Time passes quickly. Sometimes'll come earlier in the shop, and staunchly know what's going to buy. And what now? We decided to buy oil - to your taste dozens of varieties! Consider buying sausages? And then there is mandatory, and sometimes agonizing choice-many of everything, but prefer to give only one variety. So it turns out that the method of trial and error - the most common in the selection of any product, especially if you want to try something new, and tell no one.
Let's talk about the rule for choosing the sauce. It would seem that they choose? But no, there are some nuances here. "To kebab", "with seafood", "Classic", "Island" - it's not all tastes. But whether all the sauces are natural?
Consider the main features of high-quality sauce.
Let's start with the most important thing - packaging.
The first is the cover. It necessarily must be made of metal, so that maximum protection to the sauce, to preserve its original flavor. But there is an exception, whose name is soy sauce. For him enough and plastic cover, cos it does not hurt, but the usual sauce may well be.
To determine the quality of "pouring" the sauce in a container, a little push in the central part of the lid. When pressed as such happened, and there was no audible sound bursting the lid, then everything is fine. Why this should be done? Just the fact that these sauces is poured into the bottle just hot and not otherwise.
Cooling down, the sauce attracts the cover, because during cooling it settles a bit, forming a small vacuum. And if the cover of "pull" a vacuum, and sound bursting should not be as such, then why do some bottles that sound there? Maybe the sauce was already opened, or violate the conditions of transportation. But most likely have a violation in the technology of sauce and a product can not claim to be qualitative. But think some manufacturers just give up? You know them badly. In the course of the lid are made of special metal. This cover turns tough, you even really push on it can not, not to mention the test of "quality, not quality. Go postpone sauces with a tin, you just might slip defective product.
Now let's talk directly about the packaging - the bottle. Yes, yes, it should be just a bottle, not plastic, namely the glass. Only glass containers will keep the sauce in the original quality. In addition, you can better look at the contents.
Next, consider the label an important component of any product.
I think that it is not necessary once again to talk about various preservatives and similar food chemistry, because everyone knows that their quality product, should not be. The same applies to the sauce ingredients, noticed something suspicious in the composition ", put the product away.
Especially it is necessary to pay attention to soy sauce, the only correct method of manufacture which the method of natural fermentation, no different. Did not find mention on the label about the method of construction? Then about a qualitative sauce can there be? Oh, and do not forget about the protein, an important component of soy sauce. Considered normal rate of 6-8%.
Now let's talk about the contents of the bottle.
Perhaps the main problem is the buyer, the choice of sauce without the dye. Just look at the content you see in front of a colorful orange mass? Sauce touched up. In the case of soy sauce, the content will have a dark hue, instead of normal light-brown sign the natural product. If the sauce contains pieces of vegetables or fruit, look at their color. If he is, and what should be, then everything is fine. But if the pieces have a reddish hue, is the fault of dye.
We hope that you listen to the advice of the above. Believe me a little better to overpay for quality than a sauce, stuffed with dyes and preservatives, harming your body. But if you decide to buy an inexpensive and sauce, then vseravno try to fulfill our instructions, trying to choose a more or less a quality product.
Let's talk about the rule for choosing the sauce. It would seem that they choose? But no, there are some nuances here. "To kebab", "with seafood", "Classic", "Island" - it's not all tastes. But whether all the sauces are natural?
Consider the main features of high-quality sauce.
Let's start with the most important thing - packaging.
The first is the cover. It necessarily must be made of metal, so that maximum protection to the sauce, to preserve its original flavor. But there is an exception, whose name is soy sauce. For him enough and plastic cover, cos it does not hurt, but the usual sauce may well be.
To determine the quality of "pouring" the sauce in a container, a little push in the central part of the lid. When pressed as such happened, and there was no audible sound bursting the lid, then everything is fine. Why this should be done? Just the fact that these sauces is poured into the bottle just hot and not otherwise.
Cooling down, the sauce attracts the cover, because during cooling it settles a bit, forming a small vacuum. And if the cover of "pull" a vacuum, and sound bursting should not be as such, then why do some bottles that sound there? Maybe the sauce was already opened, or violate the conditions of transportation. But most likely have a violation in the technology of sauce and a product can not claim to be qualitative. But think some manufacturers just give up? You know them badly. In the course of the lid are made of special metal. This cover turns tough, you even really push on it can not, not to mention the test of "quality, not quality. Go postpone sauces with a tin, you just might slip defective product.
Now let's talk directly about the packaging - the bottle. Yes, yes, it should be just a bottle, not plastic, namely the glass. Only glass containers will keep the sauce in the original quality. In addition, you can better look at the contents.
Next, consider the label an important component of any product.
I think that it is not necessary once again to talk about various preservatives and similar food chemistry, because everyone knows that their quality product, should not be. The same applies to the sauce ingredients, noticed something suspicious in the composition ", put the product away.
Especially it is necessary to pay attention to soy sauce, the only correct method of manufacture which the method of natural fermentation, no different. Did not find mention on the label about the method of construction? Then about a qualitative sauce can there be? Oh, and do not forget about the protein, an important component of soy sauce. Considered normal rate of 6-8%.
Now let's talk about the contents of the bottle.
Perhaps the main problem is the buyer, the choice of sauce without the dye. Just look at the content you see in front of a colorful orange mass? Sauce touched up. In the case of soy sauce, the content will have a dark hue, instead of normal light-brown sign the natural product. If the sauce contains pieces of vegetables or fruit, look at their color. If he is, and what should be, then everything is fine. But if the pieces have a reddish hue, is the fault of dye.
We hope that you listen to the advice of the above. Believe me a little better to overpay for quality than a sauce, stuffed with dyes and preservatives, harming your body. But if you decide to buy an inexpensive and sauce, then vseravno try to fulfill our instructions, trying to choose a more or less a quality product.
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