The main raw materials for brewing soy sauce are

The main raw material for brewing soy sauce is soybean.

As a traditional condiment in China, soy sauce has almost become an indispensable part of people's table. It endows food with deep taste and aroma, and improves the taste of dishes. However, delicious soy sauce is not simply made, one of its main raw materials is soybean, and the best flavor can be achieved through complex brewing process.

As a key component of soy sauce, soybean gives soy sauce a unique flavor and color. Soy sauce is usually made of soybean, wheat, salt and water, and soybean is an indispensable part of it. Soybean is rich in protein, and these protein will play an important role in the brewing process of soy sauce.

The development history of soy sauce;

Soy sauce, commonly known as soy sauce, is mainly made of soybean or black bean, wheat or bran and salt as raw materials, through oil making and fermentation. The ingredients of soy sauce are very complicated. In addition to salt, there are many kinds of amino acids, sugars, organic acids, pigments and spices, mainly salty, umami and fragrant. It can increase and improve the taste of dishes, and it can also increase or change the color of dishes.

The working people in ancient China had mastered the brewing technology thousands of years ago. Soy sauce is generally soy sauce and soy sauce: soy sauce is used to refresh; Soy sauce is used to add color. Soy sauce evolved from "sauce". According to historical records, China was the first country in the world to make and eat soy sauce. As early as the Western Zhou Dynasty, there were "yeasts" fermented by meat and fish, and yeasts made by adding animal blood during brewing.