpleasant odors such as bitterness, astringency, sourness, etc. and musty smell, with strong sauce and ester aroma;

⑶ Concentration: High-quality soy sauce has a higher concentration and is more viscous, so it flows slightly slower;

⑷ Shake bottle: rich foam; high-quality soy sauce has been stored for a long time. When the bottle is shaken, the soy sauce is still clear, no precipitation, and no mold floating film;

⑸ Wall-hanging: Pour the soy sauce on the saucer, and the high-quality soy sauce will remain clear no matter where it comes from. You can see from any angle that there is a very bright reflective surface on the surface of the soy sauce. When the soy sauce is poured out of the saucer, a very uniform yellow film can be formed on the surface of the saucer. We call it the "wall-hanging" phenomenon. Inferior soy sauce will not have a reflective surface, making it even more difficult to form this uniform "wall hanging" phenomenon.

7. Usage of soy sauce

Soy sauce is labeled as being used as a meal or for cooking. The hygienic indicators of the two are different. Soy sauce can be eaten directly as a side dish and has a high hygiene index. If it is only used for cooking, it cannot be used for cold dishes.

8. Purchasing Channels

It is recommended to purchase in major supermarkets or shopping malls. Products purchased from these formal sales places have shopping invoices, and consumers' own rights and interests can be protected.

Haitian Soy Sauce Gold Label Light Soy Classic Dishes Recommendation

1. Gold Label Mushu Pork

Ingredients

200g pork tenderloin, 2 eggs , 80g fungus, 40g cucumber, 40g winter bamboo shoots, 2 teaspoons Gold Label light soy sauce, 4 grams minced ginger, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon cornstarch

Method

1. Pork tenderloin Wash the meat and cut it into slices, mix well with cornstarch and marinate for a while. Crack the eggs into a bowl and compete, wash and slice the cucumbers, peel and wash the winter bamboo shoots, blanch them into slices and drain them;

2. Put oil in the pot and when it is 50% hot, pour in the egg liquid. When it solidifies, use a spatula to smash it into pieces and put it out for later use;

3. Leave hot oil in the pot, sauté the minced ginger until fragrant, then add the tenderloin slices and stir-fry quickly until cooked, then add the fungus, fungus, and Stir-fry the cucumber and bamboo shoot slices for 2 minutes, add Golden Label light soy sauce, add salt and stir-fry for 1 minute, then stir-fry the broken eggs evenly.

2. Braised rice with bacon and potatoes

Ingredients

150g rice, 100g potatoes, 60g bacon, 1 tablespoon Haitian Gold Label light soy sauce, 3g each of ginger and minced garlic, 3g salt, 1 tablespoon oil, 3g pepper

Method

1. Wash and cut the bacon into cubes, peel the potatoes and cut into small pieces for later use;

< p>2. Heat the oil in the pot until it is 50% hot, add the diced bacon and stir-fry until the oil is fragrant, then add the potato cubes, minced ginger and garlic, salt, pepper and Haitian Gold Label light soy sauce and stir-fry for 1 minute and then remove;

3. After washing the rice, add the fried potato cubes and bacon dices, add water covering a knuckle, put it into the rice cooker, cook and simmer for 3 minutes.