Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.

This paper inquired into physical property and chemical property about amino acid, and the chemical change of amino acid in soy sauce under given conditions.

This passage have detected the number guideline of the soy sauce's physical or chemical, discuss the influence of add caramel pigment to soy sauce.