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Do you know how to make soy sauce?

 Last Update: 2021-06-28
 Source: Internet
 Author: User

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Soy sauce has a very high rate of appearance in daily catering and cooking.
How is soy sauce produced? Do you know how to make soy sauce? Today, let’s talk about soy sauce~

(Definition of soy sauce)

A liquid condiment with special color, fragrance and taste made from soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as the main raw materials through microbial fermentation
.
(Source: National Food Safety Standard Soy Sauce (GB2717-2018))

Tips: According to "National Food Safety Standard Soy Sauce" (GB2717-2018)
.
Prepared soy sauce is a compound seasoning and does not belong to the category of soy sauce.
When preparing soy sauce, the name "soy sauce" must not be used; at the same time, the national food safety standard sets a unified food safety index, which does not distinguish between table soy sauce and cooking soy sauce, and soy sauce is not used.
If you are entangled in cooking or dipping, just choose the right flavor
.

Tips: The difference between light soy sauce and soy sauce

The light soy sauce is lighter in color, reddish brown
.
Light soy sauce is used for general cooking and tastes salty and fresh
.
Light soy sauce is used for seasoning.
Because of its light color, it is used more when making general stir-fry or cold dishes
.

The dark soy sauce is caramel-colored, dark in color, and shiny brown
.
There is a delicious and slightly sweet feeling after eating it in the mouth
.
Generally used to color food
.
Therefore, it is better to use when making braised dishes and other dishes that need to be colored
.

The main process of soy sauce brewing

Raw material → steaming material → koji making → fermentation → oiling (squeezing) → filtration → sterilization → filling

1.
Raw materials

Generally, soybeans or defatted soybeans, wheat, wheat flour, wheat bran, corn flour, sorghum, etc.
are mixed in proportion
.

2.
Steamed ingredients

Make the protein in the soybean meal complete a moderate denaturation, that is, become a state where enzymes can easily act; destroy the microorganisms attached to the soybean meal
.

　　3.
Music making

　　Maintain the proper temperature, humidity, and ventilation conditions for the koji material to create the best growth conditions for Aspergillus oryzae, so that the enzymes secreted by Aspergillus oryzae have the highest activity, which is conducive to the production of soy sauce with good flavor and high yield during fermentation
.

　　4.
Fermentation

　　Yeast is added during the fermentation process to increase the aroma and flavor of the soy sauce.
The nutrients, aroma, color and taste in the soy sauce are all produced during the fermentation process
.
Fermentation is generally 3 to 6 months at a certain temperature
.

　　5.
Sprinkle oil (squeeze)

　　The process of separating the solid and liquid of the fermented sauce to extract the soy sauce
.

　　6.
Filter

　　The process of separating insoluble protein and starch in soy sauce
.

　　7.
Sterilization

　　The high temperature sterilization process not only kills microorganisms and active enzymes, but also enhances and improves the flavor of soy sauce, ensuring the stability of soy sauce quality
.

　　After understanding the production process of soy sauce, what about how to make good soy sauce?

　　To make a good bottle of soy sauce, look first, smell later, and finally get the product

　　Look

　　One is to look at the color of the soy sauce, whether the color is reddish, bright, shiny, and has a certain degree of light transmission
.

　　The second is to gently shake the soy sauce in the bottle to see if there is soy sauce hanging on the bottle wall
.
If it is a thin layer and there is sticking phenomenon, it is good
.

　　The third is to look at the precipitation.
A slight precipitation at the bottom of the soy sauce bottle should be a normal phenomenon
.
But too much sediment at the bottom also belongs to soy sauce of poor quality
.

　　The fourth is to look at the suspended matter, shake it up and down to see if there is any floating matter in it, good soy sauce, there is no suspended matter in it
.

　　smell

　　Soy sauce has a special fragrance, which is thick and not greasy, slightly bitter and salty
.
After opening the bottle cap, without touching the mouth of the bottle, the high-quality soy sauce can smell a strong sauce and ester scent
.
.
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　　Product

　　You can dip your fingertips in soy sauce to taste
.
Good soy sauce is delicious, mellow, soft, and has a long fragrance
.
The national food safety standard stipulates that the amino acid nitrogen of soy sauce must be ≥0.
4g/100ml
.
Generally speaking, the higher the amino acid nitrogen content per 100 ml of soy sauce, the better the quality and the more delicious flavor
.

　　I have chosen a good soy sauce, but in the hot summer, soy sauce can easily deteriorate if it is not preserved properly, so how to preserve soy sauce?

　　Preservation of soy sauce

　　1.
After using the soy sauce, cover the bottle cap in time and clean the bottle mouth.
Don't put it in a high temperature environment and avoid direct sunlight
.

2.
If you are buying a large-capacity soy sauce, you can pour out a part of it and pack it in a small bottle for common use, and store the large bottle of soy sauce
.
The mouth of the large bottle of soy sauce should also be cleaned up.
Seal the mouth of the bottle with plastic wrap and cover the bottle cap.
Store it at room temperature, and it is better to refrigerate it
.
You can pour a little sesame oil into a large bottle of soy sauce to keep it fresh
.

　　Soy sauce has a very high rate of appearance in daily catering and cooking.
How is soy sauce produced? Do you know how to make soy sauce? Today, let’s talk about soy sauce~

Soy sauce Food

　　(Definition of soy sauce)

　　Tips: The difference between light soy sauce and soy sauce

　　The main process of soy sauce brewing

　　Raw material → steaming material → koji making → fermentation → oiling (squeezing) → filtration → sterilization → filling

　　1.
Raw materials

　　Generally, soybeans or defatted soybeans, wheat, wheat flour, wheat bran, corn flour, sorghum, etc.
are mixed in proportion
.

　　2.
Steamed ingredients

　　Make the protein in the soybean meal complete a moderate denaturation, that is, become a state where enzymes can easily act; destroy the microorganisms attached to the soybean meal
.

　　3.
Music making

　　4.
Fermentation

　　5.
Sprinkle oil (squeeze)

　　The process of separating the solid and liquid of the fermented sauce to extract the soy sauce
.

　　6.
Filter

　　The process of separating insoluble protein and starch in soy sauce
.

　　7.
Sterilization

　　The high temperature sterilization process not only kills microorganisms and active enzymes, but also enhances and improves the flavor of soy sauce, ensuring the stability of soy sauce quality
.

　　After understanding the production process of soy sauce, what about how to make good soy sauce?

　　To make a good bottle of soy sauce, look first, smell later, and finally get the product

　　Look

　　One is to look at the color of the soy sauce, whether the color is reddish, bright, shiny, and has a certain degree of light transmission
.

　　The second is to gently shake the soy sauce in the bottle to see if there is soy sauce hanging on the bottle wall
.
If it is a thin layer and there is sticking phenomenon, it is good
.

　　The fourth is to look at the suspended matter, shake it up and down to see if there is any floating matter in it, good soy sauce, there is no suspended matter in it
.

　　smell

　　Product

　　I have chosen a good soy sauce, but in the hot summer, soy sauce can easily deteriorate if it is not preserved properly, so how to preserve soy sauce?

　　Preservation of soy sauce

　　1.
After using the soy sauce, cover the bottle cap in time and clean the bottle mouth.
Don't put it in a high temperature environment and avoid direct sunlight
.

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