Natural Fermented Dehydrated Soy Sauce Powder

Using natural brewed and fermented soy sauce as the product’s raw material, produced through compounding, embedding, spray-dry processes, has rich ester fragrance and soy sauce fragrance. It is a great seasoning for food manufacturers and family daily use, especially good for small soy sauce factories, food manufacturers in traffic undeveloped regions, as it is easily to use, store and transport.

How to use: put 1kg soy sauce powder mixed with 0.4Kg salt, dissolve in 3.5kg water. Then we will get 4.5Kg high quality and good flavor soy sauce, which contain amino-acid nitrogen approximately 0.4g/100ml, and salt approximately 16.5g/100ml.

For family short-term storage, heating the soy sauce to boiling then pour into a glass bottle straight away, put on cap and store safely.

For manufacturer long-term storage, heating the recovered soy sauce to 90℃, keep the temperature for 30 minutes, then cooling it down to 60℃, add in 4.5% edible alcohol (or 4.5% Peracetic acid, for HALAL needing)for preservation propose, bottling and store safely.