In 1950s, Tan, a professor of food department of Nanjing Institute of Technology at that time, and a worker of Nanjing Brewery * * * developed a high-salt and dilute fermentation process (to be verified). At that time, the production technology of soy sauce was mainly the traditional low-salt solid-state fermentation, and now most soy sauces still do this.

Due to the emergence of high-salt and dilute fermentation technology, Nanjing Brewery's original "100-day fermentation" soy sauce has more advantages than traditional fermentation in terms of ester flavor and umami flavor, and it was then known as "a must in Jinling".

Later, "Nanjing Brewery" introduced mechanized equipment, and the manual workshop became a modern factory, so the soy sauce it produced was named "Machine Wheel".

On the meaning of the name "machine wheel card": "machine" means that soy sauce is produced by machine, not by hand in the past; The wheel indicates that the production and sales of soy sauce will roll forward like a huge wheel and never stop.

The trademark of "wheel brand" has another meaning: the trademark consists of wheat ears and gears, in which wheat ears symbolize pure grain brewing; Gears symbolize mechanized production.

In 1970s, Turbine's soy sauce became the only soy sauce supplied by ticket in China.