Who has a recipe for making soy sauce?

Methods Brewing method: "Soy sauce koji" is made of soybeans, defatted soybeans, black beans, wheat, rice and so on. Culture distiller's yeast by cooking or other methods, or add steamed rice or steamed rice to saccharify with distiller's yeast, and inject salt water, or add soy sauce and soy sauce mash to make it mature. Rapid brewing method: the amino acid solution obtained by acid decomposition or enzyme hydrolysis of plant protein is fermented by adding soy sauce mash and soy sauce. Mixed method: acid decomposition method (and) enzyme hydrolysis method are added to the first two methods.

The raw materials of soy sauce are protein and starch. Plant protein is taken from soybean cake after oil extraction from soybean oil or soybean meal after oil extraction from solvent, and it is also replaced by peanut cake and broad bean. In traditional production, soybeans are the main products. Wheat and bran are widely used as starch raw materials, and some of them are replaced by broken rice and corn. Flour is the main raw material in traditional production. Boiling and cooling the raw materials, inoculating pure cultivated Aspergillus oryzae seeds to make sauce koji,

Move the sauce koji into a fermentor, ferment with salt water, and leach the soy sauce after the fermented grains are mature. The purpose of koji-making is to make Aspergillus oryzae fully grow and develop on koji, and to produce and store a large number of needed enzymes, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase and hemicellulase. In the process of fermentation, the formation of taste is based on the action of these enzymes. For example, protease and peptidase hydrolyze protein into amino acids to produce umami flavor; Glutaminase turns tasteless glutamine into delicious common glutamic acid; Amylase hydrolyzes the precipitate into sugar to produce sweetness; Pectinase, cellulase and hemicellulase can completely break the wall and make protease and amylase hydrolyze more thoroughly. At the same time, in the process of koji-making and fermentation, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes. Pure cultured lactic acid bacteria and yeast can also be added. Lactic acid bacteria produce proper amount of lactic acid, while yeast produces ethanol. The raw materials and metabolites of Aspergillus produce alcohol, acid, aldehyde, ester, phenol, acetal, furanone and other components, which are mostly trace, but can constitute the compound aroma of soy sauce. In addition, tyrosine in the raw protein is oxidized to produce melanin, and the classical mildew amylase in the sediment is hydrolyzed to produce glucose to produce melanin-like substances, which react with amino acids to make soy sauce produce bright and shiny reddish brown. The umami, sweet, sour, alcoholic and ester flavors produced by a series of extremely complicated biochemical changes in the fermentation process are mixed with the salty taste of salt water, and finally soy sauce with unique color, fragrance and taste is formed.

The raw material processing of soy sauce is divided into three steps. (1) Add water to the cake and make it moist: the amount of water added shall be subject to the water content of steamed koji reaching 47-50%. (2) mixing: after the cake is wetted, it is fully and evenly mixed with the crushed wheat and bran. (3) Cooking: cooking the raw materials under pressure (0.2MPa) in a rotary steamer, so that protein is moderately denatured, starch is steamed and gelatinized, and microorganisms attached to the raw materials are killed.

Making koji is divided into two steps. (1) cooling inoculation: quickly cool the clinker to 45℃, inoculate 0.3-0.4% koji after pure expanded culture of Aspergillus oryzae, and fully mix. (2) Thick-layer ventilation for koji making: the inoculated koji is sent to a koji chamber and a koji pool. Intermittent ventilation first, then continuous ventilation. The koji-making temperature in spore germination period is controlled at 30-32℃, and the highest temperature in mycelium growth period is controlled at 35℃. In the meantime, a shovel will be needed. At the initial stage of spore growth, the enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃.

Fermented koji and 12- 13 be' hot brine were mixed into the fermentor, and the product temperature was kept at 42-45℃ for about 20 days, and the fermented soy sauce was basically mature.

Leaching and oiling: The remaining three oils from the previous production are heated to 85℃, then soaked in mature fermented grains to make soy sauce extremely soluble in them, and then the soy sauce (head oil) is slowly released from the bottom of the fermentation tank, and the concentration and salt are supplemented through the salt layer. Oiling means separating soy sauce from sauce residue. Generally, soy sauce components can be basically extracted by soaking for many times, spraying the first oil, the second oil and the third oil in turn, and recycling.

The post-processed soy sauce is heated to 80-85℃ for disinfection, then blended, clarified and inspected to obtain the finished product meeting the quality standard.

Types of soy sauce

Brew soy sauce

Brewed soy sauce is soy sauce brewed by microbial fermentation with soybeans and/or defatted soybeans, or with wheat and/or bran as raw materials.

Prepare soy sauce

Soy sauce is a liquid condiment which is mainly brewed soy sauce, supplemented with acid hydrolyzed vegetable protein seasoning liquid and food additives. As long as the acid hydrolyzed vegetable protein seasoning liquid is used in production, it is used to prepare soy sauce.

China's GB 18 186-2000 "Brewed Soy Sauce" standard requires that the label of the product be marked "Brewed Soy Sauce" or "Prepared Soy Sauce".

Because of the different coloring power, soy sauce is also different from soy sauce and soy sauce. The former is weak in coloring, while the latter is strong. As for the king of soy sauce, it is the manufacturer's intention to show good, nothing special.

It can also be divided into soy sauce and soy sauce.

Light soy sauce

Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

dark soy sauce

Color: Soy sauce is caramel, dark, brown and shiny.

Taste: Eating in the mouth has a delicious and slightly sweet feeling.

Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.

Production of soy sauce: Soy sauce is made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering to obtain soy sauce. Its product quality is richer than soy sauce.

The flavor of soy sauce and soy sauce.

The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to China's soy sauce brewing standard, amino acid nitrogen 0.8 g/100 ml is the super grade; "0.7/ 100 ml is the first level;" Secondary is 0.55/ 100 ml; "0.4/ 100 ml is level 3. But it doesn't mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the amino acid phthalein nitrogen of soy sauce is also very high, or some unscrupulous suppliers add a lot of umami flavor to it, and the amino acid is also very high, it does not mean that it is completely good soy sauce.

Distinguish between soy sauce and soy sauce

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.