Traditionally, soy sauce is made by washing and cooking raw materials such as black beans and soybeans, adding distiller's yeast and mixing with salt, and then brewing in vats. After being exposed to the sun, they slowly fermented for about half a year, and the unique flavor of soy sauce-mellow and sweet-came out, which is called "black bean soy sauce" and is also the best in soy sauce at present, with higher price and less output. Brewed soy sauce is not as good as "black bean soy sauce" in quality and price. The production method is almost the same as before, except that cheap defatted soybean powder is used as the main raw material, which is the remaining soybean meal after soybean oil is made. Without soybean oil, its flavor and nutrition are not as good as "black bean sauce". Chemical soy sauce (amino acid soy sauce) is made from defatted soybean powder by hydrochloric acid decomposition and soda neutralization. All the processes can be completed in three to seven days. This chemically accelerated soy sauce has no flavor of soy sauce at all, tastes sour and bitter, and has a choking taste, so a lot of chemical seasonings need to be added. What is even more worrying is that hydrochloric acid and fat will synthesize the carcinogen "monochloropropanediol" detected in Austria at high temperature. Because chemical soy sauce is too unpalatable, the following two methods of soy sauce are derived: that is, brewing soy sauce is made by mixing brewed soy sauce and chemical soy sauce, which can reduce brewing time. Adding chemical ingredients will definitely not taste much better, so seasonings must also be added to meet the public's taste. There are many such soy sauces on the market at present. Mixed soy sauce Mix chemical soy sauce with brewed soy sauce or instant soy sauce. This kind of soy sauce is mostly used in food processing industry, so friends who like to eat out should be careful. Don't add soy sauce with the mentality of "making money". Nothing for nothing. You can also use your senses to judge the quality of soy sauce-good soy sauce smells delicious, especially when it is opened, it will overflow with natural and mild bean and wheat flavor. Taste natural and sweet; Stir with chopsticks until the foam is fine and not easy to disappear, indicating that the beans are high in composition. Inferior soy sauce is bitter and spicy. Supplement: Haitian Soy Sauce (China well-known trademark, China well-known trademark, Haitian Group, top ten soy sauce brands) Jiajia (China well-known trademark, China well-known trademark, Jiajia Group (Changsha) Co., Ltd.) (China well-known trademark, China well-known trademark, Li Jinji founded in 1888) Taoda Soy Sauce (well-known brand, Yu 1928). Top Ten Soy Sauce Brands of Guangdong Delicious Fresh Seasoning Food Co., Ltd.) Jinshi Soy Sauce (Beijing Wang Zhihe Food Group Co., Ltd. 1669, China Famous Trademark) Zhen Ji Soy Sauce (China Famous Trademark, China Famous Trademark, Shijiazhuang Zhen Ji Brewing Group) Zhujiang Bridge Soy Sauce (China Famous Trademark, China Famous Trademark, Guangdong Food Import and Export Group) Vista Soy Sauce (China Famous Trademark, Kaiping Vista Seasoning Co., Ltd., Top Ten)