I always hear that "Chubang soy sauce is delicious and fresh, 180 days". Why should soy sauce be dried?

Sun-drying refers to the traditional soy sauce production method-sun-dew method to prepare soy sauce, and its main purpose is fermentation (increasing microbial activity). The raw materials of soy sauce are generally soybeans and wheat. After the koji is irradiated by sunlight, the polysaccharides in the raw materials will be partially degraded into monosaccharides, and the reducing sugar components will increase. Protein is converted into amino acids, and some sugars and amino acids undergo biochemical reactions (glucose reacts with amino acids to produce glucosamine), which is converted into natural pigments, and the color of soy sauce increases. As a result of these reactions, organic components such as amino acids and peptides in soy sauce are increased, which has great nutritional value. After this slow fermentation process, esters and other aromatic components are also formed. Compared with the soy sauce made by low-salt solid-state fermentation, it has a good improvement in flavor, sense and aroma.