Soy sauce, also known as Jiang You, in China,it is a condiment produced by fermenting soybeans with mushrooms or other materials.
Soy sauce:is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces.
Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning.
Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
Soy sauce is one of the oldest condiments in the world and has its origin in China. Since a long time ago, it was customary to preserve meat by salting.The liquid by product that was obtained was used as a condiment. Over time its use spread to other Asian countries, such as Japan, the Philippines, Malaysia, Indonesia, etc., being a central condiment in the kitchens of these countries. With the process of globalization, soy sauce can be found in shops, homes and kitchens around the world, both in the East and in the West.
It is ideal to accompany both Eastern and Western foods, fried vegetables, rice, breaded, as well as soups, even some drops added to salad dressings, it can also be included with meats because its flavor is ideal for marinating or frying like fish, chicken, beef, pork etc. It's a salty seasoning, but with a sweet touch.It is common to serve it together with fried rice or egg rolls, it is also served with sushi.
Amino acids are the most important nutrients in soy sauce, the level of amino acid content reflects the quality of soy sauce. Amino acids are products of the breakdown of proteins. There are 18 types of amino acids in soy sauce, which contain 8 types of essential amino acids in the human body. They have extremely important physiological functions for the human body.
Total acid is also an important component of soy sauce, including lactic acid, acetic acid, succinic acid, citric acid and other organic acids, but if the total acidic soy sauce too high can make the acidity more prominent and of lower quality.
Sugar is also an important nutrient in soy sauce.
Salt is also one of the main ingredients in soy sauce, it usually contains 18 grams / 100 ml, which gives flavor to soy sauce, it also adds salt loss to the human body.
In addition to the main ingredients of the above, also contains calcium, iron and other trace elements that maintain the body's physiological balance, we can see that soy sauce not only tastes good, but is also rich in nutrients.