Found the production method of soy sauce and the related introduction is as follows:
1, will be washed and boiled soybeans, control dry.
2, will be crushed, made into bean blanks.
3, put the bean blanks dry in the clean air for a period of time, accept the strain fermentation.
4, the fermented bean blanks broken and placed in the tank, and put the right amount of water, salt and so on.
5, fermentation for a period of time can be.
(Note: At present, the home-made sauce is mostly mixed bacteria fermentation, taste better, but may not be beneficial to human health, especially aflatoxin.)
Daesu
In ancient Korea, cooking was mainly done with sauces to adjust saltiness. Sauce is the basic seasoning of the Korean national diet and the main side food. There are types of sauces such as clear sauce, dashi, chili sauce, juice sauce, moss sauce, and yellow sauce. Grilled meat and fish are sometimes smeared with chili sauce or dashi, and various kinds of dishes and soups can be cooked with the sauce, which is very delicious. The ancient Chinese document "Three Kingdoms" mentions dashi from the Korean Peninsula, while in Japan, dashi is called "miso". In Dae Jang Jin, Jang Jin also calls dashi "miso". Korean people usually make dashi in the tenth month of the lunar calendar, and Dae Jang Geum describes the process in detail: soybeans are boiled until they turn a smoky color, then pounded in a stone mortar to make dashi blanks. Sauce billets are generally made into a square or round, weighing three to five pounds, placed
in a cool, ventilated place, air-dried for three to five days, and then tied with straw and other large sauce billets, hanging on the beams, drying for about 40 days, and then take it down, and then a layer of sauce billets, a layer of straw placed in the temperature, humidity and suitable place, so that it naturally fermented.
After a few months, open the billet, break it up, and immerse it in light brine. If the billet floats on the brine, the concentration of the brine is appropriate. After soaking and fermenting in the brine for another half a month or so, the fermented soy sauce billet is taken out, and then the dark brown brine is boiled to a certain concentration, and then the soy sauce is made. This type of soy sauce has a mellow flavor that is sweet, salty, and slightly bitter, and is mainly used for seasoning. And by making a paste of the fermented soy sauce billet according to the taste of saltiness, it becomes dashi.
An episode of "Dae Jang Geum" tells the story of how the palace's storage of dashi went bad, and the court panicked because, according to the rumor mill, the dashi going bad meant that the country would suffer a disaster. Han Sang-gung and Jang-im are sent to the people to investigate the cause of the odor of the soy sauce. Jangin, who is a clever and observant thinker, realizes that the reason why the soy sauce tastes bad in the court is because someone cut down the acacia trees around the soy sauce jar, and it turns out that the pollen of these trees can make the soy sauce more delicious.
According to the ancient Koreans, dashi contains "five virtues": first, "dangsin", which is the ability to mix with other flavors without losing its intrinsic aroma and unique taste. The second is the "Constant Heart", which does not deteriorate in flavor or taste even after a long period of time, but remains fresh for a long time. The third is "Buddha's heart", which can get rid of the fishy flavor of fish. The fourth is "kind heart", which can reduce the spicy and other irritating flavors. Fifth, "and heart", can be matched with any food.