The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.

酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。

youdao

The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.

酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。

youdao