How to make soy sauce and how to make soy sauce?

The soy sauce method is very simple, first of all, we have to cook our soybeans, then put them in a sauce jar and seal them, and then put in some salt, and after about 99 days, our soy sauce is ready.

How to make soy sauce this you better buy some soy sauce paste online and give it Shih Tzu in proportion. It can be made into soy sauce, and it is very green. Let's play!

If you want to make soy sauce, in fact, he has a blend, and that one is returned, and it should be said that it is made by boiling and marinating a medium of beans.

If you want to make soy sauce, it may be a cumbersome process, and if you want to make it yourself, it may not be easy to make.

In general, soy sauce production requires fermentation, and it requires certain equipment, so it is recommended that you do not make it yourself.

There are certain methods and skills in the production of soy sauce, and effective fermentation and extraction must be carried out in accordance with the regular method to achieve a more ideal production effect.

Friend, the production of soy sauce requires a special process principle, and you can't make it yourself, so you'd better sell it in the supermarket.

Soy sauce is made by fermenting soybeans in the sun, which is difficult to make, and there are generally no conditions at home.

First of all, you have to get the material right, and then you have some tutorials online that have to use that kind of soybean.

No one will make their own soy sauce, there are so many delicious soy sauces to choose from in the supermarket, and they are not expensive.

The requirements for making soy sauce are relatively high.

The soy sauce that results in this way will be more delicious and practical.

This soy sauce is going to make this soy sauce very well. Then he must pay attention to this, and he must ask the master to sue.

Teach you how to make all-purpose soy sauce sauce fragrant and tender meat.

Soy sauce is a liquid that is refined from soybean milk.

This one is too complicated, and I remember that there was an episode of China on the Tip of the Tongue that did this.

First of all, according to what we own, it is definitely not a good deal not to buy.

The preparation of soy sauce is as follows:Ingredients: tempeh, dried shiitake mushrooms.

Excipients: 15g salt, 30g sugar, star anise, bay leaves, warm boiled water.

Tools: knives, cutting boards, pots, bottles.

1. Chop the tempeh and set aside.

2. Eight pure rental horns, bay leaves, salt, sugar, and shiitake mushrooms are prepared in advance.

3. Put pants in the pot and stir-fry with salt for 4-5 minutes, turn off the heat, pour 15-20 grams of sugar into the pot, fry the sugar with Shanzhao residual heat, when it is not hot, turn on low heat and continue to stir-fry, the color becomes brown-red and turn off the heat.

4. Add 1500 grams of warm boiled water, pour in tempeh, add the remaining sugar, add shiitake mushrooms, bay leaves, and star anise. Bring the heat to a boil for 20 minutes.

5. This is freshly boiled soy sauce. Strain out the slag. Let cool and store in a bottle.

6. The color is very dark. The taste is also very good.

Teach you how to make all-purpose soy sauce sauce fragrant and tender meat.

Soak the soybeans in clean water overnight to allow the soybeans to absorb the water fully.

2.The next day, after the soybeans are soaked, drain the water and steam the soybeans.

3.Spread the soybeans on the top of the bamboo fence and put them indoors for fermentation, paying attention to the temperature in the house above 30. After fermenting for about 48 hours, mash the soybeans and continue to ferment the soybeans until they are fully fermented.

Put large grains of sea salt in the pot and bring to a boil, let the sea salt completely dissolve, wait for the brine to cool, pour it into the container, then pour in the fermented soybeans, and stir well.

Stir once a day for the first month, every three days after a month, and once a month after that, and ferment after about four months.

Homemade soy sauce: take kilograms of soybeans, 500 grams of flour, 250 grams of wheat bran, and kilograms of salt.

Soybeans are put into a container and soaked in water for 20 cm, stirred fully to remove impurities, changed to water and soaked for 4-8 hours until the beans swell without wrinkles, and the fingers can pinch the watercress to a degree, rinse several times with water and dry. Put it in the cage drawer, steam at a constant temperature of 110 for 3-4 hours, stop simmering for 2 hours, and then stay in the cage drawer. The next day, take out the beans and mix them with the above ingredients and put them into pots, the thickness of the material is 3-4 cm, put them on the wooden frame of the empty house to ferment, first open the doors and windows to disperse the water vapor, and then close the temperature of 28-30 to ferment, and the mycelium will appear after 3-4 days.

At this time, the material is turned up and down, and the window is half open to disperse the mildew. When you shake the material by hand, it becomes powdery and flying"Qu"。Put the koji into the tank, add 2 Baumé and 5 kg of brine per 5 kg of koji, expose to the sun, ferment the material, mix it with a wooden stick several times a day, mix it once every few days, and squeeze off the residue with a gauze bag after 2-3 months.

Teach you how to make all-purpose soy sauce sauce fragrant and tender meat.

"What Doubts" is basically correct. The inoculation temperature of 45 degrees is too high, and below 38 degrees is appropriate.

