Soy sauce, soy sauce, soy sauce difference?
Laoqi = deeper color, rich sauce flavor, lower umami taste, so there are added straw mushroom to improve its umami taste of straw mushrooms and other products, generally used to color dishes 2 soy sauce classification soy sauce is mainly divided into brewing Soy sauce and soy sauce are two major categories:
Brewing soy sauce - Soybean, wheat as a raw material, through the natural fermentation of microorganisms with a special color, flavor and taste of liquid seasonings.
Preparation of soy sauce—a liquid seasoning made by mixing soy sauce as the main body, seasoning liquid, and food additives.
Brewing soy sauce is fermented by microorganisms, there is no toxic side effects, its sauce, vinegar and strong. The soy sauce may contain trichloropropanol (which has toxic side effects). Although products that meet the national standards will not cause harm to the human body and can be eaten safely, it is recommended that you buy brewed soy sauce.
3 Brewing soy sauce can also be divided into soy sauce and soy sauce:
Soybean extraction - using high quality soybeans and flour as raw materials, extracted after fermentation. "Light and elegant, rich in ester, rich in sauce and delicious.
Soy Sauce - Adds caramel in the soy sauce and is made with special colored soy sauce. It is suitable for braised pork, braised food and dark dishes. Rich in color, with vinegar and soy sauce.
The biggest difference between soy sauce and old soy sauce is that the soy sauce has a thicker color and thicker stickiness due to the addition of caramel; while soy sauce has a lower salinity and a lighter color. If you want to make Cantonese food or you need to maintain the original flavor of the dish, you can use raw soy sauce; if you want to make heavy dishes or dishes that need to be colored, such as braised pork, it is best to use soy sauce.
4 soy sauce selection:
Standard One: The most critical criterion for the quality of soy sauce is the content of amino acid nitrogen in soy sauce. The higher the amino acid nitrogen content, the better the quality of soy sauce and the stronger the taste.
Standard 2: Normal soy sauce is of clear reddish-brown color, and good-quality color will be slightly darker. However, if the color is too dark, the aroma and taste of soy sauce will be worse; this type of sauce is only suitable for braised.
Criterion 3: A good soy sauce shakes up with a lot of bubbles and it is not easy to disperse, while the poor soy sauce has only a small amount of foam when shaken, and it is easy to disperse.
5 Soy sauce consumption and storage In addition to salt and water, soy sauce also contains a variety of essential amino acids, sugars, vitamins and trace elements that the body needs. High-quality soy sauce is not only a seasoning, but also a beneficial nutrient for human health. However, the method of eating and storing soy sauce should be proper, otherwise it will affect the flavoring function, and it will also cause some harm to the human body.
1. It is not advisable to put soy sauce too early when making hot dishes, because if the heating time is too long, the high temperature will cause the amino acid in the soy sauce to be destroyed and the sugars will be coked and become acid, thus reducing the nutritional value.
2. It is best to use colored glass bottles, ceramic jars, etc. for soy sauces in full bloom; containers should be washed and dry before they are filled, and do not mix with raw water.
3. Avoid direct sunlight. Do not place soy sauce bottles or barrels on high temperature areas such as stove tops and heating areas, and do not put soy sauce in a dark, damp place. Otherwise, the surface of soy sauce will easily produce a white film or white flowers.
The sterilization work in the veterinary station is somewhat different from other usage scenarios.
Sterilization refers to the use of physical or chemical methods to kill all pathogenic and non-pathogenic microorganisms. Sterilization refers to the technique of killing or removing all the propagules and spores or spores of microorganisms.
Microorganisms include bacteria, fungi, viruses, etc. Different types of microorganisms, different sterilization methods, and different sterilization effects. Bacterial spores have strong heat resistance, so the sterilization effect is usually based on killing the spores. Disinfection refers to kills
The propagation of microorganisms on the body cannot guarantee the killing of spores or spores. Sterilization and disinfection are extremely important in the drug production process. It is an important operation in the drug production process and one of the important measures to ensure the quality of the drug.
We, ESCO MEDCO, provide customers with the best sterilization solutions for veterinary stations, from the sterilization equipment of surgical instruments to the sterilization auxiliary equipment, which can be found in our store.
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