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How to make soy sauce? Production process?

Fermented soy sauce was prepared with better soybean and flour as raw materials according to the ratio of soybean: flour: salt water = 2∶ 1.5∶ 1.5. After more than 30 processes, exposed to the sun for about 1 year, the color of fermented soy sauce gradually turned reddish brown and had a strong sauce flavor.

Production method:

1, raw material treatment and koji making. After cleaning, wash the soybeans and soak them in water for 3-5 hours (depending on the season), with the degree that the beans swell without wrinkling. Then drain the water, take out the soybeans, and put them into a steamer for normal pressure or pressure cooking (normal pressure for 4-6 hours; Pressure 1.5 ~ 2.0 kg/cm2, 40 minutes). It is advisable to steam until cooked but not rotten. When twisted by hand, the bean skin will fall off and the watercress will be separated. At this time, you can take out the pot, spread it on the mixing table, cool it to about 80℃, mix it with dry flour, stir it evenly, and put a plaque on it, which should be thin in the middle and slightly thick around. Each piece is about 12.5 kg, and put it in the music room to make music.

When using natural koji-making, the room temperature is generally kept at 25 ~ 28℃, and the product temperature rises gradually 24 hours after placing the plaque. When the temperature exceeds 40℃, it is necessary to open the door for ventilation and heat dissipation, and at the same time turn it over to promote the uniform reproduction of mold. If the temperature is too high, koji will become sticky and produce acid. It is yellowish green, but it is often mixed with Rhizopus or Mucor. Old-fashioned koji-making is generally selected in early spring, and the temperature is low, which is conducive to low-temperature koji-making

2. Fermented grains are fermented. Put the 150kg starter made of raw materials into each cylinder, compact it, add about 200kg of brine with Baume degree of 18 ~ 20 degrees, let the brine gradually suck into the starter, and immediately press the dry starter on the surface to the lower layer the next day. Ferment fermented grains in sunlight and night dew. In case of rain, be sure to cover it to prevent rain from entering. After a certain period of sun exposure, when the surface of fermented soy sauce is reddish brown, turn the soy sauce once. After exposure to the hot sun in the dog days, the whole fermented soy sauce is moist dark brown. When it has a clear fragrance, it has reached a mature stage and can be smoked. The fermentation time is generally more than 6 months, and it will take 3 months if it goes through summer. Generally, the quality of fermentation in summer is better.

3. Extract the mother oil. Add an appropriate amount of salt water into the tank, insert a bamboo tube woven with fine bamboo, and use the juice pressure to penetrate into the tank. Each cylinder can extract 75 kilograms of mother oil (also known as crude oil). After the mother oil is exposed to the sun for a long time, remove the precipitate, add about 10% sauce color, and filter the soy sauce with a flat cloth bag for many times until the soy sauce is filtered out without precipitation.

After the mother oil is extracted, a certain amount of salt water is added to the head residue, and then it is bagged and squeezed into common soy sauce.

4. finished products. The exposed mother oil after filtration is heated and sterilized (80℃) to obtain the finished product with rich color. Only 50 kg of Long brand soy sauce can be produced per 100 kg of soybean (mother oil, excluding the recycled part in the market).

Product features Because the production technology of Longpai soy sauce is improved and improved on the basis of inheriting thousands of years ago, it has a unique technology after a long historical test. Therefore, this traditional product has always been famous for its unique flavor of deep color, thick juice, sweet but not sweet, salty and sour, and strong sauce flavor. This is not only the crystallization of the hard work of winemakers, but also a symbol of the national heritage being carried forward. Its main features are as follows:

1. Soy sauce is dark in color and thick in juice: choose soybeans with thin skin, smooth surface and no insect bite, second-and third-class flour, and the plants are high in protein and starch. In addition, the fermentation of Longpai soy sauce is carried out at low temperature for a long time. After several times of brewing, the upper and lower sauces were exposed to the sun at night, which deepened the color of the sauces with the increase of fermentation time, so the color of the finished products was dark brown and bright, which adapted to the habit of southerners who liked dark soy sauce.

2. Appropriate salinity: Salt provides salty taste in soy sauce, which combines with amino acids to form amino acid sodium salt, giving soy sauce a fresh taste. At the same time, salt water also has antiseptic effect, which can inhibit the activity of enzyme. Too low salt water can not inhibit the growth of miscellaneous bacteria, which will cause rancidity, while too high salt water will destroy enzyme protein. Therefore, except Fujian salt which has been stored for a long time, the salt concentration of Longpai soy sauce is generally 18Be, which is not only conducive to open-air fermentation, but also the finished product is not bitter or astringent in the sense, and also meets the requirements of the north and mainland for soy sauce to be salty.

3. High amino acid content: The umami taste of soy sauce mainly comes from amino acids and sodium salts of acids. In the process of soy sauce fermentation, more than 18 kinds of amino acids are produced due to protein hydrolysis. These amino acids all have delicious taste, and glycine and alanine are sweet. Northeast soybeans and Japanese soybeans are generally used. It contains eight amino acids necessary for human nutrition. Soy protein is easily absorbed by human body, so it has high nutritional value.

4. Appropriate sweetness and sourness: In addition to umami, the taste in soy sauce is sweet. Sweetness comes from glucose and maltose produced by koji and amylase hydrolysis of starch, as well as some amino acids; Sour taste mainly comes from lactic acid produced by lactic acid bacteria fermentation of glucose and a small amount of acetic acid and succinic acid. The content of organic acids in soy sauce should be within a certain range. If the acidity is too low, the umami flavor will not stand out. When the acidity is too high and the content of other salt-free solids does not increase correspondingly, it will feel sour. Dragon brand soy sauce is sweet and sour, which makes people feel soft and long. It is a unique flavor with harmonious color, fragrance, taste and body.