The sugar in the sauce will produce a series of chemical changes. The auxiliary materials in the sauce have food that is easy to get hot. The acidity of Kawasaki seafood sauce is a series of chemical changes caused by sugar in the sauce. This series of chemical changes is that glucose is converted into ethanol and carbon dioxide under the catalysis of alcoholase, and then ethanol is oxidized into acetaldehyde. Finally, acetaldehyde was oxidized to acetic acid, so the sauce turned sour.