Peanut skin can make soy sauce
1. Crush cooking material. Use a crusher to crush the clean peanut skin into fine powder, then soak it in 100-60kg fine powder plus 60-70kg warm water. After soaking, remove it and put it on the cage for heating. Steam for 1 to 1.5 hours and take out the booth and dry it to 30. °C.
2. Mix the koji fermentation. According to the weight of dry powder, add 1 kg of soy sauce per 100 kg of dry powder, mix evenly, sieve with fine eyes, spread on clean mat, thickness 3 cm, and ferment in the culture room. The first day of room temperature is kept at 37~38°C; the second day is gradually reduced from 35°C to 32°C; the third day and the fourth day are kept at 30°C; after the fourth day, the material is formed into a block, When it is covered with white hair, it is flipped up and down. On the fifth day, the material is crushed, and the proportion of 180 kg of warm water is added per 100 kg of the material. Pour the warm water into the cylinder first. When the water temperature drops to 60°C, The scraps were then added to the mix and kept in the room for further fermentation. The room temperature was controlled at 80°C on the first day and 60°C on the second day. The fermentation was completed on the third day.
3. Salt simmering. According to the fermented material, add 250 kg of cold salt water with a concentration of 18 degrees per 100 kilograms, soak it for 24 hours, filter it, filter it and put it into the pot until the concentration is 20 degrees.
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