Xiangqi sauce produced in Harbin is well known to all ages. In the condiment counters of large and small supermarkets, the words "Xiangqi sauce" with distinctive personality in yellow color are printed on the dazzling red packaging bags, which attracts many people's attention.

Xiangqi miso is a good accompaniment with high-quality soybeans in Northeast China as the main material, using high-tech equipment and traditional national crafts, and scientifically selecting more than ten kinds of auxiliary materials and seasonings. Its products are rich in amino acids, protein, vitamins and minerals.

It has the characteristics of strong sauce flavor, delicious and mellow taste, suitable salty taste and unique flavor, and is deeply favored by consumers. For six consecutive years, the sales revenue and profits and taxes have doubled year by year. According to the market sampling survey, the production and sales volume of "Xiangqi sauce" ranks first among cooked sauces and instant sauces in Heilongjiang Province, which is not only well-known in the northeast, but also exported to the north of the Yangtze River and entered the European and Southeast Asian markets.

The process of making soy sauce

The production process of soy sauce is not complicated. After the main ingredients are fried and fragrant, they are boiled in water once, cooked thoroughly, crushed into fine particles (it is ok not to crush), made into a certain shape of soy sauce blank, and naturally fermented. This fermented raw blank can be stored for a long time.

When you need to make soy sauce, put the raw blank in the sauce jar, add a certain proportion of salt and water to stir it up, put it in the sun to dry, and ferment it until it is completely thick and has a sauce flavor. Generally, it takes about one month from making fermentation to eating, if the sun is good.

To make a successful and delicious sauce, although the ingredients are simple, in fact, it is necessary to master certain methods and skills to achieve good taste, positive color and mellow taste. First, soybeans should be "inactivated". Soybeans should be fully fried, fragrant and slightly darker in color, but they should not be fried, otherwise they will have bitterness. The heat and maturity of soybeans are the key.

Secondly, the humidity of the sauce blank is very important. The humidity of the sauce blank should be well controlled, and the fermentation environment and temperature should be suitable. In addition, the drying temperature of soy sauce should be appropriate. When drying soy sauce, the sunshine is better, and the temperature suitable for microbial fermentation is guaranteed to make a delicious soy sauce.

Baidu Encyclopedia-Xiangqi Sauce