Recently, the "Cuiwei Wheat Germ Soy Sauce" developed by Zhang Zhong'an, a senior brewer and the "father of saltless soy sauce", has successfully passed the Sichuan Light Industry Research and Design Institute and the National Light Industry Food Quality Supervision and Testing Chengdu Station Type Inspection, Nutritional Composition Testing, and Amino Acid Content Testing were officially launched. After testing, the nutritional indicators of this ancient brewed soy sauce made from wheat germ fully meet the standards stipulated in the national "Brewing Soy Sauce", and the amino acid nitrogen content used to determine the quality grade of brewed soy sauce exceeds the minimum value of the national standard premium soy sauce, reaching an astonishing 1.6g/100ml.
Zhang Zhongan introduced that the choice of wheat germ as the raw material for brewing is because wheat germ is rich in vitamins and minerals such as magnesium, calcium, iron, zinc, potassium, manganese, copper, sodium, etc., and the protein content is higher than that of conventional foods such as flour, rice, meat, eggs, milk, etc., and contains 8 essential amino acids that the human body cannot synthesize, of which the content of vitamin E is particularly high, and the content of lysine is about 2 times that of eggs, which plays an important role in the healthy development of the human body.
According to technical data, "Cuiwei wheat germ soy sauce" uses high-quality non-GMO soybeans and pure wheat germ as raw materials, after the wheat germ is dried and crushed, mixed and stirred with steamed non-GMO cooked soybeans in a certain proportion, and special strains are selected to inoculate to make wheat germ soybean koji, and then multi-enzyme bacteria, lactic acid bacteria, yeast and other strains are used to make koji at low temperature in the koji-making room, and multi-enzyme bacteria, lactic acid bacteria, yeast and other step-by-step inoculation are used in the fermentation of the lower koji. The wheat germ soybean koji is fermented in a pollution-free closed sun shed for sun and night dew, and finally brewed into a wheat germ soy sauce with a unique flavor and pleasant taste. It is worth mentioning that "Cuiwei Wheat Germ Soy Sauce" promises not to add synthetic chemical preservatives such as sodium benzoate, so as to ensure the safety and purity of soy sauce.
The launch of Cuiwei wheat germ soy sauce is not only the inheritance and innovation of traditional brewing technology, but also the advocacy and practice of a healthy lifestyle, providing another ideal choice for consumers who pursue a high-quality life. In the future, Cuiwei brand will continue to deepen the field of nutrition and health, and bring more exciting products.