Soy sauce, is a liquid brewed 100% from soybeans (previously black beans were used) as the main raw material, with water and salt added, after brewing and fermentation, under the action of various enzymes secreted by various microorganisms as they multiply. It is a seasoning used for cooking with Asian characteristics.

Soy sauce can be categorized into the following three types according to the process:

1. Low-salt solid-state process:

Relative to the high-salt dilution process, the low-salt solid-state fermentation uses a relatively low salt content, adding a large proportion of bran, some rice hulls, and a small amount of semolina to form solid soy sauce grains that do not have fluidity, and the fermentation takes place by sealing the pools with coarse salt and matures in about 21 days of holding time fermentation. Soy sauce is extracted either by transferring the pool to dripping or by soaking in the original pool to extract the oil.　Characteristics: short fermentation time, strong soy sauce aroma, deep color, low amino acid conversion rate.

2, pouring process:

Fermentation is carried out in a fermentation tank, which is set up with a false bottom, below which is the filtered sauce, and the sauce under the false bottom is extracted by a pump and poured on the surface of soy sauce grains for the purpose of even fermentation. Is a low-salt solid soy sauce improvement process, the reason for separate distinction to speak, because he is more and more to replace the trend of low-salt solid soy sauce, and because of its low-salt solid process of raw material utilization, good flavor, transformation of the advantages of a small investment for the majority of producers to accept.

3, high salt dilute state process:

Soybean meal and wheat as raw materials, raw material treatment, soybean meal high-pressure cooking, wheat roasting, mixed brewing and fermentation, a fermentation process of pressing juice.　From the fermentation process, it can be divided into the "Cantonese high-salt diluted state" and "Japanese high-salt diluted state".　The difference between Hiroshima Koji and Japanese Koji lies in the different fermentation methods used. Cantonese-style high salt is fermented at room temperature and naturally sun-dried, which has a general flavor and better color, but is more affected by the fermentation equipment and the weather.

Expanded Information:

Characteristics:

1. There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is weakly acidic (containing about 1.5% acid). The most suitable, can produce a crisp feeling, and can increase the flavor of soy sauce.

2. There are bitter substances in the composition of soy sauce, but the bitter taste has been changed in the synthesis of soy sauce, and the bitter taste has disappeared.

3, usually, soy sauce and salt and use, should be the first into the soy sauce, soy sauce to determine the amount of salt, that is, the so-called "first color, after the seasoning".

4, soy sauce in the heating process there are three changes: sugar reduction, acidity increase, color deepening. Therefore, it is important to grasp the scale of coloring with soy sauce to prevent the color of the dish from being too dark

Baidu Encyclopedia - Soy Sauce

Baidu Encyclopedia - Soy Sauce (Chinese traditional condiment)