Umami Heathy Mushroom Soy Sauce for Noodles

Features of Mushroom Soy Sauce from TSY

Five core advantages of the products:

1. Excellent coloring, does not turn black even after long cooking (the most outstanding feature)

The caramel and shiitake natural colorants are combined, resulting in uniform and stable coloring. Even after long-term high-temperature stewing, it does not turn dark or fade. The final product has a shiny red-brown (amber) color, which is superior to ordinary soy sauce as it is less likely to turn black or lose color during cooking; just a few drops are needed for coloring, and the ingredients used are less and the cost is lower.

2. Comes with natural shiitake flavor, suitable for two uses

On the basis of the soy sauce aroma, the mushroom fresh flavor is added, rich in natural flavoring substances. While coloring, it also enhances the flavor, reducing the need for monosodium glutamate and chicken essence in cooking, simplifying the kitchen recipe, and replacing "soy sauce + dried shiitake / mushrooms" as a compound seasoning.

3. Soft texture, moderate saltiness

The original juice of shiitake weakens the sharp salty taste of soy sauce, achieving a balanced salty and fresh taste with a slightly sweet aftertaste. Red-braised dishes are less likely to be overly salty. It is suitable for the general public's taste and suitable for all ages.

4. Thick and sticky sauce, strong flavor retention

Sun-drying concentration process, with higher solid content. The sauce adheres to the ingredients during stewing, making it easy to retain flavor during cooking. The red-braised dishes have thick and bright sauce, and the soup does not need to be thickened with additional ingredients.

5. High commercial stability, easy storage and transportation

High salt + fermented concentration system, resistant to high temperatures and long-term boiling without turning sour or deteriorating; large barrels (1.9L/4.9L) are suitable for the catering kitchen, with a long shelf life at room temperature and low inventory loss.

* If you have other needs, please consult us.

Application of Umami Heathy Mushroom Soy Sauce for noodles

All-scenario applications

1. Braised and stewed dishes (primary use)

Braised pork, braised chicken pieces, braised fish, pig's feet, beef brisket, braised vegetables. Put them in the pot for the initial cooking stage, resulting in a red and amber-colored finished product without blackening or discoloration; shiitake mushrooms add a fresh and fragrant flavor to the meatiness and greasiness, and no additional chicken essence or dried mushrooms are needed for enhancement.

2. Chinese-style processed delicacies

Braised chicken, braised duck, braised eggs, braised beef, and braised bean products. Standardized seasoning for commercial ready-to-eat foods and braised dishes; long braising does not cause color loss, and the braising liquid is clear and transparent without turbidity.

3. Food pickling and coloring

Barbecue pork, cured meat, cured fish, cooked meat paste. Apply a small amount to the surface, and after air-drying, the color becomes bright and red, with a faint earthy flavor, reducing the amount of sugar and monosodium glutamate used in pickling.

4. Stir-frying and color adjustment

Red-braised stir-fries (Three Delicacies, Red-braised tofu), steamed bun meat fillings, and dumpling fillings. Minor color adjustment, the meat filling becomes red and not pale; a small amount added when serving can enhance flavor and aroma.

5. Compound sauces & pre-prepared dishes

Mix red-braised sauce, braised pot sauce, and fast food preparation package sauce; mix with soy sauce and sweet soy sauce to prepare commercial universal brine and barbecue brush sauce; standardized seasoning for frozen dishes for batch processing.

Q: Is TSY soy sauce purely naturally brewed? Are there any additives?

A: Yes, all TSY core series soy sauces are brewed using traditional ancient methods. They are made from only water, non-GMO defatted soybeans, wheat, table salt (iodine-free), and white granulated sugar, and are fermented for a full period. Our "Zero Additive" series of products guarantee that no preservatives, monosodium glutamate, colorants or sweeteners are added. For other series, if specific flavors are to be met, compliant flavor enhancers will be added. All of them comply with international safety standards and will be clearly labeled in the ingredient list. Please feel free to purchase.

Q: What is the most fundamental difference between light soy sauce and dark soy sauce?

A: The simplest way to distinguish

Light soy sauce: It is mainly used for seasoning and enhancing freshness. It has a light color and a strong salty taste, and is used for stir-frying, cold dishes, and dipping.

Dark soy sauce: It mainly serves to enhance color, has a deep hue, and a caramel sweetness. It is used in braising, marinating, and stewing.

Q: How to store soy sauce? Does it need to be refrigerated after opening?

A: It is recommended to store soy sauce in a cool and dark place. After opening, to ensure the best flavor and quality, we strongly recommend refrigerating. Refrigeration can slow down the oxidation and fermentation process of soy sauce, prevent flavor loss and the growth of microorganisms at the bottle mouth.