At present, the soy sauce market in China has encountered the ceiling, the growth of soy sauce output has slowed down, and the per capita output tends to be saturated, which has encountered the same problems as the liquor industry and kitchen appliances industry. It is the only way for soy sauce enterprises to keep growing, conform to the trend of consumption upgrading and make soy sauce healthier.
Therefore, positioning the high-end Qianhewei industry has gradually highlighted its advantages: the growth rate of soy sauce revenue of Qianhewei industry has been higher than that of Haitian Ye Wei.
He Qian Ye Wei Food Co., Ltd. is a joint-stock enterprise specializing in brewing high-quality healthy condiments, headquartered in Meishan City, Sichuan Province. The company's products are divided into Toudao original fragrance series, He Qian organic series, cellar vinegar series, Dongpo red series, cooking wine series and white vinegar series. ?
While establishing a modern enterprise management system, the company adheres to the business road of "specialization, scale and long-term" and puts product quality and technological innovation in the first place in the company's development.
The main products of He Qian Ye Wei Food Co., Ltd. are Heqian organic soy sauce, organic vinegar, original soy sauce, He Qian cellar vinegar, glutinous rice cooking wine and glutinous rice white vinegar.
shopping tips
1, according to the choice of raw materials
Soy sauce can be divided into brewing soy sauce and preparing soy sauce, which can be distinguished from the ingredient list. Brewed soy sauce is fermented with raw materials such as soybean and wheat, while prepared soy sauce is a condiment made by adding acid hydrolyzed vegetable protein seasoning liquid and food additives to brewed soy sauce, which is far less delicious and nutritious than brewed soy sauce. Therefore, it is best to choose brewing soy sauce when choosing.
2. Choose by grade
Soy sauce is graded according to the content of amino acid nitrogen. The higher the content, the higher the grade of soy sauce and the more delicious it tastes. The content of amino acid nitrogen in general qualified soy sauce should not be lower than 0.4 g/100 ml, and the content of amino acid nitrogen in super soy sauce should be higher than 0.8 g/100 ml. When choosing soy sauce, try to choose the one with high amino acid nitrogen content, of course, the premise of choice is brewing soy sauce.
3, according to the color choice
The normal color of soy sauce should be reddish brown, the color of soy sauce is lighter, and the color of soy sauce is brown, darker and thicker. Good quality soy sauce will be darker in color, but the darker the better. If the color is too dark, it may be caramel.