Quality and Safety

A fermentation processes that uses soybean meal and wheat as raw materials , raw material processing , soybean meal high-pressure cooking , wheat roasting , mixed koji fermentation , and juice extraction . From the fermentation process , it can be divided into ” Cantonese-style high-salt dilute state ” and ” Japanese-style high-salt dilute state ” . The difference between Cantonese-style high-salt and Japanese-style high-salt is the fermentation method used . Cantonese-style high-salt is fermented at room temperature and naturally sun-dried . The flavor is average and the color is better , but it is greatly affected by fermentation equipment and weather . Among them , Haitian is the representative , and most of them mainly produce colored soy sauce products . Japanese-style high-salt uses to heat preservation , airtight , and low-temperature fermentation . The fermentation cycle is long , the color is lighter , and the flavor is strong . Generally , it is more suitable for making light soy sauce and extremely fresh flavor . After adding caramel coloring , the dark soy sauce products not only have color Well , the flavors also stand out . It is represented by Xinhe , Xianka and Tongwanzhen . The characteristics are that the raw materials are high-protein soybean meal and northern durum wheat ; High utilization rate of raw materials , good flavor .