Soybean paste, also known as yellow sauce and soy sauce, is called big sauce in northern China. The raw materials of soybean paste are soybean, flour, salt and water, which are made by koji-making and fermentation. High-quality soy sauce is reddish-brown, shiny, with sauce flavor and vinegar flavor. Soy sauce is a common cooking material, which is suitable for frying, frying, baking and mixing.

1. Soybean soaking

Soak washed soybeans in a container filled with cold water until there are no wrinkles on the surface of soybeans, no white hearts in soybeans, and they can be easily pressed into two halves between fingers.

cook

Steaming moderately soaked soybeans under normal pressure or pressure. If the beans are steamed at normal pressure, they are usually steamed for about 2 hours and stewed for another 2 hours. If the beans are steamed under pressure, after the steam emerges from the bean powder, cover it to make the steam pressure reach 0.05MPa, then release cold air and continue steaming until the pressure reaches 0. 1 ~ 0. 15 MPa, and keep it for 30 ~ 60 min.

Making music

When making koji, the ratio of soybean 100kg and standard powder 40 ~ 60 kg can be used, referring to the thick layer ventilation koji-making method in soy sauce production. Send the steamed soybeans into a koji pool, add flour, ventilate and cool to 40℃, and the inoculation amount is 0. 1% pure koji (A.S.3.042 Aspergillus oryzae) or 0.3% ~ 0.4% seed koji. Because soybean grains are large and water is not easy to distribute, the koji-making time needs to be extended appropriately.