2, anise 1 gram, 2 grams of peel, 3 grams of male cloves, 1 gram of fennel, 2 grams of monosodium glutamate, 0.1 kg of white wine, 0.3 kg of brown sugar.
Practice
1, raw material processing. Select high-quality soybeans, poured into the tank or pool soaked for about 2-4 hours, washed and drained, cooked in a pressure cooker; flour and wheat rinds fried in a pan until slightly burnt yellow. Soy sauce,Vinegar,Flavorful fresh,Soy sauce,Soy sauce,Aged vinegar,Rice vinegar,Balsamic vinegar,Beijing Zoho Foods Co.
2. Inoculation. Soybean cooked material is reddish brown, slightly soybean flavor, after spreading and cooling, mix flour, wheat peel and soy sauce curdled essence evenly and mix in.
3, the song. Inoculation turn evenly mixed with the bean material divided into gabion dustpan 2-3 centimeters, covered with a lid, placed in a warm place indoor song making. After about 24 hours after the material temperature rises, the surface of the bean grains full of white mycelium, at this time with a shovel will be divided into several pieces of beans over, after about 24 hours, during about 5 hours to open the lid 1 time, the surface of the bean grains full of yellowish-green spores have a normal fragrance of the song, no other odor that is into the song. (The above time varies depending on the ambient temperature, subject to strain growth)
4, fermentation. Pour the soybean song into the tank or altar, add saturated brine, to reach the hand force pressure beans can be submerged as appropriate, and then cover the surface of a thin layer of salt particles.
5, sun exposure. Put the soybean qu to the sun, after 1-3 months of natural sun exposure night dew is mature sauce mash.
6, dripping oil. Add salt water to soak the mature sauce mash for 3 days, suck out the soy sauce liquid juice thick viscous, reddish-brown color, flavor and aroma, then add salt water to soak for 7 days, suck out the sauce, the third time to add salt water to soak for 7 days, and then suck out the sauce.
8, prepared products. The three times sucked out of the sauce mixture, after 10 days of sun exposure, precipitation, add star anise, tangerine peel, male cloves, fennel cooking out of the liquid, and then add monosodium glutamate, white wine, brown sugar and salt to make the sauce salt concentration of about 17% (about 10-15 pounds of soy sauce), heating and boiling filtering that is, the finished product of the five-spice soybean soy sauce