The recipe for soy sauce
Release time : 10/28/2025 09:30:02
Soy sauce is one of the traditional Chinese seasonings, which has become an indispensable ingredient in people's cooking process.
Because of the certain deliciousness of soy sauce, it can make our dishes more delicious, which is regarded as a great helper for the chefs.
So, do you know how to make this deity's creation? This section will introduce the method of making home-made soy sauce.
The practice of soy sauce Soy sauce is a well-known condiment in my country. Now it has entered every household and has become an indispensable condiment in people's daily lives.
Soy sauce has its unique sauce aroma and delicious taste, and is a major contributor to delicious food.
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The key to a delicious dish is the homemade soy sauce. Let's take a look at how to make it: The specific steps for making soy sauce are as follows: 1. Soaking and moistening with water: The amount of water should be such that the moisture content of the fermented grains after steaming reaches 47-50%.
2. Mixing: After moistening the cake meal, it is thoroughly mixed with crushed wheat and bran to ensure uniformity.
3. Steaming: The material is steamed under a pressure of 0.2 MPa in rotary steamer, so that the protein is denatured to a moderate degree, and starch is cooked and gelatinized, while also killing microorganisms attached to the raw materials.
4. Cooling and Transferring: The clinker is rapidly cooled to 45 ℃, and the seed mold is introduced at a concentration of 0.3-0.4% after pure expansion culture.
5. Thick-layer ventilation maturation: After inoculation, the fermented material is transported into the maturation chamber or vat.
Start with intermittent ventilation, then switch to continuous ventilation.
The temperature of fermentation should be controlled at 30-32℃ during the germination stage and 35℃ during the mycelium growth stage.
During this period, we will be performing both remixing and scraping.
The enzyme production is most vigorous during the initial stage of sporulation. The temperature should be controlled between 30 and 32°C.
6. Ferment the sorghum into a malt, mix it with 12-13°Be' hot brine and add it to the fermentation pool, keeping the temperature at 42-45℃ for about 20 days, until the sorghum is basically ripe.
7. The oil is extracted and the previous production left three oils heated to 85 degrees Celsius, then into mature sauce fermentation into soaking, soy sauce fully dissolved in it, then from the bottom of the fermentation pool to let the raw soy sauce (head oil slowly released, through salt layer to supplement the concentration and salt.
Blanching is the process of separating soy sauce and solids from it.
Generally, it is necessary to soak multiple times, pour out the top oil, second oil and third oil in order, and apply it repeatedly to basically extract all the ingredients of the soy sauce.
Post-process the soy sauce, heat it to 80-85℃, disinfect it, and then prepare (blending), clarify and quality inspect to obtain a finished product that meets the quality standards.
Soy sauce is one of the most commonly used condiments. When added to dishes, it can allow people to taste its delicious taste.
Therefore, one of the functions of soy sauce is to increase people's appetite, but in addition to this, soy sauce also has a very important role in preventing cancer.
Here is a detailed look at the four major functions of soy sauce: 1. It can increase people's appetite. Adding a certain amount of soy sauce when cooking food can increase the aroma of the food and make its color more beautiful, thereby increasing appetite.
The main raw material of soy sauce is soybeans. Soybeans and their products have anti-cancer effects because they are rich in minerals such as selenium.
2. Reducing cholesterol and cardiovascular disease. Soy sauce contains various vitamins and minerals, which can reduce cholesterol in the human body and reduce the incidence of cardiovascular diseases, and can also reduce the damage of free radicals to the human body.
3. Soy sauce can be used for staunching inflammation and relieving itching in cases of scald, burns, sting injuries from bees and ants, and to reduce swelling and itchiness.
4. Cancer-preventing and cancer-fighting soy sauce has a role in preventing and fighting cancer.
Since soy sauce is mainly made from corn and soybeans, it has the function of cancer prevention and cure.
The United States has experiment proof that the special substance genistin in soybean can slow down or inhibit the growth of malignant tumor.
German scientists have found that phytoestrogens can prevent new blood vessel formation, which is essential for the growth of cancers that depend on new blood vessels to deliver nutrients.
The research in Singapore found that the soy sauce contains more than one anti-oxidant and each of them has different time to kill the oxidant.
It helps to reduce the damage of free radicals on human body, and its effect is more than ten times higher than common anti-oxidants such as vitamin C and E.
When storing soy sauce, don't assume that bread, vegetables, and rice will go bad over time. Even soy sauce can develop mold. When it does, a white layer may appear on the surface.
