Soy sauce is brewed from soybeans, wheat, and salt through oil production, fermentation and other processes.

Plant protein is obtained from soybean cake after soybean oil extraction, or soybean meal after solvent leaching of oil. The raw materials are steamed and cooled, and then pure cultured Aspergillus oryzae strains are added to make soybean paste. Move it into a fermentation tank and add salt water for fermentation. After the fermented fermented rice is mature, soy sauce is extracted by leaching.

As early as more than 3,000 years ago, there were records of sauce making in the Zhou Dynasty. The brewing of soy sauce was purely an accidental discovery. Soy sauce originated from a condiment used by ancient Chinese emperors. The earliest soy sauce was made from pickled fresh meat, which is similar to the manufacturing process of today's fish sauce. The working people of ancient China had mastered the brewing process thousands of years ago. There are generally two types of soy sauce: dark soy sauce and light soy sauce: light soy sauce is used to enhance freshness; dark soy sauce is used to enhance color.

The main process of soy sauce

1. Low-salt solid-state process

Compared with the high-salt dilute state process, low-salt solid-state fermentation uses a relatively low salt content and adds A large proportion of bran, part of rice husk and a small amount of wheat flour form a non-fluid solid fermented fermented rice. It is fermented by sealing the pond with coarse salt and matures after about 21 days of heat preservation fermentation. The method of extracting soy sauce is to transfer the oil to the pool or soak in the original pool to extract the oil.

2. Pouring process

Fermentation is carried out in a fermentation tank. The fermentation tank is equipped with a false bottom. Below the false bottom is the filtered sauce. The sauce under the false bottom is pumped out by a pump. Pour the surface of the fermented sauce to achieve uniform fermentation. It is an improved process for low-salt solid soy sauce. The reason why it is distinguished separately is that it has an increasing tendency to replace low-salt solid soy sauce, and because of its low-salt solid state process, it has high utilization rate of raw materials, good flavor, and small transformation investment. The advantages are accepted by most manufacturing companies.

3. High-salt dilute state process

Using soybean meal and wheat as raw materials, it undergoes raw material processing, high-pressure cooking of soybean meal, wheat roasting, mixed koji making and fermentation, and pressing to extract juice. fermentation process.