[Do not use soy sauce to make homemade soy sauce-]_ How to do_How to do

[Do not use soy sauce koji refined homemade soy sauce?

】 _How to do_How to do

Soy sauce is an inaudible seasoning in our daily life. When we usually eat soy sauce, most people buy it through it, but everyone knows that there are many additives in soy sauce bought outside, and some soy sauce is still homemadeYes, it ‘s not made with real soybeans. In fact, we can make soy sauce by ourselves, so we do n’t need soy sauce to make homemade soy sauce?

Method for making soy sauce without using soy sauce koji (1 material), 4 kg of soybeans, 0 flour.

5 pounds, wheat skin 0.

1 kg, 1 g soy sauce koji, saturated saline.

2, 1 g of star anise, 2 g of tangerine peel, 3 g of male clove, 1 g of fennel, 2 g of MSG, and 0 of white wine.

1 catty, brown sugar 0.

3 catties.

Method 1, raw material processing.

Select high-quality soybeans, soak them in the tank or pool for 2-4 hours, wash and drain, cook in a pressure cooker; fry the flour and wheat husks in a pan until slightly brown.

Soy sauce, vinegar, extremely delicious, old soy sauce, raw soy sauce, aged vinegar, rice vinegar, balsamic vinegar, Beijing Zuohe Food Co., Ltd.

2. Inoculation.

Soybean clinker is reddish brown with a slight bean aroma. After cooling, mix flour, wheat husk and soy sauce koji.

3, making music.

Inject and mix evenly the soybean material into 2-3 cm of bamboo pancakes, cover the all-in-one machine, and place in a warm place to make music.

After about 24 hours, the material temperature rises, and the surface of the bean grains is covered with white hyphae. At this time, the beans are divided into several pieces and turned over with a shovel. After about 24 hours, the beans are opened once every 5 hours, and the surface of the bean grains is yellow-green.The spores have normal koji, and there is no other odor.

(The above time varies depending on the ambient temperature, subject to the growth of bacteria) 4. Fermentation.

Pour the soy bean paste into a jar or jar, and add saturated salt water. It is appropriate that the beans can be immersed by pressing the beans hard by hand, and the surface is covered with a thin layer of salt grains.

5. Sun exposure.

Put the soy bean curd in the sun, and after 1-3 months of natural sun and night dew, it will be mature sauce.

6, dripping oil.

Add salt water to soak the mature sauce for 3 days. The soy sauce liquid sucked out is thick and sticky, with a reddish-brown color and a strong flavor. Then add salt water for 7 days, soak the sauce, and add salt water for the third time for 7 days, and then suck out the sauce.

8. Prepare the finished product.

Mix the sauces sucked out three times. After 10 days of sun exposure and precipitation, add the star anise, tan peel, male clove, fennel cooking solution, and add MSG, white wine, brown sugar and salt to make the salt concentration of the sauce about 17% (about10-15 kg of soy sauce), heated and boiled and filtered to make the finished spiced soy sauce. Soy sauce is used without soy sauce koji refined soy sauce. Soybeans are soaked and expanded without wrinkles. Rinse with water several times, dry, and cook in the cage for 1-2 hours.However, the ceasefire naturally cooled.

Don’t steam it down, lower the temperature of the soybeans to below 40 ℃, mix the soy sauce koji, mix koji and flour evenly, mix with the soybeans so that the soybeans are covered with flour.

Put the mixed soy beans in a clean box, wrap them in a cloth, and put them on the empty rack to make koji.

The temperature is best between 30-35 degrees, 8-12 hours, the material is whitish, turning the curve once, and the temperature is low for an extended time.

About 28 hours, the surface of soybeans will be full of mycelia (mycelium is yellow-green), and the koji making has been completed at this time.

(Depending on the season and temperature, the length of mycelium may not be a little longer.) Put the prepared song into the tank or bottle for 3 days, and add 2.

5 kg 14.

5% salt water (brine temperature 55-60 ° C), then closed, exposed to ferment the koji, stir once a day with a wooden stick, and add 5 kg 14 after 7 days.

5% salt warm water, water temperature is about 50 ℃, stir once in 2-3 days, and then ferment for half a month. After half a month, seal and expose to natural fermentation in the sun, and it is not easy to stir.

Open it after 4 months and see that the color is very deep, the sauce is very strong, and the taste will be better with a gauze bag to remove the residue.

Filter the soy sauce and soy sauce residue, add brine and then filter. Repeat 3 times and put it in the pot to heat and sterilize. Cook for about 15 minutes. Remove the foam and cook the soy sauce. It is best to fill the bottle. Do not seal it. Cover the bottle with gauze., Prevent dust, sun for about 20 days, the taste is better after precipitation.

Precautions: Soy beans are best steamed, and the boiling water is not easy to grasp. The temperature of the koji must be well controlled. Depending on the season and temperature, the time for growing mycelium may not be a bit.

The fermented mycelium is yellow-green and becomes black or mixed color, which means that the fermentation has failed.

When you start, do a small amount first, so as to avoid failure and waste of beans.

The sticks used for mixing must be clean and dry, to avoid bringing bacteria inside, which is prone to mildew.