+86 29-87031531
Product Introduction The equipment supports both high-salt liquid-state fermentation and low-salt solid-state fermentation processes. It realizes sealed constant-temperature fermentation of mash, automatic stirring & koji turning, automatic temperature regulation, contamination prevention against miscellaneous bacteria and CIP Cleaning in Place. It completely replaces traditional extensive fermentation modes, greatly improving the consistency of soy sauce quality and production efficien...
Send Inquiry
Product Description Traditional natural fermentation of soy sauce suffers from long production cycles and significant quality fluctuations. Flavour variations can occur even within one batch, not to mention seasonal discrepancies. however, with advances in technology, the emergence of enzymatic processes has solved the problem.The core logic of enzymatic brewing is straightforward: Controlled enzymatic hydrolysis partially replaces natural fermentation, ac...
Send InquiryThis website uses cookies to ensure you get the best experience on our website.
Phone