First, the raw material formula Soybean 50Kg, flour 2kg, Metric acid 15g, ratio of raw materials to brine 1:1.8; Xiangshannai 10g, dried tangerine peel 5g, male clove 3g, Amomum villosum 4g, fragrant grater 2g, white wine 250g, red granulated sugar 2000g Second, the process Soybean → soak → cooking → inoculation → koji → mildew → first fermentation → second fermentation → oil coating → sunlight exposure → sedimentation → sterilization → filtration → inspection III. Process operation 1, raw material processing Select high quality soybeans and pour into the tank or soak for about 2 hours, wash and drain them and steam them into the steamer. 2. Inoculation Soybean clinker was reddish-brown and slightly bean-flavored. After cooling, mix 4% flour and 0.03% misoprost bacteria. 3, making music The inoculated and homogenized bean material is divided into 2 to 3 cm thick bamboo shoots and sent to a room-made koji at 30-35°C room temperature. After 10 hours, the temperature of the material rises. At this time, the temperature should be reduced to 32-36°C and the optimum temperature is 33°C. After 16 to 18 hours, the spores of Aspergillus oryzae germinate and mycelium propagate, and they are hand-twisted to exchange fresh air for heat and carbon dioxide. After another 7-8 hours, turn the second song. After 74 to 80 hours, the lofty material is loose, spores are clustered, there is no sandwich, there is a normal Qu Xiang, no other odor is a song. 4. Cleansing The yellow bean song was placed in a bamboo basket and washed in water to remove spores. After washing, the surface of the bean curd was aseptically broiled and the bean body was not oily and peeling. 5. The first fermentation After the soy-washed soybeans are piled in the bamboo basket (covered with a gauze or plastic film) for 6 to 7 hours until the white mycelium grows gradually, the temperature of the material is moderate, and the beans have a special fragrance and can enter the second time. Fermentation. 6. Second fermentation The fermented bean curd after the first fermentation and the raw materials of the above-mentioned traditional Chinese herbal medicines, liquors, etc., were added to the cylinder according to the ratio of the above-mentioned soybean raw materials, and 23Be brine was poured (the ratio of raw material and brine was 1:1.8). After 3 months of natural sun exposure, it is mature sauce. 7. Oiling Fill the ripe sauce pot into a filterable pot or tile pool and dip it into the brine twice. The soy sauce sauce is thick and sticky, with a red and brown color and a sweet taste. 8. Preparation of finished products The soaked soy sauce is finished product after 10 to 20 days of sunlight exposure, precipitation, heat sterilization, filtration and inspection. Pumpkin Seed Kernels,Pumpkin Seeds Kernels Roasted,Shine Skin Pumpkin Seed Kernels,Pumpkin Seeds Or Kernels Wuyuan county dafeng oil food co.,ltd , https://www.dafengfood.com.cn
The production of spiced soya bean sauce