Production technology of soy sauce

The raw material processing of soy sauce is divided into:

1. Wet the cake with water: the amount of water added shall be subject to the water content of steamed koji reaching 47-50%.

2. Mixing: After the cake is wetted, it is fully and evenly mixed with broken wheat and bran.

3. Cooking: Cooking raw materials under pressure in a rotary steamer, so that protein is moderately denatured, starch is steamed and gelatinized, and microorganisms attached to the raw materials are killed.

Making music:

1, cooling inoculation: quickly cooling the clinker to 45 degrees Celsius, inoculating 0.3% ~ 0.4% koji after pure expanded culture of Aspergillus oryzae, and fully mixing.

2. Thick layer ventilation for koji making: the inoculated koji is sent to the koji pool of the koji room. Intermittent ventilation first, then continuous ventilation. The koji-making temperature in spore germination period is controlled at 30℃~ 32℃, and the highest temperature in mycelium growth period is controlled at 35℃. In the meantime, a shovel will be needed. At the initial stage of spore growth, the enzyme production is the most vigorous, and the product temperature should be controlled at 30℃~ 32℃.