Detailed process of making soy sauce

The steps for farmers in Northeast China to make soy sauce are as follows:

Ingredients: 5 kg of soybean, 20 kg of boiled water, small jar 1 piece, coarse salt 1.5 kg, sauce pestle 1 piece.

1, select high-quality soybeans.

2. Put the picked soybeans into the pot and stir fry. If you like deeper sauce, stir-fry it a little. If you like a light sauce, stir-fry it a little.

It takes about 1-2 hours to cook the beans until they are soft and rotten.

4. Crush the beans, pile them into a paste of about 25ⅹ 15ⅹ8cm, and ferment for about 3-4 weeks. ?

5, good fermentation is enough.

6. Take out the package, put the sauce pieces under running water, and wash off the Mao Mao on the surface.

7. Put the air-dried sauce powder blank into the jar, add 750g of washed salt to boil and melt, take out the washed dirty dog, pour it into the jar, and continue to add water to 10kg.

8. Tofu is covered and tied with white cotton cloth.

9. Use a sauce pestle from bottom to top and draw it into a round paste from outside to inside, twice a day, not less than 200 times.

10, the more you pound the sauce, the more it breaks.

1 1, after a month of fermentation, you can eat it.

Extended data

nutritive value

Soybean is cultivated and manufactured by soybean seeds, raw materials are treated, soybean seeds are produced and fermented. After soybean fermentation, it becomes cooked sauce, and it has to be sterilized, ground and preserved at high temperature, which not only removes harmful components, but also changes the structure of soybean protein from dense to loose, and protein decomposing enzyme can easily enter molecules, thus improving the digestibility. The protein digestibility of whole beans is about 65%, and the protein digestibility after processing into sauce products is 92% ~ 96%.

Soybeans are processed into soy sauce. During processing, due to the action of enzymes, more minerals such as phosphorus, calcium and iron are released, which improves the absorption rate of minerals in soybeans. Riboflavin can be synthesized by microorganisms during the processing of fermented soy sauce products, so the nutrition of soy sauce is easier to digest and absorb than that of soybean.