What is soy sauce for?

Raw material formula: soybean 100kg flour 80kg salt 25-30kg ginger 2kg fennel 100g dried tangerine peel 100g.

After removing impurities from soybeans, soak them in clear water to make them swell and steam them into paste.

Pour the bean material on the table, mix it evenly with the flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

Put the sauce into a jar and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

After salting, put the sauce blank into the jar, but be careful not to fill the jar, and leave a certain space at the jar mouth (about 18 cm away from the jar mouth), cover it, and seal the jar mouth with lime mud or yellow mud to make it airtight, so as to prevent bacteria and rainwater from invading and deteriorating. The finished product is dried in the sun for 40-50 minutes.

Extended data

Folklore: sauce was created by Fan Li unintentionally. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen. Due to lack of experience, food is often unsatisfactory, and there is a lot left over. It becomes sour food after a long time. In case the owner found out, Fan Li put these foods in the storage room.

However, there is no windtight wall in the world, and this matter was finally discovered by the rich man, who scolded him and gave him ten days to turn sour food into something useful. Clever Fan Li first treated the food with green hair and white hair, then dried it in the sun, fried it in a pot, deodorized it, sterilized it, and added some warm water to stir it into a paste for pigs to eat. The rich are happy to see the pigs eating, and they are also very happy.

Later, a coolie joked with Fan Li and put food in noodles for Fan Li to eat. Unexpectedly, noodles are particularly delicious. At this time, the small long-term worker told a story. Inspired by this, Fan Li made a delicious sauce with this sour and hairy food.

However, this is only a legend. In fact, sauce was first brewed in the Western Han Dynasty. In the Western Han Dynasty and Yuan Dynasty, You recorded "radish salt soy sauce" in the Collection of Nine Articles. Tang Yanshi's note: "Sauce is made of beans and flour, meat is sugar, bone is meat, sauce is a word, and sauce is food."

As can be seen from the records and notes of the ancients, soybean paste is brewed from soybeans and flour. Why do Han people only use mixed soybean powder to make bean paste instead of other plants as raw materials? This is because soybean mainly contains protein, while flour contains more starch.

Protein and starch exist at the same time, which is more suitable for the reproduction of many beneficial molds. Bacteria produce a large number of enzymes, fully decompose various nutrients in raw materials, and produce soybean paste with unique flavor.

Therefore, it is scientific for Han people to use soybeans and flour as raw materials for soybean paste. Now the original sauce is divided into two categories: bean sauce and sweet noodle sauce, which is made of wheat flour; Soy sauce is made from soybeans and broad beans.

Sauce, why is it called "Jiang"? It is said that in all kinds of condiments in ancient times, such as salt, plum, acyl and sugar, sauce always occupies a dominant position. If you eat it, you have to use mustard sauce. If you eat boiled bear's paw, you have to have peony sauce.

This is the "sauce" recorded in the Analects. The ancients also said: "the sauce maker is the commander-in-chief of all tastes." Handsome and delicious. " It is also said: "Sauce can poison all kinds of food, just as a general can suppress violence and eliminate evil." "Sauce" probably got its name from this.