Traditional Culture Encyclopedia - Hotel franchise - What is the difference between soy sauce and soy sauce?
What is the difference between soy sauce and soy sauce?
Whether we call them "soy sauce", "soy sauce" or "soy sauce", they all have the same name, which is "soy sauce".
Soy sauce is a condiment fermented from protein and starch. Commonly used raw materials are soybean, soybean meal, wheat and bran.
The production technology of "soy sauce" is different in the north and south, and the temperature in the north is low, which is suitable for "solid state fermentation" to produce soy sauce. The temperature in the south is higher, so making soy sauce is more suitable for the "dilute fermentation" process.
In the fermentation process, the soy sauce extracted for the first time is called "first oil extraction", and then the raw materials are taken back for secondary fermentation and then extracted as "second oil extraction", and the soy sauce extracted for the third time is called "third oil extraction".
Soy sauce is a mixture of the first oil, the second oil and the third oil in proportion. Soy sauce is light in color and delicious, which is more suitable for stir-frying and cold salad.
Because the head oil contains the most delicious substances, the quality of raw oil with a high proportion of head oil is better.
Soy sauce is the soy sauce obtained by further concentrating these "oil pumping". Soy sauce is generally dark in color and sticky, so soy sauce is more suitable for "coloring". Not only that, some soy sauces will add some extra "caramel" (colorant) in order to deepen the color, which is more convenient for coloring.
Therefore, soy sauce increases flavor and umami flavor, while soy sauce brightens color.
It says soy sauce and soy sauce. They are all soy sauce, but what many people don't know is that many other seasonings, whose names are a bit "tall", are actually soy sauces with different uses!
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