What is soy sauce powder

Soy sauce powder: It is a powder solid soy sauce made from Heilongjiang non genetically modified soybeans, which is carefully brewed with crude oil through Qianhe high salt dilute process, added with other auxiliary materials, mixed, and then dried by spray. The product is rich in nutrients and has a unique ester and mellow aroma with high salt and dilute state technology. It is fresh and salty, and is widely used in biscuits, puffed foods, soy sauce products, hot pot seasoning, compound seasoning and other products.

Manufacturing Techniques of  Soy Sauce Powder

process flow

• Raw material: Non-genetically modified soybeans from Northeast China.
• Acceptance inspection: Inspection of moisture, mold, genetically modified organisms, etc.
• Pipeline cooking: Adopting pipeline cooking method for fast and even heating.
• Koji making: Produces protease, fully dissolves protein substances in soybeans into amino acid nitrogen.
• Fermentation: Fully ferment for more than 180 days to convert protein substances insoybeans into amino acid nitrogen.
• Press: Japan imported fully automatic press.
• Allocation: Key control points for allocation: addition and review of auxiliary materials; Control of sterilization key points: High temperature instantaneous.
• SterilizationCCP2: SterilizationCCP2.
• Filter: Filter.
• Spray drying: Spray drying.
• Powder spraying: Powder spraying.
• Packaging: Packaging.

Product model

Soy Sauce PS001: The amino nitrogen content is 1.50-1.80g/100g, the total nitrogen content is greater than or equal to 2.0g/100g, the chloride content is 18.0-22.0g/100g, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

Soy Sauce PS001H: The amino nitrogen content is 1.50-1.80 g/100 g, the total nitrogen content is greater than or equal to 2.0 g/100 g, the chloride content is 36.0-40.0 g/100 g, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform bacteria group does not exceed 0.3/MPC/g.

Soy Sauce PS002: The amino nitrogen content is 1.20-1.50 grams/100 grams, the total nitrogen content is greater than or equal to 1.10 grams/100 grams, the chloride content is 30.0-34.0 grams/100 grams, the proportion of passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

Soy Sauce PS002M: The amino nitrogen content is 1.20-1.50 grams/100 grams, the total nitrogen content is greater than or equal to 1.60 grams/100 grams, the chloride content is 32.0-36.0 grams/100 grams, the proportion passing through a 120 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 1000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

PS003H: The amino nitrogen content is 0.70-1.00 g/100 g, the total nitrogen content is greater than or equal to 1.00 g/100 g, the chloride content is 38.0-42.0 g/100 g, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

PS003: The amino nitrogen content is 0.95-1.25g/100g, the total nitrogen content is greater than or equal to 1.40g/100g, the chloride content is 20.0-22.0g/100g, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

PS006: The amino nitrogen content is 1.40-1.75 grams/100 grams, the total nitrogen content is greater than or equal to 2.05 grams/100 grams, the chloride content is 36.0-40.0 grams/100 grams, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

PS007: The amino nitrogen content is 2.00-2.30g/100g, the total nitrogen content is greater than or equal to 2.80g/100g, the chloride content is 32.0-36.0g/100g, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform bacteria group does not exceed 0.3/MPC/g.

FSP-MAD (deep): The amino nitrogen content is 2.00-2.45 grams/100 grams, the total nitrogen content is greater than or equal to 3.05 grams/100 grams, the chloride content is 40.0-44.0 grams/100 grams, the proportion passing through a 100 mesh sieve is greater than or equal to 90%, the total number of bacteria does not exceed 5000/CFU/g, and the coliform group does not exceed 0.3/MPC/g.

Main Applications of Soy Sauce Powder

soy sauce powder apllication

• Convenient food seasoning pack, biscuits, ham sausages, canned luncheon meat, instant noodles, seafood products, pickled vegetables, chicken essence and powder, hot pot base, puffed snacks, soup, potato chips, Guoba, scallops.