Soy sauce is an indispensable condiment in our diet. Basically, every dish will be paired with some soy sauce for seasoning or color matching. I don't know if you know about the production of soy sauce. The raw material of soy sauce is actually soybean, which is a delicious product obtained by soybean fermentation. Fermentation in making soy sauce is also a key step, which will directly affect the taste of soy sauce.

First, spiced soy sauce

Raw materials: 50kg of water, salt 10kg, 2kg of white sugar, brown sugar 1.5-2kg, 0.5kg of cooking wine or alcohol, cinnamon, clove, dried tangerine peel, licorice, aniseed and monosodium glutamate 1kg each; After disinfection, the first-grade raw juice soy sauce is 200kg.

Method: Pour water into a pot to boil, wash cinnamon, clove, dried tangerine peel, licorice and aniseed, wrap them with filter cloth, put them in a pot, cover them, simmer slowly, and remove the dregs after about an hour. Add salt, monosodium glutamate, white sugar and brown sugar into the pot and cook for 10 minute until they are completely dissolved. After cooling, add volatile cooking wine or alcohol to obtain spiced juice.

Add spiced raw juice to the sterilized raw juice soy sauce, and it will become a formal spiced soy sauce after passing the inspection.

Second, the new method of making spiced soy sauce:

Traditionally, soy sauce is made from soybean, which is boiled, fermented and leached, which not only has many technological procedures, but also has high cost. The method of making spiced soy sauce introduced here is simple, and it does not use soybeans as raw materials, so the cost is greatly reduced, and the production capacity can be large or small, which can be done by township enterprises and self-employed households. As the spiced seasoning is added, it can not only strengthen the antiseptic effect of soy sauce, but also make the appetite big, thus greatly increasing the appetite. It is the most ideal soy sauce at present and the replacement product of traditional soy sauce.

(1) Proportion of raw materials: water 1 00kg, salt 20kg, maltose 4kg, brown sugar 4kg, edible alcohol1kg, cinnamon 50g, clove 50g, dried tangerine peel 50g, star anise 50g, pepper 50g and monosodium glutamate 50g (which can be increased or decreased according to this ratio).

(2) Production method: firstly, cinnamon, clove, dried tangerine peel, star anise and pepper are wrapped with a slightly thinner white cloth; Add water 100 kg in a large iron pot, put the wrapped spices into the water (the position of water should be marked at the pot, and the water evaporated during boiling should be replenished, and the original water quantity should be maintained), and then add fire to boil 1 hour, and then put salt, maltose and brown sugar into the pot and cook again 1 hour. Then pour the boiled crude oil into a prepared vat that has been disinfected in advance. While pouring the crude oil again, put the edible alcohol and monosodium glutamate into the tank, and after cooling, filter out the raw material residue in the crude oil to become delicious spiced soy sauce. Features: Long-term storage does not deteriorate, does not foam, and saves many seasonings.

Home-made spiced soy sauce should not be stored for too long, and it is easy to produce white sauce after a long time, so the preservation quality is very short. Here, two original disinfection, sterilization and antisepsis methods are introduced for free.

1, put the bottle filled with spiced soy sauce into the steamer, steam for 2-3 minutes, and immediately put a rubber stopper on it after taking it out.

2. Add 0. 1% sodium benzoate (also known as sodium benzoate, which is white particles or crystalline powder and easily soluble in water). The way is to dissolve sodium benzoate with a small amount of soy sauce, and then add