What are the characteristics of soy sauce?

According to the production process, it is mainly classified by fermentation methods. (In addition, it can also be divided into salt-free, low-salt, high-salt, solid-dilute, warm-brewing, digestion and other ways. ) Here, only the most common customary distinction method in the industry is used for classification. 1. Low-salt solid-state method: Compared with high-salt dilute-state method, low-salt solid-state fermentation adopts relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form a non-flowing solid-state fermentation mash, which can be matured by sealing the pool with raw salt and keeping the temperature for about 2 1 day. The method of extracting soy sauce is to move the pool to soak oil or soak oil in the original pool. Features: short fermentation time, strong sauce flavor, deep color and low amino acid conversion rate. 2. Pouring process: fermentation is carried out in a fermentor with a false bottom, and the filtered sauce is below the false bottom. The sauce under the false ground is pumped away and poured on the surface of fermented grains to achieve the purpose of uniform fermentation. It is an improved process of low-salt solid soy sauce. The reason why it is distinguished separately is that it is increasingly replacing low-salt solid soy sauce. Compared with low-salt solid soy sauce, it has the advantages of high utilization rate of raw materials, good flavor and low investment in transformation, and is accepted by most production enterprises. 3. High-salt dilute state process: A fermentation process with soybean meal and wheat as raw materials, which includes raw material treatment, high-pressure cooking of soybean meal, baking of wheat, mixed koji-making fermentation and juicing. Judging from the fermentation process, it can be divided into "Guangzhou high-salt dilute state" and "Japanese high-salt dilute state". The difference between Cantonese high-salt and Japanese high-salt lies in the different fermentation methods. Cantonese high salt is fermented at room temperature and naturally dried, with average flavor and good color, but it is greatly influenced by fermentation equipment and weather. Among them, Haitian is the representative, mainly producing colored soy sauce products. Japanese high-salt fermentation adopts heat preservation and sealed low temperature, with long fermentation period, light color and strong flavor. Generally, it is more suitable for making light soy sauce and extremely fresh flavor. The soy sauce product with caramel pigment not only has good color, but also has outstanding flavor. At present, Xinhe, Xianka and Tongwan towns are the representatives. Features: high protein soybean meal and northern durum wheat are used as raw materials; Juice was extracted by dilute mash fermentation and pressing. The utilization rate of raw materials is high and the flavor is good, but the fermentation time is long and the one-time investment is large.