Soy sauce: high-salt thin fermentation process

How to use high-salt thin fermentation process to produce soy sauce? What are the characteristics of this fermentation process? What accessories are required? What should be paid attention to in the whole production process? The following is answered by a small editor for everyonethe key point of high-salt thin fermentation process is that the fermentation stage is in the state of high salinity, salt water 19 to 20 wave of beauty, the volume of salt water added is 1.1 to 1.2 times the volume of raw materials (used to call 11-12 water), the salt in the sauce is 17% 118%Because of the large salt, it can reduce the fermentation temperature, which is beneficial to a varietyof salt-resistant microorganisms; : high-salt thin fermentation process"fermentation cycle is long, usually around 180 d, conducive to more thorough fermentation, while adding lactic acid bacteria, yeast, produce organic acids, alcohols, esters and other substances, in order to present aroma, improve flavor prepared conditionsIts biggest feature is that there are more aromas, up to more than 300 kinds, other processes can not be replacedhigh-salt thin-state fermentation process has three requirements, as follows:is the ratio of raw materials: raw materials for skimmed soybeans and wheat, the ratio of wheat content can not be too less than skimmed soybeansis that the fermentation temperature is controlled below 35 degrees C, which is conducive to yeast growththird is that salt-resistant yeast should be involved in fermentation, can measure ethanol contentproducts produced in line with the above conditions can be light color, pure fragrance attack people, in cold mix, food can highlight the original taste of food, in order to be named after the high-salt thin fermentation processbased on the characteristics and requirements of this process, there must be a certain number of temperature control fermentation containers, yeast seed tanks, refrigeration equipment, oil extraction equipment, etc, large investment, capital occupation, so the current domestic enterprises to adopt the process is not muchThe intherioning process in the south and some solid fermentation processes, and even the process of watering in low-salt solid fermentation, can be included in the category of high-salt thinning fermentationis about the use of high-salt thin fermentation process to produce soy sauce, and the use of this process produced soy sauce is very suitable for the food industry processing baked eel, roasted purple vegetables, baking snowcakes and other alcoholic foodFind out more and follow the Fermentation News Channel at