There are many types of soy sauce, depending on the ratio of ingredients (wheat and soybeans), fermentation and extraction procedures, and flavoring ingredients (caramel and others) used. However, the procedures for their manufacture are similar. Basically, soy sauce is made by fermenting cooked soybeans in salt or brine under controlled condition to hydrolyze the soy proteins and starches into smaller flavoring components. The soy sauce is then extracted from the fermented soybeans for standardization and packaging. Table 43 lists a generalized scheme for the manufacture of soy sauce. More detailed information is presented in the chapter on soy sauce in this book and in references listed in this chapter (34-37,40).
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