How to make soy sauce from okara, how can you use okara after making soy sauce?

3. Pinch the mixed materials into small balls and put them on a plate, put them in the sun to dry, and put them in a cool and ventilated place for one to two days after a little drying. The traditional method is to wait until the dough is moldy, but I think that although it is not moldy, the mycelium is the soy sauce koji that has already formed, so it is okay.

4. Put the dough into a glass sealed jar and add 4 times the cool.

Water (do not fill the tank, leave a certain space for fermentation), add salt but not salty will be bad, stir thoroughly.

5. Seal the jar and store it in a place where you can get the sun at home for one year (it is estimated that it can be eaten in three months, and the longer the time, the richer the taste).

6. After one year, it should be opened, stirred, and fully in contact with air. The soy sauce is white without mold treatment and has not come into contact with the air. Take 2 taels of brown sugar and put it in an iron pot (the pot must be free of oil) and fry it, saccharify it and pour in white soy sauce (you can use a gauze to drizzle the slag.)

You can only make one bottle at a time, and do the rest next time). The water can be boiled slightly.

Summary. The raw material ratio of 50 kg of soy sauce is: kg of tofu residue, 2 kg of bran, 30 grams of soy sauce, 8 kg of salt, 750 grams of Sichuan pepper, 500 grams of chili oil, and kg of garlic juice.

Mix the tofu residue with the bran, stir well, put it in a steamer basket and steam for 3 hours. When the temperature is reduced to 37-38, stir in the sauce koji evenly. Then spread evenly on the branches, with a thickness of about 2 cm, and put it in the room at a temperature of about 31 to ferment.

After 3 days of fermentation, when the material grows white hair, turn and crush, continue to ferment for 24 hours, and then put it into the tank, add 40 kg of 70 boiled water, stir with a wooden stick, and sprinkle 4 kg of salt while stirring.

It needs to be kept warm for 3 days, the first day is 60, the second day is 70, and the third day is 80. On the second day of heat preservation, you need to scoop out the salt water in the tank, turn the sauce residue in the tank up and down, turn the upper layer into the lower layer, and then add the scooped out brine, and add the remaining 4 kg of salt at the same time. Crush the peppercorns, mix the chili oil and garlic juice, pour them into the jar while stirring, and filter the sauce residue with a cloth for about an hour, which is the finished soy sauce.

How to make soy sauce from bean dregs.

Hello, I am helping you to inquire about the relevant information and will reply to you immediately.

The raw material ratio of 50 kg of soy sauce is: kilogram of tofu residue, 2 kilograms of bran, 30 grams of soy sauce, 8 grams of salt, 750 grams of Sichuan pepper, 500 grams of chili oil, and kilograms of garlic juice. Mix the tofu residue with the bran, stir well, put it in a steamer basket and steam for 3 hours.

When the temperature is reduced to 37-38, stir in the sauce koji evenly. Then spread evenly on the branches, with a thickness of about 2 cm, and put it in the room at a temperature of about 31 to ferment. After 3 days of fermentation, when the material grows white hair, it is turned and crushed, and then continue to ferment for 24 hours, and then put it into the tank, add 40 kg of 70 Bai Kaizhen water, stir with a wooden stick, and sprinkle 4 kg of salt while stirring.

It needs to be kept warm for 3 days, the first day is 60, the second day is 70, and the first 3 days are 80. On the second day of heat preservation, you need to scoop out the salt water in the tank, turn the sauce residue in the tank up and down, turn the upper layer into the lower layer, and then add the scooped out brine, and add the remaining 4 kg of salt at the same time. Crush the peppercorns, mix the chili oil and garlic juice, pour them into the jar while stirring, and filter the sauce residue with a cloth for about an hour, which is the finished soy sauce.

Summary. Kiss, after making soy sauce, the bean dregs can be made into bean dregs paste, put the olive oil in the pot, pour the okara into the hot oil and stir-fry. Add soybean paste, look at your own taste, like salty more, light on less, because the sauce is salty, so do not add salt, add good sauce with the minimum heat and keep turning.

