Standard code of soy sauce

(1) Brewed soy sauce refers to a liquid condiment made from soybeans or defatted soybeans, wheat or bran by natural fermentation of microorganisms.

(2) Preparation of soy sauce refers to the liquid seasoning made by acid hydrolysis of vegetable protein seasoning liquid and food additives with brewed soy sauce as the main body.

(3) Chemical soy sauce is also called acid hydrolyzed vegetable protein seasoning liquid. Using defatted soybean, peanut meal, wheat protein or corn protein containing edible plant protein as raw materials, liquid salty seasoning was prepared by hydrochloric acid hydrolysis and alkali neutralization.

The standard code for soy sauce is as follows

1 and GB/T 18 186-2000 represent the national standards for brewing soy sauce.

2.DB37/T894-2007 stands for local standard of soy sauce.

3.GB 27 17-2003 stands for the hygienic standard of soy sauce.