Production technology: Doulao soy sauce is made of high-quality soybeans and wheat as the main raw materials, inheriting the traditional technology, putting it in a crock for sun and night exposure under natural conditions, and fermenting for more than one year. The finished product has bright red color, strong sauce flavor and delicious taste, and is rich in various amino acids and trace elements needed by human body. It is a veritable health soy sauce.
Extended data
Selection method of soy sauce
1. According to national standards, the core quality of soy sauce depends on an index called "amino acid nitrogen", which must be indicated on the label of soy sauce products. The minimum qualified soy sauce shall not be less than 0.4g/ 100ml.
2. According to national standards, soy sauce products should be marked with "brewed" soy sauce or "prepared" soy sauce on the label. The former is made from the by-products of soybean processing by fermentation, which is a traditional production method; The latter is made by seasoning with "hydrolyzed protein liquid" (sometimes mixed with some brewed soy sauce).
3. According to the national standard, the soy sauce product should also indicate on the label whether it is "table" soy sauce or "cooking" soy sauce. The former can be eaten directly raw, so its health index is higher and cleaner; The latter is suitable for cooking dishes (such as braised pork) before eating (equal to disinfection), so its hygiene index requirements are lower and it is not as clean as the former.
Baidu encyclopedia-doulao soy sauce