Soy sauce is a traditional Chinese condiment. There is a saying in China that: "Open seven things - Chai rice oil and salt sauce vinegar tea" is enough to see the important position of soy sauce in Chinese life. Soy sauce is derived from the sauce, and there was a record of making sauce in the Zhou Dynasty as early as 3,000 years ago. The earliest soy sauce was marinated from fresh meat, which is similar to the current production process of fish sauce. Because the flavor is gradually spread to the folk, it is found that the flavor of soybean is similar and cheap, and it is widely spread.
Soy sauce is commonly known as oyster sauce. It is mainly made up of soy, wheat, and salt. It is prepared by pretreatment, koji, fermentation, leaching, and heating. Soy sauce is very rich in nutrients and contains many substances such as amino acids, proteins, sugars and acids.
Soy sauce is rich in amino acids
The standard for judging the quality of soy sauce is the level of amino acids. There are 18 kinds of amino acids in soy sauce, including 8 kinds of amino acids necessary for human body. These 8 kinds of amino acids can help develop and repair tissues, maintain the body's acid-base balance and normal physiology. Features.
Soy sauce contains natural antioxidants
Soy sauce contains natural antioxidants, which can effectively reduce the damage of free radicals to the human body, and a small amount of soy sauce inhibits the effect of free radicals comparable to the effect of a glass of red wine, so soy sauce has certain anti-cancer and anti-cancer effects.
Soy sauce contains reducing sugar
The starch in soybean is hydrolyzed into a reducing sugar such as dextrin, disaccharide and monosaccharide by the action of amylase. Reducing sugar is a source of heat energy for human body, and many life processes involved in cell activities have important physiological effects. .
Soy sauce contains a variety of organic acids
The total acid in soy sauce has a variety of organic acids, including lactic acid, acetic acid, succinic acid, citric acid, etc. These organic acids help to increase the flavor of soy sauce, and also help reduce acidity in the body and reduce uric acid in the bladder. The possibility of forming stones.
Soy sauce contains elements such as calcium and iron
Trace elements such as calcium and iron contained in soy sauce effectively maintain the physiological balance of the body and increase the flavor of soy sauce.
The soy bean is yellow, why is the soy product that is fermented – the soy sauce is black?
Soy sauce uses soybeans, wheat, etc. as raw materials, and produces colored pigments during the fermentation of raw materials. At this time, the color of the soy sauce is dark yellow, which is what we often say. The soy sauce we often eat is mostly soy sauce, that is, adding caramel on the basis of soy sauce, and then processed through a series of processes, the black of soy sauce is derived from caramel. Many people think that it is not correct to have melanin in the soy sauce and blacken the skin. First, the soy sauce does not contain melanin. Secondly, the soy sauce pigment after the digestive tract does not directly act on the skin. The scar becomes black, mainly because the skin is stimulated by sunlight, and the result of excessive secretion of melanocytes to resist sunlight radiation has little to do with eating or not eating soy sauce.
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