Robinia Pseudoacacia,Sophora Xanthantha,White Tephrosia,Pigeon Pea Chengdu Lv Mu Tian Xia Agricultural Technology Co. LTD , http://www.cdlmtx.com
1. Soybean-made soy sauce (1) Selection of materials: The main raw materials for brewing soy sauce are selected as large-sized soybeans, full-grained granules, thin-skinned “meat†and high protein content and high-quality soybeans and flour. (2) Cooking: Soak 70% of the soybeans in the mixture with 76% of the clean water for 3 hours, then mix with 30% of the flour, cook, and steam for 1 hour in a round gas and boring for 1.5 hours. 48% to 50%). (3) Making koji: When the clinker is cooled to 40°C, inoculate 0.03% of 3042 soy sauce seed and put it into the koji dish and spread it to 30～32°C (The temperature of the koji during the koji process is 33～36°C. , the maximum does not exceed 38 °C). Turns around 1 in 18 hours, and shovels into the tank after 5-6 hours. The whole koji making time is 42 to 46 hours, and the water content of the bean curd is 30% to 31%. (4) Fermentation: Each cylinder is filled with 25 kilograms of raw material to make it twisted and compacted. About 35 kg of 18% to 20% of salt water is added, and the salt water is gradually immersed in the koji. Note that after 2 hours of twisting the lower cylinder, dry the surface to the lower layer. (5) Drying: Curling into the first two days of the cylinder, turning it over once every 3 to 4 hours, so that the sun will be exposed to the sauce. (In the event of rain, you need to add a cylinder cover to prevent rain from entering). After a period of exposure to the sun, when the surface of the sauce was reddish-brown, it was soaked once a week. When the sauce was dark brown and scented, it was ripe. (6) Pumping: Add the appropriate amount of salt water to the sauce pot and insert the oil filter hopper formed by fine bamboo basket to extract the mother oil (about 130 kilograms per cylinder). After the mother oil was extracted for more than 10 days, the precipitate was removed, and the caramel color was added and then filtered through a filter cloth. After removing the mother oil, add a certain amount of salt water to the top slag and bag filter press to obtain grade A soy sauce. (7) Finished products: After the mother oil is blended with Grade-A soy sauce and heat-sterilized (90°C), the thick-colored raw soy sauce will be obtained.
2. Miscellaneous grains brewed vinegar (1) Ingredients: Generally every 50 kilograms of corn, bran, sorghum, sweet potato and other grains (or a considerable amount of distiller's grains, sugar grains, etc.), equipped with 8 kg of Daqu, 1 kg of vinegar with starter, Salt 13 kilograms, sugar 5 kilograms, cereals 40 kilograms, 250 grams of pepper, cumin, anise, cinnamon, clove, dried tangerine peel, galangal, pepper 50 grams each. (2) To make wolfberry: First, pulverize corn, sorghum, etc., moisten it, and steam it on the simmer. After flattening and cooling to 24~28°C, mix Daqu with it and put it into the tank. Stirred once a day, so that the vinegar mash moisture maintained at 62% to 64%, the material temperature is maintained at 38 ~ 40 °C. After 7 days, saccharification and brewery ends. (3) After-cooking: Rough cocoons and vinegar should be mixed evenly with the starter and mash (the humidity should be tightly gripped by hands, and the fingers should not be dripping with water). (4) Temperature control: Mix once a day until the material temperature in the cylinder rises to about 40°C, then cool the cylinder to 35°C and add salt. After 7 to 8 days, the feed temperature dropped to about 25°C and a vinegar aroma was emitted, indicating that the acetic acid had matured. (5) Dripping vinegar: Put the mash into the vinegar vat with a false bottom, and sip the hole of the cylinder tightly, soak it with boiling water that accounts for 60% of the rinsing, and make sure that the boiling water thoroughly saturates the vinegar mash. After 4 hours, open the hole and place the vinegar into the vinegar storage tank. (6) Cooked: Put the vinegar in the casserole and boil it. When it is boiled, put all kinds of condiments into it. Then boil it for 15-20 minutes, then put it into the vinegar and cool it, then it will be finished vinegar. .
Brewing vinegar sauce
The use of roof, open space and solar energy to make a small family workshop brewing vinegar, not only can solve the plant problems, but also has the advantages of simple procedures, saving labor, reducing labor intensity, cost savings, etc. It is a rich project with low investment and quick effect. The brewing technology is now described as follows: