Production method: select soybeans, remove impurities such as bad and deteriorated beans, wash them with clear water, put them in a pot and cook them with water. When the soup is clean, they must not be burnt. The beans are particularly brittle and rotten by hand. Turn off the fire and stew until the next morning. Then grind it into uniform bean paste with a meat grinder.

Both dry and wet sauces are suitable. If it is too dry, it will be difficult to form fermented grains again, which will affect the normal fermentation. If there is too much water, the fermented soy sauce will be too soft to form, and the fermented soy sauce core will be easily damaged by heat, moth and rancidity. Generally, the size of fermented soy sauce is 3 kg of dried beans, about 30 cm long, with a cross-sectional area of 20 cm 2, which is easy to ferment. Dry in a cool and ventilated place indoors until the fermented grains are dried outdoors (about three to five days).

Nutritional value:

Soybeans are cultivated and manufactured, raw materials are treated, and soy sauce is made. After fermentation, they become cooked sauce, and then they are sterilized at high temperature, ground and preserved.

In this way, harmful components are removed, and the structure of soybean protein is changed from dense to loose, so that protein decomposing enzyme can easily enter the molecule, and the digestibility is improved. The protein digestibility of whole beans is about 65%, and the protein digestibility after processing into sauce products is 92% ~ 96%.

Soybeans are processed into soy sauce. During processing, due to the action of enzymes, more minerals such as phosphorus, calcium and iron are released, which improves the absorption rate of minerals in soybeans. Riboflavin can be synthesized by microorganisms during the processing of fermented soy sauce products, so the nutrition of soy sauce is easier to digest and absorb than that of soybean.

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