Soy sauce is an essential condiment in our daily life. Many times it is not enough salt, soy sauce to make up! And soy sauce has an important role, that is, can color our food! For example, when making chili fried meat, when you do not put bean paste or soy sauce, you will feel that the color of the meat is too white, there is no taste, so the color of soy sauce is different!
However, in Japan, soy sauce, a very common condiment, has a very wonderful way to eat. Many Japanese like to eat raw eggs. When there is a bowl of white rice, they like to put a raw egg on it, and then topped with the local Japanese soy sauce, so that it is a wonderful taste for them!
Many people say that the quality of soy sauce made in Japan is better and it tastes even more delicious! Therefore, it is especially delicious for bibimbap, but it is also soy sauce. Where is the difference in soy sauce in our country?
First of all, there are differences in the way of production. There are two methods for making soy sauce. One is to ferment the pure protein, but to add acid hydrolysis of vegetable protein flavoring liquid and food additives. Just look at these two methods of production, and everyone should know that it is better and worse!
According to the survey, in all the soy sauces in Japan, the soy sauce is 85. The soy sauce is only 15%. But in our country, the soy sauce is only 40%. The rest are prepared soy sauce, so many of the soy sauce we eat are used. Made from seasoning liquid, so the taste is not good.
Secondly, although they are all brewed with soy sauce, there are still some differences in the brewing process. Generally, good brewed soy sauce is fermented with high-quality soybeans and wheat flour, and the fermentation time is more than 3 to 6 months. The taste of the soy sauce is more mellow and more nutritious. But our country's soy sauce rarely reaches this time.
Paddy Harrow,Paddy Field Harrow,Blade Harrow,Gear Drive Harrow
Taizhou Yingtian Agricultural Machinery Manufacturing Co., Ltd. , https://www.sakuradaagc.com