What are the brands of pure soy sauce

Pure soybean soy sauce brands are: Haitian and BaoNing, QianHo, XinHe, AiShiDa, LuBiJu, the old HengHo, KitchenBang, WanZhi, QingHua and so on.

Soy sauce for a class of seasonings, mainly made from soybeans and soy sauce production, need to go through the steam beans, fermentation, brewing, oil, exposure and other steps. Soy sauce brewing soybean (spring soybeans, autumn soybeans can be) must first be put into the water soaked fat, soaked beans to the appropriate length of time, not only to make the protein in the soybean to maximize the absorption of water, but also to prevent the soaking time is too long and acidic and damage to the protein.

When soaking, put the soybean into the barrel or cylinder, add water 1 times, usually to dip 1 hour, the bean skin wrinkles to the degree. Then pour it into the basket, drain off the water, placed in a steaming bucket, the water boiled, steaming 4 to 6 hours can be.

Related Information

The sweetness in soy sauce comes mainly from the hydrolysis of starch in the raw material by Trichoderma amylase to generate glucose and maltose; followed by the hydrolysis of proteins produced by free amino acids in the sweet taste of glycine, alanine, threonine and proline, etc.; in the fermentation process, hydrolysis of glycerol generated slightly sweet.

There are more than 20 kinds of organic acids in soy sauce, and the acidity of soy sauce is weakly acidic (containing about 1.5% acid), which is the most suitable for producing a refreshing feeling and increasing the flavor of soy sauce. There are bitter substances in the composition of soy sauce, but the bitter taste is altered in the synthesis of soy sauce, and the bitter taste disappears.

Reference: Baidu Encyclopedia-Soy Sauce