СТЕКЛЯННАЯ БУТЫЛКА СОЕВЫЙ СОЕВЫЙ СОУС ЖИДКОСТЬ МАСЛО ИНГРЕДИЕНТ ПРИПРАВА 3D Модель

Описание

High-quality 3D assets at affordable prices — trusted by designers, engineers, and creators worldwide. Made with care to be versatile, accessible, and ready for your pipeline.

Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

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SURF3D
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More Information About 3D Model :
**Soy Sauce (Shōyu or Jiàngyóu) in Glass Packaging: A Formal Description**

Soy sauce is a foundational liquid condiment and ingredient derived primarily from the fermentation of soybeans (*Glycine max*), often combined with roasted grains (typically wheat) and brine. This dark, saline liquid is characterized by a potent savory flavor profile, scientifically identified as umami, imparted by the complex mixture of amino acids, peptides, sugars, and organic acids produced during the brewing process. It is indispensable in East Asian culinary traditions and has become a globally utilized flavoring agent in prepared foods, marinades, and as a finishing condiment.

**Composition and Ingredient Classification:**

The primary raw material is the soybean, a legume high in protein and oil content. Traditional soy sauce production (known as brewing) involves inoculating cooked soybeans and crushed roasted grain with a specific mold culture, usually *Aspergillus oryzae* or *Aspergillus sojae*. This mixture, called *koji*, is submerged in saltwater (brine) to create the *moromi* mash, which undergoes extensive anaerobic fermentation and aging. During this period, enzymes from the mold and natural microorganisms hydrolyze the soybean proteins into essential amino acids (such as glutamic acid) and break down starches into fermentable sugars, resulting in the characteristic color, aroma, and flavor.

Soy sauce is classified taxonomically as a liquid ingredient or savory condiment. While pure, traditionally brewed soy sauce is aqueous, the term "liquid oil ingredient condiment" may refer to its operational role within the broader category of liquid food preparations, particularly in sauces that incorporate soy sauce base with vegetable or aromatic oils (e.g., chili oil preparations or blended savory sauces), or it may simply emphasize the liquid state of the product distinct from solid seasonings.

**Packaging and Preservation (The Glass Bottle):**

The utilization of a glass bottle is the standard commercial packaging format for high-quality, shelf-stable liquid condiments like soy sauce. Glass is an inert, non-reactive material that ensures the chemical integrity and flavor profile of the sauce are maintained over long periods. Unlike certain plastics, glass does not leach chemicals into the product nor does it permit significant oxygen ingress, which is crucial for preventing oxidation that can degrade the color and complex volatile compounds responsible for the sauce’s aroma. Furthermore, glass is impermeable, resistant to the corrosive nature of the high-saline solution, and offers a clear visual presentation of the product’s color and consistency. Standard bottles feature sealed caps, often with integrated pouring spouts designed for controlled dispensing of the liquid.

**Physical and Culinary Attributes:**

Finished soy sauce is characterized by a deep reddish-brown to almost black color, high viscosity relative to water, and a specific gravity slightly above 1.0. The flavor is a synergistic blend of saltiness, sweetness, slight bitterness, and profound umami. Variances exist based on the ratio of soybean to wheat, aging time, and post-fermentation treatments (e.g., light soy sauce is saltier and lighter in color; dark soy sauce includes added caramel coloring or longer aging for a thicker, sweeter profile). It serves as an essential component in marinades, stir-fries, noodle dishes, soups, and as a table condiment.

KEYWORDS: Soy Sauce, Soybean, Fermentation, Condiment, Liquid, Glass Bottle, Umami, Shoyu, Jiangyou, Glycine max, Koji, Moromi, Brine, Saline, Savory, Ingredient, Packaging, Hydrolysis, Amino Acids, Wheat, Gluten, Aspergillus oryzae, Dark Soy, Light Soy, Tamari, Aqueous, Preservative, Shelf-Stable, Culinary, Seasoning.