The production process of soy sauce 100, the production process of soy sauce

The soy sauce processing technology is divided into: soybeans and wheat kernels are soaked separately, steamed separately, boiled separately, cooled down, inoculated, respectively put into the koji jar, kept warm, made koji separately, turned over the koji, ventilated and cultivated, mixed into koji, added to the brine, kept warm and fermented, poured and leached, blended, sterilized, filled, finished product, and put into storage.

The specific equipment can be found through the map, and the field trip can be seen to see the professional.

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1. Add water and moisten the cake meal: the soybean cake after soybean oil extraction or soybean meal after solvent leaching oil, the amount of water added is 47-50% of the water content of the koji after steaming.

2. Mixing: After the cake is moistened with water, it is fully mixed with crushed wheat and bran.

3. Steaming: Use a rotary steamer to pressurize the steaming material to make the starch steamed and gelatinized.

4. Cooling and inoculation: the clinker is quickly cooled to 45, and the koji of Aspergillus oryzae is inserted into the pure expansion and culture, and mixed well.

5. Thick layer ventilation koji: the inoculated koji material is sent to the koji pool in the koji room. Intermittent ventilation first, then continuous ventilation.

6. Leaching and pouring oil to heat the three oils left over from the previous production to 85, and then send them to the mature soy sauce to soak in them, so that the soy sauce is soluble in it, and then slowly release the raw soy sauce head oil from the lower part of the fermentation tank, and make up the concentration and salt through the salt layer.

7. Soy sauce is heated to 80-85 sterilized, and then prepared (blended), clarified and quality inspected to obtain a finished product that meets the quality standards.

Soy sauce is a traditional Chinese condiment, a liquid condiment brewed with soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt.

Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans or black beans, wheat or bran, and salt through oil-making, fermentation and other processes. The composition of soy sauce is more complex, in addition to the composition of salt, there are a variety of amino acids, sugars, organic acids, pigments and spices and other components, mainly salty, but also umami, aroma, etc., it can increase and improve the taste of dishes, but also add or change the color of dishes. Ancient Chinese working people had mastered the brewing process thousands of years ago, and soy sauce generally has two types: dark soy sauce and light soy sauce

Light soy sauce is lighter and used to enhance freshness; Dark soy sauce is salty and is used to enhance color.

Hello, the brewing ingredients are mainly soybeans, wheat and salt. But nowadays, there are also soy sauce made from soybean meal, wheat bran, or other ingredients. Raw materials such as soybeans, wheat, and salt are heated at high temperatures, and then mixed with koji, and fermented to form molecules such as sugar, amino acids, lactic acid, and alcohol, and these ingredients undergo complex chemical reactions to form the rich flavor and color of soy sauce.

By separating these fermented liquids, soy sauce is obtained. Questions. Good.

How is cooking wine made?

Cooking wine is made from glutinous rice by soaking, steaming, and fermenting. The alcohol concentration is about 15 degrees, the wine has a mellow taste, and is rich in amino acids and vitamins. Add some rice wine in cooking, and the amines that cause fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize together with the alcohol when heated to achieve the purpose of removing the fish.

<> soy sauce is mainly brewed from soybeans, wheat, and salt through koji-making and fermentation. The preliminary work of brewing soy sauce is to soak soybeans and wheat first, and the soaked soybeans and wheat are respectively put into a sandwich pot for steaming. After the soybeans and wheat after cooking, the beneficial strains are added after cooling, and the soybeans and wheat with the added strains are transported to the koji tank to make koji, after 40 hours of koji-making, soybeans and wheat can be koji-making, and the soybeans and wheat after the koji is completed are mixed and stirred together, and after adding brine, they can be put into the stainless steel fermentation tank for insulated fermentation, and after waiting for ** leaching, the brewing process of soy sauce is completed.

Ingredients: 5 kg of soybeans, 700g of flour, 2g of Aspergillus oryzae, 1250g of salt, 15 kg of water.

Method: 1. Select high-quality soybeans, pour them into a tank or pool and soak them for about 2-4 hours, wash and drain them, and cook them in a pressure cooker.

