The profit of vinegar business is only about 200 million yuan. Haitian, a rising star, has been in the business for less than 20 years, and the annual net profit of soy sauce exceeds 2.7 billion yuan. Hengshun is busy for a year, but it can't last for a month. Statistics show that the market of vinegar is far less than that of soy sauce. In 20 19, the whole vinegar market is about 1900 million, while the soy sauce market is as high as 80 billion, and the gap is still quite large.

Brief introduction of soy sauce

Brewed soy sauce refers to a liquid condiment with special color, fragrance and taste made from soybean, defatted soybean, wheat and bran by microbial fermentation. According to different fermentation processes, it can be divided into two categories: high-salt dilute fermented soy sauce and low-salt solid-state fermented soy sauce.

High-salt dilute fermented soy sauce is made from soybean, defatted soybean, wheat and wheat flour, which are cooked, koji-shaped and mixed with salt water to form dilute mash, and then fermented by microorganisms. Low-salt solid-state fermented soy sauce is made from soybean and wheat bran by steaming, koji-making by Aspergillus, mixing with salt water to form solid-state fermented soy sauce, and then microbial fermentation.

In the process of soy sauce brewing, under the action of different enzymes of various microorganisms, various organic substances in raw materials undergo complex biochemical reactions to form various components of soy sauce. Among them, protein in raw materials undergoes a series of hydrolysis processes under the successive action of protease and peptidase to generate peptides with different molecular weights.