Equipment automation

Raw material conveying automation

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Process production automation

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Finished product packaging automation

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1.Wheat is carefully selected, and a specially designed roasting machine is used to enhance nutrient absorption for koji production.

2.Soybean flakes are cooked using an N.K high-pressure cooking tank to improve TN (total nitrogen) utilization.

3.Koji production utilizes tunnel or disc-type automated systems with temperature and humidity control for optimal results.

4.Brine is frozen to -5°C to meet the temperature requirements for the initial fermentation stage.

5.The first month of soy sauce fermentation is controlled automatically at a specific temperature, followed by room temperature control to adapt to Taiwan’s climate.

6.Semi-automatic Y-1-Y2 type pressing equipment is used to improve production capacity, save labor, and enhance the clarity and recovery rate of the sauce, significantly reducing costs.

7.Raw soy sauce is stored at low temperatures to prevent contamination by unwanted bacteria.

8.Yeast extract is added to enhance the flavor and aroma of the soy sauce.

9.Cooking and blending tanks are equipped with automated control systems to ensure consistent quality.

10.Finished products are filtered using vertical filtration machines to prevent protein sedimentation in the soy sauce.