What is the role of fried wheat in brewing soy sauce?

Soy sauce is a commonly used condiment in consumers' daily life, mainly composed of beans, fried wheat (flour), and bran.

Brewed, its nutritional content includes amino acids.

Sugars, acids, etc. Soy sauce is mainly salty, but also has umami and aroma, which can increase and improve the taste of dishes, and can also add or change the color of dishes.

In order to guide consumers to select, eat and preserve soy sauce more scientifically, on August 19, 2020, Guizhou Provincial Market Supervision.

The bureau issued a reminder to pay attention to three points in the consumption of soy sauce.

Selection of soy sauce: Look at the color and look at the body. The color of good quality soy sauce should be reddish-brown or tan, shiny, there will be more foam on the surface of the shake and it is not easy to disperse, the soy sauce itself is still clear, no suspended matter, no foam, relatively viscous, and has the phenomenon of hanging on the wall.

Inferior soy sauce, on the other hand, is dark in color, has only a small amount of foam when shaken, and is easy to disperse.

Smell the smell and taste the taste. Good quality soy sauce has a unique aromatic flavor such as soft sauce aroma or ester aroma, delicious and mellow, soft and long, moderate salty and sweet, no obvious pungent smell, no peculiar smell. The inferior soy sauce sauce has a bland aroma or a bland aroma, a thin mellow taste, and a slight bitterness, astringency and other peculiar smells.

Serving soy sauce: Do not mix cooking soy sauce with soy sauce for meals. When buying soy sauce, make sure that the label indicates whether it is soy sauce for meals or for cooking. Soy sauce for food can be eaten directly; Cooking soy sauce is used for cooking stir-fries, try not to eat it directly.

Pay attention to when soy sauce is added to the dish. Soy sauce is rich in amino acids and flavor substances, and excessive heating can cause the nutrients to react or volatilize and lose them, and deepen the color of the dish. Soy sauce can be added early when cooking dishes that need to be colored, and only seasoned dishes can be added a little before they are ready to cook, so that the high temperature in the pot can avoid destroying the amino acids, and the sugar in the soy sauce will not caramelize.

Special groups should pay attention to the amount of consumption. Since soy sauce contains a certain amount of salt, consumers should pay attention to the amount of salt and should not eat more. Preservation of soy sauce: Soy sauce is not suitable for storage in stainless steel containers, and it is best to store it in glass bottles.

Soy sauce should be avoided from high temperatures without opening the lid.

Store normally, at the expiration date.

The original quality can be maintained. It can also be refrigerated in a low temperature environment to prolong the storage time. After the soy sauce is opened and used, it should be noted that the cap should be added at any time after use, and the bottle mouth should be cleaned to reduce the volatilization of flavor substances and the pollution of dust and microorganisms in the environment.

The storage environment should avoid high temperatures, humidity and unhygienic conditions.

Enhance flavor, flavor, freshness, promote the degree and speed of fermentation, increase the viscosity of sauces, and increase protein content. In short, it is very beneficial.

Fried wheat has the effect and effect of nourishing the heart, calming the nerves, and removing annoyance. Stir-fried wheat can benefit qi, remove heat, and stop perspiration. Therefore, eating fried wheat often has a good effect on relieving the state of sadness and crying caused by restlessness, insomnia, irritability, physical irritability, and mental depression.

For the symptoms of self-sweating, night sweats, bone steaming hot flashes, and fractures and injuries in the body, they can be fried by wheat**, which has a good effect. It also has the effect of nourishing qi and blood and nourishing nerves.

The effect of barley tea is similar to that of barley tea, it is a good drink to make tea, it is to wash and dry the hulled wheat, put it in a pot and fry it yellow, add some sugar, or it can also be made without sugar, and the taste will be sweeter after adding sugar. The main effect of wheat tea is to be able to eliminate food accumulation, help gastrointestinal digestion, especially for people with poor gastrointestinal digestion, it has a good relieving effect, and can also relieve heat, quench thirst, reduce inflammation, and usually drink more barley tea, which also has a certain effect.

Summary. 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.

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 of the rolling cluster cavity to disperse 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 5 kg of brine of Zheng He to 2 Baumé for every 5 kg of koji, expose to the sun, ferment the material in the coat, mix it with a wooden stick several times a day, mix it once every few days, and squeeze the residue with a gauze bag after 2-3 months.

Brewed soy sauce is made from soybean meal and Songmai wheat. Just use wheat to make it sweet but not fresh. The umami of soy sauce is the umami of amino acids. Amino acids are obtained by enzymatic hydrolysis of protein field voids. Small matching Somai contains less protein.