Soy sauce is one of the essential seasonings when cooking. 1+ Adding soy sauce can increase the taste of the dish, and it can also make the dish look particularly delicious and arouse people's appetite. However, many people are not very comfortable with the soy sauce they bought outside. They feel that it is not as clean as the soy sauce made at home, so they will choose to make soy sauce at home. Here's how to make homemade soy sauce at home.

The raw material processing of soy sauce is divided into three steps. (1) Adding water to the cake and moistening it: the amount of water added is based on the fact that the moisture content of steamed starter reaches 47-50%. ② Mixing: After the cake is moistened, it is fully and evenly mixed with crushed wheat and bran. (3) Cooking: Steaming the materials under pressure (0.2MPa) in a rotary steamer, so that the protein is moderately denatured, the starch is steamed and gelatinized, and the microorganisms attached to the raw materials are killed.

Making koji is divided into two steps. (1) cooling inoculation: the clinker is rapidly cooled to 45℃, and 0.3-0.4% of koji after pure expanded culture of Aspergillus oryzae is inoculated, and fully mixed. (2) Thick-layer ventilation for koji making: the inoculated koji is sent into a koji chamber and a koji pool. Intermittent ventilation first, then continuous ventilation. The koji-making temperature is controlled at 30-32℃ in the spore germination stage, and the highest temperature is controlled at 35℃ in the mycelium growth stage. During this period, it is necessary to turn over and shovel. At the early stage of spore growth, the enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃.

Fermented hot brine of koji12-13 be' was mixed into the fermentation tank, and the product temperature was maintained at 42-45℃ for about 20 days, and the fermented soy sauce was basically mature.

Leaching and oiling The three oils left in the previous production are heated to 85℃, then soaked in the mature fermented grains, so that the soy sauce is extremely soluble in them, and then the raw soy sauce (head oil) is slowly released from the bottom of the fermentation tank, and the concentration and salt are supplemented by the salt layer. Oiling is to separate soy sauce from sauce residue. Generally, the soy sauce ingredients can be basically extracted by soaking for many times, spraying the first oil, the second oil and the third oil in turn, and recycling them. After-treatment soy sauce is heated to 80-85℃ for disinfection, and then blended, clarified and inspected to obtain the finished product meeting the quality standards.