I don t know what the high salt dilute fermentation process of soy sauce is all about

Soy sauce has been around for a long time. In the past, soybeans were boiled and made into sauce, fermented in a natural environment, and various microorganisms such as Aspergillus and Bacillus subtilis grew, among which the protease secreted by Aspergillus to decompose proteins into amino acids is the most important. Amino acids are umami substances and are the main flavor substances of soy sauce.

Now, Aspergillus was artificially isolated and domesticated and screened to obtain a strain with high protease activity—Aspergillus oryzae. The protease secreted by Aspergillus oryzae has the most suitable temperature for activity. Around 55 is the optimal active temperature.

In the production of soy sauce, the soy sauce koji obtained by making koji can be poured with soy sauce in 72 hours by adding a certain amount of water and the most suitable temperature, and the enzymatic hydrolysis of the protein can be used to pour soy sauce, but the flavor of soy sauce is very poor. There is also some low-salt salt, low-salt fermentation soy sauce, fermentation for about 20 days, the flavor of soy sauce has been improved.

High-salt dilute fermentation is the fermentation of soy sauce made in high-salinity brine for more than 6 months, during which various aromas and aroma substances are produced under the action of yeast lactic acid bacteria, etc., giving soy sauce various flavors.

"High salt dilute" and "low salt solid".

These two terms are mainly the definition of the soy sauce process, and do not have any special impact on the quality. The difference lies in the use of raw materials, the "high salt dilute" uses soybean and wheat fermentation, and the "low salt solid" uses soybean and bran fermentation, and the different fermentation materials lead to the dark color of the soy sauce produced by the "low salt solid", but the soy sauce produced by the "high salt dilute" is more intense. Consumers can choose according to their preferences.

Jiazhuang Qugong Biotechnology Co., Ltd. (hereinafter referred to as Qugong Biotechnology) is a professional company specializing in the design and transformation of automatic production lines of food condiment brewing machinery and the research and development of non-standard equipment technology. In the condiment industry, it is mainly committed to one-stop technical services such as stir-frying, steaming, inoculation, koji-making, fermentation, pressing, blending, and outer packaging of high-salt dilute soy sauce brewing technology, as well as disc koji-making equipment for high-grade soy sauce technology; One-to-one plant planning and design can be carried out according to the needs of investors. Since the establishment of the company, on the basis of gradually improving the company's management, we have taken quality first.

First, the first reasonable, credibility.

First, the principle of integrity, relying on the market for continuous development.

1. Different processes

It is divided into: high-salt dilute fermented soy sauce and low-salt solid-state fermented soy sauce. Their names may seem complicated, but they are mainly the difference between high salt and low salt.

2. Different raw materials

High-salt dilute fermentation: Soy sauce made from soybeans or defatted soybeans, wheat or wheat flour as raw materials, based on a large amount of brine with a high concentration and liquid soy mash, and fermented at low temperatures for a long time. The palate is dominated by saltiness and umami, with a hint of sweetness.

Low-salt solid-state fermentation: Soy sauce made from defatted soybeans and wheat bran is used as raw materials, cooked and made by aspergillus mushrooms, mixed with brine to form a solid soy sauce, and then fermented. This soy sauce has a higher fermentation temperature and a shorter brewing cycle.

3. Different quality

In terms of quality, the slow brewing process of high-salt dilute fermented soy sauce due to low temperature is more conducive to the formation of flavor substances in the soy sauce mash, and the soy sauce produced has a richer flavor and better quality. When we pick, we can find out how the soy sauce is fermented by looking at the label on the bottle.

The difference between high-salt dilute fermented soy sauce and brewed soy sauce is: high-salt dilute fermented soy sauce belongs to a type of brewed soy sauce.

Pure natural brewed soy sauce can be divided into two processes: high-salt dilute fermentation and low-salt solid-state fermentation, the process of high-salt dilute fermentation is more complex and the time is slightly longer, and the low-salt solid-state fermentation is simple and short-timed, so the former is highly nutritious and delicious.

Brewed soy sauce

Fermented soy sauce (sauce) refers to a liquid condiment with special color, aroma and taste made from soybeans and/or defatted soybeans (soybean meal or soybean cake), wheat and/or bran as raw materials and fermented by microorganisms.

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.

Low-salt solid-state process

Defatted soybeans and wheat bran are used as raw materials, mixed with brine after cooking and koji, the amount of brine is less, forming a solid paste with no fluidity, and fermented in the way of coarse salt sealing pond, which can be matured in about 21 days, and the process is relatively simple and has good economy. However, the resulting soy sauce may have certain drawbacks: burnt taste, dull color, and a single taste.

Features: Characteristics: short fermentation time, dark color, low amino acid conversion rate, single taste.

High salt dilute process

It is made of high-protein soybean meal and northern durum wheat, which is made of raw material treatment, soybean high-pressure cooking, wheat roasting, mixed koji fermentation, and pressing to extract juice. The fermentation cycle is about 180 days, so the aroma is stronger and the taste is more mellow and rich.

Features: high utilization rate of raw materials, long fermentation time, rich aroma and mellow taste.

The low-salt solid state and the high-salt dilute state are only the difference in the brewing process of soy sauce, and have nothing to do with the saltiness of the soy sauce itself. The final salinity depends on the sodium content in the soy sauce ingredient list, and soy sauce brewed in a high salt dilute state can also become a representative of the sodium content industry class.

In recent years, high-salt dilute fermented soy sauce has attracted more and more attention. Compared to traditional soy sauce production processes, high-salt dilute fermented soy sauce uses less salt in the production process, ferments in a shorter time, and is rich in unique taste and nutrients. Therefore, more and more manufacturers have begun to adopt this new stool spine production method.

The production of high-salt dilute fermented soy sauce requires the use of ecological fermentation technology, which can maintain most of the nutrients and beneficial bacteria in the original jujube soybean paste, reduce the harm to the human body, and have the characteristics of health. Moreover, this soy sauce has a higher umami and a better taste. Its special sauce aroma and unique taste have a unique role and advantages in cooking.

In general, high-salt dilute fermented soy sauce has not only received extensive attention and recognition in the food industry, but also has broad applications and prospects in the international market. Whether in terms of taste or nutritional content, high-salt dilute fermented soy sauce can provide people with a healthier, nutritious and delicious life experience.