老抽和生抽的“抽”是什么意思，哪个更咸？

Group 1 - The article discusses the historical development and production process of soy sauce in China, tracing its origins back over 3,000 years to the use of fresh meat or fish to create various sauces, known as "醢" [3] - Soy sauce is made from raw materials such as soybeans and wheat, undergoing a complex process of steaming, koji making, and fermentation, where microorganisms break down proteins to produce flavorful compounds [3] - The extraction process of soy sauce involves multiple stages, with the first extraction called "头抽" (first extract), followed by "二抽" (second extract) and "三抽" (third extract), leading to different types of soy sauce [3][6] Group 2 - "生抽" (light soy sauce) is produced by mixing the first, second, and third extracts, retaining more natural flavors from the fermentation process, and is commonly used to enhance the taste in cooking [6] - "老抽" (dark soy sauce) is made from the remaining mash after the first extraction, undergoing secondary fermentation and often enhanced with caramel color for richer flavor and color, making it suitable for dishes like braised foods [6] - Generally, light soy sauce has a higher salt content and a saltier taste, while dark soy sauce is thicker and richer, enhancing both the appearance and taste of food when used in cooking [6]