Organic soy sauce raw cov ntaub ntawv yuav tsum ua raws li cov cai hauv qab no: Soybeans thiab hom qoob mog yuav tsum tau los ntawm thaj av uas tsis tau siv tshuaj tua kab lossis tshuaj chiv rau ntau tshaj ob xyoos, thiab cov noob yuav tsum tsis txhob muaj kev hloov kho caj ces; Kev siv cov tshuaj sib xyaw ua ke yog txwv tsis pub thaum lub caij cog qoob loo, thiab cov dej hauv dej yuav tsum dhau qhov kev sim hnyav hlau.
Qee cov khoom siv cov khoom siv qus, cov khoom siv qoob loo uas tau sau los ntawm cov txheej txheem ua liaj ua teb organic lossis cov txheej txheem organic. Qhov chaw sau khoom yuav tsum tsis pub muaj cov pa phem hauv kev lag luam, thiab cov nyiaj khaws cia yuav tsum tsis pub tshaj qhov muaj peev xwm nqa tau zoo ntawm ecosystem.
Lub microbial fermentation system yog siv, nrog rau cov txheej txheem tseem ceeb muaj peb theem:
Koji- ua theem: Siv tsis yog-GMO Aspergillus oryzae hom, qhov kub yog tswj ntawm 28-32℃thiab av noo ntawm 80%-85% siv cov khoom siv disc koji, thiab koji zoo yog tsim tom qab 48 teev ntawm kev cog qoob loo.
Fermentation theem: Tom qab sib tov nrog brine, qhov sib tov yog pauv mus rau qhov tsis tu ncua -kub fermentation tank, tuav ib puag ncig ntawm 35-40℃rau fermentation tas li. Lub mash yog tig tsis tu ncua thaum lub sij hawm no los txhawb cov protein decomposition.
Post- theem ua tiav: Cov roj crude tau tom qab nias yuav tsum muaj hnub nyoog nyob rau hauv qhib- huab cua lub hnub - ziab tso tsheb hlau luam thiab raug tshav ntuj los txhawb kev tsim cov esters, tsim ib qho tshwj xeeb aroma.
