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Soy sauce is a type of condiment prepared with soybeans. Vietnamese soy sauce is widely used to enhance the flavor of many traditional dishes such as noodles, pasta. In Vietnam, there are three main types of soy sauce with label descriptions as follow:
Standard, with no description or described as thanh vi, meaning light. This is the most popular one in terms of consumption as it can be poured directly onto a dish with a light flavor.
Dark, thick and concentrated varieties known as dam dac or hao vi. This type of sauce is too strong to be used straight and is therefore typically used as a base for dipping sauces adding water or vinegar.
Seasoning sauces
Standards of Soy Sauce in Vietnam
Naturally brewed soy sauce:\t
Fermented or brewed soybean or a mixture of soybean and cereals by Aspergillus oryzae and/ or Aspergillus sojae: bacteria and/or moulds and/or yeasts with salt added and with/without sweeteners.
Non brewed soy sauce: Hydrolyzed soy sauce:
Acid hydrolysis or enzyme hydrolysis of soybean and/or defatted soybean, defatted peanut with salt added and with/without sweeteners.
Mixed soy sauce\t
Combine fermented and acid/enzyme hydrolysis of soybean or mixture of soybean and cereals.
Ingredient | Specification (%) | |
1 | Pure Soy Sauce | 35 |
2 | Soy Flour | 0.1 |
3 | Starch Deratives (E1422) | 3 |
4 | Salt | 7.5 |
5 | Sugar | 2 |
6 | Citric Acid E330 | 0.2 |
7 | Xathagum E415 | 0.05 |
8 | Sodium Benzoate + Sorbic Acid | 0.14 |
9 | APS Sugar | 0.045 |
10 | Flavor Enhancer: I+G (E627+E621) | 0.05 |
11 | MSG (E621) | 0.3 |
12 | Caramel Flavoring (E150A) | 1 |
13 | Water | 50.615 |
Marinate ingredients
Stews
Dipping sauce
Quantity ( Container 20ft ) | 1 | >1 |
Estimated time | 15-20 | To be negotiated |
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