How to make soy sauce at home?

First Process:

To make soy sauce, the protein of soybeans is fermented and broken down into amino acids, where glutamic acid in turn interacts with salt to produce monosodium glutamate. A liquid condiment brewed from soybeans, wheat, and bran. It is reddish-brown in color, has a distinctive soy sauce aroma, has a delicious taste, and helps to promote appetite. It is a traditional Chinese condiment.

Production process

The raw materials used in soy sauce are vegetable protein and starch. Vegetable proteins throughout the soybean oil from the soybean cake, or solvent leaching of soybean meal, but also peanut cake, broad beans instead of the traditional production of soybeans; starchy raw materials commonly used wheat and gluten, but also broken rice and corn instead of the traditional production of flour-based. The raw materials are steamed and cooled, access to pure cultivation of Aspergillus oryzae strains to make soy sauce, soy sauce song moved to the fermentation tank, add brine fermentation, to be soy sauce grains ripe to extract soy sauce by leaching method. The purpose of making the song is to make the Aspergillus oryzae grow and develop fully on the curd, and produce and accumulate a large number of enzymes needed, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase and so on. The formation of flavor in the fermentation process is the use of these enzymes. Such as protease and peptidase will protein hydrolysis into amino acids, resulting in fresh taste; glutaminase in the ten thousand points of tasteless glutamine into a fresh taste of common glutamic acid; amylase will be hydrolyzed into sugar starch, resulting in sweetness; pectinase, cellulase and hemicellulase, etc. can be completely ruptured cell wall, so that protease and amylase hydrolysis and so on more thoroughly. Meanwhile, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes during the process of making and fermenting. Purely cultured lactic acid bacteria and yeast can also be added. The lactic acid produced by lactic acid bacteria, the ethanol produced by yeast fermentation, and the alcohols, acids, aldehydes, esters,

phenols, acetals, and furanones produced by raw material components and metabolites of Aspergillus molds are mostly trace amounts, but they make up the complex aroma of soy sauce. In addition, by the oxidation of tyrosine in the raw material protein to generate melanin and starch classic mold amylase hydrolysis to glucose and amino acid reaction to generate melanin, so that the oil produces a bright shiny reddish-brown. During fermentation, a series of extremely complex biochemical changes produce freshness, sweetness, acidity, wine aroma, ester aroma and the salty taste of the brine mixed, and finally formed the color, aroma and flavor of the unique soy sauce. The commonly used low-salt solid-state fermentation process is as follows:

1. Raw material processing is divided into three steps. ① cake meal with water and wetting: the amount of water added to the steamed currant moisture reached 47-50% as a standard. ② mixing: cake meal wetting water, and rolled wheat and bran fully mixed and homogeneous. ③ Cooking: rotary steamer pressurized (0.2MPa) steaming material, so that the protein is moderately denatured, starch cooking paste, and kill microorganisms attached to the raw material.

2, the song-making in two steps. ① cooling inoculation: cooked material quickly cooled to 45 ℃, access to Aspergillus oryzae species by pure expanded culture of the seed song 0.3-0.4%, fully mixed. ② thick layer of ventilation of the song: after inoculation of the song material into the song

room song pool. First intermittent ventilation, then continuous ventilation. The temperature in the spore germination stage is controlled at 30-32 ℃, mycelium growth stage is controlled at a maximum of 35 ℃. During this period of time, it is necessary to carry out the turning and shoveling of the song. The early stage of spore germination, the most vigorous enzyme production, the temperature of the product to control at 30-32 ℃ is appropriate. Fermentation into the song with 12-13 ° Be 'hot brine mixed into the fermentation tank, product temperature 42-45 ° C to maintain about 20 days, soy sauce spirits basic maturity.

3, leaching oil

The three oils left from the previous production is heated to 85 ℃, and then sent to the ripe soy sauce grains soaked, so that soy sauce million points dissolved in it, and then from the bottom of the fermentation pool false bottom part of the raw soy sauce (head of the oil slowly released through the salt layer to make up for the concentration and salt. Drenching is to separate the soy sauce from the soy sauce residue. Generally use multiple immersion, respectively, in order to drench out the first oil, two oil and three oil, cycle sets in order to extract the soy sauce ingredients basically all.

4, post-processing

Soy sauce heated to 80-85 ° C sterilization, and then prepared (blending), clarification and quality inspection, to get the finished product in line with quality standards.

The second process:

Raw materials selected for the better soybeans, flour, soybean: flour: brine for

2:1.5:1 preparation composed of a soy sauce grains, after more than 30 procedures, about 1 year of sunshine and night dew, soy sauce grains of the color gradually become reddish-brown, and has a strong soy sauce flavor. Production method

1, raw material processing and song making. Soybeans are cleaned and washed, soaked in water for 3 to 5 hours (depending on the season), to the extent that the grains are swollen and wrinkle-free. Then put the water clean, take out the soybean, loaded into the steamer at atmospheric pressure or pressurized steaming atmospheric pressure 4~6 hours; pressure 1.5~2.0 kg/cm2, 40 minutes). To steam until cooked but not rotten, with a twist of the hand when the bean skin off, the beans apart as appropriate. At this point you can get out of the pot, spread on the mixing table for cooling to about 80 ℃, and dry flour mixing, mixing and mounting plaques, mounting plaques to be thin in the middle, slightly thicker around. Each plaque about 12.5 kilograms or so, put into the room of the song production. The use of natural song production, room temperature is generally maintained at 25 ~ 28 ℃, 24 hours after the installation of plaque

The temperature of the product is gradually rising, such as more than 40 ℃, the need to open the door to ventilate the heat, and at the same time to turn over the song to promote the uniform reproduction of mold. Excessive temperature, the material will be sticky acid. The quartz is yellowish green, but often mixed with root mold or hairy mold. The old method is generally chosen in the early spring season, the air

The temperature is lower, conducive to low-temperature production.

