Abstract:  Enhancing the amino acid condition nitrogen content of the soy sauce and keeping microbial contamination in a suitable level, except raw material type, making outside the tune and the fermentation process, the key lies in the technological process to drench the oil way, to drench the oil temperature, drenches the oil time and the soy sauce disinfection way, the disinfection temperature and the disinfection time. Drenches the oil the top digit incompletely fermented beans 80℃ water temperature direct impact type to change the low position trawl door fixed compression immersion to drench the oil, the amino acid condition nitrogen content will be raised 5～6 times. Changes the stainless steel porous -like annular pipeline steam sterilizing soy sauce law the plastic ascending pipe type transportation steam sterilizing soy sauce law, causes the soy sauce bacterium total from 4. 66×105/ml, or is unable to count controls lowest about 860ml. In the soy sauce bacterium total, the amino acid condition nitrogen content is unqualified before the craft improvement, but it is suitable to the national health standard after the improvement conforms.

Key words: microorganism, amino acid condition nitrogen, disinfection way, drenching the oil way