Notice of the China Food Industry Association on the "Ancient Law Handmade Soy Sauce" group standard project for comments

All relevant units: In the near future, I will organize the formulation of the "ancient law manual soy sauce" group standards, will now be the reasons for the following: soy sauce is from the "sauce" evolution, as early as more than three thousand years ago Zhou Dynasty has a record of making sauce, the real liquid soy sauce appeared in Jiasi In qimin's book, called "Sauce Clear", "Bean Sauce Qing" and "Sauce", the Southern Song People later processed sauces and sauces, called soy sauce, popular in the Chinese diet, about 800 years ago.
ancient Chinese artisanal soy sauce is brewed with traditional craft soy sauce, the sauce is rich in flavor, unique taste, is the heritage of the Chinese nation's culture and the carrier of historical taste.
At present, with the industrialization and large-scale production of soy sauce development, China's soy sauce production process is mainly concentrated in low-salt solid fermentation process, pouring fermentation process and high-salt thin fermentation process, but now consumers increasingly miss the old taste of ancient french hand-made soy sauce, in order to meet the diverse needs of consumers, many enterprises have begun to introduce ancient law hand-made soy sauce, and make it into a main specialty products, such as: clever wife, gulong, and so on.
ancient artisanal soy sauce is a traditional technology brewing soy sauce, all its standards are in line with GB/T 18186 "brewing soy sauce" standards, and in raw material selection, technical technology is more specific, technical indicators require more rigorous.
Therefore, I will organize the formulation of the "Bazhou Vinegar" group standards, I would like to seek comments on the above-mentioned projects, if there are different views, please return the views and reasons to: cnfia@vip.163.com.
no reply due is considered consent.
China Food Industry Association, October 13, 2020