Collection of hotel soy sauce 20 14

Raw material formula: soybean 100kg flour 80kg salt 25-30kg ginger 2kg fennel 100g dried tangerine peel 100g.

manufacturing method

1. Remove impurities from soybeans, soak them in clear water and steam them into paste.

2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the altar mouth (about 17 cm from the altar mouth), cover it, and seal the altar mouth with lime mud or yellow mud to make it airtight to prevent bacteria and rain from invading and deteriorating. Dry the finished product in the sun for 40-50 minutes.