Light soy sauce is a condiment made primarily from soybeans, defatted soybeans, black beans, wheat, or flour through a high-salt, low-temperature fermentation process. It is characterized by its rich soy aroma and savory, salty flavor, and is mainly used to enhance the flavor of stir-fries and cold dishes.
According to the national standard GB/T 18186-2000, its quality is classified into grades three based on amino acid nitrogen content, with grade three having an amino acid nitrogen content ≥0.80g/100ml. Compared to dark soy sauce, light soy sauce has a lighter color and a more pronounced salty taste, and does not contain added caramel coloring, making it suitable for maintaining the fresh color of dishes.
High-salt, low-temperature fermentation is the mainstream production method. When the salt content drops below 9%, it leads to an imbalance in the microbial community, causing a decline in soy sauce flavor and posing food safety risks. With consumption upgrading, the use of soy sauce in my country is showing a transitional trend from dark soy sauce to light soy sauce, umami soy sauce, additive-free soy sauce, and organic soy sauce.
