Soybean paste production and processing technology

First, making koji: Soybeans go miscellaneous, washed, add blisters and fish out, boiled with a pot of water, put on the chopping board to simply stop a few knife, according to the proportion of 0.5 kilograms of soybean plus one or two, the surface and steamed Soy mix and make the sauce block, wrap it in paper and leave it on a clean wooden board for fermentation in the room for about 20 days. Second, the next sauce: the hair well paste block surface with water brush. Crushed into small pieces or rolled into a powder and placed in a cylinder, according to the ratio of 0.5 kg of soybean 0.2 kg of salt and 1.25 kg of water, the salt is beaten into salt water and added to the tank at the same time. Can be made to eat.