Qianhe soy sauce is good, the color is clear and light, the taste is delicious, and the crude oil is original and fragrant. Mainly used for table and seasoning, can be mixed, dipped, fried, steamed and burned, and tastes better. Soy sauce is a traditional condiment in China. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, and added with water and salt. It is reddish brown in color, has a unique sauce flavor and is delicious, which helps to stimulate appetite.
Technology of Qianhe Soy Sauce
Low-salt solid-state process, using relatively low salt content, adding a large proportion of bran, part of rice husk and a small amount of wheat flour to form a non-mobile solid-state fermented grains, fermenting in the way of crude salt sealing the pool, and maturing after about 2 1 day heat preservation fermentation. The way to extract soy sauce is to move the pool to soak oil or soak oil in the original pool. It is characterized by short fermentation time, thick sauce flavor, deep color and low amino acid conversion rate.
The pouring process, in which fermentation is carried out in a fermentation tank with a false bottom, and the filtered sauce is below the false bottom, is an improved process of low-salt solid soy sauce, and the sauce under the false bottom is pumped by a pump to pour the sauce on the surface of the fermented grains to achieve the purpose of uniform fermentation.
The reason why it is distinguished separately is that it is increasingly replacing low-salt solid soy sauce, and it is accepted by most production enterprises because of its advantages of high utilization rate of raw materials, good flavor and low investment in transformation.
High-salt dilute state process is a fermentation process with soybean meal and wheat as raw materials, which is processed by raw materials, high-pressure cooking of soybean meal, roasting of wheat, mixed koji-making fermentation and squeezing to get juice.