"Calligraphy, painting, music, chess, poetry, and wine were all inseparable in those days; now seven things have changed, including firewood, rice, oil, salt, soy sauce, vinegar, and tea." - A poem by Tang Bohu succinctly explains the importance of diet to people importance. This was true in ancient times, let alone today's situation. Today, the deliciousness and nutrition of food are the most important topics in the food market. As a result, various types of condiments are presented to the world. In fact, the most basic ones are still the same: oil, salt, vinegar, and sauce. Today, the editor will share with you one of the flavors - sauce, which is soy sauce. Soy sauce is a liquid condiment brewed from beans, wheat, and bran. Reddish-brown in color, with a unique sauce aroma and delicious taste, it helps stimulate appetite. It is a traditional Chinese condiment. Soy sauce originated in China. Chinese soy sauce enjoys a high reputation internationally. Our ancestors were able to brew soy sauce more than 3,000 years ago. The earliest soy sauce was brewed with animal proteins such as beef, sheep, deer, fish and shrimp meat, and later it was gradually made with plant-based proteins from beans and grains. The soybeans are steamed, mixed with flour, and inoculated with a mold to allow them to ferment and grow hair. After being exposed to the sun and dew at night, the protein and starch in the raw materials are decomposed and turned into soy sauce. Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters and salt. Its color is also very beautiful and can stimulate appetite. In addition to brewed soy sauce, there is also a chemical soy sauce. That is to use hydrochloric acid to decompose the protein in soybeans into individual amino acids, then neutralize it with alkali, and add some brown sugar as a coloring agent to make chemical soy sauce. This kind of soy sauce tastes equally delicious. However, its nutritional value is far less than that of brewed soy sauce. Soy sauce is a seasoning with Asian characteristics in cooking. It is generally brewed using soybeans as the main raw material, adding water and salt, making koji and fermenting, and then using various enzymes secreted by the reproduction of various microorganisms. liquid. The raw materials for making soy sauce vary from country to country and region, and the ingredients used and flavors are also different. The more famous ones are Thai fish sauce (using fresh fish) and Japanese miso (using seaweed). Soy sauce is divided into light soy sauce and dark soy sauce: Light soy sauce color: Light soy sauce color is relatively light, reddish brown. Taste: Light soy sauce is used for general cooking and tastes salty. Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes. Production of light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials, is artificially added with seed koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in body, and unique in flavor. Dark soy sauce color: Dark soy sauce is added with caramel color and is very dark, brown and shiny. Taste: There is a delicious and slightly sweet feeling after eating it. Usage: Generally used for coloring food. For example, it is better to use it when making braised dishes that require coloring. Production of dark soy sauce: Dark soy sauce is based on light soy sauce. The squeezed soy sauce is sun-dried for 2 to 3 months. After precipitation and filtration, dark soy sauce is obtained. The product quality is richer than light soy sauce.

So which soy sauce brands are the most delicious in China? According to the editor's survey on the top ten brand network maigoo, the current top ten domestic soy sauce brands are: 1. Haitian (one of the largest professional condiment manufacturers in China, a Chinese time-honored brand, and one of the most competitive brands in the market, Foshan Haitian Seasoning Food Co., Ltd.)

2. Lee Kum Kee (founded in 1888, a well-known Chinese trademark, a Chinese famous brand product, a brand of Hong Kong’s century-old national brand Lee Kum Kee, Lee Kum Kee (China) Sales Co., Ltd.)

3. JIAJIA (Won the title of China Famous Brand, China Famous Trademark, National Key Leading Enterprise in Agricultural Industrialization, Industry Famous Brand, Jiajia Food Group Co., Ltd.)

4 . Taoda (a brand of Japan's Ajinomoto Co., Ltd., one of the top ten soy sauce brands, a company specializing in the development and production of condiments, Shanghai Taoda Food Co., Ltd.)

5. Kitchen State-Qijiang Bridge (China Famous Trademark, Guangdong Province Famous Trademark, Guangdong Province Famous Brand, China Time-honored Brand, Guangdong Province High-tech Enterprise, Guangdong Delicious Fresh Seasoning Food Co., Ltd.)

