一、分类1.按生产方法分为酿造酱油和配制酱油。酿造酱油是指纯酿造工艺生产的酱油,不得添加酸水解植物蛋白调味液;配制酱油是以酿造酱油为主体,添加酸水解植物蛋白调味液等添加剂配制而成的酱油。配制酱油一般来说鲜味较好,但酱香、酯香不及酿造酱油。2.按生产工艺分为高盐稀态发酵酱油和低盐固态发酵酱油。在色泽上,高盐稀态酱油颜色较浅,呈红褐 First, the classification 1. According to the production method is divided into brewing soy sauce and soy sauce. Soy sauce brewing refers to the production of pure soy sauce, may not add acid hydrolyzed vegetable protein seasoning; formulated soy sauce is the main brewing soy sauce, add acid hydrolyzed vegetable protein seasoning and other additives formulated soy sauce. Soy sauce is generally better to prepare the flavor, but Maotai, less fragrant than soy sauce brewing. 2. According to the production process is divided into high-salt dilute state fermented soy sauce and low-salt fermented soy sauce. In color, high-salt diluted soy sauce lighter color, reddish brown