Home made soy sauce for home use or for business.
Materials and Ingredients
- Raw materials
- Soybean 12 kilos
- Wheat 12 kilos
- Salt 10 kilos
- Water 33 kilos
- Brown sugar 375 grams
- Caramel 70-190 grams
- Amino acid 0.18 liters
- Salt 50 grams
- Rice wine or cherry 20 cc
- Acetic acid solution 2 cc
- Monosodium glutamate 3 grams
3. Antiseptic materials
- P. butylester of benzoic acid 1.0 gram
- 5% Sodium hydroxide 4.4 cc
Raw materials processing
A. Soybean
- Filter and remove the bad seeds then wash thoroughly.
- Change the water 5 to 6 times during washing
- Soak the beans in water for 8 hours (The volume will increase around 2 times)
- Peel the beans
- Steam the beans in a pressure cooker, 15 lbs for 1 to 2 hours
- If no pressure cooker, steam for 5 to 6 hours in regular steamer
- After steaming, the beans will be very soft, it contains around 60% water
B. Wheat
- Clean the grains
- Roast in a rotary roaster until the wheat turns golden in color
- Break the peel to expose the white grain
- The grains will float in water when done
- Keep the roasted grains in a wooden box overnight
- After leaving the grains overnight crush the wheat grains.
- Separate the coarse from the fine particles using strainer
- The ratio of crushed wheat is 25 percent fine and 75 percent coarse
Multiplying the Microorganism
1. Mix the fine wheat powder and the starter powder in a bowl. Spread the cooked soybean on a mat. Mix the coarse wheat with the cooked soybean. Sprinkle the mixed powders and mix them thoroughly. Heap the mixtures 15 to 18 cm thick.
2. Put the mixture in small wooden boxes.
3. Keep the small wooden boxes inside a big wooden box under the following temperature:
Room temperature...... 27 deg C
Mixture temperature...35 deg C
Room humidity ........90 %
Stage 1 - after 24 hours, stir the mixture very well
Room temperature ...26 deg C
Stage 2 - after 6 to 7 hours from stage 1, the temperature of the mixture will go to about 29 deg C. Stire the mixture again. Shuffle the placements of the small boxes - the middle boxes on
top. This will permit the development of the color of the microorganism in every box.
Stage 3- After 15 hours from stage 2, the yellow spores will appear in the mixture. Take the
boxes ouf of the Koji room and cool them.
Control of the Fermenting Mixture
A. Preparation of the wooden barrel:
Overhaul the barrel. Remove the bad smell of the barrel by pouring in hot water and ash overnight or wash the same with 2% NAOH solution followed with H2SO4 solution and then with water.
B. Preparation of the brine. Pour water in the barrel. Add the proper amount of salt to make a brine concentration of 19.5Be. Wrap the salt to be dissolved in cheesecloth.
C. Mixing
After adjusting the salt concentration, add te final Koji (mixture of soybean and wheat). Mix very well.
D. For about a month, stir the mixture twice every day until he mixture is dissolved in brine. After, stire the mixture once every 3 days for 6 to 8 months.
Pressing
After 6 to 8 months, fermentation is completed, press the mix using a presser.
1st day - put the mixture in a sack cloth (25 cm X 6m). Heap them in a wooden box which has a hole where the soy sauce can flow into the container. Do not press on the 1st day.
2nd day - press gradually
3rd day - change the heaping and press more.
4th day - change the heaping and press
During the pressing, the volume of the raw soy sauce that can be obtained is 60 to 70 percent. Keep the raw soy sauce in a jar for 3 to 5 days, then remove the sediments by decanting or siphoning. Remove the soybean oil by skimming.
Pasteurizing
Pasteurize raw soy sauce in a double boiler at 70 deg to 80 deg C for 30 to 60 minutes. At this point, add caramel, brown sugar, amino acid and cherry to raw soy sauce.
Keep the soy sauce in a jar for 7 days. Remove the sediments. Soy sauce is ready to be served.
Posts
0 comments:
Post a Comment