Introduction of enterprise-Making process of soy sauce
1. The illustration diagram on the making steps of “Shinhochun” soy sauce is as follows
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2. The step descriptions are as follows
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Selecting the super black soybeans – the good soy sauce can be made with high-quality black soybeans |
Soaking and cooking the black soybeans – being dried in the sun for making koji after being soaked for 2 hours and cooked for 40 minutes |
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Making koji – putting the black soybeans on the iron pan on the floor and sprinkling the koji powder on the black soybeans; the koji powder is yellow green |
The black soybeans with the well-made koji are packaged with pot after being weighed - 10kg for one pot |
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Seeding koji – putting the black soybeans with 10Kg for one pot on the bamboo plate in the shade for the preparation of fermentation |
Being fermented – being completed after about 7-10 days due to the difference in climate and temperature |
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Washing koji – washing the dust or dirty stuff off for the fermented black soybeans; the dust or dirty stuff is produced in the process of making koji and fermentation |
Exposing the black soybeans under the sun for a long time – after washing the koji, the black soybeans can be put into the jar for exposure under the sun for a long time after being dried in the sun. |
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Before being put in the jar, the black soybeans and coarse salt are mixed uniformly, so as to brew the good soy sauce |
Being put into the jar – putting the black soybeans in the jar |
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Being put into the jar – being put into the jar again and again; the black soybeans in the jar are sprinkled with salt at all layers |
Being exposed and ripened – it is the “Shinhochun” exposure field in the picture, requiring about 120-180 days due to the difference in climate and temperature |
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Pressing the black soybeans after the ripening-the pressed soy sauce flows out through the tap |
The pressed soy sauce is intensively put in the iron barrel for thorough cooking |
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The pressed soy sauce is cooked thoroughly and the seasoning is required |
The well-cooked and well-seasoned soy sauce can be bottled after cooling (it is a bottle filling machine in the picture) |
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After being bottled, the soy sauce can be eaten securely through high temperature sterilization |
After packaging operation, a bottle of soy sauce is completed. |
3. Mr. Chang’s advice
(1) Making koji and fermentation require about 7-10 days due to the difference in climate and temperature, but actually the accumulated experience is used to judge whether the fermentation is mature or not.
(2) The exposure in the jar also requires about 120-180 days (120 days in summer and 180 days in winter) due to the difference in climate and temperature, but actually the accumulated experience is used to judge whether the soy sauce is mature or not.
(3) After the exposure in the jar, it is necessary to make an inspection tour and observe the ripening status.
(4) The dry fermentation is adopted in “Shinhochun” soy sauce. The fermented black soybeans are stirred with coarse salt. No water is required for the two steps in the jar. However, differently, lots of natural brewing soy sauce will be added with 90% saline water at the time of being put in the jar. After opening the jar, the jar is filled with water.
(5) Due to the dry fermentation, the production is less and the quality is better. After the fermentation is completed, the soybeans smell fragrant while the cover of jar is opened. Besides, the soy sauce will not be “very salty”.
(6) After the fermentation is completed, open the cover of jar and remove the thick salt on the cover. Dig a hole in the middle so as to collect the aged soy sauce in it. There is only a little aged soy sauce. A jar of fermented soy sauce can only fill 3-4 bottles of “aged soy sauce”.
(7) In the market, lots of soy sauce is made with the raw material of soybeans with lower cost. The natural soy sauce brewed with black soybeans is the really good soy sauce and can be called as “aged soy sauce”.
(8) A jar of fermented soy sauce can make approximately 100 bottles of special Grade 1 “Shinhochun” soy sauce.
(9) After being bottled, “Shinhochun” soy sauce is sterilized and disinfected with high temperature. The soy sauce has the life service before being decapped; please eat it after decapping. Due to no preservative, it is necessary to keep it in the shade or in the refrigerator.
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Mr. Chang is very kind-hearted and he opens a jar of fermented soy sauce to let us collect “aged soy sauce”. |
It is the extremely good “aged soy sauce” of soy sauce in the picture. A jar of mature soy sauce can only fill up 3-4 bottles of “aged soy sauce”. |
Data source：produced by our team
