production method:
1. raw material treatment and koji making. After cleaning, wash the soybeans and soak them in water for 3-5 hours (depending on the season), with the degree that the beans swell without wrinkles. Then drain the water, take out the soybeans, and put them into a steamer for normal pressure or pressure cooking (normal pressure for 4-6 hours; The pressure is 1.5 ~ 2. kg/cm for 2,4 minutes). It is appropriate to steam it until it is cooked and not rotten, and when it is twisted by hand, the bean skin will fall off and the watercress will be separated. At this time, it can be taken out of the pot, spread on the mixing table, cooled to about 8℃, mixed with dry flour, evenly mixed, and placed with plaques, which should be thin in the middle and slightly thick around. Each tablet is about 12.5 kilograms, and it is put into the music room to make music.
When using natural koji-making, the room temperature is generally kept at 25 ~ 28℃, and the product temperature rises gradually 24 hours after placing the plaque. If it exceeds 4℃, the door should be opened for ventilation and heat dissipation, and the koji should be turned over at the same time to promote the uniform propagation of mold. If the temperature is too high, the koji will become sticky and produce acid. Qu is yellow-green, but it is often mixed with Rhizopus or Mucor. The old-fashioned koji-making is generally selected in early spring, and the temperature is low, which is beneficial to low-temperature koji-making
2. fermented grains are fermented. Each cylinder is filled with 15 kilograms of koji made of raw materials, compacted, and about 2 kilograms of salt water with Baume degree of 18 ~ 2 degrees is added, so that the salt water is gradually sucked into the koji, and the dry koji on the surface is immediately pressed to the lower layer the next day. Ferment the fermented grains in the sun and night dew. In case of rain, it must be covered to prevent rain from entering. After a certain period of sun exposure, when the surface of the fermented soy sauce is reddish brown, turn the soy sauce once. After exposure to the hot sun in dog days, the whole fermented soy sauce is moist dark brown, and when it has a clear fragrance, it has reached a mature stage and can be pumped. The fermentation time is generally more than 6 months, and it will take 3 months if it goes through summer. Generally, the quality fermented in summer is better.
3. extract the mother oil. Add an appropriate amount of salt water into the cylinder, insert the bamboo tube woven with fine bamboo, and use the juice pressure to penetrate into the cylinder. Each cylinder can extract 75 kg of mother oil (also known as crude oil). After the mother oil is exposed in the sun for a long time, the precipitation is removed, about 1% of the sauce color is added, and the soy sauce is filtered by changing bags for many times with a flat cloth bag until the soy sauce is filtered out and there is no precipitation.
After extracting the mother oil, the head residue is added with a certain amount of salt water, and then bagged and squeezed, which can be used as general soy sauce.
4. finished products. The filtered and exposed mother oil is heated and sterilized (8℃) to obtain the finished product with strong color. Only 5 kg of Long brand soy sauce can be produced per 1 kg of soybean (mother oil, excluding the recycled part on the market).
product features: The production technology of Longpai soy sauce is improved and improved on the basis of being handed down thousands of years ago, and it has a unique technology after a long-term historical test. Therefore, this traditional product has always been famous for its unique flavor of dark color, thick juice, sugary but not sweet, salty and sour, and rich sauce flavor. This is not only the crystallization of the hard work of brewing workers, but also a symbol of the national heritage being carried forward. Its main features are as follows:
1. Soy sauce is dark in color and thick in juice: soybeans with thin skin, smooth surface and no insect bite and second-and third-class flour are selected, which are high in protein and starch in plants. In addition, the fermentation of Longpai soy sauce is carried out at a low temperature for a long time. After several times of brewing, the upper and lower sauces are exposed to the sun at night, so that the color of the sauce is deepened with the increase of fermentation time, so the color of the finished product is dark brown and bright, which adapts to the habit of southern people who like soy sauce with darker color.
2. Appropriate salinity: salt provides salty taste in soy sauce, and combines with amino acids to form amino acid sodium salt, which gives soy sauce a fresh taste. At the same time, salt water also has antiseptic effect and can inhibit enzyme activity. If the salt water is too low, it will not inhibit the growth of miscellaneous bacteria, which will cause rancidity, and if it is too high, it will destroy the enzyme protein. Therefore, except Fujian salt, which has been stored for a long time, the salt concentration of Longpai soy sauce is generally 18Be, which is not only conducive to open-air fermentation, but also the finished product is not bitter and astringent in feeling, and it also meets the requirements of the north and the mainland for soy sauce to be salty.
3. High amino acid content: The umami taste of soy sauce mainly comes from amino acids and sodium salts of acids. During the fermentation of soy sauce, more than 18 kinds of amino acids are produced due to protein hydrolysis. These amino acids all have delicious taste, and glycine and alanine are sweet. Northeast soybeans and Japanese soybeans are generally used. It contains eight amino acids necessary for human nutrition, and soybean protein is easily absorbed by human body, so its nutritional value is very high.
4. Proper sweetness and sourness: Besides umami, soy sauce also has sweetness. Sweetness comes from glucose and maltose produced by starch hydrolysis by koji and amylase, as well as some amino acids; The sour taste mainly comes from lactic acid produced by glucose fermentation by lactic acid bacteria and a small amount of acetic acid and succinic acid. The content of organic acids in soy sauce should be within a certain range. If the acidity is too low, the umami flavor will not stand out. When the acidity is too high and the content of other salt-free solids does not increase correspondingly, it will feel sour. Dragon brand soy sauce is sweet and sour, which makes people feel soft and long. It is a unique flavor with harmonious color, fragrance, taste and body.