The soy sauce brewed by Delta pure grain is a nutritional condiment with harmonious color, fragrance, taste and body. It is rich in 17 amino acids, various B vitamins and safe brownish red pigment, and also contains a certain amount of complex aroma components such as sugar, acid, alcohol, phenol and ester.

When stir-frying, stir-frying, steaming and stir-frying, Weidamei pure grain is added to brew soy sauce, in which amino acids react with salt in the cooking process to generate amino acid sodium salts, and chemical reactions occur in the heating process to generate amino acid derivatives, adding unique delicacy to dishes.

Extended data:

Characteristics of soy sauce:

1, the sweetness in soy sauce mainly comes from glucose and maltose produced by hydrolysis of starch in raw materials by Aspergillus amylase; Followed by glycine, alanine, threonine and proline, which are sweet in the free amino acids produced by protein hydrolysis; Glycerol produced by hydrolysis is slightly sweet during fermentation.

2. There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is the most suitable (containing acid 1.5%), which can produce a refreshing feeling and increase the taste of soy sauce.

3. There are bitter substances in the ingredients of soy sauce, but the bitterness changed and disappeared in the synthesis of soy sauce.

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