How to brew soy sauce by yourself

The raw material processing of soy sauce is divided into three steps. (1) Add water to the cake and make it moist: the amount of water added shall be subject to the water content of steamed koji reaching 47-50%. (2) mixing: after the cake is wetted, it is fully and evenly mixed with the crushed wheat and bran. (3) Cooking: cooking the raw materials under pressure (0.2MPa) in a rotary steamer, so that protein is moderately denatured, starch is steamed and gelatinized, and microorganisms attached to the raw materials are killed. Making koji is divided into two steps. (1) cooling inoculation: quickly cool the clinker to 45℃, inoculate 0.3-0.4% koji after pure expanded culture of Aspergillus oryzae, and fully mix. (2) Thick-layer ventilation for koji making: the inoculated koji is sent to a koji chamber and a koji pool. Intermittent ventilation first, then continuous ventilation. The koji-making temperature in spore germination period is controlled at 30-32℃, and the highest temperature in mycelium growth period is controlled at 35℃. In the meantime, a shovel will be needed. At the initial stage of spore growth, the enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃. Fermented koji and 12- 13 be' hot brine were mixed into the fermentor, and the product temperature was kept at 42-45℃ for about 20 days, and the fermented soy sauce was basically mature. Leaching and oiling: The remaining three oils from the previous production are heated to 85℃, then soaked in mature fermented grains to make soy sauce extremely soluble in them, and then the soy sauce (head oil) is slowly released from the bottom of the fermentation tank, and the concentration and salt are supplemented through the salt layer. Oiling means separating soy sauce from sauce residue. Generally, soy sauce components can be basically extracted by soaking for many times, spraying the first oil, the second oil and the third oil in turn, and recycling. After the post-treatment of the soy sauce poster, the soy sauce is heated to 80-85℃ for disinfection, and then blended, clarified and inspected to obtain the finished product meeting the quality standards.