How to make homemade soy sauce, how to make homemade soy sauce

Soy sauce is an important condiment on people's tables. The soy sauce in the food market is varied, and they have a matching feature, which is blended with soy sauce. The characteristic of blended soy sauce is that it can be supplied at any time according to people's needs.

In Tunzi, people also have the custom of making their own soy sauce, which can also be said to be a traditional craft. So how do you make soy sauce? The detailed manipulation methods are as follows.

Soy sauce is also usually made in May, when the temperature is not too high or too low. First select 10 catties of soybeans, put water to clean, put water in the pot and then add water, add a number of water according to the number of dry flour, heat until the soybeans are boiled on the line, and then participate in the flour mixed into a dry paste to cook, the cooked dry paste is cooled, after cooling, the dry paste is made into a cake, and then the cake is cut into a centimeter thick cake strip with a knife, spread outdoors to dry, remember to dry to 9 on the line.

Put the sun-dried cake sticks on the chai lotus seeds at home, spread them evenly, cover them with a layer of novel pumpkin leaves or corn leaves to stop fermentation, maybe 7 days later, the cake sticks will have a thick layer of yellow-green mycelium, this is the fermentation of ambition, and it also means that the delicious soy sauce of the year has won half of the victory. At this time, together with Chai Lian, the fermented cake strips are dried outdoors, put them in a pocket and tie them tightly for later use.

The brewing of soy sauce is demanding, first choose a large mouth of the tank, the same usually in the ambush after the marinade, the water to make the brine to boil, also called cooked marinade, a number of the same usual control in enough for a family to eat for a year, after the boiled water cools to participate in the salt, salt plus a number of eggs in the water, gradually add until the egg is high and low standing in the marinade as well, the fermented dry cake strips are poured into the marinade to soak, in the cylinder mouth cover on the fly cover, sun and night dew.

Two months, compared to the autumn after putting a dill in the jar, in the dill slightly scoop out the soy sauce, the soy sauce scooping up may gradually take 3 or 4 days, the rest is bean sauce. The scooped soy sauce will get older when you put it in a jar or bottle with small mouths.

Fragrant. The soy sauce made by myself has a fresh taste, a pure stomach, and is green and environmentally friendly, and it is a soybean soy sauce worthy of its name!

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

The first step in making homemade soy sauce requires the preparation of soybeans, and beginners can say that they prepare some to avoid wasting beans in failure. You can prepare five catties of beans, wash the beans, soak them in clean water, and soak them until the skin of the beans is not wrinkled.

It is also OK to put the soaked beans in a pot and cook them, and it is also okay to steam them in a steamer. Generally, an hour or two is fine, and it is okay not to boil the beans. Drain the water and let it cool naturally.

At this time, prepare the noodles, the noodles generally need 8 taels, put the flour into a dry pan and fry it, beyond the brown color.

Mix the flour evenly on the soybeans, add soy sauce koji essence, generally three or four grams can be used, and soy sauce koji essence can be purchased online. Place the mixed soybeans in a clean cardboard box.

The following is the most critical one-making koji. The quality of koji making determines the quality of soy sauce. Move the beans to a warmer, darker environment.

The temperature is about 30 degrees, and in general, white mycelium will grow on the beans in a day, so pay attention to turning the beans to let them ferment evenly. Generally, within a week, uniform yellow-green hyphae will appear on the beans. This proves that the beans have been successfully fermented.

Dry the beans for two or three days.

The next step is fermentation. Put the beans that have been successfully made into koji into a clean glass jar or sauce jar, add about six catties of water, and then add more than two catties of salt. Seal the bottle tightly and expose it to the sun.

A week later, add the same proportion of brine as last time, twice as much brine as last time. Generally, soy sauce can be produced after about four months of exposure.

Strain the soy sauce out of the soy sauce with gauze, and put the soy sauce on top to boil, and you can add ingredients to enhance the flavor. Put the boiled soy sauce in a clean bottle and expose it to the sun for about half a month, and then it can be eaten.

