How is soy sauce made?

Soy sauce is made from soybean, wheat and salt through oil making and fermentation.

Plant protein is taken from soybean meal after soybean oil extraction or soybean meal after solvent extraction. Steaming and cooling the raw materials, inoculating pure cultured Aspergillus oryzae seeds to make sauce koji, transferring into a fermentor, fermenting with brine, and extracting soy sauce after the fermented grains are mature.

As early as 3000 years ago, there was a record of making sauce in the Zhou Dynasty. The brewing of soy sauce was discovered purely by accident. Soy sauce originated from the condiment used by the ancient emperors in China. The earliest soy sauce was marinated with fresh meat, similar to the production process of fish sauce today. The working people in ancient China had mastered the brewing technology thousands of years ago. Soy sauce is generally soy sauce and soy sauce: soy sauce is used to refresh; Soy sauce is used to add color.

The main technology of soy sauce

1, low salt solid state process

Compared with the high-salt dilute state process, the low-salt solid-state fermentation adopts a relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form a non-flowing solid fermentation mash, which can be matured by sealing the pool with raw salt and keeping the temperature for about 2 1 day. The method of extracting soy sauce is to move the pool to soak oil or soak oil in the original pool.

2. Pouring process

Fermentation is carried out in a fermentor with a false bottom, and the sauce filtered out is below the false bottom. The sauce under the false ground is pumped away and poured on the surface of fermented grains to achieve the purpose of uniform fermentation. It is an improved process of low-salt solid soy sauce. The reason why it is distinguished separately is that it is increasingly replacing low-salt solid soy sauce. Compared with low-salt solid soy sauce, it has the advantages of high utilization rate of raw materials, good flavor and low investment in transformation, and is accepted by most production enterprises.

3, high salt dilution process

A fermentation process using soybean meal and wheat as raw materials includes raw material treatment, high-pressure cooking of soybean meal, wheat baking, mixed koji-making fermentation and squeezing to obtain juice.