6. Golden Lion (founded in 1938, well-known in China Trademark, a Chinese time-honored brand, mainly engaged in soy sauce and vinegar condiments, Beijing Ershang Jinshi Longmen Food Co., Ltd.)

7. Vistda (founded in 1956, a Sino-foreign joint venture, Won the title of China Famous Brand, Guangdong Province Famous Brand Product, Foreign Investment Advanced Enterprise, Fuda (China) Investment Co., Ltd.)

8. Zhimizhai (in 1608, Guangdong Province Famous Trademark, Guangdong Province Famous Brand, Guangdong Province Famous brand products, Chinese time-honored brand, industry competitive brand, Guangzhou Zhimizhai Food Co., Ltd.)

9. KIKKOMAN (originating from Japan in the 17th century, the world's leading professional manufacturer of food condiments, a leader in the soy sauce industry Brand, large multinational group company, Kikkoman Co., Ltd.)

10. Donggu Brand (in 1850, Guangdong Province Famous Trademark, Guangdong Province Famous Brand, Chinese Time-honored Brand, Guangdong Province Intangible Cultural Heritage, Heshan City Donggu Seasoning Food Co., Ltd.)

Many of these top ten soy sauce brands are time-honored brands with many years of history. This shows that the delicious taste of these soy sauces is not touted by the editor alone, but also by the editor alone. It is not randomly ranked by Maimao.com. In addition to these soy sauce brands that are preferred by most families, there are also many soy sauce brands that are relatively well-known in China. These famous soy sauce brands are also mentioned on the shopping website: Lao Cai, Totole, Wantong (Hengshun Group), Kikkoman, Limin, Zhenji, Qingxiangyuan? Zhongba, Jinguanyuan, Zhimizhai. Although these well-known soy sauce brands are not as famous as the top ten brands, they are relatively reassuring in terms of taste and quality. There will never be a joke like "Does soybean need to be made to make soy sauce?" Finally, the editor will talk about how to choose soy sauce: you must verify your identity before eating soy sauce. When consumers buy soy sauce in the market, they should pay special attention to the production date and shelf life. When buying soy sauce, you have to look, shake and taste it. Look at the quality indicators and color; good soy sauce will create a lot of foam when shaken, which is not easy to disperse. You can also smell it against the mouth of the bottle. Good soy sauce often has a strong sauce aroma and tastes delicious, while poor quality soy sauce only has a foamy texture when shaken. There is a small amount of foam and it disperses easily, but it tastes a little bitter. Look at the labels first. From the raw material list of soy sauce, you can see whether the raw material is soybeans or defatted soybeans, and whether it is wheat or bran. Check whether the label says brewed or prepared soy sauce. If you are brewing soy sauce, you should clearly check whether it is high-salt dilute soy sauce brewed using traditional techniques or quick-brewed soy sauce using low-salt solid-state fermentation. The grade of brewed soy sauce can be distinguished by looking at its amino acid nitrogen content. The higher the content in grams/100ml, the better the quality (amino acid nitrogen content ≥0.8g/100ml is special grade, and ≥0.4g/100ml is third grade. Level one or level two in between). See the purpose clearly. Soy sauce should be labeled as for serving with meals or for cooking. The hygienic indicators of the two are different, and the bacterial colony index they contain is also different. It can be eaten directly and has good hygienic indicators. If it is used for cooking, it must not be used for cold dishes. Smell the aroma.

The soy sauce produced by traditional techniques has a unique ester aroma, which is rich and mellow. If the smell is sour, pasty, or peculiar, it is abnormal. Look at the color. The color of normal soy sauce should be reddish brown, and the color of good quality will be slightly darker. However, if the color of soy sauce is too dark, it means that caramel color is added to it, and the aroma and taste will be worse. This type of soy sauce is only suitable for braised sauce. . Be careful when buying soy sauce in bags. There are a large number of substandard bagged soy sauce and vinegar in the market, which are made by blending water, sugar color, and industrial vinegar essence. This product has a pungent smell and contains heavy metals and other substances harmful to the human body.