Deyang soy sauce is produced in Deyang City, Sichuan Province. Deyang soy sauce is made from soy bean, and the taste is extremely delicious. Just a few drops can make the dishes delicious, bright color, thick body, fragrant smell, endless aftertaste, tempting mushroom, salty and palatable.

Deyang soy sauce quality technical requirements (1) raw materials. 1. 2. 3. Water: Drinking water within the scope of protection. (2) Production process. 1. The steam pressure used for cooking is from 1.5 kg/cm2 to 1.8 kg/cm2, and the pressure is depressurized immediately after holding for 8 to 10 minutes, and it is required to quickly cool the tank to 38 ° C to 40 ° C. The cooked soybeans have a soft texture, a light brown color, a ripe bean aroma, and a soft handfeel. 2.(2) The inoculation temperature of clinker should be controlled at 38 °C to 40 °C, and the amount of seed stalk should be calculated as three thousandths. After inoculation, it should enter the Quchi quickly, with uniform thickness and uniform porosity. The thickness of the material layer is controlled at 30cm (the thickness of the bamboo stalk should be controlled within 3cm), and the water content of the rammed material in the initial feed pool is controlled at 42% to 45%. (3) After the flute is introduced into the curved bed, the temperature of the product is adjusted to 30 °C to 32 °C. When the temperature rises, the fan should be started. The air temperature is controlled at 30 °C to 31 °C, and the relative humidity is required to be more than 90%. When the koji is white and agglomerated, the first time the tumbling is made when the temperature reaches 35 °C, the koji is loosened. After the tumbling, the koji should be flattened and the temperature of the product is lowered to 30 ° C to 32 ° C. Pick up, the second time the piece is turned when the piece of material is agglomerated again. After the second buck, pay attention to the pressure seam to prevent the wind from shorting. At the end of the tune, the hyphae have been sporulated. At this time, the room temperature is maintained at 30 ° C to 32 ° C, and the temperature difference of the dry temperature is about 2 ° C to facilitate spore development. The whole culture process was 44 hours (72 hours of cardamom). 3. Fermentation: (1) Solid-state fermentation: Adding 18% salt to the mixing table, adding a certain amount of water, and mixing the mixture for 24 hours, during which time it should be turned twice to make the slag water fully and evenly, then It is transported into the late fermentation tank for heat preservation and fermentation. In order to prevent surface oxidation, the surface should be covered with salt, the product temperature is maintained at 28 ° C to 32 ° C, and the fermentation time is about 6 months. (2) Dilute fermentation: The fermentation tank is first added with 18 Baume of brine. Stir well after adding the koji. The management should be stirred 1 to 2 times a day, kept at 25 ° C to 30 ° C, and the fermentation time is 6 to 8 months. (3) Solid-fermentation fermentation: Add 18 waves of brine to the fermentation tank, add it into the koji to mix it, and use the sun-dried night during the management process. It should be turned once a day for the first 10 days, and once every other day, the fermentation time is 6 months. (4) Solid color, dark brown color, strong smell of sauce, no bitter taste, slag, no hard heart. (5) The dilute fermented juice is light brown, not turbid, and has an ester flavor and a fresh taste. (6) The color of the solid fermented material is dark reddish brown, the aroma of the sauce and the ester is obvious, and there is a sweet aftertaste. 4. Preparation of soy sauce: (1) Pressing juice. (2) The raw juice is added to the solid mash (bean meal), and the white soy sauce in the Deyang soy sauce and the white stalk oil in the Deyang soy sauce are produced according to the amount of the solid mash (bean meal). (3) Quality characteristics. 1. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations

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Producers within the scope of Deyang Soy Sauce can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Deyang City, Deyang City, Sichuan Province, after being examined by the Sichuan Quality and Technical Supervision Bureau and reported to the AQSIQ for approval. Announced. The legal inspection agency of Deyang Soy Sauce is designated by the Sichuan Quality and Technical Supervision Bureau.