I have one here, see if you use it.

Low-salt solid fermentation and dilute mash fermentation method of making soy sauce

Process:

Raw material moistening → steaming → cooling → inoculation → song-making → into the song mixed with brine → into the pool fermentation →

↑

expansion

adding yeast liquid secondary fermentation → blending → sedimentary fermentation → filtration → sterilizing → finished product

operation points

1. Dry steam the soybean meal for about 10 minutes, add 400~500kg of water, water temperature 80~90℃, soak the soybean meal for 20~30 minutes, and then add the wheat to soak for 10~15 minutes, add the bran to start steaming the material, the steam pressure is generally 0.15~0.2mpa, keep it for 15~20 minutes, and pour out the hot material.

2. The beaten material is sent to the crankcase and cooled down to 33~35℃.

3. Inoculate and make the quartz, mix 15kg of bran with 0.3% of quartz essence and spread evenly into the box to make the quartz, to ensure the uniformity.

4. According to the bacteria after the static cultivation of 36 hours out of the song, product temperature control at 31 ~ 35 ℃, wet and dry difference of 1.

5. into the song mixing brine, the water temperature of 40 ~ 45 ℃, brine for the 14 ~ 15 boeme degrees, the later pouring fermentation can be deployed brine for the 19 ~ 20 boeme degrees.

6. Into the pool fermentation: fermentation temperature control at 45 ~ 46 ℃, the first 7 ~ 10 days.

7. Add yeast liquid secondary fermentation:

After 7~10 days, replenish the brine, and add the aroma-enhancing yeast liquid, fermentation to about 45 days.

Preparation of aroma-enhancing yeast liquid:

Slant medium cultivation 30~32℃ for 3 days→inoculation of aroma-enhancing yeast strain 30~32℃ for 3 days→liquid test tube medium 30~32℃ for 24h→500ml triangular flask medium (soy sauce 5%, caramel 10%, salt 7.5%) 30~32℃ for 24h, shaking the flask hourly after cultivation for 12h. Once → 3000ml triangular bottle medium (soy sauce 5%, caramel 10%, salt 7.5%) 30 ~ 32 ℃ culture 24h, culture 12h after shaking the bottle every hour → seed tank culture 30 ~ 32 ℃ 18 ~ 20h in summer, 20 ~ 24h in winter → yeast liquid

8. Blending: fermented soy sauce for the other flavors of the blending

9: Sinking fermentation in the tank for 2 days

10.Filtration: filtering through CQ42 filter cloth

11.Sterilization: temperature 80~85℃, time 15~20 minutes sterilization.