| 摘要 |
PURPOSE:To produce a soy sauce having reduced salt without breaking the balance of soy sauce components. CONSTITUTION:Heat-treated soy sauce (1.57% nitrogen content and 16.9% salt content) manufactured by an ordinary means is filtered by a reverse osmosis membrane unit 2 for 3.0 hours and separated into a concentrated solution (1.84% nitrogen content and 15.5% salt content) and the filtrate (1.22% nitrogen content and 17.3% salt content) in the ratio of 1:1. The filtrate is treated by an electric dialyzer 12 and desalted into 3.0% salt content. Then the desalted filtrate is blended with the concentrated solution to give a product having 1.43% nitrogen content and 9.3% salt content. |
