The first step is to extract the first crude oil from soy sauce, which is the sauce juice leached by adding salt water for the first time in the brewing process of low-salt solid soy sauce. But now the low-salt solid soy sauce technology has been eliminated, but because it has formed a habit of calling it, the biggest feature that is still in use now is "zero addition". Nowadays, most of the soy sauce is a high-salt and dilute brewing process. Soy sauce is extruded at one time, and there is no concept of one dish and two dishes.

Represents the original juice, without preservatives and monosodium glutamate; "Zero addition of koji soy sauce", zero addition of preservatives, monosodium glutamate, flavors and fragrances, sweeteners and pigments, all zero addition. At least 1 19 quality monitoring points should be detected from the time of soybean entering the factory to the completion of packaging, so as to form a seamless system for product quality monitoring and escort the production of safe, healthy and nutritious soy sauce. High-end soy sauce brings consumers not ordinary soy sauce, but more healthy nutrition and high cost performance.