The classification of dark soy sauce and the purpose of various dark soy sauce?

What is dark soy sauce?

The main ingredients of soy sauce is brewed from soybeans, tapioca starch, wheat, and salt through the process of oil production and fermentation with salt. Soy sauce generally has two types: dark soy sauce and light soy sauce: dark soy sauce is saltier and is used to improve color; dark soy sauce is used to improve freshness.

The effective ingredients of dark soy sauce are more complex. In addition to the salt, there are also a variety of amino acid carbohydrates, sugars, organic acids, melanin and spices. It is mainly salty, but also has umami and fragrance. 

Dark soy sauce is a thick-colored soy sauce made by adding caramel color to light soy sauce, which is suitable for meat color enhancement. It has a fresh, slightly sweet taste in your mouth. It is based on the light soy sauce, which is also known as brewed soy sauce, and then filtered through sedimentation for 2 to 3 months. 

The quality of the product is more concentrated than light soy sauce.The freshness of soy sauce depends on the level of amino acid phthalate nitrogen content, generally speaking, the higher the amino acid phthalate nitrogen, the higher the grade of soy sauce, that is, the better the quality. According to the standard of brewing soy sauce in China, "0.8g/100ml of amino acid nitrogen" is the premium grade; "0.7/100ml is the first grade; "0.55/100ml is the second grade; "0.4/100ml is the third grade. However, you should check other factors when choosing soy sauce. Because the amino acid phthalic nitrogen of soy sauce is also high, or some unscrupulous suppliers add a lot of flavoring agents in it, the amino acid is also very high, which is not equal to the high-quality soy sauce.

Light vs dark soy sauce

Light soy sauce and dark soy sauce are both brewed and fermented into dark soy sauce. Dark soy sauce is lighter in color and reddish brown. It is generally used for cooking, so it tastes salty. Light soy sauce is used as a condiment. Because of its light color, it is often used for stir-frying or cold dishes. The dark soy sauce braised in dark soy sauce is based on the dark soy sauce. The squeezed dark soy sauce is dried for 2 to 3 months, and then filtered through precipitation to form dark soy sauce.

The product quality is more rich than dark soy sauce. The dark soy sauce is caramel-colored, dark in color, brown and shiny, and it has a delicious and slightly sweet feeling after eating it out. Dark soy sauce is generally used to color foods, for example, it is relatively good for dishes that need to be colored such as braised. White dark soy sauce is colorless braised dark soy sauce, which is a commonly used condiment in western food. White dark soy sauce is made from soybeans and flour, which are fermented and matured. 

How to choose good dark soy sauce brands?

Dark soy sauce is a kind of high-grade condiment. It not only contains the color, fragrance and taste of general braised dark soy sauce, but also has the advantages of promoting appetite and helping digestion. It is mostly used in western food. However, when choosing dark soy sauce, look at whether there is a QS mark on the package of braised dark soy sauce. This is the entry condition mark for braised dark soy sauce to enter the market; also look at whether braised dark soy sauce is brewed If the dark soy sauce does not indicate whether it is brewed or prepared, then the dark soy sauce is an unqualified product. Finally, you need to see whether it is written on the top surface of the label for serving or for cooking, because the two have different hygiene index food hygiene standards. The light soy sauce for serving meals can be directly consumed immediately, while the dark soy sauce normally can’t be eaten right away.