Shoyu Sauce
Có sẵn
Giá:
7000 VND
- Customer pickup,
- Courier
- Chi tiết
Người bán
Việt Nam, TP. Hồ Chí Minh
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+84(
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Mô tả
Modern Malaysia soya fermentation technology has provided us with high-quality materials to create the quality of the product.
Materials to produce soya sauce (not genetically modified "non GMO") is naturally fermented, then added with liquid seasoning of high nutritive quality. Products are fragrant with identical scent of soya and beautiful flavor that are very important in food processing.
Compare the difference between natural fermentation method and acid-hydrolyzed soya protein method
In soybeans, there is a lot of amino acid generated during the 6 months of fermentation. Along with close automated production technology of Malaysia ensure soya sauce characteristic powerful flavor, and consumers health benefits.
Materials to produce soya sauce (not genetically modified "non GMO") is naturally fermented, then added with liquid seasoning of high nutritive quality. Products are fragrant with identical scent of soya and beautiful flavor that are very important in food processing.
Compare the difference between natural fermentation method and acid-hydrolyzed soya protein method
Natural fermentation method -Soya bean → 6 month of fermentation → soya sauce -The fermentation goes slowly in 6 months, which causes high price. But the product quality is completely good with absolutely no risk of 3-MCPD | Acid-hydrolyzed soya protein method: -Soya paste or defatted soya paste + HCl (hydrochloric acid) → hydrolysis (temperature > 170oC, 3 days) → Soy sauce -Hydrolysis time is short, within 3 days. Therefore product cost is cheapest and there is risk of residual acid, generating 3-MCPD high in amount. |
Descriptions:
• Dark red
• Natural fragrance
• Characteristic color and flavor of soy
Uses:
In addition to daily use, soya sauce is also used in industrial foods such as:
• Fast food
• Canned food
• Biscuits
• Instant noodles
• Foods marinating
• Sauce and other sauces ...
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Shoyu Sauce
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