Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How is soysauce brewed?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is soysauce brewed?),it will help you,my kids.
Answer:
Here's part of the Kikkoman web-page that I'll link you to;
"The process of manufacture can be divided into four stages: preparation of 'koji', brine fermentation, filtration / pasteurization and maturation.
Koji is produced by cooking soya beans or defatted soya bean meal in continuous process (puffing) and then mixing the resultant material with coarsely broken roasted wheat. The mixture is inoculated with a mold, either Aspergillus Orizae or Aspergillus Sojae. The koji is then passed to a shallow bed in the form of a 30ft disk where it is cultured for three days. The bed must have a controlled thickness of koji to allow air to permeate the mixture and give the mold culture the best conditions for an even process throughout; the humidity and temperature are also carefully controlled.
The koji beds are usually housed in multi-layered towers and rotated at a speed that allows maximum ventilation. They are charged by movable telescopic conveyors. These move back and forth over the beds, matching their movement to the speed of rotation to distribute the koji evenly over the whole bed. The koji is also slowly agitated in the bed by a series of mixing helical screws to facilitate mixing of the cultured koji.
SOY SAUCE FERMENTATION
The cultured koji is pumped to fermentation tanks made of fiberglass (resistant to saltwater) and mixed with saltwater brine and yeast to give 'moromi'. The moromi is fermented for two days and then pumped to the final processing stage.
The thick paste is spread out in a bed over a screening fabric inside a pressing tower of three stories. A hydraulic press compresses the cakes of moromi and the raw soy sauce is pressed out and collected. The raw soy is pumped away for pasteurization (to kill any remaining bacteria) and then filtered for clarity and stored for maturation over a period of months. The product is finally filtered, bottled and distributed to the consumer."
The web-page has pictures of various stages of the process, which you can enlarge.
http://www.foodprocessing-technology.com...
However ... there is some fake soy sauce being produced in America, which bypasses most of those stages;
"a popular American knock-off that contains an extract of soybean or some other protein, flavor enhancers, and artificial coloring."
http://www.washingtonpost.com/ac2/wp-dyn...
I know which product I'D rather buy...!!
I think its like sort of the way they make natto. They boil soy beans and then let them ferment for a while with the yeast that they get from wheat, then mush them up and squeeze out the juice. Then they add seasalt and a tiny bit of preservatives to keep it fresh.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How is soysauce brewed?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is soysauce brewed?),it will help you,my kids.
Answer:
Here's part of the Kikkoman web-page that I'll link you to;
"The process of manufacture can be divided into four stages: preparation of 'koji', brine fermentation, filtration / pasteurization and maturation.
Koji is produced by cooking soya beans or defatted soya bean meal in continuous process (puffing) and then mixing the resultant material with coarsely broken roasted wheat. The mixture is inoculated with a mold, either Aspergillus Orizae or Aspergillus Sojae. The koji is then passed to a shallow bed in the form of a 30ft disk where it is cultured for three days. The bed must have a controlled thickness of koji to allow air to permeate the mixture and give the mold culture the best conditions for an even process throughout; the humidity and temperature are also carefully controlled.
The koji beds are usually housed in multi-layered towers and rotated at a speed that allows maximum ventilation. They are charged by movable telescopic conveyors. These move back and forth over the beds, matching their movement to the speed of rotation to distribute the koji evenly over the whole bed. The koji is also slowly agitated in the bed by a series of mixing helical screws to facilitate mixing of the cultured koji.
SOY SAUCE FERMENTATION
The cultured koji is pumped to fermentation tanks made of fiberglass (resistant to saltwater) and mixed with saltwater brine and yeast to give 'moromi'. The moromi is fermented for two days and then pumped to the final processing stage.
The thick paste is spread out in a bed over a screening fabric inside a pressing tower of three stories. A hydraulic press compresses the cakes of moromi and the raw soy sauce is pressed out and collected. The raw soy is pumped away for pasteurization (to kill any remaining bacteria) and then filtered for clarity and stored for maturation over a period of months. The product is finally filtered, bottled and distributed to the consumer."
The web-page has pictures of various stages of the process, which you can enlarge.
http://www.foodprocessing-technology.com...
However ... there is some fake soy sauce being produced in America, which bypasses most of those stages;
"a popular American knock-off that contains an extract of soybean or some other protein, flavor enhancers, and artificial coloring."
http://www.washingtonpost.com/ac2/wp-dyn...
I know which product I'D rather buy...!!
I think its like sort of the way they make natto. They boil soy beans and then let them ferment for a while with the yeast that they get from wheat, then mush them up and squeeze out the juice. Then they add seasalt and a tiny bit of preservatives to keep it fresh.
correctness,It's Non-profit and only for informational purposes.
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