Ingredients for making soy sauce

Soy sauce is an indispensable condiment for cooking in daily life. Soy sauce can enhance the color of dishes and increase the flavor of dishes. Dishes with soy sauce can make people more appetizing. Many families are not satisfied with the soy sauce in supermarkets. They don’t like the taste of the bought soy sauce and feel that the hygiene is not guaranteed, so they choose to make soy sauce at home. Let me introduce to you the raw materials for making soy sauce.

Soy sauce is an Asian-style condiment used in cooking. It is generally made from soybeans as the main raw material. Water and salt are added to it. After being made into koji and fermented, it is then brewed into a liquid under the action of various enzymes secreted by the reproduction of various microorganisms. The raw materials for making soy sauce vary depending on the country and region, and the ingredients used and the flavor are also different. The more famous ones are Thailand's fish sauce (made from fresh fish) and Japan's TAKESAN's freshly squeezed soy sauce.

Soy sauce, commonly known as black bean sauce, is mainly made from soybeans, starch, wheat and salt through processes such as oil production and fermentation. The ingredients of soy sauce are relatively complex. In addition to salt, it also contains a variety of amino acids, sugars, organic acids, pigments and spices. It is mainly salty in taste, but also has umami and fragrant flavors. It can enhance and improve the taste of dishes, and can also add or change the color of dishes. Our people mastered the brewing process thousands of years ago. There are generally two types of soy sauce: dark soy sauce and light soy sauce. Dark soy sauce is saltier and used to enhance color; light soy sauce is used to enhance flavor.

Take 2.5 kg of soybeans, 500 g of flour, 250 g of wheat bran, and 1.8 kg of salt. Put soybeans in a container and soak them in clean water to a depth of 20 cm. Stir thoroughly to remove impurities. Change the water and soak for 4-8 hours until the beans are swollen and wrinkle-free and the beans can be broken with fingers. Rinse with clean water several times and dry. Put it in a steamer and steam it at a constant temperature of 110℃ for 3-4 hours. Turn off the heat and simmer for 2 hours, then leave it in the steamer. On the second day, take out the beans and mix them with the above ingredients, put them into a pot with a thickness of 3-4 cm, and place them on a wooden rack in an empty room for fermentation. First open the doors and windows to let in moisture, and then seal them at 28-30℃ for fermentation. Mycelium will appear after 3-4 days. At this time, turn the materials up and down and half-open the window to dissipate the musty smell. When the material starts to fly into powdery form when shaken by hand, it becomes "qu". Put the koji into a jar, add 5 kg of 2-degree Baume salt water for every 5 kg of koji, expose it to the sun to ferment, stir it several times a day with a wooden stick, and then stir it once every few days. After 2-3 months, use a gauze bag to squeeze out the residue.