Until the okara is cooked, add light soy sauce to adjust the color. When you see that the sauce is colored, you can get it out of the pot.

Kiss, after making soy sauce, the bean dregs can be made into bean dregs paste, put the olive oil in the pot, pour the okara into the hot oil and stir-fry. Add soybean paste, look at your own taste, like salty more, light on less, because the judgment of the Lu Bureau sauce is salty, so there is no need to add salt, add good sauce with the smallest fire and keep turning. Until the okara is cooked, add light soy sauce to adjust the color.

Seeing that the sauce is colored, it can be out of the pot.

Light soy sauce and soy sauce are different in color, with light soy sauce being lighter and reddish-brown and soy sauce being darker and black. The ingredients are different: light soy sauce is the first soy sauce that is drawn from the sauce jar.

It is made of soybean and wheat as the main raw material, which is fermented by natural exposure and drying. Ordinary soy sauce is made by adding caramel to the light soy sauce, brewing it for a longer time, and adding a special process. The taste is different:

The light soy sauce has a salty taste. Ordinary soy sauce has a light taste and a strong sauce flavor.

1. Defatted soybeans: soybeans are prepared after removing fat, and soybean meal, which is "rich in high-quality protein", is not okara, which removes all nutrients! Defatted soybeans are the main high-quality raw material for high-quality soy sauce brewing, and can also be used in dairy products, beverages, and health supplements.

2. Protein: The crude protein content of defatted soybeans is very high, up to 48%, and its protein amino acid composition is similar to that of the human body, and it is rich in a variety of free amino acids after fermentation, including 8 essential amino acids for the human body; The crude protein content of soybeans is generally between 30% and 35%.

3. Fat: The fat content of non-GMO defatted soybeans is less than 1%, and the fat content of non-GMO soybeans is as high as 20%, and the high-quality protein in soybeans is used in brewing soy sauce, not oil.

4. Taste: The soy sauce brewed from non-GMO defatted soybeans is high in amino acids, nutritious, and naturally delicious. Non-GMO soybean soy sauce contains oil and is easy to produce trichloropropanol and hala flavor!

5. Process: At present, the most advanced high-salt dilute production process in Japan uses raw materials for defatted soybeans, and some domestic enterprises can only use soybeans as raw materials because of the inheritance of the original low-salt solid-state fermentation process, such as the use of defatted soybeans need to invest in expensive equipment and funds;

Preparation of okara sauce:

1. Materials. 200 grams of okara, 15 grams of olive oil, soybean paste.

2 tablespoons, 1 tablespoon light soy sauce.

Second, the practice. 1.Put the olive oil in the pan, pour in the okara and stir-fry the oil hot.

2.Add soybean paste, look at your own taste, like salty more, light on less, because the sauce is salty, so there is no need to add salt, add good sauce with the smallest fire to keep turning the state spike family.

3.Until the okara is cooked, add light soy sauce to adjust the color.

4.When you see that the sauce is colored, you can make a vertical divination out of the pot.

Preparation of okara sauce:

1. Materials. 200 grams of okara, 15 grams of olive oil, 2 tablespoons soybean paste, 1 tablespoon light soy sauce.

Second, the practice. Put the olive oil in the pan, pour in the okara and stir-fry the oil hot.

Add soybean paste, look at your own taste, like salty more, light less put, because the sauce is salty, so you don't need to add salt, add good sauce with the minimum heat and keep turning.

Until the okara is cooked, add light soy sauce to adjust the color.

When you see that the sauce is colored, you can get it out of the pot.

Soybeans can't be made into sauce after being pressed to produce oil, because all the nutrients are gone, but you can use okara to make some fertilizer!

The residue of soybean oil extraction, (especially the residue of stupid oil extraction, which used to be called soybean cake) still has some nutrients, and people can eat it after processing. But using it as feed can save more food, so it's all made as feed.

Okara can also be used to make items such as defatted soybean paste, soy sauce, etc.