Korean soy sauce production method is as follows:
1, the soybeans will be washed and boiled, control dry.
2. Crush them and make bean blanks.
3, put the bean blanks dry in the clean air for a period of time, accept the strain fermentation.
4, the fermented bean blanks broken and placed in the tank, and put the right amount of water, salt and so on.
5, fermentation for a period of time can be.
(Note: the current home-made sauce is mostly mixed bacteria fermentation, taste better, but may not be beneficial to human health, especially aflatoxin.)
In ancient Korea, cooking was mainly done with sauce to adjust saltiness. Sauce is the basic seasoning of the Korean national diet and the main side food. There are types of sauces such as clear sauce, dashi, chili sauce, juice sauce, moss sauce and yellow sauce. Grilled meat and fish are sometimes smeared with chili sauce or dashi, and various kinds of dishes and soups can be cooked with the sauce, which is very delicious. The ancient Chinese document "San Guo Zhi" mentions dashi from the Korean Peninsula, while in Japan, dashi is called "miso". In Dae Jang Jin, Jang Jin also calls dashi "miso". Korean people usually make dashi in the tenth month of the lunar calendar, and Dae Jang Geum describes the process in detail: soybeans are boiled until they turn a smoky color, then pounded in a stone mortar to make dashi blanks. The paste is usually made into a square or round shape, weighing three to five pounds, and placed in a cool, ventilated place to dry for three to five days, then the paste is tied with straw and hung on the beams of the house to dry for about 40 days, and then taken down, and then a layer of paste and a layer of straw are placed in a place where the temperature and humidity are suitable for the natural fermentation of the paste.
After a few months, open the billet, break it up, and immerse it in light brine. If the billet floats on the brine, the concentration of the brine is appropriate. After soaking and fermenting in the brine for another half a month or so, the fermented soy sauce billet is taken out, and then the dark brown brine is boiled to a certain concentration, and then the soy sauce is made. This type of soy sauce has a mellow flavor that is sweet, salty, and slightly bitter, and is mainly used for seasoning. The fermented soy sauce billet is then made into a paste according to the taste of saltiness, and it becomes dashi.
There is an episode in Dae Jang Geum where the court is panicked when the soy sauce stored in the palace goes bad because, according to the legend, it means the country will suffer a disaster. Han Sang-goong and Jang-im are sent to the people to investigate the cause of the odor of the soy sauce. Jangin, who is a wise and observant person, finds out that the reason for the taste of the soy sauce in the court is that someone cut down the acacia trees around the soy sauce tanks, and it turns out that the pollen of these trees can make the soy sauce more delicious.
According to the ancient Koreans, dashi contains five virtues: first, "danshin," which is the ability to mix with other flavors without losing its inherent aroma and unique taste. The second is the "Constant Heart", which does not deteriorate in flavor or taste even after a long period of time, but remains fresh for a long time. The third is "Buddha's heart", which can get rid of the fishy flavor of fish. The fourth is "kind heart", which can reduce the spicy and other irritating flavors. Fifth, "and heart", can be matched with any food.