How to boil soy sauce! What seasoning is needed! What are the steps?

Seasoning: chili, soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion, coriander, peanuts, ginger, garlic, pickled vegetables and other Nanchang mixed flour boiled soy sauce: the essence of mixed powder seasoning is in soy sauce, soy sauce (10 catties 0) should be added to the appropriate amount of water (4 catties of water), otherwise the mixed powder will be black and ugly, add an appropriate amount of salt to the soy sauce, 100 grams of monosodium glutamate, 150 grams of fresh fragrant powder, 100 grams of spicy fresh, 2 small packets of special spices.

Nanchang fried peanuts (soybeans): soak in 60-80 degree water for 5-10 minutes, drain the water, add salad oil to the pot and add peanuts at the same time, fry slowly with the guy, fry until fragrant, don't fry too old! The soybean method is the same as that of Nanchang mixed with powder, and the boiling of chili noodles:

Heat the oil first, the oil temperature is not too high, pour in the paprika, add salt, sesame oil.

It is true that many businesses have homemade recipe seasonings, and soy sauce is just one of the basic seasonings in it. As for how to do it, it depends on what effect you want to achieve. The Japanese style has Japanese accessories, and the Spanish style and South American style are all the same.

Soy sauce, a traditional Chinese condiment, was originally used by ancient Chinese emperors and was made from fresh meat. Because of its excellent flavor, it gradually spread to the people, and everyone found that soybeans made of soybeans had a similar flavor and were cheap, so they were widely spread and eaten.

Nowadays, there are all kinds of soy sauce in the supermarket, and there are more than a dozen varieties. At this time, how to scientifically choose the most suitable soy sauce under the offensive of many advertising packaging has become a problem.

So today, I'm going to talk to you about how to "make soy sauce".

When choosing soy sauce, remember to look at the brewing process.

There are two types of soy sauce: brewed soy sauce and prepared soy sauce, which not only have different production processes, but also have very different tastes and values. So you guys must be clear.

Brewed soy sauce. Brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans or defatted soybeans, wheat or bran as raw materials and fermented by microorganisms.

Prepared soy sauce is a soy sauce prepared with no less than 50% brewed soy sauce as the main body, adding acid hydrolyzed vegetable protein seasoning liquid, food additives, etc.

Prepare soy sauce. In terms of the overall quality of soy sauce, brewed soy sauce is better than prepared soy sauce, the taste of soy sauce is richer, and the taste is pure, while the prepared soy sauce generally has no sauce aroma, the taste is slightly salty and bitter, the umami is more obvious, and the nutritional value is not as good as pure brewed soy sauce.

Summary. The boiling method of soy sauce is as follows:

1. Prepare 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.

6. Finally, add all the spices.

7. After the fire boils, turn to low heat and boil.

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

9. Filter out the slag, put it into a glass bottle and seal it after cooling.

How to boil soy sauce.

The boiling method of soy sauce is as follows: 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. 6. Finally, add all the spices. 7. After the fire boils, turn to low heat and boil.

8. Boil until the soup is thicker (not too thick), which is 2 3 of the original soup and turn off the heat. 9. Filter out the slag, put it into a glass bottle and seal it after cooling.

I hope I can help you and wish you a happy life and a smooth work.

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

1. After heating the oil pan, add green onions, ginger, garlic and other ingredients and stir-fry until fragrant.

3. After the final cooling, put it in the bottle.

You can add all the ingredients you need to the pot, turn down the heat after boiling, turn off the heat when it is almost done, and then let it cool for a while, and when it is cold, put it in a clean bottle, and then put it in the refrigerator for storage.

Normal soy sauce has a bright reddish-brown color, a clear body, and no suspended matter and precipitation. In addition, when shaken, a lot of foam will be formed, and it is not easy to disperse; However, the soy sauce is still clear, no precipitation, no floating film, and relatively viscous. High-quality soy sauce should have a strong sauce aroma and ester flavor, delicious taste, mellow, salty and palatable, and no peculiar smell.

Soy sauce is a traditional Chinese condiment, which is a liquid condiment brewed with beans, wheat and bran, it is delicious, can promote appetite, and as one of the condiments, it is very delicious.

In order to effectively prevent the soy sauce from becoming moldy and white, you can use methods such as dropping a few drops of cooking oil, putting a few cloves of peeled garlic, and dropping a few drops of liquor into the soy sauce.

Raw material processing of soy sauce is divided into 3 steps. Add water and moisten the cake: the amount of water added is based on the moisture of the koji after steaming to reach 47-50%.

