Quality Wholesale Suppliers of Dark light  Soy sauce.

Soy sauce is an essential liquid seasoning from China's well-known catering, made from the fermentation of soy, roasted grain, salt water and Aspergillus oryzae or Aspergillus sojae.

Soy sauce is a seasoning and preservative that is used in most Chinese cooking. It is made by boiling and fermenting the soybeans and then covering them with salt water for several weeks to form a thin reddish brown liquid whose main flavor is salt and umami. The main raw material for soy sauce is a crop that has been widely used in China for thousands of years. It can be marinated or fermented; it can be made into soy milk by soaking and grinding; it can be used as a tofu or even as a fertilizer. People around the world know about soy sauce, mainly knowing the most important ingredients in soy sauce.

Soy sauce is mainly a seasoning made of four ingredients: soy, wheat, salt and water. There are many types of soy sauce, but the three most common ones are light soy sauce, dark soy sauce and thick soy sauce. These are the most important condiments used by most Chinese in the kitchen.

This wonderful black liquid is a popular condiment in almost all storage rooms around the world, and one of the best sauces of all time. It is made from fermented soy liquid, very salty and can enhance any meat. Flavor, it can also be used as a supplement to other condiments. If there is no Daifu in soy sauce, sushi is just a raw fish meal, and there is no better taste. Soy sauce can be found in almost all grocery stores and any high-end Asian restaurants in the world.

Soy sauce production method

Chemical methods can produce fast, low-cost soy sauce, which is cooked, aged and processed in a matter of months. The process is to cook soybeans, wheat and water into a paste, and then age them with an Aspergillus for a few days to propagate Aspergillus. The resulting soy sauce is mixed with salt water and aged for several months. After proper aging, the soy sauce is pressed to obtain raw soy sauce. Finally, the raw soy sauce is cooked to adjust the color, flavor and aroma.

After the fermentation process, the mixture was pressed to extract a dark brown liquid. (The resulting solids are commonly used as animal feed.) They are pasteurized to remove any harmful microorganisms and then filtered to reduce particulates and other debris. Finally packaged and sold.

Technological advances in food production have led to a faster and cheaper method of producing soy sauce using acid hydrolyzed vegetable protein. This method only takes a few days to produce a more stable soy sauce product with a longer shelf life. But traditional practices will find a better flavor depth.

Four types of soy sauce and their uses

Light soy sauce, dark soy sauce and thick soy sauce ,Low sodium soy sauceare  based on the same formula. Additional processing results in different flavors and consistency.

1.Pumping

The soy sauce mentioned in the cooking recipe is generally referred to as "light soy sauce". Light soy sauce tastes very salty, its color is thin reddish brown, opaque. Light soy sauce differs from salt-reduced soy sauce or other products that may have a "light" or "light" label. Chinese people usually use light soy sauce for dipping sauce, pickling ingredients, seasonings and stir-fry. Light soy sauce can add flavor to any dish.

2. Dark soy sauce

Dark soy sauce ages longer than light soy sauce and is usually mixed with molasses or caramel and some cornstarch. The resulting soy sauce is much darker than the light soy sauce. The texture is thicker, less salty and sweeter than light soy sauce. Chinese people usually use dark soy sauce in stews, such as braised pork. Dark soy sauce gives the dish a good caramel color with a bit of sweetness.

3. Light  soy sauce

Thick soy sauce is made from sugar, which is made by adding more wheat and sometimes starch thickener during the fermentation process. It tastes very sweet and is usually used in cooking and dipping sauce. The Chinese use it in stewed meat and braised pork. If you can't find thick soy sauce in your local supermarket, you can use oyster sauce instead.

4.Low sodium soy sauce

For people with a mild taste, low sodium soy sauce may be the preferred seasoning. Salt is traditionally an important part of soy sauce production because it acts as an antibacterial agent. Most low sodium soy sauces are prepared using acid hydrolyzed vegetable proteins, which do not utilize bacterial and fungal cultures and therefore require less salt.

nutrition

Although soy sauce contains a lot of sodium, it is also rich in antioxidants, isoflavones, protein, and even a small amount of fiber. A tablespoon of soy sauce contains approximately 11 calories, 2 grams of protein, 1 gram of carbohydrates and 1006 milligrams of sodium. The type of soy sauce and the ingredients used in its manufacture will bring different nutrients.

storage

Unopened soy sauce has good stability and can be kept in a cool place. Soy sauce should be stored in the refrigerator after the soy sauce is opened. The high salt content of most soy sauces prevents dangerous microorganisms from spreading at room temperature, but the subtle flavor compounds produced during fermentation are best protected under refrigeration. If stored at room temperature, the flavor of poor quality soy sauce is unlikely to drop significantly.

                           230ml Soy-sauce

                      Mini-soy-sauce

              8ml-fish-shape-soy-sauce

                           1.8L-soy-sauce

                18L-soy-sauce

                                     8L 12.7L -soy-sause

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