TSY or Custom Brands
| Quantity: | |
|---|---|
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, Strong Sauce Flavor |
Brief Description | A Special king of flavoured dark soy sauce with the extract of mushroom. Ideal for stir fry dishes,rice dishes and as marinade for meat,fish and vegetable dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Wheat Flour, Sugar |
| Serving Suggestion | Harmonious and long lasting taste. It is specially nice as a table condiment and suitable for stir-frying, stewing, steaming and dipping, salad or BBQ. |
| Nutrition information | Energy 216Kj/52Kcal, Protein 4.2g, Carbohydrate 8.5g, Sodium 6790mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Mushroom soy sauce is a type of soy sauce that is infused with the umami-rich flavor of mushrooms. The production process involves the following steps:
1. Ingredients Preparation:
- Soybeans: Soybeans are the primary ingredient in soy sauce production. They are cleaned and soaked in water to prepare them for fermentation.
- Wheat: Wheat is often used to balance the flavors and add sweetness to the soy sauce.
- Salt: Salt is a crucial ingredient for fermentation and preservation.
- Mushrooms: Different varieties of mushrooms, such as shiitake or straw mushrooms, are used to infuse the sauce with their distinct umami flavor.
2. Cooking and Steaming: The soaked soybeans and wheat are cooked or steamed to soften them. This step is important for breaking down the starches and proteins in the soybeans and wheat, making them more accessible for fermentation.
3. Koji Mold Cultivation: Koji mold (Aspergillus oryzae) is introduced to the cooked soybeans and wheat mixture. The mold helps to convert the starches into sugars, which will later be fermented by yeast and lactic acid bacteria.
4. Fermentation: The mixture of cooked soybeans, wheat, and koji mold is allowed to ferment for an extended period, typically several months to several years. During this fermentation process, enzymes from the koji mold break down the starches into sugars, and yeast and lactic acid bacteria further transform these sugars into alcohol and organic acids.
5. Brewing: After fermentation, the mixture is combined with salt to create a brine. This brine is then allowed to ferment and mature in large wooden barrels or tanks. The aging process can vary in duration, and it contributes to the development of complex flavors.
6. Infusion with Mushrooms: In the case of mushroom soy sauce, mushrooms are added to the sauce during or after fermentation. The mushrooms are typically cleaned, sliced, and soaked in the soy sauce for a period of time, allowing their umami-rich flavors to infuse into the sauce.
7. Filtration: The soy sauce mixture is filtered to remove solid particles and clarify the liquid.
8. Bottling: The finished mushroom soy sauce is then bottled and sealed for distribution and sale.
It's important to note that the exact production process and ingredients can vary among quality.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, Strong Sauce Flavor |
Brief Description | A Special king of flavoured dark soy sauce with the extract of mushroom. Ideal for stir fry dishes,rice dishes and as marinade for meat,fish and vegetable dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Wheat Flour, Sugar |
| Serving Suggestion | Harmonious and long lasting taste. It is specially nice as a table condiment and suitable for stir-frying, stewing, steaming and dipping, salad or BBQ. |
| Nutrition information | Energy 216Kj/52Kcal, Protein 4.2g, Carbohydrate 8.5g, Sodium 6790mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Mushroom soy sauce is a type of soy sauce that is infused with the umami-rich flavor of mushrooms. The production process involves the following steps:
1. Ingredients Preparation:
- Soybeans: Soybeans are the primary ingredient in soy sauce production. They are cleaned and soaked in water to prepare them for fermentation.
- Wheat: Wheat is often used to balance the flavors and add sweetness to the soy sauce.
- Salt: Salt is a crucial ingredient for fermentation and preservation.
- Mushrooms: Different varieties of mushrooms, such as shiitake or straw mushrooms, are used to infuse the sauce with their distinct umami flavor.
2. Cooking and Steaming: The soaked soybeans and wheat are cooked or steamed to soften them. This step is important for breaking down the starches and proteins in the soybeans and wheat, making them more accessible for fermentation.
3. Koji Mold Cultivation: Koji mold (Aspergillus oryzae) is introduced to the cooked soybeans and wheat mixture. The mold helps to convert the starches into sugars, which will later be fermented by yeast and lactic acid bacteria.
4. Fermentation: The mixture of cooked soybeans, wheat, and koji mold is allowed to ferment for an extended period, typically several months to several years. During this fermentation process, enzymes from the koji mold break down the starches into sugars, and yeast and lactic acid bacteria further transform these sugars into alcohol and organic acids.
5. Brewing: After fermentation, the mixture is combined with salt to create a brine. This brine is then allowed to ferment and mature in large wooden barrels or tanks. The aging process can vary in duration, and it contributes to the development of complex flavors.
6. Infusion with Mushrooms: In the case of mushroom soy sauce, mushrooms are added to the sauce during or after fermentation. The mushrooms are typically cleaned, sliced, and soaked in the soy sauce for a period of time, allowing their umami-rich flavors to infuse into the sauce.
7. Filtration: The soy sauce mixture is filtered to remove solid particles and clarify the liquid.
8. Bottling: The finished mushroom soy sauce is then bottled and sealed for distribution and sale.
It's important to note that the exact production process and ingredients can vary among quality.