In order to prevent soy sauce from becoming moldy, here are some tips for mothers: 1. Regarding the situation of soy sauce becoming moldy when the weather warms, mothers can pay more attention to it in daily life and do not mix raw water into the bottles holding soy sauce.
But if the soy sauce becomes moldy, you don't have to throw it away without thinking about it. As long as it is handled properly, it can still be used.
Treatment method: Boil the soy sauce and seal it.
2. Put a little sesame oil in the container where soy sauce is placed, so that the surface is covered with a thin oil film, or put a section of green onion, or a few garlic cloves, or add a little soju in the bottle, which can also play a role in preventing mildew.
Summer is a season that is prone to mold growth, so mothers need to prevent the spoilage of soy sauce and properly store bagged enoki mushrooms and mixed vegetables in the refrigerator.
In winter, the temperature is relatively low, so there's no need to spend much effort on storing soy sauce. However, it's best not to use it for too long after opening the jar, as this will prevent any mold from growing and ensuring that the soy sauce stays fresh.
Is it bad to eat too much soy sauce? It's not good.
As everyone knows, the principle of "everything being at its extreme will have an opposite" applies to many things, including fermented soy sauce.
Additionally, for some specific groups of people, consuming too much soy sauce can be even worse: 1. People with hypertension and diabetes.
Patients should control soy sauce just as they do salt.
Because soy sauce contains sodium chloride, sodium glutamate and benzoic acid sodium.
2. Patients with gout.
Patients with gout should be aware that soy sauce contains purine from soy beans, and many products are specially added nucleotides for flavor enhancement. Therefore, it is essential to avoid excessive use.
In addition, because soy sauce contains salt, and if you eat too much salt, the sodium will be excessive.
Excessive sodium is harmful to the human body, mainly including: 1. Causes high blood pressure.
Medical experts have found that salt easily accumulates in the blood vessel walls.
The greater the resistance of blood vessels, the higher the blood pressure, the heavier the load on the heart and kidneys and other internal organs, the normal metabolic function of the body will be disrupted, edema will occur, and the risk of cerebrovascular accident or heart failure will be greatly increased.
2. It is easy to cause respiratory diseases.
A high-salt diet reduces the amount of saliva secreted in the mouth and helps various bacteria and viruses to breed in the throat.
Secondly, hypertonicity can kill the normal colonizing flora in upper respiratory tract, causing dysbiosis and thus leading to disease.
Finally, high-salt diet can inhibit the proliferation of mucosal epithelial cells and reduce their ability to resist disease.
These factors all lower the resistance of mucous membrane in upper respiratory tract to diseases, so various bacteria and viruses can easily invade.
3. It can cause calcium loss.
NaCl in the diet, when reabsorbed in the renal tubules, can cause an excess of sodium ions to compete with calcium ions. This competition increases the excretion of calcium, which stimulates parathyroid glands to secrete more parathyroid hormone. This activation leads to the activation of adenylate cyclase on the surface of "osteoclasts", causing bone calcium to dissolve. This disrupts the dynamic balance of bone calcium metabolism and thus easily leads to calcium loss, leading to a deficiency in calcium in the human body.
Is it true that eating more soy sauce can cause dark skin? It's often heard that friends advise not to eat too much soy sauce because it can lead to darker skin.
So, does eating more soy sauce cause skin to darken? There isn't specific research that proves it.
Due to the concept of "the shape complements the color" in Chinese, people believe that if they eat too much soy sauce, their skin will also turn black.
Some expectant mothers believe that consuming too much soy sauce can cause their baby to turn black, and as a result, they are afraid to eat it.
The claim that eating more soy sauce will cause skin to darken is not supported by research. It is understood that the pigments in soy sauce, as per national regulations, do not directly reach the skin and do not affect the synthesis of melanocytes.
On the contrary, abandoning soy sauce when cooking often makes many delicious dishes dull.
The saying that pregnant women eat soy sauce and their babies turn dark is nonsense. Whether the baby is black or white is inherited and has nothing to do with eating soy sauce during pregnancy. Moreover, soy sauce also contains some amino acids and other ingredients. After eating it, it is good for the body, so you don't have to worry! Eating soy sauce after an injury will turn the scar on the wound. Although eating soy sauce will not affect the skin color, it is a different matter if there are wounds on the body.
Whether pigmented foods such as soy sauce will affect the color of wounds will vary from person to person due to differences in scar size and physical constitution.
However, if you have an injury on your body, it is advisable to temporarily "distance yourself" from soy sauce, as it can easily darken the color of scars.
*The medical content involved in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the professional assessment at a physical examination.