How is soy sauce made?

There are two types of soy sauce, one is brewed soy sauce and the other is mixed soy sauce. and brewed soy sauce can be divided into 6 types

1. Raw soy sauce. It is lighter and reddish brown in color, has a salty taste and can be used for frying and cooking soups. It is made from soybeans, wheat and salt as the main ingredients and is prepared by pretreatment, sewing, fermentation, leaching and heating. It is reddish brown in color, salty and has a strong black bean flavor, and because of its light color, it is often used for flavoring and is a good companion to stir-fry or cold cuts.

2. Old Soy Sauce is obtained by pressing and then drying in the sun for 2-3 months on the basis of raw soy sauce, after precipitation and filtration. This product has a more concentrated quality than raw soy sauce and is suitable for coloring foods, such as stews. It is important to note that when cooking, to make a dish look "good" you need to add the soy sauce as early as possible, but not too early as this will reduce the nutritional value of the soy sauce.

3. Regular soy sauce. Plain soy sauce is similar to raw soy sauce from the brewing process and is a common type of soy sauce in most northern regions. Due to the heavier tastes of northerners, soy sauce is heavier in color, saltier in taste, and has a stronger flavor than soy sauce but slightly less flavor than shoyu, making it a combination soy sauce between shoyu and soy sauce. It is suitable for grilling, stewing and stir-frying a variety of northern dishes.

4, steamed fish soy sauce. Steamed fish soy sauce is the soy sauce usually used for steaming fish. It is made from raw soy sauce and then boiled with various seasonings such as dark soy sauce, rock sugar and Hua Diao wine, so it tastes fresher and sweeter than regular soy sauce.

5. Soy sauce paste. Soy sauce paste is made from ordinary brewed soy sauce, flavored with salt, sugar, pepper and other seasonings, and processed in the sun. Because it contains a certain amount of starch content and is thick like a paste, it is mostly brownish-black in color, similar to oyster sauce. It is suitable for stews and stir-fries, and can also be eaten directly as a dipping sauce with food.

6. Japanese soy sauce. Most Japanese soy sauce is brewed by direct fermentation of soybeans and wheat, does not contain caramel and other additives, but contains a small amount of alcohol, so its flavor is unique, compared with ordinary soy sauce, the taste is very different, is the best "companion" with "exotic" dishes! It is the perfect "companion" for "exotic" dishes. It is the perfect "companion" for "exotic" dishes such as Korean nori bibimbap and stone pot bibimbap.

Prepared soy sauce is a liquid condiment made from brewed soy sauce, acid-hydrolyzed vegetable protein and food additives.

Soy sauce, a specialty of Asian cooking, usually uses soybeans as the main ingredient, and is made and fermented by adding water, salt, and then brewed as a liquid under the action of various enzymes secreted by a variety of microorganisms that multiply.

There are also special ingredients whose flavors vary depending on the country or region in which they are used, the most famous of which are fish sauce (using fresh fish) and Japanese aji mis (using seaweed).

Ingredients: 1000g soybeans, 250g flour, 50g wheat hulls, 1g soy yeast, saturated brine, 1g star anise, 2g orange peel, 1g cumin, 3g cloves, 2g monosodium glutamate, 50g white wine, 150g brown sugar

Production method.

1: Select high quality soybeans, pour into a pot and soak in water for 2-4 hours, then rinse and drain the soybeans to remove any undesirable soybeans from the interior, then cook in a pressure cooker.

2: While the soybeans are cooking you can heat a pan, pour the flour and wheat hulls into the pan and fry them until slightly browned.

3: Take out the cooked soybeans, spread them evenly in a basin to cool down, then pour in the flour and wheat rinds, then add soy sauce and flavoring essence to the basin and pour them into the basin, and then mix them evenly, and then put the mixed soybeans into a bamboo cage. Type of utensils, spread them out about 2 cm thick, covered and placed in a warm place indoors for tuning, lasts about 24 hours.

4: when the surface of the soybean filled with yellow-green robes, and the aroma of the tunes wafted, the soybean tunes poured into a rinsed wide-mouthed jar, add saturated brine, submerge all the beans, sprinkle a thin layer of will be sprinkled on top of the salt, and then put the jar in sunlight, after about three months of sunlight and dark dew can be turned into a sauce;

5: the use of brine-soaked sauce pounded 3 times, the first addition of brine-soaked sauce mashed for 3 days, from the soy sauce to draw the juice thick, reddish-brown, flavorful, and finally each time to soak 2 times for 7 days.

6: the three sauces sucked out and mixed together, in the sun for 10 days, precipitation, and then add star anise, pericarp, fennel, cloves cooking rice liquid, and then add monosodium glutamate, white wine, brown sugar and salt (so that the salt concentration in the sauce to 17%, about soy sauce about 5-8 kilograms), put into a pot to boil, filtered that is to become the five-spice soy sauce.