The soy sauce method is as follows:

The ingredients used in soy sauce are plant-based protein and starch. Plant-based protein is taken from soybean cake after soybean oil extraction, or soybean meal after solvent leaching oil, and also used as a substitute for peanut cake and broad beans, and soybean is the main source in traditional production; Wheat and bran are commonly used as starchy raw materials, but broken rice and corn are also used instead, and flour is the main source in traditional production. The raw materials are steamed and cooled, and the pure culture of Aspergillus oryzae is added to make soy sauce koji, which is moved to the fermentation tank, salted soy sauce is added to make water fermentation, and after the soy sauce is matured, the soy sauce is extracted by leaching method.

The purpose of koji making is to make Aspergillus oryzae fully grow and develop on the koji material, and produce and accumulate a large number of enzymes needed, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase, etc. During fermentation, flavor is formed by utilizing the action of these enzymes. For example, proteases and peptidases hydrolyze proteins into amino acids to produce umami; Glutaminase turns 10,000 odorless glutamine into umami vulgar glutamate; Amylase hydrolyzes the lake into sugar, which produces a sweet taste; Pectinase, cellulase and hemicellulase can completely rupture the cell wall, making protease and amylase hydrolysis more complete.

At the same time, during the koji-making and fermentation process, yeast and bacteria that fall into the air also multiply and secrete a variety of enzymes. Pure culture of lactic acid bacteria and yeast can also be added. Lactic acid bacteria produce an appropriate amount of lactic acid, yeast fermentation produces ethanol, and alcohol, acids, aldehydes, esters, phenols, acetals, and furanones produced from raw ingredients and metabolites of Aspergillus.

In addition, the tyrosine in the raw protein is oxidized to produce melanin and the starchase of the classic mold is hydrolyzed into glucose and reacts with amino acids to form melanoid, which makes the soy sauce produce a bright and shiny reddish-brown color. A series of extremely complex biochemical changes during fermentation produce umami, sweetness, sourness, wine, and ester aromas, which are mixed with the saltiness of brine, and finally form a soy sauce with unique color, aroma and flavor.

1. Soak the soybeans for 12 to 16 hours, pick out the bad beans, put them in the steaming oven, steam them at 100 degrees Celsius for 1 hour, and take them out for heat dissipation.

3. Add the soy sauce koji mushrooms, stir well, cover with a thin cloth, and ferment at room temperature of 27 to 33 degrees Celsius.

4. After fermentation for 6 to 8 hours, keep the fermentation temperature between 30 and 35 degrees Celsius, and when it exceeds 35 degrees Celsius, turn it to cool down.

5. According to the temperature, the fermentation time is controlled at 36 to 72 hours, and when the fermentation is discolored, the temperature of the soybean returns to room temperature and does not rise.

6. Add water to sea salt and boil, cool down to 35 degrees Celsius, pour it into a container, then pour in the fermented soybeans, stir evenly, cover and let it ferment.

7. Turn on and stir once a day in the first week, after 1 month, stir once every 3 days, and after 2 months, stir once a month.

After a month, strain the soy sauce in a cotton bag, add licorice, heat to 80 degrees Celsius, boil for 20 minutes, and pour into a container.

A lot, a lot.

Ingredients for spicy sauce: 1 4 cups lemon juice, 2 teaspoons tomato paste, 1 tsp each of chili oil, chili paste, ground black pepper, 1 teaspoon each of oyster sauce, ground chili, rice wine, brown sugar, 1 2 tsp minced garlic.

Directions: Mix all the ingredients well.

Ingredients for the five-flavor sauce: 2 teaspoons each of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato paste, 1 teaspoon each of minced ginger, minced garlic and chili.

Directions: Mix all the ingredients well. 2 teaspoons of garlic paste, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine, 1 teaspoon of white vinegar, 1 teaspoon of caster sugar, pepper to taste. Directions: Mix all the ingredients well.

1 barbecue sauce Ingredients: 3 tbsp soy sauce, 3 tbsp oyster sauce, 3 tbsp maltose, a pinch of five-spice powder, a pinch of pepper, 2 tbsp garlic paste, 1 tbsp wine, 400cc of water (about 1 and a half cups 2 cups) Method: Put all ingredients together in a pot and simmer over low heat until thick Remarks:

The remaining sauce can be bottled and refrigerated, and can be used for meat and seafood dishes in addition to grilling 2Vegetarian barbecue sauce Type 1: 2 tbsp soy sauce, 1/4 tsp monosodium glutamate, a pinch of pepper and five-spice powder. The second:

1 tsp chili paste, 2 tbsp soy sauce, 1 tsp minced shallots. Type 3: 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp fructo-oligosaccharides, 1 tsp minced lemon zest.

