Method for make traditional soy sauce

Soy sauce, brown sugar, crystal sugar, clear water, leek (knotted), ginger slices, star anise, fennel, geranium, kaempferia kaempferia, cinnamon, tsaoko, cardamom, pepper, dried tangerine peel and bowl size.

Two. Methods/steps

1. Prepare ingredients: soy sauce, brown sugar, crystal sugar, clear water, chives (knotted), ginger slices, star anise, fennel, fragrant leaves, sweet potato, cinnamon, tsaoko, cardamom, pepper and dried tangerine peel.

2. Pour the water into the pot.

3. Pour in soy sauce.

Step 4 pour in brown sugar and rock sugar

5, onion knots, ginger slices into the answering pot.

6. Finally, add all the spices.

7. After the fire boils, turn to low heat and cook.

8. Turn off the fire until the soup becomes thick (not too thick), which is 2/3 or 1/2 of the original soup.

9. The filtered material belongs to slag. After cooling, put it in a glass bottle, seal it, and store it in the refrigerator for later use.

10, production is completed.

Extended data:

Soy sauce is classified according to fermentation methods.

1, low salt solid state process. Low-salt solid-state fermentation adopts a relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form a non-flowing solid-state fermented mash, which is fermented by sealing the pool with raw salt, and it can be matured at 100℃ for about 2 1 day. The method of extracting soy sauce is to move the pool to soak oil or soak oil in the original pool.

2. Pouring process. Fermentation is carried out in a fermentor with a false bottom, and the sauce filtered out is below the false bottom. The sauce under the false ground is pumped away and poured on the surface of fermented grains to achieve the purpose of uniform fermentation.

3. High salt dilution process. A fermentation process using soybean meal and wheat as raw materials includes raw material treatment, high-pressure cooking of soybean meal, wheat baking, mixed koji-making fermentation and squeezing to obtain juice. Cantonese high salt is fermented at room temperature and naturally dried, with average flavor and good color, but it is greatly influenced by fermentation equipment and weather.