2. Control the dry water, spread it thin and let it cool, and there is no water in the hands of the soybeans, and the temperature is lower than 38 degrees.

3. Mix Aspergillus oryzae and flour evenly, pour in the cooled soybeans, stir evenly, and let each soybean be coated with flour.

4. Mix the evenly mixed bean ingredients into a bamboo dustpan of 2 3 cm, cover with a lid, and put it in a warm place indoors to make koji.

5. After about 24 hours, the temperature rises, and the surface of the beans is covered with white mycelium.

6. After about 24 hours, during which about 5 hours open the lid once, the surface of the bean grains is covered with yellow-green spores with normal koji fragrance, and there is no other peculiar smell that is koji.

7. Prepare a 30-kilogram glass bottle in advance, wash and dry, and put 15-kilogram water on 1250g of salt to boil and cool. Pour the freshly made koji into the bottle and mix well, and cover the bottle with gauze to prevent insects.

8. Put the soybean koji in the sun and mature the soy sauce after 6 months of natural sun exposure and night dew.

Expand your knowledge: Soy sauce is a traditional Chinese condiment. Liquid condiments brewed with beans, wheat, and bran.

The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite. Soy sauce is derived from soy sauce, and as early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of ancient China was purely accidental.

The earliest soy sauce used by the emperors of ancient China was made from fresh meat, which was similar to the current fish sauce manufacturing process, because the flavor was excellent and gradually spread to the people, and later it was found that soybeans were made with similar flavor and cheap, so they were widely spread and eaten. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, Korea, and Southeast Asia. In the early days, the manufacture of soy sauce in China was a family art and secret, and its brewing was mostly controlled by a certain master, and its technique was often passed down from generation to generation or passed on by a master of a school to form a certain way of brewing.

Soy sauce, also known as sauce, soy sauce, etc., is mainly made of soybeans, starch, wheat, and salt through koji-making, fermentation and other procedures, with salty and umami flavor and mellow smell. Soy sauce is used to cook various dishes, make canned food, pickles, etc., and is an indispensable seasoning in people's lives. There are generally two types of soy sauce: dark soy sauce and light soy sauce

Dark soy sauce is salty and mainly used to enhance color; Light soy sauce is mainly used to enhance freshness.

Soy sauce is mainly made from soybeans, wheat, and salt through oil making and fermentation. In addition to the composition of table salt, soy sauce also contains a variety of amino acids, sugars, organic acids, pigments and flavors. It is mainly salty, but also umami and fragrant.

It adds and improves the flavor of a dish, as well as adds or changes the color of the dish.

How is soy sauce made? According to the different fermentation processes, it is divided into two categories, namely high-salt dilute fermented soy sauce and low-salt solid fermented soy sauce.

High-salt dilute fermented soy sauce is made of soybeans and/or defatted soybeans (soybean meal or soybean cake), wheat and/or wheat flour as raw materials, which are steamed and koji made by aspergillus and mixed with brine to form a dilute mash, and then fermented by microorganisms.

Low-salt solid fermented soy sauce is made from soybean and wheat bran as raw materials, which are steamed and koji made by aspergillus and mixed with brine to form a solid soy sauce, and then fermented by microorganisms.

Liquid condiments brewed with beans, wheat, and bran. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite. It is a traditional condiment in China. Brief development of soy sauce evolved and developed from soybean paste.

How is soy sauce made? Soy sauce is made from soy products after fermentation. generated. The specific process should be consulted with the soy sauce factory.

It is made from soybeans, which are crushed and fermented in large vats for many days.

Good soy sauce soybean brewing, cheap soy sauce is modulated.

Soy sauce is sold in major supermarkets, but I always feel that the soy sauce bought outside has additives inside, and it is not very safe to eat, so if you want to eat soy sauce, it is better to make it at home, which is to experience the fun of making food, and eat at ease, healthy, safe and simple. Let's share with you how to make homemade soy sauce.

