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Soy Sauce Ingredients - proper way of hand wash dishes in a restaurant

by:Two Eight     2019-09-05
Soy Sauce Ingredients  -  proper way of hand wash dishes in a restaurant
The main raw materials for making soy sauce are soybeans, grains, water, salt and enzymes.
However, depending on the type of sauce and the brewing method, the composition may vary.
Read on and learn more.
Soy sauce adds flavor to many food recipes without changing the true taste of food ingredients.
Mention any similar Chinese dishes or recipes and you will certainly find soy sauce as one of the ingredients.
As far as its history is concerned, it is listed as one of the oldest delicious condiments.
Moreover, the Chinese have been using it for more than 2,500 years.
Today, it is used for all kinds of food in Eastern and Western countries.
Soy sauce can be used for both cooking and directly added to cooked food. it is a salty seasoning with Brown and earthy taste.
You may have prepared or encountered so many dishes so far, with a different number of dishes added.
But, do you have any thoughts on the composition of it?
In fact, the ingredients of soy sauce are slightly different between different types.
Depending on the preparation method and composition, it has different colors, consistency and flavors.
The name itself means that soybeans are mainly used to make it.
Use different content depending on the preparation method.
For example, in some traditional Chinese soy sauce, fermented fish is used in addition to soybeans.
Most of the brands on the market contain fermented wheat with little soy.
The main ingredients are soybeans, wheat flour, water and salt.
Flour made from baked wheat has a better taste and flavor.
The salt content of different kinds is also different.
For example, dark soy sauce is thicker, darker and sweeter than light soy sauce and has less salt content.
There are two ways to make soy sauce, each of which has different ingredients.
Traditional methods and artificial hydrolysis.
The traditional practice is to ferment raw materials, soybeans, wheat or barley under natural conditions, such as yeast and Rice curve.
Yeast strains can be replaced by other microorganisms that contribute to fermentation.
In the case of artificial hydrolysis, the hydrolysis of soybean protein is used together with the colorants produced commercially.
It is much cheaper than it is traditionally brewed with yeast and/or microorganisms.
However, the traditional soy sauce is more delicious and beneficial than the artificial soy sauce.
Recently, labor production has been strictly regulated for food safety purposes.
Health benefits and hazards of soy sauce consumption have been studied.
Some commercially available sauces have a much higher antioxidant content than red wine and are effective in fighting cardiovascular health complications.
However, high salt content is a risk factor, which can be very harmful.
Therefore, for those with a low-sodium diet, it is critical to choose brands that contain negligible or low-salt.
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