Objective To study and verify the sterilization conditions of brewed soy sauce， and finally obtain the sterilization procedures for brewed soy sauce.Methods After determinating of diluted Staphylococcus aureus， the remaining viable bacteria was counted after 80 ℃， 85 ℃， 90 ℃ treatment. And the D， Z and F value were calculated. After directly conducting heat penetration experiments on brewed soy sauce products， a reasonable sterilization procedure was finally obtained.Results The sterilization procedure was： D_{80 ℃}=6.13 min， r²=0.909 4； D_{85 ℃}=4.78 min， r²=0.901 0； D_{90 ℃}=1.53 min， r²=0.680 2； Z=16.6 ℃； F_{80 ℃}=36.78 min；F_{85 ℃}=28.68 min； F_{90 ℃}=9.18 min. After the theoretical calculation when the reference was 90 ℃， the best sterilization temperature and time were 90 ℃， 9.18 min. After verification of actual processing process， it was determined that the final sterilization procedure was： 36 min-4 min/90 ℃.Conclusion The main factor leading to the difference between theoretical calculation and actual processing process is that sterilization is a cumulative process， so in addition to theoretical calculations， verification is also particularly important in the actual application process.