Jolion Foods

Quality and Safety - Jolion Foods

Jolion Foods History

JOLION FOODS COMPANY, was founded in the 2000s in Zhongshan city, as a leading sauce manufacturer in China. In 2001, a second production unit was opened. Our products have made great progress in the European and American markets in the same year. From 2011 to 2017, JOLION FOODS has gained brand awareness in overseas markets. During this time, three brands and series of products, HAPPY MUM, PEARL BRIDGE BRAND and JOLION, were established.


In 2019, The new production line of the factory and the launch of multi-category series. The five production lines can produce 3*20GP a day for conventional products such as soy sauce and oyster sauce, which can meet customer demand for products. In 2020, traditional trade transformation to B2B, online and offline integration, using Alibaba, MIC, GOOGLE and other platforms. Our business is more than 110 countries and regions.


In 2021, our factory owns 6 production lines with the most advanced fully automated production equipment in the industry, annual output of 15000 tons of products. At the same time, it has obtained many certifications such as BRC, FDA, HALAL, ISO9001: 22000 standard quality management system and HACCP system, which strictly guarantees the excellent quality of the products.

Process Flow


We use high-quality soybeans with particularly high protein content. The unique characteristics of soy sauce mainly come from these proteins.

Wheat Flour

Adding Aspergillus oryzae to ferment the wheat, the carbohydrates contained in the wheat will give the aroma of soy sauce.



soy sauce making machine

Soybeans are first soaked in water and then steamed at high temperature to make the protein moderately denatured and cool down the temperature.

steamed soybeans machine

Stir the wheat and steamed soybeans and mix well.


soybean fermentation

Transfer the mixture to a suitable environment, so that soybeans and wheat have good fermentation conditions, and after a long period of fermentation, they will be dried in the open air for a period of time.


Fermenting(180 days)


fermentation soy sauce

The raw materials after drying are transferred to special equipment, and the fermentation is carried out in a good environment for up to half a year. This process is very important and should not be sloppy.

Dissolve salt in water to make brine. This brine controls the growth of bacteria during the fermentation process, prevents deterioration, and gives the soy sauce a salty taste.


soy sauce fully stirred

After the fermentation is completed, the materials need to be fully stirred to ensure that the quality of the soy sauce produced is uniform and reliable. 



sugar water soy sauce

Dissolve sugar in water to make sugar water. This sugar water can prevent worms and increase the flavor of soy sauce.

soy sauce boiled process

The materials prepared in the earlier stage are boiled at high temperature to remove impurities and transferred to the precipitation equipment.


soy sauce flows slowly and steadily

Soy sauce flows slowly and steadily through mechanical equipment under the action of gravity. In order to make beautiful and clear soy sauce, this process must not be too fast.


Soy sauce flows slowly and steadily through mechanical equipment under the action of gravity. In order to make beautiful and clear soy sauce, this process must not be too fast.

soy sauce making process


soy sauce pasteurizer

The soy sauce is treated with a pasteurizer at an appropriate temperature and holding time to kill bacteria,then precipitation again

Bottle, cap



pack the soy sauce

In a clean environment, use a machine to pack the warm soy sauce into a container and cool it down.

Clean the bottles and caps and use special equipment for disinfection.

Finished Product

All the time, the soy sauce we put on the global market has passed all  necessary inspections to ensure that we always maintain the good quality of Jolion.

Quality Control System

Step 1: QC by Jolion Food Inspection & Research Center
Only products up to FOODS standards can be entered into the market that means all the products must be self inspected by batch.


Step 2: QC by China Inspection and Quarantine(CIQ)
All products for export have to pass the inspection of CIQ as well as meet the food regulations.


Step 3: The Third party inspection, like BV, SGS, EU PAS...


Step4: Product Tracing System
Distinct expiry date and production date
Traceable batch number system

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