After the soy sauce is naturally precipitated, diatomite is added for filtration. Through centrifugal detection, there is no visible precipitation in the products filtered by diatomite, while the precipitation of the products not filtered by diatomite is the size of soybeans.

The soy sauce sterilized by diatomite can be stored at room temperature for more than one year without preservative and external pollution. The total number of bacteria does not increase. Most bacteria (including Bacillus) in the soy sauce can be removed to ensure the hygienic quality of the product in the shelf storage period.