What are the three main categories of soy sauce

Soy sauce is mainly divided into three categories: brewed soy sauce, formulated soy sauce, and remade soy sauce. Brewing soy sauce is made from soybean and wheat as raw materials through fermentation. Soy sauce is formulated by adding food additives to brewing soy sauce, while reconstituted soy sauce is a product that undergoes secondary processing based on brewing soy sauce.

1. Brewing Soy Sauce

Brewing soy sauce is a traditional soy sauce made from soybeans and wheat as the main raw materials, naturally brewed through processes such as steaming, koji making, fermentation, and pressing. Its fermentation cycle is relatively long, usually taking 3-6 months, with a rich sauce aroma and mellow taste. Brewing soy sauce can be divided into two types according to the fermentation process: high salt dilute fermentation and low salt solid-state fermentation. The former has better flavor but higher cost. High quality brewed soy sauce has a high content of amino acid nitrogen, a glossy reddish brown color, and a delicious and sweet taste.

2. Soy Sauce Preparation

Soy sauce is made by adding acid hydrolyzed plant protein seasoning solution, food additives, and other ingredients to brewed soy sauce. This type of soy sauce has a short production cycle and low cost, but its flavor and nutritional value are not as good as pure brewed soy sauce. Soy sauce may contain additives such as caramel color and preservatives, so please pay attention to the ingredient list when purchasing. Some soy sauce formulations will indicate the proportion of "brewed soy sauce" content. It is recommended to choose products with brewed soy sauce content exceeding 50%.

3. Reprocessed Soy Sauce

Reprocessed soy sauce is a product that deeply processes brewed soy sauce, including specialty varieties such as light soy sauce, dark soy sauce, and seafood soy sauce. Light colored soy sauce is mainly used for enhancing freshness; Laoju has undergone special processing to produce a deep brown color, suitable for braising and coloring; Seafood soy sauce contains seafood extracts such as fish sauce, which has a unique and delicious taste. Processed soy sauce can meet different cooking needs through blending or special processing techniques, but the core raw material still needs to be mainly brewed soy sauce.

When choosing soy sauce, it is recommended to prioritize pure brewed products and pay attention to checking the product standard number and quality grade. For daily use, two types of soy sauce can be prepared: light soy sauce is used for cold dishes and stir frying to enhance freshness, while dark soy sauce is used for coloring braised dishes. After opening, soy sauce should be refrigerated and stored away from direct sunlight. hypertensive patients need to control the amount of soy sauce and can choose low salt soy sauce. Pay attention to checking the production date and shelf life when purchasing, and avoid purchasing products that are close to expiration. High quality soy sauce should have natural soy sauce flavor, no pungent smell, and foam should be fine and durable after shaking.