Read the label first. From the raw material list of soy sauce, we can see whether its raw material is soybean or defatted soybean, wheat or bran. See if the label indicates brewing or preparing soy sauce. When brewing soy sauce, it should be clearly marked whether it is high-salt dilute soy sauce brewed by traditional technology or low-salt solid-state fermentation instant soy sauce. The grade of brewed soy sauce can be distinguished by its amino acid nitrogen content. The higher the content of g/100 ml, the better the quality (amino acid nitrogen content ≥0.8 g/100 ml is special grade, ≥0.4 g/100 ml is third grade, and both are first or second grade).

See the purpose clearly. Soy sauce should be marked for table or cooking. The hygienic indexes of the two are different, and the colony index is also different. Can be eaten directly with meals, and the health index is good. If it is used for cooking, don't mix cold dishes. ? Smell the fragrance. Soy sauce produced by traditional technology has a unique ester flavor and is rich and mellow. If the smell is sour, sticky and special, it is not normal.

Look at the color. The normal color of soy sauce should be reddish brown, and the color with good quality will be slightly darker. However, if the color of soy sauce is too dark, it means that the aroma and taste will become worse if caramel color is added. This soy sauce is only suitable for stewing.

Carefully buy bagged soy sauce. There are a large number of unqualified bagged soy sauce and vinegar in the market, which are blended with water, sugar and industrial vinegar essence. This product has a pungent smell and contains substances harmful to human body such as heavy metals.