Preparation of seafood soy sauce:

Heat the oil pan, add onions, ginger, and garlic and sauté until fragrant, then add soy sauce, sugar, and rice wine. After boiling, add the seafood to be cooked. Finally, add boiling water and cook until cooked.

Preparation of soybean soy sauce:

1. Raw material formula

1. 100 kilograms of soybeans, 4 kilograms of flour. 15 grams of rice koji essence, the ratio of raw materials to salt water is 1:1.8.

2. 10 grams of fragrant shanna, 5 grams of tangerine peel, 3 grams of cloves, 4 grams of amomum villosum, 2 grams of fragrant grass, 250 grams of white wine, and 2000 grams of brown sugar.

2. Process flow

Soybeans - soaking - cooking - inoculation - making koji - mold washing - first fermentation - second fermentation - oil leaching - sunlight exposure - precipitation - Sterilization-filtration-inspection-finished product

3. Operation steps

1. Raw material processing. Select high-quality soybeans, pour them into a vat or pool and soak them for about 2 hours, wash and drain them, and steam them in a steamer.

2. Vaccination. The soybean clinker is reddish brown and has a slight bean aroma. After cooling, mix 4% flour and 0.3% O. oryzae and mix evenly.

3. Make music. The inoculated and mixed bean ingredients are divided into 2-3 cm of bamboo strips and dustpans, and then placed indoors at a room temperature of 30-35 degrees for koji making. After 10 hours, the material temperature rises. At this time, ventilation should be performed to reduce the material temperature to 32-36 degrees. The optimal temperature is 33 degrees. After 16 to 18 hours, Aspergillus oryzae spores germinate and mycelium propagates by hand, called turning, to exchange fresh air and dissipate heat and carbon dioxide. Then after 7-8 hours, the second song is played. After 74-80 hours, the koji material is loose, spores are clustered, there is no sandwich, it has a normal koji aroma, and there is no other odor, it is a finished song.

4. Clean mold. Divide the soybean koji into bamboo baskets and put it in water to wash away the spores. There is no mycelium on the surface of washed soybean koji, and the body of the beans is oily and does not peel.

5. The first fermentation. Pile the washed soybean koji in a bamboo basket (cover with gauze or plastic film) for 6-7 hours until white mycelium gradually grows. The material temperature is moderate and the bean material has a special fragrance. You can enter the second fermentation.

6. Second fermentation. Add the bean koji after the first fermentation and the spices, Chinese medicinal materials, liquor and other raw materials of the above formula into the tank according to the proportion of the aforementioned soybean raw materials, and pour in 23BE salt water (the ratio of raw materials to salt water is 1:1.8). After 3 months of natural sun exposure and night dew, it becomes mature mash.

7 Drizzle oil. Pour the mature mash into a filterable earthenware jar or tiled basin. Add salt water to soak in the oil in two batches. The soy sauce juice will be thick and sticky, reddish brown in color and sweet in taste.

8. Prepare finished products. The leached koji is exposed to sunlight for 10-20 days, precipitated, heated, sterilized, filtered and inspected to become the finished five-spice soybean soy sauce

The two soy sauces have different production processes and different materials, and of course the taste is also It’s different