(1) Delicious-Delicious is usually called Delicious Soy Sauce because it was first used in soy sauce.

Because the word delicious and fresh is very easy to remember, and three words and words describe delicious taste, almost all soy sauce manufacturers have this series.

(2) Many food factories use delicious and fresh products as trademarks, so they try their best to register their trademarks in the State Trademark Office. However, with the historical research on the use of delicious fresh trademarks, the earliest condiment company-Guangdong delicious fresh seasoning food Co., Ltd. was finally determined.

(3) After affirming the quality and quality of its products, it finally decided to register the delicious fresh trademark in Guangdong Delicious Fresh Seasoned Food Co., Ltd., ending the chaotic use of the delicious fresh trademark for many years.

(4) To enable the public to use delicious fresh soy sauce with guaranteed quality.

Extended data soy sauce classification

(1) Classification by manufacturing process

(1) Low-salt solid-state process: Compared with high-salt dilute-state process, low-salt solid-state fermentation adopts relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form non-flowing solid-state fermented mash, which can be matured by sealing the pool with raw salt and keeping the temperature for about 2 1 day.

Features: short fermentation time, strong sauce flavor, deep color and low amino acid conversion rate.

(2) Pouring process: fermentation is carried out in a fermentor with a false bottom, the filtered sauce is under the false bottom, the sauce under the false bottom is pumped out by a pump, and the sauce is poured on the surface of the fermented grains to achieve the purpose of uniform fermentation.

It is an improved process of low-salt solid soy sauce. The reason why it is distinguished separately is that it is increasingly replacing low-salt solid soy sauce. Compared with low-salt solid soy sauce, it has the advantages of high utilization rate of raw materials, good flavor and low investment in transformation, and is accepted by most production enterprises.

(3) High-salt dilute state process: a fermentation process with soybean meal and wheat as raw materials, which includes raw material treatment, high-pressure cooking of soybean meal, baking of wheat, mixed koji-making fermentation and juicing.

Judging from the fermentation process, it can be divided into "Guangzhou high-salt dilute state" and "Japanese high-salt dilute state". .

Features: high protein soybean meal and northern durum wheat are used as raw materials; Juice was extracted by dilute mash fermentation and pressing. The utilization rate of raw materials is high and the flavor is good, but the fermentation time is long and the one-time investment is large.

(2) Classification according to national standards

Because there is no effective means to distinguish between brewing soy sauce and preparing soy sauce in China, there is basically no figure of preparing soy sauce in the market. As long as food additives are used legally, whether it is brewing soy sauce or preparing soy sauce, it is completely safe to eat.

(1) High-salt dilute fermented soy sauce (including solid and dilute fermented soy sauce): Soy sauce is made from soybeans/or defatted soybeans, wheat and/or wheat flour as raw materials, which are cooked, kojid by Aspergillus, mixed with salt water to form dilute mash, and then fermented.

(2) Low-salt solid-state fermented soy sauce: soy sauce made from defatted soybeans and wheat bran by steaming, koji-making by Aspergillus, mixing with salt water to form solid-state fermented soy sauce, and then fermenting.

Reference link: Baidu Encyclopedia-delicious and fresh