How do I differentiate between brewed brewed oil and instant soy sauce?

Q: How do I differentiate between brewed brewed oil and instant soy sauce?

In terms of soy sauce classification: Brewing soy sauce: Soy sauce koji made from soybeans, defatted soybeans, black beans, wheat, rice and other cereals, which are cooked or processed by other methods and koji bacteria are added, and steamed rice or steamed rice is saccharified with koji bacteria, and salt water is added , or add raw soy sauce, fermented soy sauce mash, and matured. microbial decomposition4-6Month matured, taste:Sweet and mellow taste. Instant soy sauce: Amino acid liquid obtained by acid decomposition of plant protein or added with soy sauce mash or raw soy sauce, and fermented and matured. Hydrochloric acid hydrolysis, soda neutralization3-7Completed by day.

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In terms of soy sauce classification:
Brewing soy sauce:
Soy sauce koji made from soybeans, defatted soybeans, black beans, wheat, rice and other cereals, which are cooked or processed by other methods and koji bacteria are added, and steamed rice or steamed rice is saccharified with koji bacteria, and salt water is added , or add raw soy sauce, fermented soy sauce mash, and matured. microbial decomposition4-6Month matured, taste:Sweet and mellow taste.

Instant soy sauce:
Amino acid liquid obtained by acid decomposition of plant protein or added with soy sauce mash or raw soy sauce, and fermented and matured. Hydrochloric acid hydrolysis, soda neutralization3-7Completed by day.

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