How to make homemade soy sauce

Soy sauce is one of the essential seasonings when cooking. Adding soy sauce can increase the flavor of the dish, and also make the dish look particularly delicious, which can arouse people's appetite. However, many people are not very confident about the soy sauce bought outside, thinking that it is not as clean as the soy sauce made at home, so they choose to make their own soy sauce at home. Here I will teach you how to make your own soy sauce at home.

The raw material processing of soy sauce is divided into 3 steps. ① Add water and moisten the cake: the amount of water added should be based on the standard that the moisture content of the koji after steaming reaches 47-50%. ②Mixing: After the cake is moistened with water, mix it thoroughly with crushed wheat and bran. ③ Steaming: Use a rotary steamer to pressurize (0.2MPa) the material to denature the protein moderately, cook and gelatinize the starch, and kill the microorganisms attached to the raw materials.

There are two steps to making koji. ① Cooling and inoculation: The clinker is quickly cooled to 45℃, and 0.3-0.4% of the pure expanded culture of Aspergillus oryzae is inoculated and mixed thoroughly. ② Thick layer ventilation koji making: the koji material after inoculation is sent into the koji room and koji pool. Ventilate intermittently first, then ventilate continuously. The koji making temperature is controlled at 30-32°C during the spore germination stage, and is controlled at a maximum of no more than 35°C during the mycelium growth stage. During this period, the song needs to be turned over and shoveled. In the early stage of spore growth, enzyme production is most active and the product temperature should be controlled at 30-32℃.

The fermented koji is added with 12-13°Be' hot brine and mixed into the fermentation tank. The temperature is maintained at 42-45℃ for about 20 days, and the mash is basically mature.

The three oils left over from the previous production are heated to 85℃, and then soaked in the mature mash to make the soy sauce completely dissolved in it. Then the raw soy sauce (first oil) is slowly released from the false bottom of the fermentation tank, and the concentration and salt are supplemented through the salt layer. Oil pouring is to separate the soy sauce from the residue. Generally, multiple soakings are used to pour out the first oil, second oil and third oil in sequence, and the soy sauce components can be basically extracted in a cycle. The post-processing soy sauce is heated to 80-85℃ for disinfection, and then formulated (blended), clarified and quality inspected to obtain a finished product that meets quality standards.