Ingredients: 1000 grams of soybeans, 250 grams of flour, 50 grams of oatmeal, 1 gram of soy sauce koji essence, saturated brine, 1 gram of star anise, 2 grams of tangerine peel, 1 gram of fennel, 3 grams of male cloves, 2 grams of monosodium glutamate, 50 grams of white wine, 150 grams of brown sugar.

Production method: 1. Select high-quality soybeans, pour them into a basin and soak them in water for about 2-4 hours, then wash and drain the soybeans to remove the bad soybeans inside, and then cook them in a pressure cooker;

2. While boiling soybeans, you can heat the pot, pour the flour and oatmeal into the pot, and fry until slightly browned;

3. Take out the cooked soybeans, spread them evenly in the basin to cool, then pour the fried flour and oatmeal, and then add soy sauce koji essence into the basin, stir them evenly, and then put the mixed soybeans in bamboo slivers, about 2 cm thick, cover the lid, and put it in a warm place indoors for koji, about 24 hours;

4. Wait until the surface of the soybean is covered with yellow-green robes and wafts out the fragrance of koji, then pour the soybean koji into the rinsed jar, add saturated salt water, submerge all the beans, sprinkle a thin layer of salt on it, and then put the jar in the sun to the sun, and after about three months of sun and night dew, it can become a sauce mash;

5. Soak the soy sauce mash in brine three times, add salt water to soak the mature soy sauce mash for 3 days for the first time, the soy sauce liquid juice sucked out is thick and viscous, the color is red and brown, and the taste is fragrant, and the last two times are soaked for 7 days each.

6. Mix the sauce sucked out three times, after 10 days of sun exposure, precipitation, and then add star anise, tangerine peel, fennel, and male clove to the boiling liquid, and then add monosodium glutamate, white wine, brown sugar and edible salt (so that the salt concentration of the sauce reaches 17%, about 5-8 kg of soy sauce), put it in a pot and boil, and after filtration, it becomes spiced soybean soy sauce.

The raw material processing of soy sauce is divided into:

1. Add water and moisten the cake: the amount of water added is based on the moisture of the koji after steaming to reach 47 to 50%.

2. Mixing: After the cake is moistened with water, it is fully mixed with the crushed Xiangpeng wheat and bran.

3. Steaming: Use a rotary steamer to pressurize the steaming material to moderately denature the protein, steam and gelatinize the starch, and kill the microorganisms attached to the raw materials.

Koji making: 1. Cooling and inoculation: The clinker is quickly cooled to 45 degrees Celsius, and the koji after the expansion and cultivation of Aspergillus oryzae is inserted into the pure guess banquet hand, and the koji is fully mixed.

2. Thick layer ventilation koji: the inoculated koji material is sent to the koji pool in the koji room. Intermittent ventilation first, then continuous ventilation.

The koji-making temperature is controlled at 30 degrees Celsius to 32 degrees Celsius at the spore germination stage, and the maximum temperature is not more than 35 degrees Celsius at the mycelial growth stage. During this period, it is necessary to turn and shovel. In the early stage of spore growth, the enzyme production is the most vigorous, and the temperature should be controlled at 30 degrees Celsius to 32 degrees Celsius.

Wash the soybeans, soak them in water and steam them for a few hours. Put it in the vat for fermentation, seal the vat with salt and water, filter it into dismantled oil, and then fill it after exposure to the sun.

Tools Ingredients: soybeans, soy sauce tank, salt, water.

1. Steam. Wash the soybeans that are going to be used for soy sauce, soak them to absorb enough water, drain them and steam them for about 6 hours.

2. Body temperature fermentation.

After the steamed soybeans are cooled at room temperature, they are put into the fermentation room, and the temperature of the fermentation is controlled at about 37 degrees, and the fermentation is stirred evenly every three days.

3. Brewing. Fermented soybeans are put into wooden barrels, sprinkled with salt and water on top, covered with lids and sealed, and brewed.

4. Hair oil. After about 4 months of brewing and storage, the brewed soy sauce is filtered out with a leaky net.

5. Sunburn oil. Put the filtered soy sauce into the soy sauce tank and put it in the sun for about 10-30 days before it can be filled and marketed.