Detection of brewing soy sauce/other physicochemical components

Brewing soy sauce refers to a liquid seasoning made from soy and/or defatted soybeans (soybean meal or cake), wheat, and/or bran through microbial fermentation, which has a special color, aroma, and taste. According to different fermentation processes, it can be divided into two categories, namely high salt dilute fermented soy sauce and low salt solid-state fermented soy sauce. High salt dilute fermented soy sauce is made from soybean and/or defatted soybean (soybean meal or soybean cake), wheat and/or wheat flour, which are steamed, fermented by Aspergillus, mixed with salt water to form a dilute mash, and then fermented by microorganisms. Low salt solid-state fermentation soy sauce is a type of soy sauce made from soybeans and wheat bran as raw materials, which is steamed, fermented by Aspergillus, and mixed with salt water to form a solid soy sauce mash. It is then fermented by microorganisms

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