Chinese brown sauce, which adds a pleasant spiciness and aroma to dishes, has firmly established itself in Russian kitchens. They eat rolls and sushi with it, and housewives even add it to regular pancakes with savory fillings. It is relatively easy to store and does not require special conditions. Many even think that the shelf life of soy sauce has no end - after all, it is already produced with the participation of molds. This is mistake. Most housewives will not give an exact answer on how to store soy sauce. Not to mention that real sauce, like any other, cannot be stored forever.
Which soy sauce to choose
Real or fake
In short, they choose real sauce. That is, the one obtained by fermenting soybeans through enzymatic hydrolysis. Without too much clever words, this is a liquid resulting from prolonged (up to a year) rotting of soybeans and wheat with the participation of mold fungi. The only taste improver that can be there is sugar.
Fake soy sauce is the majority of plastic bottles with which grocery supermarkets are now stocked, especially in the budget category. This seasoning consists of:
- soybeans;
- starch;
- dyes;
- thickeners;
- acidity regulators
And other additives. Even if there are words about being identical to natural, it is not real soy sauce, but a fake. It is prepared many times faster - soybeans are boiled in sulfuric and hydrochloric acids, after which they are neutralized with alkali. This will not frighten some people: a twenty-first century resident will not be frightened by substitutes. However, such an ersatz sauce increases the risk of cancer due to the strong carcinogen chlorpropanol formed during the production process.
Which brands should you trust?
You can safely take bottles with the name:
- Kikkoman;
- Bamboo stalk;
- Amoy;
- Sempio;
- Yamasa;
- Sen Soi.
The sauce of these brands is produced in a natural way. Products from companies from different countries may have their own shades of taste (for example, Korean ones may have a “fishy” tint, Japanese ones are often too spicy. This should not be scary. It is much worse if the sauce is viscous and very thick, reminiscent of syrup. This is a sign of low quality , as well as the consistency being too thin. You can even test your purchase at home by dropping a little sauce onto a paper napkin. If the drop does not spread much and has a dark orange tint, it is real soy sauce.
When choosing soy sauce, the rule of small print also applies - the most important things are written there. If the label screams about a natural composition, but the annotation says in small words about low sodium content, this is a chemical analogue.
Another indicator is the protein content per hundred grams of the product. If the number is less than 8 grams, it is a fake. The correct seasoning is in a glass container - soy sauce does not like plastic bottles.
Which brands are not trustworthy?
You should avoid products from the following companies:
- Doshirak;
- Tai-So.
This is not soy sauce, but a chemical ersatz. The buyer will not be poisoned, but will not gain any benefit either.
And in general, you should refuse sauces offered in plastic containers and at too low a price. Real soy sauce costs from 100 rubles per 300 ml.
Section 3. Preparation of a variety of sauces and semi-finished products for them
Sauces are an integral part of a large assortment of hot and cold dishes from meat, fish, poultry, vegetables, cereals, etc. The aroma of sauces and often their pungent taste stimulate the appetite and, therefore, increase the digestibility of food - this is their main significance.
This effect of sauces is due to the presence in them of concentrated meat, fish, mushroom broths, sweet and sour taste, spices and seasonings included in their composition.
Sauces increase the nutritional value of dishes by selecting them correctly. So, high-calorie sauces are served with low-fat fish and vegetables. Oily Polish sauce is served with lean fish; vegetable dishes, low in fat and protein, are served with sour cream, milk sauces, etc.
The consistency of the sauces is mostly liquid, which gives the dishes juiciness. In addition, sauces improve the appearance of dishes, which also increases appetite. For example, a red marinade beautifully sets off the white color of fish; egg-butter sauce with chopped parsley masks poached fish well; sauces such as mayonnaise allow you to beautifully decorate a salad of tomatoes, cucumbers, etc.
Culinary practice has developed many sauce recipes, but all of them can be divided into two main groups: sauces with flour
and
sauces without flour.
