Soy sauce being eight kinds of amino acid and trace elements is an essential component of human nutrition and health. Due to the application of traditional technique, the long existing problem of secondary sediment of soy sauce which has caused poor appearance, especially finished goods soy sauce on the shelves needs to be solved.

Ceramic membrane separation technology had been extensively used in food and fermentation fields. This technology used as a substitute for heating, removing thallium and turbidity. It can remove heat-resistant bacteria; keep soy sauce from perishing based on retaining original flavor and save previous process of diatomite filtration. It also can discolor in order to make from white soy sauce to meet people’s requirements. Heat and oxygen stability of soy sauce after discoloring are been notably improved while contain of Fe, Mn and Zn will reduce.

Ceramic membrane is used for clarifying soy sauce. The raw soy sauce is cooked, large particles are removed by sedimentation, and the supernatant filtered through ceramic membrane. Ceramic membrane filtration does not alter the general composition of soy sauce, but significantly reduces turbidity and count of aerobic microorganisms in the product.