Southerners cannot live without soy sauce, and northerners cannot live without soy sauce. Soy sauce evolved and developed from bean paste. As early as more than 3,000 years ago, there was a record of making sauce in the Zhou Dynasty of China, and the use of the name "soy sauce" was in the Song Dynasty. Lin Hong's "Shan Jia Qing Su" stated that "those with tender leeks use ginger. , Soy Sauce, Drip Vinegar Mixed with Food".
Oil, salt, sauce and vinegar, all kinds of flavors. Soy sauce is an essential condiment in Chinese kitchens. "Prepare in spring, make koji in summer, dry in autumn, and make sauce in winter". Traditional soy sauce production needs to go through bean selection, cooking, fermentation and other links, using traditional large tank natural sun fermentation, which belongs to the open high temperature rapid fermentation process, and follows the natural sun and night dew fermentation method.
With the improvement of people's quality of life, people pay more and more attention to the quality of soy sauce. Luhua adheres to the original intention of "brewing a good bottle of soy sauce for God", and researches and creates pure brewing fermentation technology instead of traditional solar fermentation technology!
Luhua's innovative clean brewing and fermentation process, in a fully enclosed fermentation environment - clean brewing cabin, the environment, air and temperature are completely controlled, which can ensure the natural brewing and pure fermentation of the mash in a suitable environment, effectively avoiding traditional Open-air sun fermentation is prone to the disadvantages of external bacterial erosion and environmental pollution.
Luhua also adopts the international advanced scientific temperature control slow brewing process, simulates the alternation of spring, summer, autumn and winter seasons, after 365 days of pure fermentation. All kinds of aroma substances produced by natural fermentation are completely condensed in the soy sauce and fused into a unique soy sauce flavor.
In the changing seasons, accompanied by melodious music, the high-quality raw materials are transformed into delicious juice little by little under the action of the unique Luhua sauce fungus, slowly brewing a rich sauce fragrance, the mature sauce mash passes through After 72 hours of physical slow pressing, the original Toudao soy sauce is completely preserved, and finally it becomes Luhua black bean soy sauce.
Luhua black bean soy sauce, every drop of which is pure brewed premium soy sauce, has also been selected as the "preparation product for national team athletes of the Sports and Training Bureau", and has become "the soy sauce eaten by national team athletes".
The Luhua black bean soy sauce carefully brewed in the clean brewing cabin has a rich sauce fragrance, a very fresh flavor and a mellow taste, which is so different. Every drop is safe and secure, nutritious and delicious. Regarding the clean brewing cabin, have you "built" it now?
