What standard number of soy sauce is authentic soy sauce

The standard number for authentic soy sauce products is GB/T18186. The national standards for brewing soy sauce are mainly divided into two categories: high salt dilute fermented soy sauce and low salt solid-state fermented soy sauce. Soy sauce labeled with this standard number on the product packaging and without preservatives, pigments, or other additives in the ingredient list can be considered high-quality soy sauce.

1. High salt dilute fermented soy sauce

High salt dilute fermented soy sauce is made from soybeans and wheat as raw materials, and is naturally fermented for more than six months. Its amino acid nitrogen content is generally high, and the premium grade can reach over 0.8 grams per 100 milliliters, with a strong sauce and ester aroma. During the fermentation process of this type of soy sauce, various organic acids and flavor producing nucleotides are produced, and the umami substances are more abundant, making it suitable for direct consumption scenarios such as cold dishes and dipping.

2. Low salt solid-state fermented soy sauce

Low salt solid-state fermented soy sauce is mainly made from defatted soybeans and bran, and the fermentation period is usually around three months. The standard for amino acid nitrogen content is slightly lower, and the first grade product needs to reach at least 0.7 grams per 100 milliliters. Due to the use of short cycle technology, this type of soy sauce has a darker caramel color and is suitable for cooking methods that require coloring such as braising and braising.

III. Amino Acid Nitrogen Index

Amino acid nitrogen is the core indicator for measuring the quality of soy sauce. Special grade soy sauce requires no less than 0.8 grams per 100 milliliters, and first grade soy sauce requires no less than 0.7 grams. The higher the value, the more complete the fermentation and the more flavorful substances. When purchasing, you can observe the quality grade marked on the bottle body, and shake the bottle body at the same time. High quality soy sauce will produce delicate and durable foam.

Fourth, Ingredient List Identification

Authentic brewing soy sauce ingredients should only include natural ingredients such as water, soybeans, wheat, and salt. If there are additives such as monosodium glutamate, sodium benzoate, caramel color, etc., it belongs to formulated soy sauce. Some products will be labeled with the words "This Brewing", indicating that no exogenous amino acids have been added, and the flavor substances produced during the fermentation process are more natural and coordinated.

Fifth, Sensory Identification Method

High quality soy sauce is reddish brown or brownish in color, with a glossy appearance when observed under light, good fluidity when poured out, and uniform wall hanging. After opening the bottle, there is a distinct sauce and mellow aroma, without any sour or pungent smell. When tasted, the freshness is long-lasting with a slight sweetness, and the aftertaste is not bitter. Poor quality soy sauce has a black color and often contains sediment or suspended solids.

When choosing soy sauce, in addition to paying attention to the standard size, it is recommended to prioritize purchasing products packaged in glass bottles to avoid the odor that may be generated by long-term storage of plastic bottles. Daily storage should be placed in a cool and dark place, and refrigeration after opening can extend the shelf life. hypertensive patients should pay attention to choosing low salt soy sauce and controlling their daily sodium intake within a reasonable range. Adding soy sauce after cooking can better preserve flavor compounds, while prolonged high-temperature cooking can lead to the breakdown of umami components.