By temperature
serving distinguish between hot and cold sauces. Some dishes are served with sweet sauce.
Modern industry produces a wide range of sauces that are widely used in catering establishments: mayonnaise, ketchup, all kinds of tomato sauces. Sauces also include oil mixtures based on vegetable oil and vinegar.
By consistency
sauces are divided into liquid (for serving with dishes and stewing), medium thickness (for baking), thick (for stuffing).
Based on the preparation technology
, sauces are divided into basic and derivative (varieties of the main one).
The use of flour for making sauces is based on the fact that when flour is sautéed, starch grains are partially destroyed due to their dextrinization, and the ability to swell and gelatinize is lost; Water-soluble dextrins are formed, which range in color from light yellow to dark brown.
In culinary practice, dextrinization of starch occurs not only when sautéing flour for sauces, but also when frying buckwheat, drying rice, vermicelli, noodles before cooking, and in the surface layers of potatoes during frying. In the crust of dough products (dextrin crust), etc.
A variety of raw materials are used for sauces: premium and 1st grade wheat flour, vegetables - carrots, white parsley root, onions, tomatoes, tomato paste, bones, pickled and pickled cucumbers, cooking fats, butter and margarine, vegetable oil, spices, vinegar, wine, etc.
When using natural grape wine (red and white, dry and semi-dry), it must be prepared before use. To do this, the wine is poured into a container and slightly evaporated, while the wine alcohol evaporates, and the remaining components give the sauces a special aroma and taste.
It is better to use wine or fruit vinegar. It can be replaced with citric acid or lemon juice.
Store prepared sauces on a steam table under a lid at a temperature of 75-80°C.
Cold sauces are served with cold dishes of fish, crayfish, game and
vegetables These also include mayonnaise sauce. Mayonnaise sauce with
gherkins, herbs are also served with fried hot fish
dishes.
The group of cold sauces also includes vegetable marinades, dressings
for salads and herring.
Section 4. Preparation and creative presentation of dishes and side dishes from vegetables, mushrooms, cereals, legumes, pasta
Vegetables are used to prepare side dishes for meat and fish products, as well as independent dishes. The weight of side dishes should be about 150-200 g, independent - at least 200-250 g.
Primary processing of vegetables is carried out in compliance with all sanitation rules applicable to plant food raw materials. Remove spoiled, rotten leaves, stems or parts of roots and root crops, peel, and wash repeatedly in running cold water.
Dried vegetables are also washed in cold water, poured for 1-2 hours to swell and boiled in the same water so that minerals are not lost. It is advisable to heat green vegetables immediately after the initial cooking; frozen vegetables are placed in boiling water without defrosting.
The best type of heat treatment for vegetables is steaming, which ensures the preservation of all biologically active substances. To do this, place a grill with vegetables over a boiling liquid (in a saucepan or cauldron), in which they cook until tender.
Shelf life of soy sauce
How long you can store soy sauce depends on the ingredients and whether the package is opened or not. Soy sauce can be stored in an unopened bottle for up to 24 months. In this case, all other conditions must be met:
- a dark storage place where there is no access to the sun's rays;
- positive, but not too high temperature (up to plus 25 degrees Celsius).
The shelf life of soy sauce after opening is not much less. But it’s better to put it into a dish as quickly as possible, within twelve months.
It’s also worth remembering how long to store homemade soy sauce. It can be kept for a maximum of five months, and only in the refrigerator!
Preparing caviar and placing it in the freezer
- Mushrooms are peeled, washed, cut into small strips 0.5 cm thick.
- First you need to let the water boil, quickly cut it, put it in a pan. This way they won’t have time to darken on the cuts.
- After 2-3 minutes of cooking, place in a colander, rinse with clean water, refill, and cook for 15 minutes.
- Add peppercorns - 15 pcs., salt, bay leaf - 4 pcs., cloves - 5 pcs. 10 cloves of garlic are added in 5 minutes. until the end of cooking.
