Soy sauce using low-salt solid fermentation process

What are the considerations related to the use of low-salt solid fermentation process in soy sauce? According to the small compilation, low-salt solid fermentation process is based on salt-free fermentation improvedThe concentration of salt water controlled is about 12 wave of methane, the ratio of water to raw material is 1:1, and the fermentation temperature is above 42 degrees CBecause of the low salt content, less water, the concentration of the reactants becomes larger, the product temperature is easily raised, so the maturation period is shortenedlow-salt solid-state fermentation process in the 1970s was quickly popularized in the countryIts disadvantages are the product taste single, dim color, focus and heavy taste and other defectsAt present, by reducing fermentation temperature, prolonging fermentation cycle and other methods to improve the process, the most common is to use the way toimprove the flavorAlthough the low-salt solid-state fermentation process solves the problem of soy sauce production in China, the production cost is also low, the product is suitable for red cookingTherefore, the large-scale production of cooking soy sauce enterprises can use low-salt solid-state fermentation process to solve the problemof large yield, low cost, there is no need to rigidly into the category of high-salt thin fermentationat present, China's most common use of low-salt solid fermentation process, should be controlled is the sauce moisture, sauce salinity, fermentation temperature and fermentation time, usually the salt content of the sauce in 7% to 9%, moisture in 50% of a 55%, fermentation temperature in 45 degrees C, fermentation time can not be less than 15 dSometimes factories can not keep up with the production of arbitrary increases in fermentation temperature, or unlimited reduction of fermentation cycle, will destroy the stability of product qualityLow-salt solid fermentation must be mixed with salt water and cranks, clumps will make the sauce smell, affect the qualityIf the introduction of watering method, it does have a great effect on improving flavoris the introduction of the low-salt solid fermentation process of soy sauceLearn more and follow the Microbial Fermentation Technology Information Channel: