Soy sauce production process

Many people prefer soy sauce as a condiment, because soy sauce can not only be added to dishes to enhance the flavor, but it is also very good as a dipping sauce. However, most people do not know how the production process of soy sauce was formed. Because soy sauce is a condiment produced by traditional methods, the production technology and process of soy sauce are also very interesting. Next, I will give you a detailed introduction to the production process of soy sauce.

Preparation method 1. Steamed beans: The soybeans for making soy sauce (both spring and autumn soybeans) must first be soaked in water to make them fat. The soaking time should be appropriate, which should allow the protein in the soybeans to absorb water to the maximum extent possible, while preventing them from becoming sour and destroying the protein due to soaking for too long. When soaking, put the soybeans into a wooden barrel or vat, add 1 times the amount of clean water. Usually soak for 1 hour until the bean skin begins to wrinkle. Then pour it into a basket, drain the water, place it in a steamer, and steam it for 4 to 6 hours after the water boils.

22. Fermentation: After the steamed soybeans have cooled down, spread them on a bamboo fence and send them indoors for fermentation. The room should be sealed and have several wooden frames to facilitate the installation of bamboo fences. The temperature should be above 37°C. If the room temperature is not enough, charcoal or coal fire can be added to raise the temperature and promote fermentation. The fermentation time is 6 days. After 3 days in the room, turn it over and stir it to ensure even fermentation. After fermentation, when yellow-green Aspergillus and yeast appear on the surface of the soybeans, take them out and pour them into a wooden barrel or vat. Add clean water at a ratio of 40 kg of clean water to 100 kg of soybeans and stir until it absorbs enough water. After pouring out the remaining water, put it into a bamboo basket and cover it with cotton cloth. Then place it in a room with a temperature of 37-38℃ to continue fermenting. After about 8 hours, when you feel heat when you insert your hand into the beans and smell the aroma of soy sauce, you can stop fermenting.

33. Brewing: Put the fermented soybeans into wooden barrels for brewing (the wooden barrels or tanks used for brewing should be sealed on the top and have oil holes on the bottom). The brewing formula is: 100 kg of soybeans, 30 kg of salt, and 40 kg of water. The specific operation is: add a layer of soybeans, sprinkle a layer of salt, and pour clean water once, and then put them into the bucket or tank alternately in this way, with the top layer being salt. Then put on the barrel lid or jar lid and seal it with kraft paper.

44. Oil production: After 4 months of brewing, remove the wooden plug from the oil outlet and put a net made of nylon thread on it for filtering. Then, flush salt water (100 kg of clean water plus 17 kg of salt) into the barrel or tank over 5 days, and what flows out of the oil outlet is soy sauce. Generally, every 100 kilograms of soybeans can produce 300 kilograms of soy sauce. The resulting soy sauce is usually added with syrup. The method of making syrup is: add 4 kg of water for every 100 kg of sugar, and cook over high heat until it is black in color, has no sweetness and is slightly bitter. The amount of sugar used for every 100 kg of soy sauce is 12 kg, and the syrup is filtered and mixed in.

55. Sun exposure: Put the soy sauce into a jar and expose it to the sun for 10 to 20 days.

Precautions

When exposed to the sun, it can be placed in the open air at night on sunny days to allow it to receive dew; the surface of the tank must be covered on rainy days. Generally, it can be exposed to the sun for 10 days in summer and 20 days in autumn and winter.

If you find maggots in the tank or a layer of white mold on it, you should pick them up and discard them.