1, soybean
Soybean is an important crop and one of the commonly used raw materials for making soy sauce. In the process of making soy sauce, soybeans are made through soaking, cooking, fermentation, filtering and other processes. Protein in soybean is decomposed into amino acids, which are the main source of the umami flavor of soy sauce.
2. Wheat
Starch in wheat is decomposed into sugar, which is further converted into alcohol and organic acids during fermentation, which has an important influence on the taste and flavor of soy sauce.
3. bran
Bran is decomposed into amino acids, sugars and other substances, which plays an important role in the taste of soy sauce. At the same time, the cellulose in the bran can also increase the viscosity of soy sauce and make it taste richer.
4. Black beans
Brewing soy sauce from black beans has a long history and is widely used. At the same time, the price of black beans is relatively stable, which makes black beans more economical as raw materials.
5. Salt water
Salt water plays an important role in soy sauce brewing. It participates in the growth and metabolism of microorganisms in the fermentation process and has a great influence on the quality and taste of soy sauce. When making soy sauce, it is very important to choose the appropriate salt water concentration and salinity. Generally speaking, the concentration of brine used to make soy sauce is 18%-20%, and the salinity is 20 -22 Baume degrees.