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• BY Ina Barton 2018-06-04
  Soy sauce is a kind of high-sodium food. In general, the salt content of soy sauce should be between 15-20％. Low sodium or reduced salt may be achieved by the following two methods, one is to replace the sodium salt with potassium salt, and the other is to actually lower the salt. For low-salt solid-state fermented soy sauce, the salt concentration is generally 7％ In order to achieve the salt standard of 15％, salt will be added to the soy sauce later. It is possible to reduce salt by adding less salt in the later stage of soy sauce fermentation. But this also brings another problem, that is, the storage of products will be weakened. After reducing the salt, you must use other methods, such as adding preservatives, to let the product guarantee the original shelf life.
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