Fermented Condiments
2026-06-01Traffic：
As a traditional fermented food in East Asia, soy sauce has become a widely used condiment worldwide. Soy sauce is made from soybeans and wheat through a complex fermentation process under the enzymatic catalysis of various microorganisms. With time, sugars, amino acid nitrogen, organic acids and other components that make up soy sauce will endow it with a unique flavor.
The production of soy sauce is divided into 4 major steps: raw soy sauce preparation, static settling, pre-filtration and microfiltration.
During the production process of vinegar, aspergillus and yeast are added as fermentation strains. At the same time, various microorganisms in the air may also invade the vinegar, such as incomplete sterilization or the introduction of miscellaneous bacteria during filling and sealing treatment. Acid resistant microorganisms may remain and reproduce in the vinegar, which may cause turbidity in the vinegar, manifested as granular, flocculent or adhesive precipitation.
The vinegar filtered through diatomaceous earth effectively removes polyphenols, proteins, iron ion complexes, and other turbid substances, and has significantly better clarity than untreated vinegar.
The production of soy sauce is divided into 4 major steps: raw soy sauce preparation, static settling, pre-filtration and microfiltration.
During the production process of vinegar, aspergillus and yeast are added as fermentation strains. At the same time, various microorganisms in the air may also invade the vinegar, such as incomplete sterilization or the introduction of miscellaneous bacteria during filling and sealing treatment. Acid resistant microorganisms may remain and reproduce in the vinegar, which may cause turbidity in the vinegar, manifested as granular, flocculent or adhesive precipitation.
The vinegar filtered through diatomaceous earth effectively removes polyphenols, proteins, iron ion complexes, and other turbid substances, and has significantly better clarity than untreated vinegar.
