How is soy sauce made? Who knows?

Process flow: Raw material moistening, steaming, cooling, inoculation, koji-making, koji-mixing, brine mixing, fermentation in the pool, expansion and cultivation, adding yeast liquor, secondary fermentation, blending, fermentation, filtration, sterilization, finished product Key points of operation: 1

Dry steam the soybean meal for about 10 minutes, add 400 500kg of water, water temperature 80 90, soak soybean meal for 20 30 minutes, then add wheat to soak for 10 15 minutes, add the bran to start steaming, the steam pressure is general, keep for 15 20 minutes, and pour out the hot material. 2.The beaten material is fed into the koji box and cooled to 33 35.

3.Inoculating the koji, mixing 15kg of bran and koji essence evenly into the box to make koji, to ensure uniformity. 4.

According to the static culture after 36 hours, the temperature was controlled at 31 35, and the dry and wet difference was 1. 5.Mix brine into koji, the water temperature is 40 45, the brine is 14 15 Baumé, and the brine can be adjusted for 19 20 Baumé in the later pouring and fermentation.

6.Fermentation in the pool: the temperature of the fermented product is controlled at 45 46, and the first stage is 7 to 10 days.

7.Add yeast solution for secondary fermentation: 7 After 10 days, add brine and add flavored yeast liquid to ferment until about 45 days.

Preparation of flavoring yeast solution: Slope medium culture 30 32 3 days Inoculation of flavored yeast strains 30 32 Culture for 3 days Liquid test tube culture medium 30 32 Culture for 24h 500ml triangular flask medium (soy sauce 5%, caramelize 10%, salt culture for 24h, shake the flask once per hour after incubation for 12h 3000ml triangular flask medium (soy sauce 5%, caramel 10%, salt culture for 24h, shake the flask every hour after 12h of culture) Seed jar culture 30 32 Summer 18 20h, winter 20 24h yeast solution 8Blending:

Fermented soy sauce for other flavors 9Fermentation: Fermentation in the tank for 2 days 10

Filtration: Filtration through CQ42 filter cloth 11Sterilization:

Sterilize at a temperature of 80 85 and a time of 15 for 20 minutes. Innovation: 1. Control of product temperature 2. Expansion and addition of flavored yeast 3. Organic combination of pouring process 4. The role of aged fermentation.

What is soy sauceSoy sauce is a traditional Chinese condiment. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite. There are generally two types of soy sauce: dark soy sauce and light soy sauce

Light soy sauce is salty and used to enhance freshness; The dark soy sauce is lighter and is used for color lifting.

What is soy sauce made ofSoy 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.

The main ingredients for brewing are 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. <

The main ingredients for brewing are 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.

What is Prepared Soy Sauce: In the modern production process, soybean protein is directly hydrolyzed to obtain polypeptides and amino acids, and then sugar, refined salt, monosodium glutamate, yeast extract and flavored nucleotides are added to obtain the prepared soy sauce. The production cycle is greatly shortened, and it only takes about 8-10 hours to make it.

Is soy sauce harmful: Preparing soy sauce shortens the production cycle and mimics the flavor of brewed soy sauce, so people worry that preparing soy sauce will be harmful to the body. However, in fact, in addition to the different production process from brewed soy sauce, the prepared soy sauce does not contain other harmful ingredients, as long as it is a safe and qualified product, you can eat it with confidence.

Ingredients: 700 grams of lean pork, 3 slices of ginger, 2 green onions, 15 grams of cooking wine, 15 grams of soy sauce, 6 grams of salt, 15 grams of sugar, 10 grams of sesame seeds.

Steps: 1. Cut the lean meat into cubes.

2. Cook the meat in a pot under cold water, and scoop off the foam on the surface after the water boils.

3. Serve the meat out and set aside.

4. Put the green onions, ginger slices, blanched lean meat and cooking wine into the pressure cooker together, and add the water that has just been submerged with the ingredients.

5. After gassing, press on medium heat for 40 minutes.

6. After boiling, drain the water, put it in a plastic bag, roll it out with a rolling pin, and then beat it loose.

7. Get such loose shredded meat.

8. Pour a little oil into a non-stick frying pan.

9. Add shredded meat, add an appropriate amount of salt, and stir-fry constantly, using the lowest heat throughout the process.

10. When the shredded meat is basically dry and begins to color, add an appropriate amount of soy sauce and sugar, and continue to stir-fry.

11. Stir-fry for a total of 30-40 minutes, and when the shredded meat begins to turn golden brown and there is basically no moisture, it will be served.

12. Beat it with a blender (if you don't want too minced meat floss, you can skip this step and stir-fry the shredded meat until it is completely dry).

13. Pour the pureed meat floss back into the pan, stir-fry over minimum heat until the meat floss is completely dry, and add the roasted white sesame seeds.

14. Stir-fry evenly.

15. Sealed and stored.

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

1.Amino acids.

Soy sauce is used to decompose the proteins and starches in the original family by the protein and starch produced by molds. After the tank is discharged, these enzymes continue to break down the unbroken proteins and sugars. The free amino acids in soy sauce are often expressed as amino nitrogen.

National Standard CNS Grade 1 Soy Sauce Quality (Total Nitrogen, Amine Nitrogen. The total content of free amino acids in soy sauce is about 5-6, of which glutamic acid is the highest, accounting for about 20 of the total amino acids.

2.Organic acids.

After the soy sauce koji is removed from the tank, due to the salt-tolerant lactic acid bacteria pediococtus spThe pH value of the sauce decreases from the original pH to about pH, and the total acid content in the sauce also increases. With the emergence of salt-tolerant yeasts, when they reach maturity, they are replaced by torulopsis sp

He is responsible for post-fermentation maturation, during which the aroma components of soy sauce brew gradually begin to form significantly.

3.Sugars. Generally, the reducing sugar content in pure brewed soy sauce is about 5. The main sugars include polysaccharides, bisaccharides and monosaccharides. Five and six carbosaccharides were the main monosaccharides, while four and seven carbosaccharides were not found.

It is made by fermentation of some cereals, soybeans, etc., with yeast.

Soy sauce is a liquid condiment brewed with beans, wheat, and bran.

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, 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.

Stir-fry vegetables every day with soy sauce, do you know what soy sauce is made of? Knowledge.

There are three ways to make soy sauce 1;Brewing method - is the traditional method of making soy sauce, using soybeans, wheat, fermentation to make the so-called pure brewed soy sauce, the production process is long and the cost is high, but the flavor is good and fragrant. 2；Chemical method - it is made by hydrochloric acid and water decomposition of soybeans, which is short in time and low in cost, but the flavor is not good, so additives will be added to cover up the taste. 3；Mixed hair – i.e. merging the first two methods.

Teach you how to make homemade soy sauce, clean and hygienic without additives, come and see if you like.