Making Soy Sauce
Learn all about how Qianhe Soy Sauce is made.
Soy sauce is a staple in kitchens worldwide – we use it for stir-fries, cold dishes, and even dipping dumplings.
Its rich, savory flavor has made it a go-to condiment across continents, but the magic behind its taste lies in its production. Qianhe Soy Sauce adheres to the traditional high-salt dilute fermentation process that has been passed down for thousands of years, and combines modern bioengineering and precise temperature control technology to achieve a perfect fusion of tradition and modernity.
Whether you’re a food enthusiast, a home cook, or a food industry producer, understanding how soy sauce is made will give you a whole new appreciation for this kitchen essential. Let’s walk through the journey from humble ingredients to that versatile bottle in your pantry – the one that adds depth to almost every dish.
The Qianhe Soy Sauce brewing process
Soy sauce's distinct flavor primarily originates from the proteins found in soybeans. To unlock these proteins, the soybeans undergo processing: first, they're soaked in water to hydrate them, and then they're steamed at high temperature to break down their structure and prepare them for fermentation.
This key step lays the foundation for flavor: 1.Steaming & Mixing: First, boil soybeans until soft, then mix them with wheat to form a moist blend, like fresh dough. 2.Inoculating with Mold Spores: Add Aspergillus oryzae spores to the mix—this turns it into "koji," similar to how yeast starts bread dough rising. 3.Controlled Fermentation: The koji is kept in a warm, humid room (25–30°C) for 2–3 days. As the mold grows, it produces enzymes that break down proteins into umami-packed amino acids and carbs into sugars. 4.Fun Fact: Making koji is a lot like malting in beer brewing—both release hidden flavor precursors essential for the final taste.
Primary Fermentation (1–3 Months): With the basic sauce flavor. Secondary Fermentation (3–12+ Months): Enzymes from koji continue breaking down proteins/carbs. Warm temps (25–30°C) speed fermentation; cool temps (15°C) develop deeper flavors. Qianhe soy sauce main products:Fermentation 180, 280, and 380 days
Extracting Soy Sauce from Fermented Mixture 1.Mashing: Fermented mixture crushed to release liquid, similar to squeezing a sponge. 2.Filtering: The first squeeze of soy sauce is richer and has a stronger soy sauce flavor. 3.Clarifying: Multiple filtrations remove sediment, resulting in amber-clear sauce.
Refining the Flavor
Aging: Batches rest in tanks for months to mellow sharp notes, like fine wine aging.
Blending: Different batches mixed to balance taste/saltiness/color. Qianhe uses natural browning (no caramel color additives). Strict Quality Checks:
pH, salt content, and amino acid nitrogen (umami marker) tested. Qianhe leads the industry with amino acid nitrogen >1.0g/100ml.
- Heating: 70–80°C pasteurization to kill microbes and extend shelf life.
- Filtration: Fine filters remove remaining particles.
- Bottling: Packaged in glass/plastic with nitrogen flushing to prevent oxidation.
- Labeling: Clearly states type, ingredients, and brewing method.
Regional Variations: Global Twists on a Classic
Type | Key Process Difference |
Japanese Shoyu | 50% soybeans + 50% wheat, 6–12 months controlled fermentation |
Chinese Soy Sauce | Predominantly soybeans, 1–3 years fermentation in earthenware |
Tamari (Japan) | Wheat-free, longer fermentation for intense umami |
QIANHE SOY SAUCE
Soy sauce production blends microbial science, cultural heritage, and patience. Every step – from steamy koji rooms to silent aging vats – is a balance of art and precision. The next time you use it, remember: you’re tasting millennia-old biotech in a bottle.
The Scientific Principles of Flavor
Umami Power: Glutamic acid (amino acid) released during fermentation creates savory taste. Maillard Reaction: Sugars and amino acids react during aging, forming complex aromas and dark pigments. Microbial Symphony: Over 1,000 flavor compounds (esters, alcohols, acids) emerge from bacterial-yeast collaboration.
From Farm to Table: Why Understanding Matters
Artisanal Craft: Appreciation for traditional brewers who prioritize time over speed. Ingredient Transparency: Premium brands like Qianhe rely solely on fermentation, no additives. Cooking Creativity: Different soy sauces suit diverse dishes – from delicate sushi dips to bold stir-fries.