The liquid is clear and reddish brown; the sauce is rich in flavor, the ester is outstanding, the nutrition is rich, the taste is delicious and mellow, the salt is fresh and salty, the taste is salty and sweet, the flavor is unique, the flavor is full and the aroma of the mouth is delicious, especially suitable. Seasoned with cooking and salad dishes. Longchang soy sauce contains a large amount of protein hydrolysate, including amino acids, B vitamins, water-soluble calcium, phosphorus, iron, manganese, zinc and other minerals, reducing sugars, various organic acids, and a variety of physiologically active substances. Amino acid is the product of protein decomposition and the most important nutrient component in Longchang soy sauce. The content of the amino acid reflects the quality of soy sauce. The amino acid in Longchang soy sauce has 18 kinds, including 8 essential amino acids.

Longchang is located at the junction of Sichuan Province and Chongqing City. It has a long history and is well-known for its humanity. It is known as the “first county in the west of Hakka” and the “hometown of stone archway in China”. Due to its historical reasons, Longchang cuisine is famous, especially the Longchang soy sauce is excellent in quality and sweet and fragrant. At present, there are more than 40 large and small soy sauce production enterprises and workshops in the county. The annual output of Longchang soy sauce is more than 4,000 tons, and the output value is more than 40 million yuan. The number of manufacturers is the highest in the province. Longchang Soy Sauce was awarded the Quality Product Award by the Ministry of Light Industry in November 1991. In 1994, it was awarded the title of “Sichuan Province's Most Favorite Food”. In 2002, it was awarded the title of “Sichuan Province People's Favorite Product”, and the 9th in October 2008. At the Western China International Fair, it was named "the most popular exhibit award".

Longchang soy sauce quality technical requirements First, raw materials 1. Soybeans: Soybeans harvested in the mid-to-late November range, with a protein content of ≥40%. 2. 3. Water: River water or well water within the scope of production, in line with national standards for drinking water. 4. Salt: Select Zigong Well Salt. Second, the production process Process flow. Raw material cleaning, soaking - cooking - spreading air - mixing powder inoculation - koji - fermentation - pressing - heat sterilization - sedimentation - filling. 2. (1) Soaking: The ratio of water to soybean is 4:1, soaking to the surface of the water and foaming. The two petals of the watercress are smoothed and no dry. (2) Cooking: The soaked soybeans are drained and then cooked under normal pressure, and steamed for 4 hours on a simmering fire for about 10 hours. (3) Stirring and cooling: The cooked soybeans are placed on the table for cooling, from 39 ° C to 40 ° C in winter and spring, and from 34 ° C to 35 ° C in summer and autumn. (4) Mixing powder: Inoculating the screened wheat to the cooked scent, cooling, breaking up the wheat flour without whole wheat granules, mixing well with soybean and wheat flour at a ratio of 7:3, and using 0.1% to 0.3% of the raw material. Mix the % of the song with 5 times the amount of wheat flour and mix well. (5) koji: The inoculated bean material is evenly spread in a bamboo container, and has a thickness of 3 cm to 5 cm, a temperature of 27 ° C to 30 ° C, and a relative humidity of 80% to 90%. The moisture content of the koji is 28% to 32%, and the protease activity (Folin method) is ≥1000 units/gram (dry basis). (6) Fermentation management: The koji is mixed with a salt solution having a concentration of ≥ 15%. Open-air fermentation for more than one year. (7) Press: Press using a wooden press. Third, the quality characteristics Sensory features: liquid clear, reddish brown; rich sauce, strong ester, taste delicious, mellow, fresh, salty, sweet and palatable. 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 the production area of ​​Longchang Soy Sauce may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Longchang County, Sichuan Province, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Longchang Soy Sauce is selected by the Sichuan Quality and Technical Supervision Bureau in the testing institutions that meet the qualification requirements.