How to choose soy sauce for Longjiang pig's foot brine? What are the standards for soy sauce?

The use of soy sauce was recorded in the Zhou Dynasty more than 3, years ago. In ancient times, soy sauce was marinated with fresh meat, which was the royal condiment of the emperor. Because of its excellent flavor, it gradually spread to the people.

authentic Longjiang pig's foot sauce is mellow, rich and not greasy, which is also inseparable from the choice of a high-quality soy sauce. So what are the standards for the dazzling array of soy sauce on the shelves? What soy sauce should be used for Longjiang pig's foot brine? Is soy sauce better with soy sauce or soy sauce?

1. The types of soy sauce can be divided into: brewing soy sauce and preparing soy sauce;

1. Brewing soy sauce

Brewing soy sauce is made of soybean and wheat, or defatted soybean (meal) and bran as raw materials (low cost), which are fermented with saline water by microbial drying. (National standard for brewing soy sauce-GB/T 18186-2. )

2. Preparation of soy sauce

Preparation of soy sauce is a liquid condiment which is made of brewed soy sauce as the main body, acid hydrolyzed vegetable protein seasoning liquid and food additives. (national standard for preparing soy sauce-SB/1336-212)

As long as food additives are used according to the national standard, whether it is brewing soy sauce or preparing soy sauce, it is completely safe to eat.

According to the latest revision of GB 2717-218 "National Standard for Food Safety Soy Sauce" (implemented in December 219), the classification and definition of brewing soy sauce and preparing soy sauce will be cancelled, and preparing soy sauce is only applicable to compound seasoning standards, and soy sauce can no longer be used as food name.

Although the standard has not yet come into effect, it is very difficult to see the soy sauce prepared in the market at present, and it will be listed in compound seasoning and will no longer be called soy sauce.

2. Soy sauce technology can be divided into: low-salt solid-state technology and high-salt dilute-state technology;

1. Low-salt solid-state process: Compared with high-salt dilute state process, low-salt solid-state fermentation adopts relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form an immobile solid-state fermented mash, which is fermented in a way of sealing the pool with crude salt, and can be matured after about 21 days of heat preservation fermentation. The way to extract soy sauce is to move the pool to soak oil or soak oil in the original pool.

characteristics: short fermentation time, thick sauce flavor, dark color and low amino acid conversion rate.

2. High-salt dilute state process: A fermentation process that takes soybeans and wheat as raw materials, through raw material treatment, high-pressure cooking of soybeans, roasting of wheat, mixed koji-making and air-drying fermentation, and squeezing to obtain juice, which takes more than half a year to ferment.

The fermentation process can be divided into "Guangzhou high-salt dilute state" and "Japanese high-salt dilute state".

(1) Guangdong-style high-salt is fermented at room temperature and naturally sun-dried, with average flavor and good color, but it is greatly influenced by fermentation equipment and weather.

(2) Japanese high-salt is insulated, sealed and fragrant at low temperature, with long fermentation period, light color and strong flavor. Generally, it is more suitable to make light soy sauce and extremely fresh flavor. The old soy sauce products with caramel pigment are not only good in color, but also outstanding in flavor.

characteristics: high protein soybean and northern durum wheat are used as raw materials; Dilute mash fermentation and squeezing were used to extract juice. The utilization rate of raw materials is high and the flavor is good, but the fermentation time is long and the one-time investment is large.

The quality of soy sauce is directly determined by the brewing process. From the perspective of technology, the quality is in the following order: Japanese high salt >; Guangdong style high salt > Low-salt solid, at present, the mainstream in the market is Guangdong-style high-salt dilute soy sauce.

III. Standard grade of soy sauce

The content of amino acid nitrogen in soy sauce is one of the core indicators to measure the quality of brewed soy sauce. The higher the amino acid nitrogen content, the higher the nutritional components and the fresher the taste. According to the content of amino acid nitrogen, the classification criteria are:

special grade: amino acid nitrogen ≥.8g/1ml

primary: amino acid nitrogen ≥.7g/1ml

secondary: amino acid nitrogen ≥.55g/1ml

tertiary: amino acid nitrogen ≥ .4g/1ml/.4g

But at the same time, it should be noted that many soy sauces are added with "sodium glutamate, disodium 5'- inosinate and disodium 5'- guanylate". Sodium glutamate is actually monosodium glutamate, and disodium 5'- inosinate and disodium 5'- guanylate are also freshness enhancers. These substances all contain amino acid nitrogen, which not only adds flavor to the product, but also helps to improve the grade of soy sauce products. When buying soy sauce, carefully look at the ingredients list. If there is "sodium glutamate", then when cooking, you should put less monosodium glutamate.

4. How to eat soy sauce: with meals, cooking

With meals, soy sauce can be eaten directly raw, such as dipping in food, cold salad, etc. Therefore, its sanitary quality requirements are very high. Even if eaten raw, it will not endanger health.

Cooking soy sauce: It is suitable for cooking dishes (such as braised pork) before eating (equal to disinfection), so its hygiene requirements are lower.

according to the national standard for brewing soy sauce-GB/t18186-2 "brewing soy sauce", the label of finished soy sauce must be marked with "table soy sauce" or "cooking soy sauce". In contrast, table soy sauce is cleaner than cooking soy sauce! It is ok to cook dishes with "table" soy sauce, but it is not advisable to use "cooking" soy sauce for cold salad or dipping directly.

(The latest revision of GB 2717-218 National Standard for Food Safety Soy Sauce (implemented in December 219) will cancel the classification definitions of "table soy sauce" and "cooking soy sauce", and unify the settings to meet the production safety requirements. )

besides judging from the product logo, you can also judge the quality of soy sauce by "observing the face and color"?

Good soy sauce has the following characteristics:

1. The color is reddish brown, clear and shiny;

2. It has strong sauce flavor and ester flavor;

3. The concentration (salt-free solids) is high, and there is a phenomenon of "hanging on the wall";

4. The texture is uniform, and there is no precipitation or a small amount of precipitation after long-term storage;

5. There are many bubbles after shaking, and it is not easy to disperse.

Soy sauces with different flower names in the market, such as mushroom soy sauce, seafood soy sauce, children's soy sauce, etc., only add other flavor extracts and fresh-keeping additives on the basis of soy sauce to make soy sauce have its own flavor.

dark soy sauce is a kind of thick soy sauce made by airing and fermenting for 2~3 months on the basis of light soy sauce and adding caramel color, which is suitable for meat color enhancement.

Longjiang pig's foot sauce is suggested to use soy sauce brewed by traditional technology and wheat (the sauce with high amino acid nitrogen and less freshener is more flavorful), so that the stewed pig's foot sauce can keep its teeth ruddy and bright (the brine needs to be marinated repeatedly, and the caramel color of old soy sauce tends to darken and become bitter at high temperature).

Most merchants of pork knuckle rice in Guangdong are used to using the special soy sauce for pork knuckle rice produced locally in Huilai. Only in the old local soy sauce factory that has passed the years of precipitation and test can it have the purest and traditional unique flavor, thus creating Longjiang pork knuckle rice, a popular "national snack" in China.