Soy sauce, soy sauce, soy sauce Yu Jinyuan material

Also known as soybean paste soy sauce, miso, made with grated fried fermented soybeans, it is a traditional sauce. With a rich mayonnaise sauce and ester aroma, sweet and salty taste, can be used to cook a variety of dishes, it is one of the ingredients in the production of noodles. Quality radiate red miso large brown or tan, bright and shiny, medium viscosity, delicious mellow, sweet and salty taste, no odor, no impurities, natural brewed without preservatives. Soy sauce features: The main ingredient of soy sauce 1 protein, fat, vitamins, calcium, phosphorus, iron, etc. These are essential human nutrients; 2 soy sauce rich in quality protein, not only can increase the cooking The nutritional value of dishes, and protein production in the role of microorganisms in amino acids, showing a more delicious dishes can taste, appetizing food aid effectiveness; 3 soy sauce is also rich in linoleic acid, linolenic acid, the human body supplement essential fatty acids and cholesterol-lowering benefit both, thereby reducing the chance of suffering from cardiovascular diseases; 4 soy sauce in fat and rich in unsaturated fatty acids, soy lecithin, have to keep blood vessels flexible, brain and prevent fatty liver.