Natural fermentation method
-Soy bean 6 month of fermentation soy sauce
-The fermentation goes slowly in 6 months, which causes high price. But the product quality is completely good with absolutely no risk of 3-MCPD
Acid-hydrolyzed soy protein method:
-Soy pasteorfat extracted soy paste + HCl (hydrochloric acid) hydrolysis (temperature 170oC, 3 days) Soy sauce
-Hydroly