Type 4: Love's Sweet Hot Sauce + Love's Flavor Vegetarian Sand Tea Sauce 1 can: 1 can (mix well).

Spread on corn and have the smell of a hawker outside!

1.Cola barbecue sauce:

Ingredients: 2 tsp thinly salted soy sauce, 2 tbsp tomato paste, 2 tbsp lemon juice, sugar substitute, 200ml cola

Method: Mix all the above ingredients, put them in a pot and simmer over low heat for about 10-15 minutes.

Features: Sweet and sour taste.

2.Miso barbecue sauce.

Ingredients: 15g miso, 1 tsp mirin, 1 tsp thin salt soy sauce, appropriate amount of sugar substitute, 50ml boiling water

Method: Mix all the above ingredients thoroughly.

3.Special barbecue sauce.

Ingredients: 1 tbsp thinly salted soy sauce, 1 tsp tomato paste, 1 2 tsp mirin, 1 4 tsp sesame oil

Appropriate amount of sugar substitute, 50ml of boiling water

Method: Mix all the above ingredients thoroughly.

Features: The taste is relatively light, it is recommended to be used for cured meat, and the marinated meat sauce can be spread on the food when grilling.

4.Apple sorrel barbecue sauce.

Ingredients: 1 tbsp barbecue sauce, 3 tbsp unsweetened apple sorrel, sugar substitute.

Method: Mix all the above ingredients thoroughly.

Features: It can be commercially available unsweetened apple sorrel, the calories will be low, for those who like to try it, it is recommended to try this barbecue sauce, the barbecue is mixed with the sour taste of apple when the barbecue is entered, and it has a special flavor.

Introduction: How to make homemade soy sauce, generally we watch the production process of soy sauce on TV, but it takes a long time, and we also need to take into account the changes in weather and temperature, and also pay attention to the brewing time. Therefore, of course, homemade soy sauce should not be sloppy, and the process is complicated and varied, considering our patience.

If you make it at home, it's not as convenient as factory production, so let's come and learn from it.

The practice of homemade soy sauce is not very good for ordinary people, because everyone usually buys soy sauce in the market if they need it in their daily life. However, soy sauce is also indispensable for us, so let's introduce how to make it homemade.

Home made soy sauce:

1.Take kilograms of soybeans, 500 grams of flour, 250 grams of wheat bran, and kilograms of salt.

2.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.

3.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.

4.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.

5.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"。

6.Put the koji into the vat, add 2 Baumé and 5 kg of brine for every 5 kg of koji, expose the material to ferment, mix it with a wooden stick several times a day, and then mix it once every few days.

After a month, use a gauze bag to squeeze off the residue.

As you can see, although the methods of making soy sauce are complex and the procedures are diverse, there must be more hygienic guarantees than those bought in supermarkets outside, and you can eat and use it with confidence. If we have the environment and conditions to make our own soy sauce at home, we might as well try it, after all, soy sauce is still an indispensable seasoning for us.

As follows:

Ingredients: 400 grams of soybean soy sauce, 80 grams of brown sugar, 80 grams of rock sugar, 50 grams of water.

Excipients: 2 chives, 3 slices of ginger, 1 star anise, 2 grams of Sannai, 2 slices of bay leaves, 2 grams of Sichuan pepper, 2 grams of cinnamon, 1 grass fruit, 3 grams of cumin, 3 cardamom, 1 gram of tangerine peel.

Steps: 1. Prepare the ingredients: soybean soy sauce, brown sugar, rock sugar, water, chives (knotted), ginger slices, star anise, cumin, bay leaves, sannai, cinnamon, grass fruit, cardamom, pepper, tangerine peel.

2. Pour water into the pot.

3. Pour in the soybean soy sauce.

4. Pour in brown sugar and rock sugar.

5. Put the green onion knot and ginger slices into the pot and bridge bureau.

6. Finally, add all the spices.

7. After the fire boils, Min Sui turns to low heat and boils.

8. Boil until the soup is thicker (not too thick), which is 2 3 or 1 2 of the original soup and turn off the heat.

9. Filter out the slag, put it in a glass bottle and seal it after cooling, put it in the refrigerator to refrigerate and store the socks, and take it with you.