Abstract: The paper has studied the relationship among fermentation, temperature and time. The test has mainly studied the iron nutritional fortificants selection, adding quantities determination controlling, processing technology, the assay of iron concentration and et al. At the same time, iron-fortified Soy Sauce has been processed. The results showed that the 180～210mg/ 100ml of NaFeEDTA in Soy Sauce equaled to the iron in the amout of 20～30mg/100ml, i.e the allowance content of fortification food which wouldn’t affect its color, flavor, taste and body. Meanwhile, it did not show any significant effect on the physical and chemical parameters, including pH value, density, contents of amino-nitrogen, sweet taste and acid and soluble solid of soy sauce. What’s more, the product is high-iron、stabilization and good-mouth feel.

Key words: Soy Sauce, NaFeEDTA, fortification technology