soybean soy sauce how to do

Soybean soy sauce practice one,

Materials

1, 4 pounds of soybeans, 0.5 pounds of flour, 0.1 pounds of wheat rind, soy sauce qu qu quintessence 1 grams, saturated brine.

2, anise 1 gram, 2 grams of orange peel, 3 grams of male cloves, 1 gram of fennel, 2 grams of monosodium glutamate, 0.1 jin of white wine, 0.3 jin of brown sugar.

Practice

1, raw material processing. Selection of high-quality soybeans, poured into the tank or pool soaked for about 2-4 hours, washed and drained, cooked in a pressure cooker; flour and wheat rinds fried in a pan until slightly burnt yellow. Soy sauce,Vinegar,Flavorful fresh,Soy sauce,Soy sauce,Aged vinegar,Rice vinegar,Balsamic vinegar,Beijing Zoho Foods Co.

2. Inoculation. Soybean cooked material is reddish brown, slightly soybean flavor, after spreading and cooling, mix flour, wheat peel and soy sauce curdled essence evenly and mix in.

3, the song. Inoculation turn evenly mixed with the bean material divided into gabion dustpan 2-3 centimeters, covered with a lid, placed in a warm place indoor song making. After about 24 hours after the material temperature rises, the surface of the bean grains full of white mycelium, at this time with a shovel will be divided into several pieces of beans over, after about 24 hours, during about 5 hours to open the lid 1 time, the surface of the bean grains full of yellowish-green spores have a normal fragrance of the song, no other odor that is into the song. (The above time varies depending on the ambient temperature, subject to strain growth)

4, fermentation. Pour the soybean song into the tank or altar, add saturated brine, to reach the hand force pressure beans can be submerged as appropriate, and then cover the surface of a thin layer of salt particles.

5, sun exposure. Put the soybean qu to the sun, after 1-3 months of natural sun exposure night dew is mature sauce mash.

6, dripping oil. Add salt water to soak the mature sauce mash for 3 days, suck out the soy sauce liquid juice thick viscous, reddish-brown color, flavor and aroma, then add salt water to soak for 7 days, suck out the sauce, the third time to add salt water to soak for 7 days, and then suck out the sauce.

8, prepared products. The three times sucked out of the sauce mixture, after 10 days of sun exposure, precipitation, add star anise, tangerine peel, male cloves, fennel cooking out of the liquid, and then add monosodium glutamate, white wine, brown sugar and salt to make the sauce salt concentration of about 17% (about 10-15 pounds of soy sauce), heating and boiling filtering that is the finished product of the five spice soybean soy sauce

Homemade Soya Sauce Practice II

Materials

Molded fava beans. Water and salt, white wine

Practice

Step 1: In the market or online to buy moldy fava beans, this moldy fava beans in the summer many markets are sold, especially in small cities, usually one or two dollars a catty. Can not buy the place, you can go to the Internet to buy, I searched in Taobao "mold broad beans" or "mold beans", surprisingly really sell.

Step two: the moldy broad beans with clean water, and then put into a large clay pot, add water and salt, water over the beans on the line, do not need to cover, sun exposure for a while, broad bean petals after the sun is soft to be divided into altars, divided into a few clay pots, and then respectively, and then add water and salt, as well as white wine, our family is 30 pounds plus 5 pounds of white wine. Some people in our hometown will add brown sugar and other things for the sake of good color, but my family has never added those things, and the soy sauce tastes quite pure anyway. In principle, it's better to leave it uncovered and exposed to the sun, but nowadays the pollution is quite high, and if you don't cover it with a lid, it will get into the dust, so we use a glass lid.

Step three: exposure, this link is very important, you must find a place where you can complete exposure, my house has a terrace, so the terrace sun. But the Chengdu sun is not a lot, so the sun for three months soy sauce is not very fragrant, put this year the flavor only began to get better. My mom in my hometown is to put the altar on the roof of other people sunshine, that is the best, can be fully sunshine through. Usually three months in the sun, the sun process, a few days in the early morning with a spoon to stir the altar, fully stirred evenly. Also by often taste, if you taste too light or sour, we must add salt in time.

Step 4: After the soy sauce sunshine is good, the broad bean petals fished out and thrown away, soy sauce with pickle altar, often remember to change the altar clothes water, altar clothes water can not be dry, dry soy sauce will be born flower deterioration. Always have altar clothes water raised soy sauce, put how many years will not be bad, but also the more you put the more fragrant.