Raw material formula of solid soy sauce

The formula of raw materials is 60% soybean meal and 40% bran, and the ratio is 6∶4.

Processing raw materials, inoculating sake koji, and ventilating to make koji (25 hours); Low-salt solid-state fermentation was used, and the soy sauce was leached for 20 days at 45 ~ 50℃ in water bath. Salt-free solid 14 ~ 55% is enough.

According to each concentration feeding, the paste ratio is calculated as follows: soy sauce 1200 kg, refined salt 154 kg, monosodium glutamate 3.2 kg, and sugar 32 kg (note that monosodium glutamate must be added when it is concentrated into paste and stirred evenly, otherwise the seasoning effect will be lost).