Soy sauce is a kind of condiment, which is mainly made of soybean and soy sauce. It needs to go through the steps of steaming beans, fermentation, brewing, oil production, sun exposure and so on. Soybeans (both spring soybeans and autumn soybeans) that brew soy sauce must be soaked in water for a proper time, so that protein in soybeans can absorb water to the maximum extent, and at the same time, it is necessary to prevent protein from being damaged due to too long soaking time.
When soaking in water, put soybeans into wooden barrels or vats, and add 1 times of water. Usually soaking 1 hour will wrinkle the soybean skin. Then pour it into the laundry basket, drain the water, put it into a steaming bucket, boil the water and cook for 4-6 hours.
relevant information
The sweetness of soy sauce mainly comes from glucose and maltose produced by hydrolysis of starch in raw materials by Aspergillus amylase; Followed by glycine, alanine, threonine and proline, which are sweet in the free amino acids produced by protein hydrolysis; Glycerol produced by hydrolysis is slightly sweet during fermentation.
There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is the most suitable (acid 1.5%), which can produce a refreshing feeling and increase the taste of soy sauce. There are bitter substances in the ingredients of soy sauce, but the bitterness is changed and disappeared in the synthesis of soy sauce.
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