- All proportions are calculated for a five-liter pan. Cook for 45 minutes. Boiled mushrooms are poured into a colander.
Interesting: How to Store Garlic for the Winter in an Apartment in the Refrigerator
When the water has drained, remove the cloves, pepper, and bay leaves. Using a meat grinder or blender, grind the mushrooms to the required consistency. Many recipes call for adding fried onions and vegetable oil, then it is recommended to simmer for 15 minutes. Stewed caviar is seasoned with tomato puree sauce with pepper or citric acid. It is better to use special freezing bags.
For better freezing, plastic bags are filled with the resulting mass to the very top, and the air is squeezed out as much as possible. The bags are quickly tied and placed in the freezer.
Caviar frozen in this way can be stored for one year. Remember: once you open the bag, you must use it immediately. Otherwise, toxic bacteria that are dangerous to the body may form in the mushrooms. The volume of each bag is calculated so that one dish can be prepared from it.
How to store it correctly
So, the shelf life of open and unopened soy sauce is, in principle, no different if it is not a homemade sauce, but a factory-made one. It is important to consider what he does not like:
- excess heat;
- solar and artificial light;
- artificial materials (therefore it is better to refuse plastic packaging).
The period also depends on the characteristics of preparation. Before purchasing, carefully look at the label; it indicates how long soy sauce can be stored in the refrigerator. The Kikkoman product lasts the longest; it can be stored for 36 months, while the “Prosto” brand product lasts half as long.
Storing in the freezer: is it possible or not?
Soy sauce, open or sealed, should not be frozen. It will lose its aroma, usefulness and range of taste.
Spicy mushroom caviar
- porcini mushrooms, boletus, boletus (or their legs) – 1 kg;
- onions – 0.6 kg;
- vegetable oil – 0.2 l;
- apple cider vinegar (6 percent) – 80 ml;
- water – 1.5 l;
- salt – 20 g;
- cilantro – 50 g;
- dill – 50 g;
- parsley – 50 g.
- Wash and cut the mushrooms into small pieces, pour salted water over them and cook for 40 minutes, skimming off any foam that forms.
- Remove the mushrooms with a slotted spoon, cool and grind through a meat grinder.
- Chop the peeled onion and fry in oil, also chop using a meat grinder.
- Finely chop the pre-washed and dried greens.
- Mix mushrooms, herbs and onions, pour in the remaining oil and vinegar, mix everything well.
- Divide the caviar into sterilized jars of equal size.
- Place the jars in a saucepan with a towel on the bottom. Pour in enough water to reach the hangers of the jars. Put it on fire.
- After the water boils in the pan, sterilize the jars for 40 minutes.
- Cover with boiled lids.
Another category of people is afraid of freshly cut mushrooms. To be on the safe side, before storing for winter storage, the caviar must be boiled. Next, we will look at the main secrets for proper preparation for storing mushroom caviar for long-term storage.
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01 Jul 2021 foodhranenie 3434
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The expiration date has passed
You can tell that soy sauce is expired by the following signs:
- mold;
- unpleasant odor;
- sediment (for artificial sauces - this is the norm for natural soy sauce);
- color change.
Usually the label indicates that the expiration date has expired. But you should carefully look at the consistency, since sellers can sometimes exceed the deadlines on the packages.
You can often come across the statement that if the period is exceeded a little, literally by a couple of months, then there will be nothing terrible from such a seasoning and the sauce will go into a fried dish or soup. This is not true. Expired seasoning of organic origin causes harm, another thing is that it is not always possible to immediately feel it. The body may indeed “not notice” the expired period, but may react with violent disorder when hospitalization is already necessary. It’s better to think again whether it’s worth the risk.
Soy sauce will “revive” the most simple food; the main thing is to choose it carefully and not strive for excessive savings. Storing Asian seasoning couldn't be easier, but it's best not to forget about Asian seasoning for a long time, especially in an open bottle. Soy sauce, especially when opened, has a limited shelf life. And it’s better to immediately throw expired ones in the trash.