Mixing: After the cake is moistened with water, it is fully mixed with the rolled wheat and bran. Steaming:

Pressurize with a rotary steamer (steaming the material, moderately denature the protein, steam the starch to gelatinize, and kill the microorganisms attached to the raw material. There are two steps to koji making. Cooling inoculation:

The clinker was quickly cooled to 45, and the koji after pure expansion and culture of Aspergillus oryzae was inserted, and mixed thoroughly. Thick layer ventilation koji making: the inoculated koji material is sent into the koji pool in the koji room.

Intermittent ventilation first, then continuous ventilation. The koji-making temperature is controlled at 30-32 in the spore germination stage, and the hyphal growth stage is controlled at a maximum of 35. During this period, it is necessary to turn and shovel.

In the early stage of spore growth, the enzyme production is the most vigorous, and the temperature should be controlled at 30-32. Fermentation into koji plus 12-13 °be'Hot brine is mixed into the fermentation tank, and the temperature is 42-45 for about 20 days, and the sauce is basically ripe. The three oils left over from the previous production are heated to 85 by leaching and drenching, and then sent to the mature soy sauce to soak in it, so that the soy sauce is fully soluble in it, and then the raw soy sauce (head oil) is slowly released from the lower part of the fermentation tank, and the concentration and salt are replenished through the salt layer.

Pouring oil is to separate the soy sauce from the soy sauce residue. Generally, multiple soaking is used, and the first oil, second oil and third oil are drenched in order, and the soy sauce ingredients can be basically extracted by cyclic application. Soy sauce poster.

Post-processing Soy sauce is heated to 80-85 sterilized, and then formulated (blended), clarified and quality inspected to obtain a finished product that meets quality standards.

Ingredients: soy sauce, water, sugar: 1:1, 4 star anise, 1 cinnamon, 1 small handful, 1 green onion.

MethodAdd all the ingredients to the pot, turn off the low heat, and turn off the heat when the remaining two-thirds are rolled.

Let it cool, put it in a clean bottle, and put it in the refrigerator for storage, which can last for three months.

Boss, what is the ratio of water to soy sauce?

Soak the soybeans in clean water overnight to allow the soybeans to absorb the water fully.

2.The next day, after the soybeans are soaked, drain the water and steam the soybeans.

3.Spread the soybeans on the top of the bamboo fence and put them indoors for fermentation, paying attention to the temperature in the house above 30. After fermenting for about 48 hours, mash the soybeans and continue to ferment the soybeans until they are fully fermented.

Put large grains of sea salt in the pot and bring to a boil, let the sea salt completely dissolve, wait for the brine to cool, pour it into the container, then pour in the fermented soybeans, and stir well.

Stir once a day for the first month, every three days after a month, and once a month after that, and ferment after about four months.

Summary. Raw material formula: 100 kg of soybeans, 47 kg of salt, 36 kg of sugar, production method 1Steamed beans:

Soybeans (spring soybeans and autumn soybeans) brewed in soy sauce must be soaked in water first, and the length of soaking time should be appropriate, not only to maximize the absorption of water by the protein in the soybeans, but also to prevent the soaking time from becoming sour and destroying the protein. When soaking in water, put the soybeans into a wooden bucket or jar and add 1 times of water. 2.

Fermentation: After the steamed soybeans have cooled, they are spread on a bamboo fence and sent indoors for fermentation. The room should be sealed, and set up a number of wooden frame layers, convenient for the installation of bamboo fences, the temperature should be above 37, if the room temperature is not enough, you can add charcoal, coal fire to increase the temperature.

Raw material formula: 100 kg of soybeans, 47 kg of salt, 36 kg of sugar, production method 1Steamed beans: Soybeans (spring soybeans and autumn soybeans) brewed with soy sauce must be soaked in water first, and the length of soak in the beans should be appropriate, not only to maximize the absorption of water by the protein in the soybeans, but also to prevent the soaking time from becoming sour and destroying the protein for too long.

When soaking in water, put the soybeans into a wooden bucket or jar and add 1 times of water. 2.Fermentation:

After the steamed soybeans have cooled, they are spread on a bamboo fence and sent indoors for fermentation. The room should be sealed, and set up a number of wooden frame layers, convenient for the installation of bamboo brigade fences, the temperature should be above 37, if the room temperature is not enough, you can add charcoal to the town traces, coal fire to increase the temperature.

There are many ways to make soy sauce and ingredients, and different people have different preferences, such as five-spice hail date soy sauce, black bean soy sauce, etc. Taking spiced soy sauce as an example, the method is as follows:2

Pour the water into the pot and boil, clean the cinnamon, cloves, tangerine peel, licorice, and jujube after washing the jujubes with a filter cloth, put them in the pot, cover them, and slowly boil them over a simmer, and remove the dregs after about an hour. 2.Add salt, monosodium glutamate, sugar, and source Lupai brown sugar to the pot and cook for 10 minutes until all are dissolved, and then add volatile cooking wine or alcohol after cooling, which is the original five-spice juice.