Soy Sauce: Product Composition and ApplicationWhen choosing seasonings for certain dishes, one cannot help but recall such a sauce that came to us together with Asian cuisine. It is called soybean and is used both in its raw form - for dressing salads, meat, pasta and cereal dishes, and during the heat treatment of products. For example, if a game or poultry (before being sent to the oven) is greased with one of the types of this sauce, then it will be baked with a delicious crispy golden crust. A whole piece of meat flavored with a portion of sauce will be just as tasty. But let's figure out what a miracle product it is!
The composition and properties of soy sauce
What is soy sauce? The composition of the natural product is extremely simple: soybeans themselves and their fermentation enzymes, water, salt, sugar, fried wheat or barley flour. The amount of ingredients varies depending on the variety of the country of origin, as well as on what the product is intended for. So, the lightest and most liquid sauce has a delicate aroma and rich salty taste.
The darker product has a slightly different composition. It is thicker and more diverse in terms of taste, and the smell is quite sharp, concentrated. The darkest sauce is made from black soybeans and without the addition of cereals. Both types are best used for heat treatment of food as a spicy seasoning. Their dark color can slightly spoil the appearance of the food if you pour them, for example, meat or pasta. And an excessive amount will hopelessly spoil the food, making it bitter. That is why a lighter option is suitable as a direct additive to dishes. Another soy sauce, which includes light beans and premium wheat, is perfect to marinate meat for kebabs or to serve it with
ravioli, chop, chicken (boiled or fried). You can add crushed garlic or hot pepper powder to make it hot. Such a sauce will be more abrupt than vinegar and pepper, in which we usually dip the same dumplings.
Choose a sauce
In order for you to be satisfied with the selected soy sauce (the composition of the product is very important!), You need to decide what kind you are buying and why. Firstly, it should not contain such food additives as a flavor enhancer - the so-called monosodium glutamate. Or buy bottles with a small percentage of this āEā on their labels. Secondly, the older the soy sauce is, the more seasoned and tastier it is. Like wine: time makes a bouquet of aromas finer and deeper.
For example, Sen Sen soy sauce, the composition of which, in principle, is standard, is almost perfect as a seasoning for vegetable dishes (stew, stewed cabbage, including broccoli and kohlrabi, potatoes, carrots) and meat. Goose with soy sauce, baked in apples, delicious! It is good and convenient to cook soup on it, cook gravy. The dishes have a delicate aroma, and in addition to add food, if you add "Sen Soi" to it, you simply do not need to. And the composition of Kikoman soy sauce more than combines and sets off the taste of fish (fried, stewed) or sushi, as well as other seafood or Korean salads. By the way, that same sodium in it is less than in other varieties. To preserve the taste and aroma, soy sauce is most often added to the cooked dish at the very end.
A bottle with an open sauce should be stored in the refrigerator for six months or 12 months.