The standard of good soy sauce

Soy sauce is one of the most common condiments and appears in every family's kitchen. However, the origin and manufacturers of soy sauce are different, and the raw materials and production processes are different, so naturally the taste of the soy sauce is also different. Therefore, the quality of soy sauce varies. When buying soy sauce, you must know how to choose soy sauce and try to avoid buying inferior soy sauce. Let's take a look at the standards of good soy sauce.

National Standard GB, Standard No. 18186.

Soy sauce, commonly known as black bean sauce, is mainly made from soybeans, wheat and salt through processes such as oil production and fermentation. The ingredients of soy sauce are relatively complex. In addition to salt, it also contains a variety of amino acids, sugars, organic acids, pigments and spices.

It is mainly salty in taste, but also has umami and fragrant flavors. It can enhance and improve the taste of dishes, and can also add or change the color of dishes. The Chinese Han working people mastered the brewing process thousands of years ago. There are generally two types of soy sauce: dark soy sauce and light soy sauce. Light soy sauce is saltier and used to enhance the flavor; dark soy sauce is lighter and used to enhance the color.

Due to the low threshold of the industry and seeing the huge market of the soy sauce industry, some small workshops started up using primitive methods, with only baskets, vats, pots and barrels as equipment. Generally, they produce and sell their own products, and the packaging is mostly simple packaging in bulk, bags or bottles, and they win by their low prices.

These small factories will still exist for some time, but as market competition intensifies, they will eventually be eliminated. The quality of soy sauce products in the market varies greatly, the gap in hygiene levels is too large, and the soy sauce industry is a mixed bag. It seems that everyone can enter the soy sauce industry, but it is very difficult to do it well.

As my country's market economy gradually matures and improves, market competition is bound to become more intense, and this competition will ultimately come down to brand competition. The quality of products and the reputation of the company will be reflected by the brand. The trend in the soy sauce industry is that brand competition will eventually replace price competition.

Soy sauce is also a habitual purchasing behavior. Once consumers get used to the taste of a certain brand of soy sauce, they will continue to buy it. It is difficult to satisfy everyone, and every type of soy sauce has its own space. There is sour in the south, spicy in the north, sweet in the east, and salty in the west. The tastes vary greatly, and consumers' tastes often change.

In addition, consumption levels vary from place to place, and people have different preferences for high, medium and low-end products. It is not easy to create products with huge sales volumes. Manufacturing companies can implement a multi-variety strategy to capture as many customers as possible.