Zero additive , gluten freed , the difference between regular soy sauce
Today, in the kitchen of every household, there are almost a lot of condiments in bottles and jars. I often cook at home. So I pay more attention to appearance and fragrance. But when I went to the supermarket to buy it, I found that there are dozens of soy sauces alone.
Dazzling soy sauce brands and varieties , how should we choose ? Which is more suitable for you ? We analyze from the variety of soy sauce .
Common Soy Sauce
Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans or black beans, wheat or bran, and salt through oil-making, fermentation and other procedures. The composition of soy sauce is relatively complex. In addition to the composition of salt, there are also a variety of amino acids, sugars, organic acids, pigments and spices and other ingredients, mainly salty, but also umami, aroma, etc., which can increase and improve dishes. It can also add or change the color of the dish. The ancient Chinese working people have mastered the brewing process thousands of years ago. Soy sauce generally has two types: dark soy sauce and light soy sauce: light soy sauce is used to improve freshness; dark soy sauce is used to improve color.
The difference between light soy sauce and dark soy sauce
1. Different manufacturing processes: raw soy sauce is mainly made of soybeans or black beans and flour as the main raw materials, artificially inserted into the koji, naturally exposed and fermented. Dark soy sauce is a thick-colored soy sauce made by adding caramel on the basis of light soy sauce and through a special process.
2. Different colors: light soy sauce is reddish-brown, while dark soy sauce is tan and shiny.
3. Different usages: soy sauce is generally used for seasoning, and is used more for stir-frying and cold dishes. Dark soy sauce is generally used to color food.
Raw soy sauce is directly extracted after fermentation and maturity, so the color is relatively light, usually reddish-brown. The dark soy sauce is a kind of food coloring called caramel color added to the raw soy sauce, which is the same substance as the caramel color added in cola, the purpose is to make the color of the soy sauce darker.
Light soy sauce has a strong salty taste, so it is generally used in salads or stir-fries. After eating the old soy sauce, it has a delicious and slightly sweet feeling. Dark soy sauce has a dark brown color and is suitable for cooking tones, such as when making teriyaki, so dark soy sauce is sometimes called teriyaki soy sauce
How to choose light soy sauce or dark soy sauce
You can choose according to your cooking needs. For cold dishes or light-colored food, you should use raw soy extract to enhance the fragrance. Braised, braised and dark foods are usually colored with soy sauce. The seafood soy sauce, mushroom soy sauce and soy sauce on the market are very fresh, you can choose according to your own taste.
Zero added soy sauce
Zero-added condiments most directly avoid any damage caused by food additives to the human body, and fundamentally ensure the safety and health of food. Following the social trend of purity and simplicity, zero-added food will also become a new healthy eating trend.
At the same time, the selected pure natural food raw materials are rich in nutrients, and are not damaged by any additives during the production process, so as to achieve maximum nutritional retention. Long-term consumption can enjoy the most primitive nourishment from the food itself.
Zero additive respects the original taste of food, adjusts the taste without any means, finds the best balance in the nutrition, safety and deliciousness of food, and brings the most pure and original taste on the tongue.
Gluten-Free Soy Sauce
As the popularity of gluten-free diets continues to grow, so does gluten-free products.
Among them, condiments are an indispensable part of our daily life, but the vast majority of condiments/seasonings contain gluten ingredients, which makes people who implement a gluten-free diet extremely uncomfortable.
Gluten-free soy sauce was born! !
What is Gluten Free Soy Sauce
Grain-free soy sauce is gluten-free. Made for people with gluten allergies.
Gluten, also known as gluten, is a protein obtained by removing starch from wheat and other grains, commonly known as gluten, which is an allergen.
The No-Copy Diet was proposed by the U.S. Food and Drug Administration in January 2007 to define the term “gluten-free” in foods containing less than 20 mg/kg for use by food manufacturers that meet standards.
Australia and New Zealand have the strictest “gluten-free” standards in the world, with less than 3mg/kg being eligible for a gluten-free label.
Gluten-free soy sauce is made of gluten-free raw materials and has undergone strict cross-infection control measures, so that the final product is “gluten-negative” and labeled as Gluten-fre.
Applicable people
Gluten-free soy sauce is mainly used to treat patients with celiac disease and gluten allergy, and is also eaten by some celebrities and athletes as a weight-loss fitness food.
Zero Added Soy Sauce vs Regular Soy Sauce
0 Adding soy sauce, in simple terms, means that there are no fresh substances, preservatives, pigments, and monosodium glutamate added during the production of soy sauce, and only natural raw materials such as soybeans, wheat, water, and salt are used; compared with ordinary soy sauce, in order to forcibly improve Many of its assessment indicators and colors are added with yeast extracts, pigments and other ingredients. From the perspective of effect and nutrition, 0-added soy sauce is not necessarily higher than the reference index of ordinary soy sauce, but it can ensure pure natural and nutritional diversity.
Recipe recommendation:
Gluten Free Soy Sauce vs Regular Soy Sauce
Differences in raw materials: The brewing raw materials of gluten-free soy sauce are rice and soybeans, and the brewing raw materials of ordinary soy sauce are wheat and soybeans.
Applicable population difference: gluten-free soy sauce is mainly used for the treatment of celiac disease and gluten allergy patients.
Recipe recommendation:
Gluten Free Soy Sauce vs 0 Added Soy Sauce
They are just different groups of people that are applicable.
One of the most wonderful flavors in the world is that soy sauce is dripped into it during stir-frying. When the substances in the soy sauce encounter high temperature, the Maillard reaction occurs instantly. At this time, the aroma bursting out of the pot is intoxicating.
But what if you run out or don’t buy it?
You can add salt according to the saltiness, or you can use a better soybean paste.
Sugar and oil are smelted in a pot, and the caramel can replace the color of soy sauce. But not too much, it will become bitter.
酱门宗师是中山市德斯利食品有限公司旗下的高端调味品品牌，主打中华传统健康酱料，致力于为更多家庭提供天然、健康的0添加国潮酱料。
Zero added soy sauce
Made from premium soybeans (that were not genetically engineered) and wheat and is naturally brewed according to traditional methods for unmatched flavor and aroma. It’s the ideal choice for chefs to bring out the flavor of ingredients when cooking or stir-frying, and is also perfect as marinade, seasoning, or soup base.
Gluten-Free Soy Sauce
无麸质酱油是采用非转基因大豆制成的优质产品。来自正宗中国酱料领导者的酱油不含麸质，味道同样美味。
Dan
Like food, like to enjoy life
Chinese 
English