Soy sauce is one of the main condiments in people's dietary life. In the brewing process of soy sauce, proteins, starch, etc. in the raw materials are decomposed into amino acids (providing umami taste) through a series of biochemical changes, and the starch is decomposed into sugars. The finished product is reddish-brown and has a unique fragrance. 1 raw material formula: 100 kg soybean, 47 kg of salt, 36 kg of sugar. 2 production methods: A. steaming beans: first soaked in water soaked, so that it fully absorb water and swelling, but to prevent over-soaking, so that the beans become acidic and damage the protein. Soybeans are generally placed in wooden barrels or cylinders. Add fresh water 1 times, dip for 1 hour or so, and wrinkle the skin to a degree. Then pour it into the basket, drain off the water, place it in the steamer, and cook it for 4 to 6 hours after the water is opened. B. Fermentation: Steamed soybeans are cooled and spread on a bamboo mat for fermentation in the room. The interior shall be sealed and a number of shelves shall be provided for the placement of bamboo mats. The room temperature should be above 37°C, the room temperature is insufficient to increase the temperature and promote fermentation. The fermentation time is 6 days, and it should be turned once after entering the room for 3 days to make it even. When yellow and green Aspergillus and yeast appear on the surface of the bean, remove it and pour it into a wooden barrel or jar. Soak 100 kg of soybeans with 40 kg of clear water and stir it to absorb enough water. Pour the unabsorbed water into a bamboo basket and cover it with cotton cloth. Then, the fermentation was continued in a 37-38°C room, and after about 8 hours, when the hands were inserted into the beans and there was a feeling of soy sauce, the fermentation was stopped. C. Brewing: Fermented soybeans are brewed into casks. Wooden barrels or tanks for brewing should be sealed above, and the bottom layer should be provided with oil eyes. Brewing recipe: 100 kg of soybean, 30 kg of salt, 40 kg of clear water. The specific operation method is: Install a layer of soybeans, sprinkle a layer of salt, and splash water. In this way, they are alternately loaded into the barrel or in the cylinder. The uppermost layer is salt. Then capped and sealed with kraft paper. D. Out of oil: After 4 months of brewing, pull out the oil-filled cork of the cask or cylinder, and put on a wire mesh made of nylon filament to filter it. The brine (100 kg of water plus 17 kg of salt) was then flushed into the barrel or jar over 5 days. Soy sauce was emitted from the eyes. Generally 300 kg of soy sauce can be produced per 100 kg of soybeans. The resulting soy sauce is usually added to the syrup. Syrup practice: Add 4 kg of water per 100 kg of sugar, and cook until dark and dark, no sweetness and slightly bitterness. For every 100 kilograms of soy sauce, use 12 kilograms of syrup. Stir the syrup and mix it. E. Exposure: Place the soy sauce in a cylinder and expose it to sunlight for 10 to 20 days. However, it should be noted that the sunny days of exposure can be placed in the open air at night to allow them to receive dew; on the rainy days, the cylinder surface must be covered. Generally 10 days in summer and 20 days in autumn and winter. If a bug is found in the tank or if white mold is on the top layer, it should be picked up and discarded. Cumin Coriander Powder In Hindi,Cumin Powder Coles,Cumin Seed Powder In Hindi,Cumin And Coriander Powder jiangmen city hongsing food co., ltd. , https://www.jmhongsing.com