2, the spirits fermentation. Each tank into the 150 kilograms of raw materials made of quartz, compaction, adding about 200 kilograms of 18 ~ 20 degrees of boomerang degree of brine, so that the brine is gradually inhaled into the quartz, the next day immediately to the surface of the dry quartz pressure to the lower level. The next day, immediately press the dry surface of the song to the lower layer. So that the fermentation of soy sauce grains in the sun and night dew. In case of rain, it must be covered to prevent rain from pouring in. After a certain period of time in the sun dew, to be reddish-brown grains on the surface of the sauce, a turning sauce. After three hot days of sunshine, the whole sauce grains show moist black-brown, and have a clear flavor, has reached the maturity stage, can be pumping oil. Fermentation time is generally more than 6 months, if the summer also

3 months. Generally, the quality of the summer fermentation is better.

3, the extraction of mother oil. Tank add the right amount of salt water, inserted into the fine bamboo woven bamboo tube, the use of liquid pressure seepage

The tube, each tank can be extracted 75 kilograms of mother oil. Mother oil and then after a longer period of sun exposure, remove the precipitation,

Add about 10% of the soy sauce color, with a flat cloth bag several times to change the bag for filtration, until the filtered soy sauce, and no precipitation until. The head residue after pumping out the mother oil is added with a fixed amount of brine and then bagged and pressed as general commercially available soy sauce.

4, finished product. Filtered and sun-dew mother oil, after heating and sterilization (80 ℃) to get the color of the finished product. Every 100 kilograms of soybeans can only produce 50 kilograms of Dragon brand soy sauce (mother oil, excluding commercially available recycled parts).

Product Characteristics

Because the production process of Dragon Soy Sauce is unique due to the fact that it has been improved and enhanced on the basis of the ancestral tradition that has been used for more than a thousand years and has been tested through a long period of history. Therefore, this traditional product has always been known for its unique flavor of deep color, thick juice, sugar but not sweet, salt but not salty, acid but not sour, and strong soy sauce aroma, which is not only the crystallization of the hard work of the brewing workers, but also a symbol of the national heritage being carried forward. Its main features are as follows:

1. Soy sauce is deep in color and thick in juice: soybeans and second- and third-grade flours with thin hulls, smooth surfaces, and no insect bites are used, which are plants with high protein and starch content. In addition, the fermentation of Dragon Soy Sauce is carried out in low temperature and long time, through several snapping spirits, the upper and lower sauces have been exposed to sunlight and night dew, so that the color of the sauce brewing deepens with the growth of fermentation time, so the finished product is dark brown and bright, adapting to the habits of the southern masses who like the color of the soy sauce to be darker.

2. Appropriate saltiness: Salt provides a salty taste in soy sauce and combines with amino acids to form sodium salts of amino acids, which gives soy sauce a fresh taste, while brine also has a preservative effect and can inhibit enzyme activity. If the brine is too low, it cannot inhibit the growth of stray bacteria and will cause rancidity, while too high will destroy enzyme proteins. Therefore, Dragon brand soy sauce in the selection of salt in addition to the use of longer storage of Min salt, brine concentration is generally 18Be, which is not only conducive to fermentation in the open air, and the finished product does not feel bitter, astringent taste, but also to meet the requirements of the north and the mainland of soy sauce salty taste to be heavier.

3. High amino acid content: The fresh flavor of soy sauce mainly comes from amino acids and sodium salts of acids. The fermentation process of soy sauce produces more than 18 kinds of amino acids due to protein hydrolysis. All of these amino acids have a fresh flavor and are sweetened by glycine and alanine. Northeastern soybeans and Japanese soybeans are generally used. Containing eight amino acids essential to human nutrition, and soy protein is easily absorbed by the body, its nutritional value is very high.

4. Appropriate sweet and sour: In addition to the fresh flavor in soy sauce, there is a sweet taste. Sweetness comes from starch hydrolyzed by trehalase and amylase

glucose and maltose, as well as some amino acids; acidity mainly comes from glucose fermented by lactic acid bacteria

lactic acid and a small amount of acetic acid and succinic acid. The content of organic acids in soy sauce should have a certain range, such as acidity is too

low, the fresh flavor will not be prominent; acidity is too high, and other non-salt solids content is not correspondingly increased, it will feel the sour

flavor. Dragon Soy Sauce is sweet and sour, which makes you feel soft and long, and is a unique flavor with color, aroma, taste, and

body.