Soak the soybeans to swell without wrinkles, rinse them several times with water, dry them, put them in the cage drawer and steam them for 1-2 hours, and then stop the fire to cool down naturally. Do not steam, soybeans cool down to below 40, inoculate soy sauce koji essence, mix koji essence and flour evenly, mix well with soybeans, so that the soybeans are stained with flour.

Put the mixed soybeans in a clean box, wrap them in a cloth, and put them on the empty rack to ferment to make koji.

The temperature is best between 30-35 degrees, 8-12 hours, the material is whitish, the curve will be turned once, and the temperature is low to extend the time.

In about 28 hours, the surface of the soybean will be covered with hyphae (the mycelium is yellow-green), and the koji has been made at this time. (Depending on the season, temperature, the time to grow hyphae may be a little longer).

Put the prepared koji and bask in the sun for 3 days.

Put it in the tank or bottle, add kilograms of brine (brine temperature 55-60), then seal, expose to the sun to ferment the koji, stir once a day with a wooden stick, add 5 kg of salt warm water after 7 days, the water temperature is about 50, stir once in 2-3 days, and then ferment for half a month, after half a month, seal and expose yourself to the sun to ferment naturally, and it is not easy to stir again.

After 4 months, when you open it, the color is already very dark, the sauce is very fragrant, and the taste will be better if you dry it for a long time.

Use a gauze bag to squeeze off the residue.

Strain out the soy sauce.

Soy sauce residue, add salt water and then filter, repeat can be out 3 times.

Put it in a pot and heat it for sterilization, cook for about 15 minutes, and skim off the foam.

The boiled soy sauce tastes very fresh.

It is best to put the boiled soy sauce in a bottle, do not seal it, wrap the mouth of the bottle with gauze to prevent dust, and dry it for about 20 days, and it tastes better after precipitation.

The soaked soybeans are best steamed, the boiling water is not easy to master, and the temperature of the koji should be mastered, depending on the season and temperature, the time to grow mycelium may be a little longer. The fermented mycelium is yellow-green and turns black or miscellaneous color, which means that the fermentation has failed. When you start making it, you should make a small amount of beans first, so as to avoid failure and wasting beans.

The wooden stick used for stirring must be clean and free of water, so as to avoid bringing bacteria inside, which is prone to mildew.

Teach you how to make all-purpose soy sauce sauce fragrant and tender meat.

1. The raw material processing of soy sauce is divided into 3 steps.

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

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

Steaming: Pressurized with a rotary steamer (steaming material, moderately denatures the protein, steam the starch and gelatinizes it, and kills the microorganisms attached to the raw materials.

2. There are two steps in koji making.

Cooling inoculation: The clinker is quickly cooled to 45, and the koji after pure expansion and culture of Aspergillus oryzae is inserted, and mixed thoroughly.

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

The koji-making temperature is controlled at 30-32 in the spore germination stage, and the hyphal growth stage is controlled at a maximum of 35. During this period, it is necessary to turn and shovel. At the early stage of spore growth, the enzyme production is the most vigorous, and the temperature should be controlled at 30-32.

3. Ferment into koji and add 12-13°be'The hot brine is mixed into the fermentation tank, and the temperature is 42-45 for about 20 days, and the sauce is basically ripe.

4. Leaching and pouring oil will heat the three oils left by the previous production to 85, and then send them to the mature soy sauce to soak in them, so that the soy sauce is fully soluble in it, and then slowly release the raw soy sauce (head oil) from the bottom of the fermentation tank, and make up the concentration and salt through the salt layer. Pouring oil is to separate the soy sauce from the soy sauce residue. Generally, multiple soaking is used, and the first oil, second oil and third oil are drenched in order, and the soy sauce ingredients can be basically extracted by cyclic application.

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

Soy sauce: 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 Han working people in 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, a liquid condiment 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.

Soy sauce originated in China. China's soy sauce enjoys an extremely high reputation internationally. More than 3,000 years ago, our ancestors brewed soy sauce.

The earliest soy sauce was made with animal proteins such as beef, sheep, deer, fish and shrimp, and later gradually switched to plant-based proteins from beans and grains. The soybeans are steamed, flour is mixed and inoculated with a mold to ferment and grow into hair. After sun exposure and night dew, the protein and starch in the raw materials are broken down and transformed into soy sauce.

Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters, and table salt. It also has a beautiful color and stimulates appetite. In addition to the brewed soy sauce, there is also a chemical soy sauce.

It is to use hydrochloric acid to decompose the protein in soybeans into a single amino acid, and then neutralize it with alkali, and add some brown sugar as a coloring agent to make chemical soy sauce. This soy sauce tastes just as delicious. However, its nutritional value is far less than that of brewed soy sauce.

Soy sauce is a kind of Asian seasoning in cooking, which is a liquid brewed by using soybeans as the main raw material, adding water and salt to make koji and fermentation, and then under the action of various enzymes secreted by various microorganisms. The ingredients used to make soy sauce vary depending on the country and region, and the flavors vary depending on the country, but the most famous ones are fish sauce (using fresh fish) in Thailand and miso (seaweed) in Japan.