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Modern Malaysiasoy fermentation technology has provided us with high-quality materials tocreate the quality of the product.
Materials to produce soy sauce (not genetically modified "non GMO")is naturally fermented, then added with liquid seasoning of high nutritivequality. Products are fragrant with identical scent of soy and beautifulflavor that are very
Compare the difference between natural fermentation method and acid-hydrolyzedsoy protein method
In soybeans, there is a lot ofamino acid generated during the 6 months of fermentation. Along with closeautomated production technology of Malaysia ensure soy sauce characteristic powerfulflavor, and consumers health benefits.
De
• Dark red
• Natural fragrance
• Characteristic color and flavor of soy
Uses:
In addition to daily use, soy sauce is also used in industrial foods such as:
• Fast food
• Canned food
• Biscuits
• Instant noodles
• Foods marinating
• Sauce and other sauces ...
Fermented soy sauce
Soy sauce fermented from soy is good for public health as Isoflavones in andTrysin Inhabitor in soy are high antioxidant that help prevent cancer andprolong life. The protein in soy sauce reduces cholesterol in the bloodand has blood pressure lowering effect.
