What is the soy sauce in the seasoning made of?

Soy sauce is a condiment used by every household. The raw materials for brewing soy sauce are mostly soybeans, defatted soybeans, wheat flour, wheat bran, corn flour, sorghum and so on. After fermentation, these raw materials will form a liquid condiment with special taste, that is, soy sauce used in everyone's life. Soy sauce production has a complete fermentation and brewing process, and its production procedures have relevant national food safety standards in the State Administration of Market Supervision. Therefore, as long as you buy soy sauce produced by regular brands, there will be basically no problem.

First of all, there are different kinds of soy sauce.

Many people will make soy sauce at home because they have mastered the technology of fermentation with raw materials such as soybeans, but the taste of soy sauce made by different people is also very different. Soy sauce production can not use sour vegetable protein seasoning liquid, because this liquid does not meet the national safety standards.

Soy sauce is also divided into two different soy sauce qualities: soy sauce and soy sauce. Soy sauce tastes stronger, is dark brown in color and looks shiny. Generally used to color food, and mostly used to make braised pork and other braised dishes. Light soy sauce is the most used soy sauce in our daily life. It tastes salty and delicious, which is very suitable for general cooking. Sometimes you can put some soy sauce in the fried rice with eggs, so that the fried rice with eggs is delicious. Soy sauce and vinegar are partners in making cold dishes. Wenzhou's soy sauce vinegar is brewed by a very traditional production process, so Wenzhou's soy sauce vinegar is more delicious than other places, and Wenzhou people will also make a special sauce meat.

Second, soy sauce brewing is very rigorous.

The brewing process of soy sauce is mainly to prepare corn flour, corn flour and other raw materials in proportion, cook, koji-making, ferment, squeeze, filter and sterilize, then put them into bottles and send them to supermarkets for sale. A good bottle of soy sauce can be judged by its smell and color.