1, raw material processing. Select high quality soybeans and pour into the tank or soak for about 2 hours, wash and drain them and steam them into the steamer.
2. Inoculation. Soybean clinker was reddish-brown and slightly bean-flavored. After cooling, mix 4% of misoprost bacteria.
3, system music. The uniformly mixed bean material was distributed in bamboo baskets, and the thickness was 2-3 cm, and it was sent to a room-made koji at 30°C-35°C room temperature. After 10 hours of material temperature rise and ventilation, the material temperature was reduced to 32°C-36°C, and the optimum temperature was 33°C. After 16-18 hours, the Aspergillus oryzae spores are germinated and the mycelium is propagated using hand-twisting (called turning). In exchange for fresh air and carbon dioxide. After another 7-8 hours turn the second song. After 74-80 hours, when the rhizosphere is loose, spores are clustered, there is no sandwich, there is a normal koji, and there is no other smell, it is a song.
4, mildew. The yellow beans were placed in bamboo baskets and placed in water to wash off the spores. After washing, the surface of the yellow bean curd with sterile silk and bean oil is not peeling.
5, the first fermentation. After the soy-washed soybeans are piled in the bamboo raft (covered with gauze or plastic film) for 6-7 hours until the white mycelium grows, the temperature of the material is moderate, and the beans have a special fragrance. Second fermentation.
6, the second fermentation. The raw materials of the bean curd after the first fermentation and the aroma raw materials and white wine of the above formula are added into the cylinder according to the ratio of the aforementioned soybean raw materials and poured into salt water at 23° C. (ratio of raw material and salt water is 1:1.8). After 3 months of natural sun exposure, it is mature sauce.
7, coating oil. Fill the mature sauce pot into a filterable pot or tile pool and dip it into the salt water for 2 times. Leaching soy sauce liquid viscosity, red brown color, sweet taste.
8, the preparation of finished products. Leaching out the oil after 10-20 days of sun exposure, precipitation, heat sterilization, filtration and inspection, the finished spiced soybean soy sauce.
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Health food cannot be directly used to treat diseases. It is a human body mechanism regulator and nutritional supplement. The minerals of the human body are not balanced, and health products have great advantages in fixed health functions.
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