Soy sauce is Chinese traditional salty seasoning, according to it’s production process, we can divide soy sauce into several types.
1, brewed soy sauce: made from soybean, grain and other crops, decomposed by aspergillus. It is used as a kind of seasoning. Through spray drying process, it is made into soy sauce powder and widely used as food ingredients.
(1) High salt fermented soy sauce: produced by high salt fermentation technology.
①High salt and solid state fermented soy sauce: produced in a high salt and less water condition and then diluted into liquid form.
②High salt and liquid state fermented soy sauce: produced in a high salt and lot of water condition. Compare with high salt and solid state fermented soy sauce, you don’t have to dilute it.
③High salt and solid-liquid state fermented soy sauce: fermented in the high salt and less water condition and then diluted to be liquid sauce and keep decomposing until it’s done.
(2) Low salt fermented soy sauce: produced by low salt fermented technology.
①Low salt and solid state fermented soy sauce: fermented in low salt and less water condition and then diluted into liquid seasoning.
②Low salt and solid-liquid fermented soy sauce: fermented in low salt and less water condition and then diluted into liquid state and keep decomposing until it’s done.
(3) No salt fermented soy sauce: produced without salt and fermented in solid state.
2, Reprocessed soy sauce: mixed with other auxiliary materials and then reprocessed. There is two states of it: solid and liquid.
(1) Liquid reprocessed soy sauce: mix liquid soy sauce with other auxiliary materials without any other production process.
(2) Solid reprocessed soy sauce: mix liquid soy sauce with other auxiliary materials and then through drying process made into soy sauce paste, soy sauce powder or soy sauce lump.
3, soy sauce seasoning: soy sauce seasoning is not produced via the production process of soy sauce, it’s the seasoning looks and tastes like soy sauce, like HVP powder.
