Qianhe Flavor Industry’s 600,000-ton project was completed

June 6, 2025

Qianhe Flavor Industry’s intelligent manufacturing project covers an area of nearly 1,000 acres and will be implemented in two phases.

In 2023, the first phase of the project will be completed and put into production, achieving an annual output of 200,000 tons of soy sauce and 100,000 tons of cooking wine; in May 2025, the new soy sauce production capacity will be 300,000 tons.

The total production capacity will exceed 1.2 million tons, and the annual output value is expected to exceed 7 billion yuan after full production.

The second phase of the project mainly focuses on the intelligent upgrade of the entire chain of soy sauce production, covering intelligent fermentation, post-processing, filling, and warehousing.

We have introduced internationally leading core equipment such as disc koji-making machines and fully automatic filling lines to achieve full-process automation from raw material processing to finished product packaging, with the overall automation rate exceeding 80%.

Among them, the disc koji-making machine increases the activity of protease by 20% by dynamically adjusting the temperature, humidity, and air volume. The temperature, pH, ventilation volume, and key flavor material data are collected in real-time and automatically intervened with timely warning, which increases the amino acid generation rate by more than 12%;

The single-line capacity of the intelligent filling line can reach 42,000 bottles per hour, achieving a 20%-30% increase in storage operation efficiency.

According to estimates, the project has significantly reduced production costs (including a 20%-30% reduction in labor costs and an 8%-12% reduction in unit capacity consumption),

greatly improved the overall efficiency of equipment and shortened the order delivery cycle, and deeply optimized the supply chain system, effectively reducing logistics costs and accelerating inventory turnover.

Qianhe Flavor Industry has always focused on the research, development, production, and sales of zero-additive, high-quality soy sauce, vinegar, cooking wine, oyster sauce, and other condiments.

The expansion of production capacity is essentially to solve the gap in production capacity caused by the expansion of health needs and insufficient industrial supply.