Soy sauce originated in China and is an ancient condiment with oriental characteristics. It has a history of more than 1,800 years. Real liquid soy sauce appeared in the book "Qi Min Yao Shu" written by Jia Sixie (xié) in the Northern Wei Dynasty (220 AD to 265 AD), and was called "Jiang Qing", "Doujiang Qing", "Jiaojiang Qing", "Jiang Xiang" Clear sauce". In the Tang Dynasty (AD 618-907), soy sauce production technology was further developed. The word soy sauce first appeared in Lin Hong's "Shan Jia Qing Gong" in the Song Dynasty (AD 960-1127), and soy sauce was mentioned in many places in the book. In ancient times, soy sauce was mainly used as a seasoning for cold dishes in the Song Dynasty. It was only widely used in the cooking of other dishes after the Yuan, Ming and Qing Dynasties; and in Su Jing's "New Materia Medica" and Sun Simiao's "Qianjinbaoyao" , "Waitai Secrets" and other medical books have become commonly used pharmaceuticals. Although soy sauce has a long history of development, soy sauce powder is an industrial seasoning ingredient that emerged with the maturity of spray drying technology and the development of the instant noodle industry. The industrialized production of instant noodles originated in Japan. In 1958, Mr. Momofuku Ando founded Nissin Food Company to operate chicken soup ramen. Subsequently, seasoning packets appeared in instant noodles. With the demand for seasoning packets, there was a demand for soy sauce powder. It is speculated that soy sauce powder first appeared in Japan in 1962. Although spray drying technology has a history of more than 100 years in the world, its development started relatively late in my country. The first spray dryer was a rotary spray dryer introduced from the former Soviet Union by Jilin Dye Factory in the 1950s. Spray drying of dyes. Subsequently, our country's scientific and technological workers have conducted extensive and in-depth research and development on the main atomization forms, main attached equipment and industrial applications of spray drying, and have achieved success. And applied it to the production of soy sauce powder. There are relatively few domestic reports on soy sauce powder. The earliest reported patent on soy sauce powder in China was Beijing Weizhen Food Seasoning Factory. The patent number applied for by Wang Xiuli and others in 1994 was CN94102953.0's patent - microcapsule-embedded instant soy sauce powder, should be the earliest unit in the country to research, develop and produce soy sauce powder.