Brewed soy sauce is light or dark soy sauce

Both light soy sauce and dark soy sauce belong to brewed soy sauce. Brewed soy sauce refers to soy sauce produced according to the traditional process, soy sauce and light soy sauce are just a classification of traditional brewed soy sauce. Soy sauce refers to fermented soy sauce without the addition of caramel color, with fermented crude oil itself light color soy sauce, while the old soya sauce is the sun or caramel color tinted soy sauce, darker color, generally applicable to red hot coloring.

The state categorizes soy sauce into brewed soy sauce and prepared soy sauce according to the manufacturing method. Soy sauce is the original sun-dried soy sauce without the addition of sauce color varieties, generally used for cold, direct entry, the requirements of the taste of fresh. Dark soy sauce is mainly added to soy sauce with sauce color and is used for braising and cooking. It requires bright red color and fast coloring. Like Banquet Soy Sauce, Straw Mushroom Soy Sauce including Seafood Soy Sauce are actually formulated sauces recreated on brewed crude oil.

Brewing soy sauce is a liquid condiment with special color, aroma and taste made from soybeans and defatted soybeans, wheat and bran by microbial fermentation. According to the fermentation process is divided into two categories, namely, high salt dilute fermented soy sauce and low salt solid fermented soy sauce. Browning reaction, i.e. color development, also occurs during the process of brewing soy sauce. There are two types of browning: enzymatic browning and non-enzymatic browning.

High-salt dilute fermented soy sauce is made from soybeans and/or defatted soybeans, wheat and wheat flour, and then mixed with brine to form a dilute mash after steaming, curdling by Aspergillus bacteria, and then made into soy sauce by microbial fermentation. Low-salt solid fermentation soy sauce is soy sauce made from soybeans and wheat bran as raw materials, after steaming, Aspergillus quatrefoil mixed with brine into solid soy sauce spirits, and then made by microbial fermentation.