The soy-bean sauce is an integral part of Asian cuisine. This low-calorie product practically all nutritionists as it at the same time replaces salt, recommend to use mayonnaise, seasonings, oil and doesn't contain cholesterol.
The technology of preparation of a soy-bean sauce for several millennia practically didn't change. The soy beans boiled in water or on couple mix with the flour made of seeds of wheat or barley add salt and leave to infuse for fermentation. Sauce long enough ripens – this process lasts not less than 40 days, and sometimes in order that the soy-bean sauce reached the necessary standard, can be required even several years of endurance.
The soy-bean sauce is used for preparation of various dishes – it is added to marinated meat and salads, filled with it fish and chicken. Besides, the soy-bean sauce is irreplaceable attribute of such popular Japanese dishes as sushi and rolls.
Useful properties of a soy-bean sauce:
- By amount of the contained proteins the soy-bean sauce practically doesn't concede to meat.
- The soy-bean sauce contains huge amount of various vitamins, mineral substances and amino acids.
- Thanks to the high content of gluatomin, the soy-bean sauce allows to refuse completely the salt use with little effort.
- The soy-bean sauce is a fine antioxidant. It neutralizes action of free radicals, reducing thereby risk of development of cancer tumors.
- Improves blood circulation and slows down aging processes.
The soy-bean sauce is recommended to be used:
- to the people having food allergy on proteins of animal origin;
- to the people having diseases of a cardiovascular system (atherosclerosis, a hypertension, recovering from a stroke and a heart attack, coronary heart disease);
- to people who have problems with excess weight;
- to diabetics;
- to people with pathologies of the musculoskeletal device (arthroses and arthritises);
- to the people suffering from a chronic holitsestit and constant locks.
Only that soy-bean sauce which is made on the traditional recipe checked by time with natural fermentation has the listed health giving qualities. The soy-bean sauce produced in the chemical method has no beneficial influence on functions of a human body.