Application of High-Pressure Equipment in Soy Sauce Production

Release time：2015-09-02

Soy sauce is a nutritious seasoning with a distinctive color and flavor. It comes in various types: conventional soy sauce, made primarily from soybeans and wheat; fish-sauce soy sauce, also known as fish sauce or shrimp oil; and chemical soy sauce, produced by acid hydrolysis of protein. With the exception of chemical soy sauce, all other varieties are fermented soy sauces. Fermentation methods include natural sun-drying, heat-retention rapid fermentation, high- and low-salt fermentation, and salt-free fermentation, among others.

During soy sauce fermentation, the primary raw material is soybeans. In the preparation stage, steaming and boiling involve subjecting the soaked soybeans to steam—either by prolonged boiling or by pressure cooking. Pressure cooking is preferred because it offers several advantages for the soybeans. A typical process condition is to immerse the soybeans in water at a ratio that fully covers them, then cook them under pressure at 115°C for one hour.

To ensure that microbially fermented foods are safe, high pressure must be used. instrument ！

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