What should be paid attention to in the production of soy sauce by the goofling process

What should be paid attention to in the production of soy sauce by the goofing process? According to the use of gonorering process, it is necessary to determine the use of products, decided the watering time, temperature, the amount of added sugar substances, the next face of the watering process points for a specific introductionancient brewed soy sauce with a large cylinder fermentation, the middle inserted into the bamboo, every day from the bamboo to extract the juice water poured on the surface of the sauce, so that it is evenly up and down, not only to regulate the temperature, but also to allow the microbes to get oxygenWhen oiling, the soy sauce is drawn directly from the bamboo cocoon, eliminating the pressing equipmentHigh-salt fermentation in the south follows this process, but switching to large cans or large pools, often worried about poor oil, reduces starchy ingredients and even adds gluten to the ingredient symbiotic formulain the 1980s, some enterprises producing low-salt solid soy sauce pulled out the bottom of the sauce of the fermentation pool and poured it onto the surface of the sauce, and did better to lower the temperature in the late stage of low-salt fermentation, add sugar, salt, etcto be watered, and even add yeast, the ultimate goal is to improve the flavor of soy sauceThat is, if you need to improve flavor, you need to increase the metabolism of sugar, so you need yeast microorganisms to participate in the reaction, and yeast reproduction temperature can not be too high, so it is necessary to reduce the temperature, and reduce the temperature to increase salinity and moisture, which is a low-salt solid fermentation process to improve one wayspan style"color: #E53333;"the main point of the watering process:formula can not be less starchy ingredients, especially not all of the bran instead of wheatCan be in the early stage to skimmed soy, bran-based, later in the watering when the choice of sugar, wine and other sugar substancesControl the salinity and temperature when pouredEnsure that the sauce has a salinity of 18 g/100 mL and a temperature below 35 degrees Cmaintain good fermentation sanitation conditionsWhen watered and fermented, the sauce is in full contact with the air, and this temperature and sugar are suitable for yeast growthThere is such a change in yeast in the sauce: hetero-yeast one main yeast, one mature yeast, one membrane yeastEspecially in the southern region will be prone to mold, so it is necessary to cover the cover salt in time to avoid the production of membrane yeast over-reproductionat present, many production of low-salt solid soy sauce in the early stage of the fermentation began to water, even if not to reduce the temperature, do not increase salinity, do not increase the sugar, the composition of the sauce, temperature uniformity are good, after the oil will be smooth, and the soy sauce poured out of the bright color, no scorching taste Find out more and follow the Microbial Fermentation News Channel at