What's the difference between kelp soy sauce and ordinary soy sauce?

The difference between kelp soy sauce and ordinary soy sauce lies in the different raw materials.

In the brewing process of kelp soy sauce, kelp extract was added. Its usage is similar to seafood soy sauce. It can be used as dipping material, and can also be added to soup, the bottom of hot pot or when cooking and cooking noodles. Kunbu is the name of Japanese kelp. In Japan, kelp is regarded as the concentration of delicious seafood, which is used when making soup.

Ordinary soy sauce is a traditional condiment in China. It is a liquid condiment brewed with soybean or defatted soybean or black bean, wheat or bran, water and salt. Its color is reddish brown, it has a unique sauce flavor and delicious taste, which helps to promote appetite.

Method of making soy sauce.

1. Steamed beans: Soybeans brewed with soy sauce must be soaked in water for a proper time, so that protein in the soybeans can absorb water to the maximum extent, and at the same time, it is necessary to prevent the soybeans from turning sour for too long and destroying protein. When soaking in water, put soybeans into wooden barrels or vats, and add 1 times of water. Usually soaking 1 hour will wrinkle the soybean skin. Then pour it into the laundry basket, drain the water, put it into a steaming bucket, boil the water and cook for 4-6 hours.

2. Fermentation: After cooling the steamed soybeans, spread them on bamboo fences and send them indoors for fermentation. The room should be sealed, and several wooden frames should be set to facilitate the installation of bamboo fences. The temperature should be above 37℃. If the room temperature is not enough, charcoal and coal fire can be added to raise the temperature and promote fermentation. The fermentation time is 6 days.

3. Brewing: Put the fermented soybeans into wooden barrels for brewing. The brewing formula is: soybean 100 kg, salt 30 kg and water 40 kg. The specific operation is: put a layer of soybeans, sprinkle a layer of salt and splash water once, so that they are alternately put into barrels or tanks, and the top layer is salt. Then cover the barrel lid or cylinder head and seal it with kraft paper.

4. Oil-making: After 4 months of brewing, unplug the cork of the oil outlet and put it on a nylon woven net for filtration. Then five days of salt water is washed into the barrel or vat, and soy sauce flows out of the oil outlet.