The fermentation process of soy sauce?

Soybean paste, also known as soybean paste, is made from soybeans by frying and fermentation. It is a traditional sauce in China and a special sauce in Northeast China. It is very popular with people, and its production method is traditional. First, let's learn about the home-made method of soy sauce: ingredients: 500 grams of soybeans, 200 grams of flour, 3000 grams of water, soy sauce koji 1 gram, proper amount of salt, and a glass jar or porcelain jar.

Methods/steps:

1. Wash soybeans and soak them overnight, adding 1 times water in the middle. After soaking, it is the best state to see that the surface of soybeans is swollen and wrinkle-free. Wash the soaked soybeans several times with flowing water until the water becomes transparent and you can see the soybeans clearly.

2. Put the water in the pot. After the water is boiled, put the washed soybeans into a steamer and steam for about 40 minutes. After the soybeans are steamed, pour them into the basin with gauze and cool naturally. Don't steam the soybeans too badly.

3. Wrap the soybeans with gauze, and wait until the gauze completely absorbs the moisture in the soybeans, and the temperature drops below 40℃ for later use.

4. Take a clean paper box, put baking paper in it, take another small bowl, and mix the soy sauce koji and flour evenly. While stirring, pour the flour mixture into the soybeans, stir well, cover the soybeans with gauze and put them on an empty shelf for fermentation. The first fermentation time should be more than 12 hours, and the fermentation needs temperature, so don't open it often to avoid affecting the fermentation effect.

5. The optimum temperature in the fermentation tank is 28-30 degrees, 12- 16 hours. The flour on the surface of soybean began to turn white. Shake the carton and turn the soybeans over. If the temperature is low, it will take longer. Control the temperature reasonably. If it is overheated, soybeans will become moldy. The cartons used for fermented beans need to be put on the shelves, not on the ground.

6. For the second fermentation for about 40 hours, it is necessary to open several small holes in the carton for ventilation. The surface of soybean will be covered with hyphae (hyphae are yellow-green). When the surface of each soybean is covered with hyphae, the fermentation process is completed. If the temperature is low, the mycelium will last longer. The taste of normal distiller's yeast is dry and has the fragrance of soybean. If there are other enzyme flavors or black spots, the fermentation will fail.

7. Turn over the carton, and don't touch the soybeans directly with your hands. Let the soybeans spread evenly instead of piling up, and let them dry in the sun for two days. Dried soybeans have a strange smell, which is also considered as the third fermentation.

8. An important step, commonly known as koji washing, is to pour fermented soybeans into a basin, wash the soybeans with flowing water, constantly stir the soybeans during the cleaning process, quickly wash off the surface package, and quickly remove the soybeans.

9. Put the washed soybeans into the prepared oil-free and waterless container, cover them with clean gauze, and ferment for about 8 hours again. When fermenting, touch the gauze and feel that the bean koji is hot. As soon as the gauze is opened, there is a strong bean smell. This is the fourth fermentation.

10. Pour the fermented bean koji into the bottle for later use.

1 1. Take an oil-free pan, add 3000 grams of water and 45 grams of salt to the pan, and then naturally cool, when the water temperature is about 50℃.

12. Pour the salt water into the bottle containing soybean koji. The ratio of water to soybean is about 2: 1. Cover the bottle mouth with a layer of dry gauze. Do not seal, ensure ventilation. A place where the house can get sunshine. In fact, this process is also a soybean fermentation process.

13, stir once every two days, and you can eat it in the sun for about a month. This is dried soy sauce.

Precautions:

1. Pay attention to ventilation when fermenting soybean koji. It is best to use gauze for packaging or covering, and pay attention to mildew prevention.

2. Don't seal the soybean koji after bottling. To ensure sunshine, it must be thoroughly dried before use. Stir once every two days, don't turn it frequently.

3. Don't open it frequently during fermentation, so as not to affect fermentation.

4. If black spots are found in the soybean during fermentation, it means that the fermentation has failed and it is inedible.

5. Soy sauce production is a waiting time process. Don't worry, enjoying making by hand is the best process.